Baked Stuffed Pork Chops: A Family Favorite
There’s something magical about the smell of baked stuffed pork chops wafting through the house, isn’t there? As the aroma of savory herbs and juicy meat fills the air, it invites everyone to gather around the table, creating a cozy atmosphere that makes you feel right at home. I can still remember the first time I got a whiff of these delicious delights coming from my grandmother’s kitchen. The sight of those golden-brown chops, lovingly stuffed with a medley of fillings, brought back so many cherished memories. Today, I’m thrilled to share my beloved recipe for Baked Stuffed Pork Chops, a comforting dish guaranteed to bring warmth and joy to your family dinners.
Why Make This Recipe
- Quick Prep: Most of the work is in the stuffing, and you’ll have these on the table in about an hour.
- Cozy Flavors: The blend of spices, savory stuffing, and succulent pork creates a delicious harmony that wraps around you like a warm hug.
- Crowd-Pleaser: It’s a family favorite! Even picky eaters won’t be able to resist these flavorful chops.
- Versatile Ingredients: Not only can you customize the stuffing, but you also have the option to make this dish gluten-free or dairy-free with simple swaps.
- Perfect for Any Occasion: Whether it’s a simple weeknight dinner or a festive gathering, these baked stuffed pork chops shine on any table.
Ingredients You’ll Need
- Pork Chops: Choose bone-in chops for extra flavor and juiciness, or go boneless for easier eating.
- Bread Crumbs: Use fresh or stale bread crumbs for the stuffing—gluten-free options work well too.
- Onion: A finely chopped onion adds a sweet depth to your dish.
- Celery: Chopped celery lends a nice crunch; it’s the backbone of flavor in stuffing.
- Garlic: Fresh garlic is a must for that aromatic touch.
- Chicken Broth: This helps to moisten the stuffing—homemade broth makes a noticeable difference.
- Herbs (Thyme and Sage): Fresh or dried, these herbs elevate the flavor profile and evoke hearty, rustic vibes.
- Salt and Pepper: To taste, ensuring your dish is well-seasoned.
- Olive Oil or Butter: For sautéing your veggies and adding flavor to the stuffing.
Feel free to substitute Greek yogurt for sour cream in the stuffing for a healthier twist!
Prep and Cook Time
- Prep Time: 15 minutes
- Cook Time: 30-35 minutes
- Total Time: About 50 minutes
This recipe is incredibly rewarding, and while it’s not a super quick meal, the flavors develop beautifully in the oven, making every minute of anticipation worth it.
How to Make Baked Stuffed Pork Chops
- Preheat Your Oven: Preheat to 375°F (190°C) and grease a baking dish with a touch of olive oil.
- Prepare the Stuffing: In a skillet, heat olive oil over medium heat. Add the chopped onion and celery and sauté until they’re soft, around 5 minutes. Stir in garlic, thyme, sage, salt, and pepper, cooking for an additional minute.
- Mix in the Bread Crumbs: Add the bread crumbs to your skillet and pour in the chicken broth, mixing until it’s well combined.
- Stuff the Chops: Take your pork chops and carefully create a pocket by slicing them horizontally. Generously stuff each chop with the mixture, ensuring it’s packed but not bursting.
- Bake the Pork Chops: Place the stuffed chops in the greased baking dish, drizzle a little more olive oil on top, and sprinkle with a pinch of salt and pepper. Bake for 30-35 minutes, or until the internal temperature reaches 145°F (63°C) and the juices run clear.
- Rest and Serve: Let them rest for about 5 minutes before serving to allow the juices to redistribute.
As the garlic sizzles and the pork begins to brown in the oven, your kitchen will fill with an irresistible aroma that makes you eager to dig into this comforting recipe.
Tips and Creative Variations
- Flavor Twists: Try integrating diced apples or cranberries into the stuffing for a festive touch, especially in fall.
- Dairy-Free Option: Substitute chicken broth with coconut milk and butter with olive oil for a unique twist that remains creamy.
- Herb Variations: Switch up the herbs based on your preferences—rosemary and parsley could also work beautifully here.
- Spice It Up: A pinch of red pepper flakes can add an extra kick—you know, if you like it hot!
Serving Ideas
Baked stuffed pork chops pair wonderfully with creamy mashed potatoes, sautéed green beans, or a fresh garden salad. Imagine a warm evening with those golden-brown chops sitting proudly on your table, accompanied by a glass of red wine or sparkling apple cider. The laughter and fun shared around the table make those moments unforgettable, enriching your experience and your bonds.
Storing and Reheating
Leftovers? You bet! Store any uneaten stuffed pork chops in an airtight container in the refrigerator for 3-4 days. If you’d like to freeze them, wrap tightly in foil or freezer bags and they’ll last up to 3 months. To reheat, simply bake at 350°F (175°C) for about 20-25 minutes until warmed through.
Pro Tips for Success
- Choose Quality Meat: Look for pork chops that are bright pink and well-marbled for the best flavor and tenderness.
- Don’t Overstuff: While it’s tempting, a moderate amount of stuffing will help the pork cooks evenly without splitting.
- Use a Meat Thermometer: This guarantees the perfect cook without guesswork—no one likes dry pork!
- Let Them Rest: Always give your pork chops a few minutes to rest after baking; this helps maintain juiciness.
- Add a Glaze: A quick glaze of honey or balsamic vinegar brushed on before serving adds an extra layer of flavor.
FAQs
-
Can I freeze this recipe?
Yes! You can freeze uncooked, stuffed pork chops before baking. Just make sure to wrap them tightly. -
What’s the best substitute for bread crumbs?
Crushed crackers, oatmeal, or cooked quinoa can all work as excellent substitutes. -
Can I make these stuffed pork chops ahead of time?
Absolutely! Prepare the stuffing and fill the chops a day in advance. Just bake them on the day you plan to serve.
Conclusion
Every time I make these Baked Stuffed Pork Chops, I’m reminded of the love, warmth, and connection they bring to my family gatherings. They’re more than just a recipe; they’re a tradition and a means to create new memories around the table. So why not share this comforting dish with your loved ones? They’ll gather around, enjoying the irresistible flavor, and before you know it, you’ll have created another beautiful memory to treasure. Let’s get cooking and make some happiness together!
Contents
Baked Stuffed Pork Chops
Ingredients
For the Pork Chops
- 4 pieces Pork Chops Bone-in for extra flavor or boneless for easier eating.
For the Stuffing
- 1 cup Bread Crumbs Use fresh or stale; gluten-free options work well.
- 1 medium Onion, finely chopped Adds sweet depth.
- 1 cup Celery, chopped Provides a nice crunch.
- 2 cloves Garlic, minced For aromatic flavor.
- 1 cup Chicken Broth Homemade broth is preferred.
- 1 teaspoon Thyme Fresh or dried.
- 1 teaspoon Sage Fresh or dried.
- to taste Salt To season the dish.
- to taste Pepper To season the dish.
- 2 tablespoons Olive Oil or Butter For sautéing.
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a baking dish with a touch of olive oil.
- In a skillet, heat olive oil over medium heat. Add the chopped onion and celery and sauté until they’re soft, around 5 minutes.
- Stir in the garlic, thyme, sage, salt, and pepper, cooking for an additional minute.
- Add the bread crumbs to your skillet and pour in the chicken broth, mixing until well combined.
- Carefully create a pocket in each pork chop by slicing them horizontally. Generously stuff each chop with the mixture.
Cooking
- Place the stuffed chops in the greased baking dish, drizzle with more olive oil, and sprinkle with salt and pepper.
- Bake for 30-35 minutes, or until the internal temperature reaches 145°F (63°C) and the juices run clear.
- Let the chops rest for about 5 minutes before serving.