Baked Stuffed Pork Chops
A comforting dish made with juicy pork chops stuffed with a savory mixture of bread crumbs, herbs, and vegetables, perfect for family dinners.
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.
Notes
Leftovers can be stored in an airtight container for 3-4 days. To reheat, bake at 350°F (175°C) for about 20-25 minutes. For variations, try adding diced apples or cranberries to the stuffing.