The butcher had thick meaty pork chops on display the other day, which were begging me to stuff them and bake them, so I eagerly obliged.
This is a savory bread stuffing, that helps the chops retain their moistness, making them tender when baked. They’re easy to prepare, they make a great presentation, and most everyone thinks they’re delicious.
During the holidays, I might add dried cherries, chopped apples, Triple Sec, Italian sausage and maybe even chopped pecans. Stuffed pork chops are simple for everyday fare, and special enough for guests. Juicy thick-cut stuffed pork chops…yum!
Stuffed Pork Chops
2 tablespoons butter
4 (1½ inch thick) pork chops
2 cups bread crumbs
¼ cup chopped onions
¼ cup chopped celery
½ teaspoon paprika
¼ teaspoon dried thyme
¼ teaspoon salt
½ teaspoon seasoned pepper
1/8 to ¼ cup vegetable broth
Melt butter in a medium hot skillet and add celery and onions.
Sauté until soft.
Remove from heat and add seasonings, combining well.
Mix in breadcrumbs and pour a small amount of broth in, stirring well, until the mixture is slightly soft.
With a thin-bladed knife, slice horizontally through the pork chop, about ¾ of the way, making a pocket and leaving the sides intact.
Divide the stuffing into fourths and stuff each chop.
Place in a baking dish that is coated with cooking spray, or lightly oiled.
Cover tightly with foil to keep them from drying out.
Bake at 350 degrees for about 45 minutes, removing foil during last 10 minutes to allow chops to brown slightly.
This is a simple hearty meal!
Be sure to visit my friend, Linda’s blog, @My Kind of Cooking for great tips and delicious easy recipes!