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5 from 1 vote

Stuffed Pork Chops

This is a Gr8 dish for company because all the prep is done ahead of time and the chops bake in the oven while your guests arrive and you enjoy a cocktail. 
Prep Time30 mins
Cook Time1 hr 30 mins
Total Time2 hrs
Course: Main Course
Cuisine: American
Keyword: Stuffed Pork Chops
Servings: 6 servings
Author: Anna



  • 2 Tablespoons butter
  • ¾ cup diced onion, divided
  • ¾ cup diced celery, divided
  • 1 cup diced dried white bread, I used some leftover Italian bread
  • 1 cup whole kernel corn
  • 1 egg, room temperature, lightly beaten
  • ¼ teaspoon dried sage
  • teaspoon dried basil
  • teaspoon ground thyme
  • salt and pepper to taste

Pork Chops

  • 6 pork loin rib chops, bone-in, about 1 ½-inches thick
  • 1 cup beef broth
  • ½ cup diced carrots
  • ⅛ to ¼ teaspoon freshly ground pepper
  • 1 bay leaf


  • Preheat the oven to 325ºF.


  • Melt the butter in a 10-inch skillet over medium heat.
  • When the foam subsides, add ¼ cup of the onion and ¼ cup of the celery and cook until tender, about 5 minutes.
  • When the onion and celery are tender remove the skillet from the heat and stir in the bread, corn, beaten egg, sage, basil and thyme. Combine well.
  • Add salt and pepper to taste, about ½ teaspoon of salt and ⅛ teaspoon of pepper.

Stuffing and Cooking the Chops

  • Using a sharp knife, cut a slit horizontally in each pork chop to form a pocket for the stuffing. Cut almost to the bone.
  • Put ⅙ of the stuffing mixture into the pocket of each chop.
    Stuffed Pork Chops
  • Salt and pepper both sides of the pork chops.
  • Wipe out the skillet with a paper towel (carefully!), then re-heat over medium-high heat.
  • Cut a piece of fat from a pork chop and rub over the bottom of the hot pan to grease well; then discard the fat.
  • Add the chops, a few at a time, to the skillet and cook until browned on both sides, turning only once. Remove and continue cooking the remaining chops. Adding more fat from the chops as necessary.
  • In a roasting pan, or 13"x9" pan, mix the beef broth, carrots, freshly ground pepper, bay leaf and the remaining onion and celery.
  • Lay the browned, stuffed pork chops on top of this mixture in the roasting pan.
  • Cover the pan tightly with foil and bake for ½ hour. Turn the chops, re-seal the foil over the pan and cook for an additional hour, until fork tender.
  • Place chops on a platter and spoon some of the vegetable mixture over the top.
  • Remove the bay leaf, and serve the liquid separately as a sauce for the chops.
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