Baked Stuffed Pork Chops
Elevate your dinner game with these irresistible Baked Stuffed Pork Chops, a dish loaded with flavor and perfect for any occasion. Thick, juicy bone-in pork chops are generously filled with a savory stuffing made from buttery breadcrumbs, sautéed onions, garlic, Parmesan cheese, and fragrant herbs like sage and thyme. Searing the chops before baking locks in their moisture while creating a golden-brown crust, and a quick finish in the oven ensures tender, perfectly cooked pork. This foolproof recipe comes together in just under an hour, making it an excellent choice for a weeknight meal or a special gathering. Serve these delicious stuffed pork chops with roasted vegetables or creamy mashed potatoes for a hearty, crowd-pleasing feast. Keywords: baked stuffed pork chops, savory stuffing, pork dinner recipes, easy weeknight dinner, hearty meal ideas.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops (1-1.5 inches thick, with a pocket cut for stuffing)
- 1 teaspoon Salt
- 1 teaspoon Ground black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion, finely diced
- 2 cloves Garlic cloves, minced
- 2 tablespoons Fresh parsley, chopped
- 1 teaspoon Dried sage
- 1 teaspoon Dried thyme
- 1 cup Breadcrumbs
- 1 cup Chicken broth
- 1 cup Grated Parmesan cheese
Instructions
Preheat the oven to 375°F (190°C).
Season the pork chops inside and out with salt and pepper, ensuring the seasoning reaches the pockets.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the butter and let it melt.
Add the diced onion and sauté until soft and translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute.
Stir in the parsley, sage, and thyme. Cook for 1 minute, then add the breadcrumbs. Mix everything together well.
Gradually stir in the chicken broth, a little at a time, until the stuffing mixture is moist but not overly wet. Cook for 2 minutes, then stir in the grated Parmesan cheese. Remove from heat and let cool slightly.
Stuff the breadcrumb mixture into the pockets of each pork chop, packing it in gently but firmly.
Heat the remaining 1 tablespoon of olive oil in an ovenproof skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until they develop a golden-brown crust.
Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the internal temperature of the pork chops reaches 145°F (63°C).
Remove from the oven and let the pork chops rest for 5 minutes before serving.
Nutrition Facts
Calories |
2448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 162.1 g | 208% | |
| Saturated Fat | 63.5 g | 318% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 462 mg | 154% | |
| Sodium | 6264 mg | 272% | |
| Total Carbohydrate | 102.7 g | 37% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 14.5 g | ||
| Protein | 153.2 g | 306% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1123 mg | 86% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1886 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
