Baked Stuffed Pork Chops and Pan Gravy
Elevate your dinner table with these indulgent Baked Stuffed Pork Chops and Pan Gravy—a show-stopping dish that combines juicy, bone-in pork chops with a hearty breadcrumb stuffing infused with aromatic onion, celery, garlic, and fresh parsley. Sear the chops to a golden crust before baking them in savory chicken broth for ultimate tenderness, then top them off with a velvety, paprika-scented pan gravy made from scratch. This comforting yet elegant recipe is perfect for family gatherings or special occasions, offering a gourmet twist that's surprisingly easy to prepare. Serve with creamy mashed potatoes or roasted vegetables for a balanced and utterly satisfying meal. Keywords: stuffed pork chops, baked pork recipe, pan gravy, comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops, 1 1/2-inch thick
- 1.5 teaspoons Salt
- 1 teaspoon Black pepper
- 2 tablespoons Olive oil
- 3 tablespoons Unsalted butter
- 1 medium Yellow onion, finely chopped
- 2 pieces Celery stalks, finely chopped
- 2 cloves Fresh garlic, minced
- 2 tablespoons Fresh parsley, chopped
- 1 cup Italian-style breadcrumbs
- 1.5 cups Chicken broth
- 2 tablespoons All-purpose flour
- 1 cup Whole milk or heavy cream
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, create a pocket in each pork chop by slicing horizontally into the thickest side, being careful not to cut all the way through. Season the chops lightly with 1 teaspoon of salt and 1/2 teaspoon of pepper, making sure to season inside the pocket as well.
In a skillet over medium heat, melt 2 tablespoons of butter along with 1 tablespoon of olive oil. Add the chopped onion and celery, cooking until softened, about 5 minutes. Stir in minced garlic and cook for another minute.
Remove the skillet from heat. Stir in the parsley, breadcrumbs, and 1/4 cup of chicken broth. Mix until the stuffing is moist but not soggy.
Stuff each pork chop with an equal amount of the breadcrumb mixture, securing with toothpicks if necessary. Be careful not to overfill.
Heat the remaining tablespoon of olive oil in the same skillet over medium-high heat. Sear the stuffed pork chops for about 2-3 minutes per side until golden brown. Transfer the chops to a baking dish.
Pour 1 cup of chicken broth into the baking dish to keep the meat moist while baking. Cover the dish with foil and place in the preheated oven. Bake for 25-30 minutes or until the internal temperature of the pork reaches 145°F (63°C).
While the pork chops bake, prepare the pan gravy. Return the skillet to medium heat and melt the remaining tablespoon of butter. Whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the remaining 1/4 cup of chicken broth and milk (or cream), ensuring no lumps form. Cook until the gravy thickens, about 3-4 minutes. Season with 1/2 teaspoon of salt, 1/2 teaspoon of pepper, and paprika. Adjust seasoning to taste.
Remove the pork chops from the oven and let rest for 5 minutes. Remove any toothpicks before serving.
Serve the pork chops hot, drizzled with the pan gravy. Pair with your choice of sides like mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 384 mg | 128% | |
| Sodium | 5926 mg | 258% | |
| Total Carbohydrate | 141.9 g | 52% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 29.3 g | ||
| Protein | 140.2 g | 280% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 581 mg | 45% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2793 mg | 59% | |
*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.
