Mincemeat Stuffed Pork Chops
Elevate your dinner table with these flavorful Mincemeat Stuffed Pork Chops, a delicious combination of savory and sweet that will impress any guest. Thick, juicy bone-in pork chops are carefully pocketed and generously filled with a rich stuffing made from spiced mincemeat, buttery breadcrumbs, sautéed onion, and fresh sage. Searing the chops to a golden perfection locks in their juices before they’re finished in the oven, where they soak up the aromatic chicken broth. The result? A perfectly tender and succulent main course that’s ideal for cozy family dinners or holiday feasts. Serve these stuffed pork chops with a drizzle of pan juices for an irresistible burst of flavor in every bite. Perfect for fans of hearty roasts and festive flavors, this recipe is easy to prepare in under an hour, making it both weeknight-friendly and dinner-party worthy!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (1-inch thick)
- 1 cup mincemeat (store-bought or homemade)
- 1 cup breadcrumbs
- 2 tablespoons unsalted butter
- 1 medium onion (finely chopped)
- 1 tablespoon fresh sage (chopped)
- 1 egg (lightly beaten)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 1 cup chicken broth
Instructions
Preheat your oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each pork chop, ensuring not to cut all the way through.
In a skillet over medium heat, melt the butter and sauté the onion until soft and translucent, about 3-4 minutes.
Add the breadcrumbs and sage to the skillet, stirring to coat the mixture in the butter. Cook for 1-2 minutes, then remove from heat.
In a bowl, combine the mincemeat, breadcrumb mixture, and beaten egg. Stir until well combined to form the stuffing.
Season the inside of each pork chop pocket with a pinch of salt and pepper. Stuff each pork chop with an even amount of the mincemeat mixture, pressing gently to secure.
Season the outside of the pork chops with the remaining salt and pepper.
Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
Add the chicken broth to the skillet and transfer it to the preheated oven. Bake for 25-30 minutes, or until the internal temperature of the pork reaches 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving. Spoon any pan juices over the chops for added flavor.
Nutrition Facts
Calories |
2589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.2 g | 154% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 547 mg | 182% | |
| Sodium | 4990 mg | 217% | |
| Total Carbohydrate | 251.5 g | 91% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 132.3 g | ||
| Protein | 136.5 g | 273% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 276 mg | 21% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 2265 mg | 48% | |
*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.
