Pork Chops and Stuffing
Golden-brown pork chops paired with flavorful, herb-infused stuffing come together in this comforting Pork Chops and Stuffing recipe. Tender, juicy pork chops seasoned with garlic, thyme, and a subtle kick of black pepper are seared to perfection and then baked over a bed of savory stuffing made with sautéed onions, celery, garlic, and fluffy bread cubes moistened with chicken broth. This one-pan wonder is easy to prep in just 20 minutes and bakes to a hearty, satisfying meal in under an hour. Perfect for weeknight dinners or cozy Sunday suppers, this dish delivers classic, home-cooked flavor that will have everyone asking for seconds. Serve it alongside your favorite veggies for a complete and irresistible dinner!
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Recipe Information
Ingredients
- 4 pieces Pork chops (bone-in or boneless)
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Dried thyme
- 4 tablespoons Butter
- 1 medium Yellow onion (diced)
- 2 stalks Celery (chopped)
- 2 cloves Garlic (minced)
- 1.5 cups Chicken broth
- 4 cups Bread cubes (dried or day-old)
- 2 tablespoons Fresh parsley (chopped)
- 2 tablespoons Vegetable oil
Instructions
Preheat the oven to 375°F (190°C).
Season the pork chops on both sides with salt, black pepper, garlic powder, and dried thyme. Set aside.
Place a large skillet over medium heat and add the vegetable oil.
When the oil is hot, sear the pork chops for 2-3 minutes on each side until they are golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the diced onion and chopped celery. Sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Pour in the chicken broth and bring it to a gentle simmer. Remove the skillet from heat and stir in the bread cubes until the liquid is absorbed and the stuffing is moist but not soggy.
Fold in the chopped parsley and mix well.
Grease a 9x13-inch baking dish and spread the stuffing evenly on the bottom of the dish.
Arrange the seared pork chops on top of the stuffing.
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10-15 minutes or until the internal temperature of the pork chops reaches 145°F (63°C) and the stuffing is golden.
Remove the dish from the oven and let it rest for 5 minutes before serving.
Serve the pork chops with a generous helping of stuffing and enjoy!
Nutrition Facts
Calories |
3587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 152.8 g | 196% | |
| Saturated Fat | 54.2 g | 271% | |
| Polyunsaturated Fat | 18.2 g | ||
| Cholesterol | 432 mg | 144% | |
| Sodium | 7046 mg | 306% | |
| Total Carbohydrate | 349.2 g | 127% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 27.3 g | ||
| Protein | 169.6 g | 339% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 564 mg | 43% | |
| Iron | 22.9 mg | 127% | |
| Potassium | 3047 mg | 65% | |
*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.
