Pork Chops with Pan Fried Stuffing
Elevate your weeknight dinner with this savory and comforting recipe for Pork Chops with Pan-Fried Stuffing. Perfectly seasoned bone-in pork chops are seared to golden-brown perfection and paired with a hearty, flavor-packed pan stuffing. The stuffing is a rustic medley of toasted bread cubes, sautéed onions, celery, garlic, and aromatic herbs like sage and thyme, bringing classic holiday flavors to your table any day of the week. A splash of chicken broth ties everything together, creating a stuffing that’s crisp yet tender. Ready in just 45 minutes and designed to serve four, this dish is a perfect balance of simplicity and indulgence. Serve it with a sprinkle of fresh parsley for a finishing touch that’s as vibrant as it is delicious!
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cups stale bread, diced into 1/2-inch cubes
- 1 medium onion, finely chopped
- 2 stalks celery, finely chopped
- 2 garlic cloves, minced
- 1 cup chicken broth
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried sage
Instructions
Season the pork chops on both sides with salt, black pepper, and smoked paprika. Set aside to bring to room temperature while preparing the stuffing.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the diced bread cubes to the skillet and toast them until golden brown, stirring frequently. This should take about 5-7 minutes. Remove the toasted bread cubes and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Sauté the chopped onion and celery until softened, about 3-4 minutes.
Stir in the minced garlic, dried thyme, and dried sage, cooking for 1 more minute until fragrant.
Return the toasted bread cubes to the skillet and stir to combine. Gradually pour in the chicken broth, stirring continuously, until the bread is soft but not mushy. Stir in the chopped parsley. Remove the stuffing from the skillet and set aside.
Wipe the skillet clean and heat it over medium-high heat. Add a drizzle of olive oil if needed.
Sear the pork chops for 3-4 minutes per side, or until they develop a golden-brown crust and are cooked through to your desired doneness (145°F for medium). Remove the pork chops and let them rest for 5 minutes.
Serve the pork chops alongside the pan-fried stuffing. Garnish with extra parsley if desired.
Nutrition Facts
Calories |
3604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.8 g | 231% | |
| Saturated Fat | 61.5 g | 308% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 5718 mg | 249% | |
| Total Carbohydrate | 244.5 g | 89% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 22.0 g | ||
| Protein | 243.5 g | 487% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 520 mg | 40% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 3733 mg | 79% | |
*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.
