Pork Chops with Rhubarb Stuffing
Juicy, golden-seared pork chops meet the perfect blend of sweet and tangy in this irresistible recipe for Pork Chops with Rhubarb Stuffing. Featuring a luscious stuffing made with tart rhubarb, buttery breadcrumbs, warm cinnamon, and a touch of brown sugar, this dish transforms classic comfort food into a culinary masterpiece. Each chop is carefully pocketed and filled with the vibrant stuffing, then finished to perfection in the oven for tender, flavorful results. Ideal for a family dinner or an impressive gathering, this recipe is a delightful balance of savory and sweet in every bite. Try serving it with roasted vegetables or a fresh green salad for a complete meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces Bone-in pork chops
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 2 cups Rhubarb
- 0.25 cup Brown sugar
- 0.5 cup Diced onion
- 1 cup Dried breadcrumbs
- 0.25 cup Chicken stock
- 2 tablespoons Chopped fresh parsley
- 0.25 teaspoon Ground cinnamon
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and pepper.
In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the pork chops and sear for 2-3 minutes per side, until golden brown. Remove the pork chops from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the butter. Once melted, add the diced onion and cook for 2-3 minutes until softened.
Add the diced rhubarb, brown sugar, and cinnamon to the skillet. Cook for 5-7 minutes, stirring occasionally, until the rhubarb starts to break down and forms a slightly thickened mixture.
Stir in the breadcrumbs, chicken stock, and chopped parsley. Mix well until the stuffing comes together.
Make a small pocket in each pork chop by cutting horizontally through the thickest part, being careful not to cut all the way through.
Stuff each pork chop with the rhubarb stuffing, dividing it evenly among them. Secure the opening with toothpicks if needed.
Place the stuffed pork chops back into the skillet and transfer the skillet to the preheated oven.
Bake for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).
Remove the skillet from the oven and let the pork chops rest for 5 minutes before serving.
Serve warm, garnished with extra parsley if desired, and enjoy your amazing Pork Chops with Rhubarb Stuffing!
Nutrition Facts
Calories |
3260 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 171.2 g | 219% | |
| Saturated Fat | 58.6 g | 293% | |
| Polyunsaturated Fat | 3.8 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 3854 mg | 168% | |
| Total Carbohydrate | 208.8 g | 76% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 116.2 g | ||
| Protein | 214.9 g | 430% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 632 mg | 49% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 4193 mg | 89% | |
*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.
