Savory Stuffed Pork Chops Au Jus
Elevate your dinner table with these indulgent Savory Stuffed Pork Chops Au Jus—juicy, bone-in pork chops brimming with a fragrant mixture of panko breadcrumbs, Parmesan cheese, and fresh herbs like rosemary, thyme, and parsley. Perfectly seared to golden brown and finished in the oven, these chops offer a delicious balance of crispy crust and tender, juicy interior. The rich au jus, made from chicken broth and optional white wine, adds a luxurious, savory finish to every bite. Ideal for a gourmet weeknight meal or an impressive dinner party entrée, this recipe is a culinary delight that pairs beautifully with roasted vegetables or creamy mashed potatoes.
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Recipe Information
Ingredients
- 4 pieces bone-in pork chops (at least 1.5 inches thick)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 teaspoon fresh rosemary, finely chopped
- 1 teaspoon fresh thyme, finely chopped
- 2 tablespoons fresh parsley, finely chopped
- 0.5 cup breadcrumbs (preferably panko)
- 0.25 cup grated Parmesan cheese
- 1.5 cups chicken broth, low-sodium
- 0.5 cup dry white wine (optional, can substitute with more chicken broth)
- 1 teaspoon cornstarch
- 1 tablespoon water
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
Instructions
Preheat your oven to 375°F (190°C).
Using a paring knife, carefully cut a deep pocket into the side of each pork chop without cutting all the way through.
In a medium bowl, prepare the stuffing by mixing together breadcrumbs, Parmesan cheese, minced garlic, rosemary, thyme, parsley, and 1 tablespoon of melted butter. Add a pinch of salt and pepper to taste. The mixture should be slightly moist and hold together when pressed.
Carefully stuff each pork chop pocket with an even amount of the stuffing mixture. Secure the openings with toothpicks if necessary.
Season the outside of the stuffed pork chops on both sides with salt and pepper.
In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.
Once the skillet is hot, sear the pork chops for 2-3 minutes per side until golden brown. Remove the pork chops and set them aside.
In the same skillet, add 1 cup of chicken broth and the optional white wine (or substitute with an additional 0.5 cup chicken broth). Bring the liquid to a simmer while scraping up any browned bits from the bottom of the skillet.
Return the seared pork chops to the skillet, spoon some of the liquid over the top, and transfer the skillet to the preheated oven.
Bake for 15-18 minutes, or until the internal temperature of the pork chops registers 145°F (63°C).
Remove the skillet from the oven and transfer the pork chops to a plate, covering them loosely with foil to rest.
To make the au jus, return the skillet to the stovetop over medium heat. Combine the cornstarch with water to create a slurry, then whisk it into the simmering liquid in the skillet. Stir until slightly thickened (about 2-3 minutes).
Serve the stuffed pork chops drizzled with the au jus sauce. Garnish with additional chopped parsley if desired.
Nutrition Facts
Calories |
1847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.9 g | 150% | |
| Saturated Fat | 36.7 g | 184% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 2463 mg | 107% | |
| Total Carbohydrate | 52.6 g | 19% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 5.7 g | ||
| Protein | 117.9 g | 236% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 418 mg | 32% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1640 mg | 35% | |
*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.
