Sunday Chops and Stuffing
Elevate your Sunday dinner with this homestyle "Sunday Chops and Stuffing" recipe, a comforting dish brimming with hearty flavors. Featuring tender, golden-brown bone-in pork chops nestled atop a bed of savory homemade stuffing, this meal is a true family favorite. The stuffing is a medley of cubed day-old bread, aromatic sautéed onions, celery, and garlic, brought to life with chicken broth and earthy herbs like thyme and sage. Baked to perfection and finished with golden edges, this one-pan wonder combines moist, juicy pork with flavorful stuffing in every bite. Perfect for a cozy Sunday supper, this dish is easy to prepare, oven-friendly, and guaranteed to fill your kitchen with irresistible aromas. Whether served with a crisp side salad or roasted vegetables, this recipe is destined to become your go-to comfort meal for any gathering.
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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
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 4 cups day-old bread, cubed
- 1.5 cups chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried sage
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C).
Season the pork chops on both sides with salt and black pepper.
Heat a large skillet over medium-high heat and add the olive oil.
Sear the pork chops for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
Reduce the heat to medium and add the butter to the same skillet.
Once melted, add the diced onion, diced celery, and minced garlic. Sauté for 3-4 minutes until softened and fragrant.
Remove the skillet from heat and stir in the cubed bread, chicken broth, thyme, sage, and fresh parsley until evenly combined. The bread should absorb the chicken broth but not become overly soggy.
Transfer the stuffing mixture to a greased 9x13-inch baking dish, spreading it out evenly.
Arrange the seared pork chops on top of the stuffing.
Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for another 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C) and the stuffing is golden around the edges.
Let rest for 5 minutes before serving. Serve the pork chops with a generous scoop of stuffing on the side.
Nutrition Facts
Calories |
1020 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.6 g | 44% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 125.7 g | 46% | |
| Dietary Fiber | 9.2 g | 33% | |
| Total Sugars | 10.4 g | ||
| Protein | 53.0 g | 106% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 861 mg | 18% | |
*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.
