Vegetable Stuffing and Chop Bake
Discover a hearty and flavorful meal with this Vegetable Stuffing and Chop Bake, a comforting combination of juicy, seasoned pork chops nestled atop a bed of savory vegetable-infused bread stuffing. Perfect for a family dinner or a gathering of friends, this recipe blends aromatic sautéed onions, celery, carrots, and garlic with fresh parsley and warming herbs like thyme and sage. Searing the pork chops before baking ensures a golden crust, while the stuffing absorbs rich juices and bakes to crispy perfection. Ready in just over an hour, this one-dish wonder pairs beautifully with a fresh salad or steamed green vegetables for a complete meal. Ideal for home cooks seeking a delicious, oven-baked dinner that’s easy to prepare and bursting with flavor.
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Recipe Information
Ingredients
- 4 pieces pork chops (bone-in or boneless)
- 6 cups stale bread, cubed
- 4 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 stalks celery, finely chopped
- 1 medium carrot, grated
- 2 cloves garlic, minced
- 1.5 cups chicken stock
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried thyme
- 0.5 teaspoons dried sage
- 1.5 teaspoons salt
- 1 teaspoon ground black pepper
- 2 tablespoons olive oil
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Season the pork chops on both sides with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Set aside.
In a large skillet, melt the butter over medium heat. Add the diced onion, celery, grated carrot, and minced garlic. Sauté until the vegetables are softened and fragrant, about 5-7 minutes.
Stir in the dried thyme, dried sage, and remaining 1/2 teaspoon of salt. Cook for another minute to toast the spices.
Transfer the sautéed vegetables to a large mixing bowl. Add the cubed stale bread, fresh parsley, and chicken stock. Mix until the bread is moistened but not soggy.
Spread the stuffing mixture evenly in the prepared baking dish.
Heat the olive oil in the same skillet over medium-high heat. Sear the pork chops for 2-3 minutes per side, until golden brown. They do not need to be fully cooked at this stage.
Arrange the seared pork chops on top of the stuffing in the baking dish.
Cover the dish tightly with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake uncovered for an additional 15-20 minutes, until the pork chops are cooked through (internal temperature of 145°F or 63°C) and the top of the stuffing is slightly crispy.
Let rest for 5 minutes before serving. Enjoy warm with a side of green vegetables or a fresh salad.
Nutrition Facts
Calories |
1489 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.5 g | 61% | |
| Saturated Fat | 16.9 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 127 mg | 42% | |
| Sodium | 2655 mg | 115% | |
| Total Carbohydrate | 184.4 g | 67% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 21.7 g | ||
| Protein | 71.7 g | 143% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 590 mg | 45% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 1045 mg | 22% | |
*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.
