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Stuffed Pork Chops

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Juicy stuffed pork chops with savory breadcrumb and sausage stuffing, perfect for family dinners or special occasions.

Ingredients

Scale
  • 4 bone-in pork chops
  • 1 cup breadcrumbs
  • 1/2 cup cooked sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for browning

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. In a skillet over medium heat, warm 1–2 tablespoons of olive oil. Add the chopped onion and chopped celery. Cook until softened, about 4–6 minutes. Remove from heat and let cool slightly.
  3. In a mixing bowl combine the cooked sausage, breadcrumbs, the cooked onion and celery, chicken broth, garlic powder, thyme, and salt and pepper to taste. Stir until the mixture holds together; add a splash more broth if it seems dry.
  4. Use a sharp knife to cut a pocket into the side of each pork chop, being careful not to cut all the way through. Stuff each pocket with the breadcrumb mixture and gently press the opening closed.
  5. Heat a small amount of olive oil in a large ovenproof skillet over medium-high heat. Sear each stuffed chop 2–3 minutes per side, until golden brown.
  6. Transfer the seared chops (and any juices) to a baking dish if your skillet isn’t ovenproof. Bake at 375°F (190°C) for 25–30 minutes, or until an instant-read thermometer inserted into the meat reads 145°F (63°C).
  7. Let the chops rest 5–10 minutes before serving.

Notes

Use day-old breadcrumbs for better texture, or swap with Panko for a lighter stuffing. Adjust baking time if using boneless chops.

Nutrition

Find it online: https://www.tastysavvy.com/stuffed-pork-chops/