Fill your plate with stuffed pork chops for a simple yet unforgettable weeknight dinner!
This recipe makes the normally complicated dish embarrassingly easy to make.
This dish is perfect if you’re always craving comfort food but are also always too busy to make something elaborate.
Yes, there is a much simpler way to cook stuffed pork chops. Read on to find out how!
Baked Stuffed Pork Chops
Baked stuffed pork chops are typically exactly what you imagine them to be: pork chops with some sort of filling in the middle.
This recipe gives that classic dish a little bit of a twist, though.
You won’t stuff these pork chops, but rather, top them with stuffing.
It’s a simple hack that’ll make cooking a whole lot easier, without sacrificing flavor.
These pork chops are still just as incredibly tender, juicy, and scrumptious, even though the stuffing isn’t where it’s normally supposed to be!
- Pork Chops – I mean, duh. I have a whole section below about whether to use boneless or bone-in pork chops. But spoiler alert, I prefer boneless.
- Day-Old Bread Cubes – It isn’t stuffing without the bread! Use stale, day-old bread so that the stuffing won’t get too wet and moist.
- Butter – It’s melted and mixed with the stuffing ingredients to make them rich and tasty.
- Chicken Broth – A little bit of liquid to moisten the bread cubes.
- Celery and Onion – The sweet and crunchy elements in the stuffing. You can saute them beforehand if you want them softer.
- Poultry Seasoning – For flavor. But also, feel free to use your choice of herbs and seasonings.
- Condensed Cream Of Mushroom Soup – It serves as a thick and savory gravy poured over the stuffing and pork chops.
Bone-In vs. Boneless Pork Chops?
I use boneless pork chops in my recipe because they cook faster.
Bone-in yields juicier and tastier chops, though. It’s just a matter of preference.
Whichever you decide, here are some tips that’ll surely come in handy.
For boneless pork chops – choose pork loin. It’s leaner and healthier, although a bit more expensive.
For bone-in pork chops, you have a few options:
Center Cut – The one with the T-bone. This is the best cut for bone-in pork chops as it’s a combination of a rib chop and pork fillet.
Rib – The one with the l-shaped bone. It’s a little less meaty than the center cut, but it’s also more affordable.
Sirloin – Also cheaper, but can be a bit tough. If you’re working with sirloin, soak the meat in milk for 30 minutes first to tenderize it.
Tip: If you plan on stuffing the stuffing inside the pork chops, ask the butcher to cut a slit in the meat so there’s one less step for you to worry about!
Tips for the Best Pork Chops
- Use French bread for the cubes for the best results. Cut them in cubes in advance to help them dry out faster.
- The pork chops shouldn’t be too thin or thick. The perfect in-between thickness is around 1 1/2 to 2 inches.
- Saute the celery and onion in butter before adding them to the breading mixture if you want them a little softer.
- While you don’t necessarily need to sear the pork chops before baking, I highly recommend it. Searing allows the pork chops to cook more evenly in the oven.
- Use a meat thermometer to test for doneness. The chops are cooked when their internal temperature reaches 145 degrees Fahrenheit.
- If your pork chops turned out tough, consider soaking them in milk next time. Let them marinate in milk for 30 minutes before searing & baking, and they’ll be incredibly tender.
- Feel free to customize the stuffing by adding mix-ins like sun-dried tomatoes, spinach or kale, cheese, and your choice of herbs and seasonings.
How Long to Bake Stuffed Pork Chops?
There’s no one exact answer because it’ll depend on how thick your pork chops are and how long you seared them in the skillet before baking.
It also depends on whether the pork chops are boneless or bone-in.
Another variable is how your oven operates – some run hotter than others.
That said, the best way to test for doneness is to use a meat thermometer.
You know the chops are cooked once their internal temperature reaches 145 degrees Fahrenheit.
When checking, stick the thermometer into the thickest part of the chop.
For your reference, for this recipe, I used 2-inch thick boneless pork chops and seared them for 4 to 6 per side.
It then took about 40 minutes to cook them. For the first 30, the chops were covered with foil and then uncovered for the last 10.
How to Store
Before storing, be sure the pork chops have cooled completely to room temperature.
How to Store
Place your stuffed pork chops in an air-tight container and refrigerate them for up to 4 days.
How to Reheat
Microwave method: place the chilled pork chops on a microwave-safe plate and reheat for 1 to 1 1/2 minutes, or until warmed through.
If they still need more reheating, do so in 30-second increments to keep the meat from drying out.
Oven method: Place the chilled pork chops on a baking dish and reheat them for 5 to 10 minutes in a 300-degree Fahrenheit oven.
Can you freeze stuffed pork chops?
I don’t recommend it since the topping contains bread cubes soaked in creamed soup.
The texture will be all off when it’s frozen and then thawed.
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