These Stuffed Pork Chops and Stuffing are delicious and come with their own side dish! We always have enough stuffing left that we have to bake it as well. As far as we are concerned you can never have enough stuffing! This recipe works beautifully every time because of how you prepare and bake the pork chops! We hope you give it a try!
Stuffed Pork Chops
- 4 pork chops loin or center cut, bone or boneless, 1 inch thick
- 1 tablespoon vegetable oil more if needed
- 3 tablespoons unsalted butter
- 1 medium to large carrot, shredded
- 1 small onion, diced
- ribs celery, diced
- 2 tablespoons garlic minced
- 1 tablespoon thyme leaves more or less to taste
- 1 tablespoon parsley leaves more or less to taste
- 1 package turkey or chicken stuffing mix or approximately 2 cups
- 1/4 cup heavy cream (35%)
- 1 teaspoon pepper -
- 1/2 pound pancetta, bacon or ham, cut into 1/4-1/2 inch chunks
- cooking spray
Wash and cut slices into the side of the pork chop with fat on the edge. This stops the pork chops from curling. Cut every 1 1/2 to 2 inches along that edge. The cuts should be no more than 1/2 an inch deep. Next, cut a small pocket through the side of each pork chop. Ideally, find a location where there is no fat to make your pocket. Cut into the pork chop as deep as possible without cutting through the opposite side. We try to stuff as much as possible inside the pork chop. Set aside. In a large skillet, over medium heat, pour oil and wait until it shimmers or until a drop of water flicked in it dances. Add pork chops and brown, between 2 and 3 minutes per side. Remove from skillet and set aside on a plate lined with paper towel.
Wipe out your skillet. Preheat your oven to 400 degrees. Prepare a rimmed baking sheet, ideally a 13x9 inch pan, with tinfoil and baking spray. Set aside. Prepare a small-ish oven safe dish with a lid with cooking spray and set aside. Place a large, heat resistant bowl on your counter. Place skillet, with butter, over medium heat. Once melted, add the chopped pancetta (or whichever you are using), onion, celery and carrots. Cook until starting to brown and tender, between 7 and 10 minutes. Add garlic, thyme and parsley. Stir for another minute or two. Remove from heat. Dump stuffing into the large bowl. Add cream, pepper and stuffing mix. Stir to combine and set aside. Bring your pork chops over to your work surface. We use our hands at this point. We find it easier. How you stuff the pork chops are up to you! Depending on the size of your pork chops you should be able to fit anywhere from 1/4 to 1/2 of a cup of stuffing in each pork chop pocket. Pack the stuffing inside. Season the outside of the pork chops with salt and pepper. Stand pork chops up so the stuffing is facing upwards. We lean our stuffed chops around the edges of a 13x9 pan. Place the remaining stuffing into your prepared oven safe dish and pack it down. Melt a tablespoon or two of butter and brush butter on top of stuffing. Place lid on top. You can also brush some butter on top of the stuffing at the end of each pork chop. Place both in the oven for 25 minutes. Uncover stuffing for last 7 minutes or so to crisp the stuffing up if desired. Check to make sure pork chops are about 150 degrees. Serve and enjoy!