Stuffing-Stuffed Pork Chops

Our stuffing stuffed pork chops recipe transforms ordinary pork chops into a show-stopping meal with just 30 minutes of hands-on prep. The secret lies in the perfect balance of textures and flavors—juicy pork, savory stuffing and a silky gravy that ties it all together.

The pork chops are seared to lock in flavor and then baked to perfection and served with a rich, homemade gravy. It’s the perfect meal for busy weeknights when you want to treat yourself to a special meal without spending hours in the kitchen.

Bone-in or Boneless Pork Chops

Yes, this recipe calls for bone-in pork loin chops but you can use boneless chops if you have them. Using bone-in chops has several advantages: they tend to be more flavorful because the bone imparts additional taste during cooking. They’re also less likely to dry out as the bone helps conduct heat evenly and keeps the meat moist.

Boneless chops are the same as loin cuts, minus the bone. They have their merits too. They’re easier to stuff, eat and cook. If you opt for boneless chops, reduce the cooking time by about five minutes to prevent overcooking or use a meat thermometer and remove them from the heat when they reach an internal temperature of 145°F—they’ll continue to cook as the meat rests.

Whatever type you choose, the key to a successful stuffed pork chops recipe is to select chops that are about an inch thick to ensure easy stuffing and a juicy dinner.

Ingredients for Stuffing Stuffed Pork Chops

• Pork chops: Bone-in pork loin chops provide flavor and keep the meat moist during cooking. Each chop should be about 8 ounces and about 1-inch thickness for easier stuffing and to prevent it from drying out while cooking.
• Stuffing: Use your favorite stuffing recipe, boxed stuffing or leftovers for convenience when making this stuffed pork chops recipe.
• Garlic: Freshly minced garlic cloves bring a robust flavor to the creamy gravy.
• Thyme: Dried thyme adds a subtle earthy flavor to the stuffed pork chops.
• White wine: White wine is used to deglaze the pan and forms the base of the gravy. Wine adds complexity but you can use chicken broth as well to keep this a kid-friendly recipe.
• Flour: All-purpose flour helps thicken the gravy to the perfect silky consistency.
• Chicken broth: Chicken broth forms the base of the savory gravy, complementing the stuffed pork chops.

Directions

Step 1: Prepare the pork chops

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Preheat the oven to 350°. Using a sharp knife, cut a pocket in each pork chop by slicing horizontally almost to the bone. Fill each chop with 1/2 cup of stuffing and secure with toothpicks if necessary. Sprinkle the chops with pepper.

Step 2: Sear the pork chops

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In a large ovenproof skillet, heat the canola oil over medium-high heat. Brown the stuffed pork chops on both sides, for two to three minutes per side.

Step 3: Bake the pork chops

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Transfer the skillet with the pork chops to the preheated oven. Bake uncovered for 25 to 30 minutes, or until a thermometer inserted into the thickest part of the chop (not the stuffing) reads 160°F.

Step 4: Make the gravy

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Remove the cooked pork chops from the skillet and set aside, keeping them warm. In the same skillet, cook the minced garlic and thyme in the pan drippings over medium heat for one minute. Add wine or chicken broth and stir to loosen any browned bits from the bottom of the pan.

Step 5: Thicken the gravy

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In a small bowl, whisk together flour and chicken broth until smooth. Gradually add this mixture to the skillet, stirring constantly. Bring to a boil and cook, stirring for two minutes until the gravy has sufficiently thickened.

Editor’s Tip: Strain it through a fine-mesh sieve before serving for a smoother gravy.

Step 6: Serve

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Remove the toothpicks from the pork chops and place them on a serving platter. Pour the prepared gravy over the top of the pork chops and serve.

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Recipe Variations

• Use different stuffing flavors: Try experimenting with different stuffing flavors like cornbread. For a fall-inspired twist, try this apple apricot stuffing.
• Amp up the herbs: For extra flavor to these stuffing stuffed pork chops, add fresh herbs like rosemary or parsley to the stuffing or gravy.
• Make it Mediterranean-style: Instead of stuffing, stuff the pork chops with a mixture of baby spinach, feta cheese and sun-dried tomatoes.

How to Store Stuffing Stuffed Pork Chops

Any leftover stuffed pork chops can be stored in an airtight container in the refrigerator for up to four days. To prevent the pork chops from getting soggy, keep the gravy in a separate airtight container. To reheat, place the pork chops in an oven-safe dish, cover with foil and heat in a 350° oven until warmed through.

Can you freeze stuffing stuffed pork chops?

Yes, you can freeze stuffed pork chops. Place the cooled pork chops in a freezer-safe container or wrap them tightly in plastic wrap and aluminum foil. Freeze for up to three months. Thaw in the refrigerator overnight before reheating.

Stuffing Stuffed Pork Chops Tips

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What sides can I serve with stuffing stuffed pork chops?

These stuffing stuffed pork chops pair well with a variety of different sides, including sheet-pan roasted vegetables, maple-glazed green beans or a crisp salad. For a filling weeknight meal, try serving them alongside spiced carrots and creamy mashed potatoes.

How do you keep stuffing stuffed pork chops moist when baking?

Avoid overcooking your pork chops to prevent them from drying out. Use a meat thermometer to check for doneness, but remember: the temperature of cooked pork chops is lower than you think—medium-rare chops are done at 145 to 150°F. If you like yours well done, then it’s 160°. However, the higher the temperature, the higher the risk of a dry pork chop.

Can you use leftover stuffing for this recipe?

Yes, leftover stuffing is a fantastic way to use up holiday leftovers and works great in this recipe. Here are 40 of our best stuffing recipes to try for dinner.

Can you use other meats in this recipe?

While this recipe is designed specifically for bone-in pork chops, you can apply the same technique to chicken breasts or even thick-cut pork tenderloin. Make sure to adjust cooking times accordingly and ensure the internal temperature reaches 165° for chicken or 145° for pork tenderloin.