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Stuffed Porkster Chops

Stuffed Porkster Chops

  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    1 h
scrumptousbunny

scrumptousbunny

This is a GREAT entree to any meal. The men love it and it tastes like a lovely down home cooked meal...definitely a favorite of the entire family! Serve with your favorite sides such as tators and gravy or salad or even baked mac and cheese.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 531 kcal
  • 27%
  • Fat:
  • 16.4 g
  • 25%
  • Carbs:
  • 47.4g
  • 15%
  • Protein:
  • 45.1 g
  • 90%
  • Cholesterol:
  • 143 mg
  • 48%
  • Sodium:
  • 1509 mg
  • 60%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
  2. Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.
  3. Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.
  4. Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
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Reviews

naples34102
11

naples34102

10/7/2012

Disclaimer: I used this recipe as a basic guide, tweaking it to my tastes (which I feel is what we should all do with any recipe), using the "a little of this and a little of that" approach. For example, I didn't have any hamburger buns laying around, nor was I about to buy any specifically for this recipe. But I did have some odds and ends laying around that substituted quite nicely – some partially smooshed bakery garlilc croutons and about half a dozen lonely crostini hanging out in the freezer. In other words, any type of bread you have around works out fine. For a more complex flavor I used poultry seasoning instead of rubbed sage; enough to my satisfaction – again, I didn’t measure. For richness and added moistness I added a little melted butter to the stuffing and didn’t use quite as much celery and onion as the recipe directed – again, I added it “to taste,” to what seemed right for me. I topped the stuffed chops with bacon and, because my chops were quite large (thanks, Hubs…) they needed about 45 minutes in the oven. Upon serving, I finished them off with a quick gravy made of melted butter, cornstarch, chicken broth and a dash each of Worcestershire sauce and soy sauce for color. So… use this great reference recipe confidently, working with it to your own tastes and you’ll be very pleased.

Emma
7

Emma

10/13/2012

Wish that I'd trusted my instinct to lightly saute the onions and celery in a little butter before mixing them together with the rest of the stuffing ingredients. And I think that Naples also had a great idea with her bacon topping. Should've done that too. The veggies were a bit too crunchy and the flavor a bit bland. As is, this will probably not be a keeper for me.

ladybuggs5224
1

ladybuggs5224

4/25/2014

Good stuff and they look super pretty on the plate. I did use stuffing that I had prepared earlier but I make mine pretty much the same as directed with the addition of carrots for some color and I do saute my veggies just a bit to ensure they are not crunchy. We loved these chops and they turned out so nice for my first time make a stuffed pork chop. Thanks for the tasty submission.

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