Stuffed Pork Chops III

Stuffed Pork Chops III

Karen 0

"Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth."

Ingredients 55 m {{adjustedServings}} servings 368 cals

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Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 368 kcal
  • 18%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 22.8g
  • 7%
  • Protein:
  • 18.6 g
  • 37%
  • Cholesterol:
  • 75 mg
  • 25%
  • Sodium:
  • 812 mg
  • 32%

Based on a 2,000 calorie diet

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  • Prep

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  1. Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
  2. Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.
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Reviews 379

  1. 493 Ratings


For some reason I've always stayed away from stuffed porkchops, thinking it seemed too hard to do or that they just wouldn't taste good. I had some very thick chops and decided to go for it with this recipe. I'm glad I did because they were wonderful! I only had italian style bread crumbs but they added a very nice flavor to the stuffing. I added about 1/2 a cup more of the broth to the pan which was just enough to drizzle over the chops. I would even suggest thickening it a bit to make it more of a gravy if desired. The family loved them and were very impressed! This would be great to serve to company too. If you've never tried making stuffed chops, give this recipe a try.


Never had a pork chop I liked until now. These were fantastic with a few minor changes and we're now having them once a week. I use only 2 thick cut (an inch at least) chops, half of a boxed pork stuffing mix, and an entire can of low sodium beef stock (about 2 cups). I put a little salt, pepper and garlic powder on them inside and out before stuffing. Also, when I have time I brine the chops for a couple hours before stuffing (a little salt and sugar dissolved in a large bowl of water and let the chops soak). 15 minutes on each side simmering with the pan uncovered has worked perfectly for me. The stock reduces down quite a lot and any bits of stuffing that sneak out really do help to make it a gravy as other reviewers stated. I serve them with roasted rosemary potatoes. As the chops are so huge I can usually only finish half of one and they are just as good the next day.


I enjoyed the flavor and taste except I clearly did not have pork chops that were cut thick enough. The stuffing wouldn't stay inside the pork chop and it ended up being VERY messy. In the future I will make sure my pork chops are cut thicker. I ended up making the stuffing into a gravy as it was overflowing anyways. It still had a great taste and I look forward to trying this again. The only changes I made were... Adding extra garlic power, adding extra butter to the stuffing and using chicken broth instead of beef broth. I will not be adding this to my regular rotation.