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Stuffed Pork Chops

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Hearty and savory bone-in pork chops stuffed with a breadcrumb and sausage filling, seared for a golden crust and finished in the oven.

Ingredients

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  • 4 bone-in pork chops
  • 1 cup breadcrumbs
  • 1/2 cup cooked sausage
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1/4 cup chicken broth
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • Salt and pepper to taste
  • Olive oil for browning

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Heat 1–2 tablespoons olive oil in a skillet over medium heat. Add the chopped onion and celery and cook, stirring, until softened, about 4–6 minutes. Remove from heat and let cool slightly.
  3. In a bowl, combine the cooked sausage, breadcrumbs, cooked onion and celery, chicken broth, garlic powder, thyme, and salt and pepper. Mix until the stuffing holds together; add a splash more broth if it feels dry.
  4. Use a sharp knife to cut a pocket into the side of each pork chop, being careful not to cut all the way through. Stuff each pocket with the breadcrumb mixture and press the opening closed gently so it stays sealed.
  5. Heat a bit of olive oil in a large ovenproof skillet over medium-high heat. Sear the stuffed chops for 2–3 minutes per side until they’re golden brown.
  6. Transfer the chops and any pan juices to a baking dish if your skillet isn’t ovenproof. Bake at 375°F (190°C) for 25–30 minutes, or until an instant-read thermometer reads 145°F (63°C).
  7. Remove the chops from the oven and let them rest for 5–10 minutes before serving.

Notes

Breadcrumbs can be regular or panko; panko gives a lighter texture. For chicken broth, low-sodium options or a splash of dry white wine can be used to substitute.

Nutrition

Find it online: https://www.topchoicerecipes.com/stuffed-pork-chops-2/