These 5 ingredient, baked stuffed pork chops are topped with fresh garlic and sage and stuffed with flavorful stuffing. They’re easy enough for a great weeknight meal, but they’re fancy enough to impress guests. And, they’re a great to use up your leftover stuffing from Thanksgiving.
Repeat after me. One week until we get to go back to Stars Hollow. One week. Could I be more excited? No. I couldn’t. I’m probably going to lock myself in my room and watch all 6 hours while eating Toblerlone all by myself. Maybe I’ll let Marc watch it with me, but there will be no talking and no distractions. If that means that I have to wait an entire week to watch it, I will.
In the mean time, I’ll be using up my Thanksgiving leftovers with these baked stuffed pork chops. As some of you may recall, Sookie wants to serve her baked stuffed pork chops to unsuspecting vegetarians at the inn. Of course, that idea is a little cruel, but the idea of baked stuffed pork chops is great. Especially since pork chops themselves can be kind of blah.
I’ve been trying to remedy the stale pork chop problem, by creating some new and exciting recipes for them – like my pork piccata and my apple butter pork chops, and I think these baked stuff pork chops definitely fit into that category. Plus, they’re a great way to use up leftover Thanksgiving stuffing. Of course, if you don’t have leftover stuffing, you can make this with a quick stovetop stuffing instead. I also think the recipe would be really great with some cornbread stuffing.
How long does it take to cook stuffed pork chops in the oven?
Since these pork chops are stuffed, I bake them a tiny bit longer than I would another plain, boneless pork chop. They just need that extra time to make sure they are a food safe temperature (145˚F for pork), but each oven will vary, so take the temperature of your chops when you’ve had them in for the minimum suggested time (35 minutes). You really don’t want them to be overcooked.
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To stuff the pork chops, you want to start out with a decently thick cut. I recommend at least 1-inch in thickness, but you could make it work with a little more or a little less. Working on a cutting board, turn the chop so that the fatty side is down. then slice lengthwise into the opposite side, slowly cutting into the center and working your way down.
Cut until you’re almost to the fatty side, but you want to save enough space so that they don’t tear open while they’re baking. You also want to leave the two shorter sides completely intact. The place as much stuffing in the pocket as you can while the chop is still able to stay closed on its own.
Tips for baking baked stuffed pork chops:
- Use your meat thermometer. Make sure you take the chops out when the reach 145˚F.
- Don’t over stuff your pork chops. If you put too much in they’ll break when baking. See photo above for reference.
- If you’re using leftover stuffing, it’s ok to moisten it with a bit of water or broth before stuffing your chops.
- 8 1-inch thick boneless pork chops
- 4 cups prepared stuffing mix or leftover stuffing
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh sage leaves (or other fresh herb)
- 4 garlic cloves, minced
- 1/2 teaspoon coarse salt
- 1/4 teaspoon black pepper
- Preheat oven to 350˚F.
- Cut a pocket into side of each pork chop (leaving fat side intact).
- Stuff pork chops, dividing stuffing equally between pork chops. Place stuffed chops on a cookie sheet or in a large baking dish.
- In a small bowl, combine remaining ingredients. Rub mixture on top of each pork chop.
- Bake for 30 – 45 minutes or until pork chops have reached at least 145˚F.
- Calories: 0
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 0 g
- Saturated Fat: 0 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 0 g
- Fiber: 0 g
- Protein: 0 g
- Cholesterol: 0 mg
Make sure you check out Miss Patty’s Founder’s Day Punch on Ashleigh’s blog. It’s strong enough for Patty, so it’s strong enough for me.