I’ll demonstrate my preferred method for stuffing pork chops as well as one of my preferred pork stuffings. With this technique, we are seasoning our pork chops from the inside out in addition to creating something that looks impressive. Therefore, this is essentially a technique video that applies to any filling you want to use, however the peach stuffing was especially tasty.
| Prep Time: | 30 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 slices bacon, sliced into 1/4-inch pieces
- ½ cup diced onion
- 2 tablespoons diced poblano pepper
- 1 large yellow peach – peeled, pitted, and diced
- 2 teaspoons fresh thyme leaves
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 pinch cayenne pepper
- 8 saltine crackers, crushed
- 2 tablespoons chicken broth, or as needed (Optional)
- 2 double-cut boneless pork chops
- salt to taste
- 1 tablespoon olive oil
- ¼ cup chicken broth (Optional)
- 2 tablespoons balsamic vinegar
- 2 tablespoons cold salted butter
Instructions
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
- Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
- Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
- Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
- Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
- Remove chops from the pan to a plate and cover loosely with foil.
- Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.
- You can use a jalapeno, or other green pepper, instead of poblano if you like. Feel free to substitute any fresh fruit you’d like for the peach, as well as any fresh herb for the thyme.
- You can use crumbled bread cubes, bread crumbs, or even cornbread instead of saltine crackers if you like.
- Just like you can use any stuffing you want, you can use any liquid and vinegar you like in your sauce.
Nutrition Facts
| Calories | 474 kcal |
| Carbohydrate | 20 g |
| Cholesterol | 100 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 12 g |
| Sodium | 985 mg |
| Sugars | 8 g |
| Fat | 31 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe was amazing! I have modified every recipe I have ever looked at, but this one I followed with the exception of substituting GF Bread Crumbs. A+++
I subbed apple for peach as it is what I had on hand and like another poster, used herbs de Provence. The flavors were very good and probably will make again but while it looked easy, seemed a little more time consuming than I expected. Perhaps its just because I hadn’t done it before. I didn’t find the great pork I had as tender as it usually is when I cook it other ways. Even though it was cooked fine. I will give it another try though, and if I feel differently, will update. I do LOVE Chef Johns recipes and it is only on occasion that I don’t give a 5 star.
The video made this an easy-to-do recipe! First words from the first bite from my adult grandson, “You can keep this recipe!”. Even using canned peaches (No fresh peaches of any kind available at the stores) didn’t ruin it. Had some stuffing left over and just added that to the pan sauce. It even warmed up well. This is a very flexible recipe. I’ve now made it twice, once using Thyme, another using oregano. Both worked well and it was a split vote in my house, who liked which best.
I didn’t have all I needed to prepare this meal but with alternating peach to nectarine, fresh thyme to Herb de provence, turned our so moisture and tender, delicious meals.
Loved it! So moist and tasty. I followed and did not modify. Although I did make 4 chops so had to double. The only “complaint” I would have….don’t make it on a work night. I got home at 5pm and we didn’t eat till 6:40. Maybe that’s not bad for some but we are used to eating around 5:30. I think this would be excellent to do with a pork loin and for sure for a dinner party.
WOW!! BURSTING WITH FLAVOR!! LOVE THE GREAT RECIPE!!
These were out of this world delicious! I was a little concerned about my
Recipe was delicious. I wasn’t doing pork chops. Instead I stuffed a chicken breast and used bread crumbs instead of crackers but used the same seasonings. I always modify recipes and substitute. Recipes are more inspiration.
Sooooo good! I substituted bone-in chops, jalapeños, and thyme from a bottle. Other than that, I followed the recipe and the technique for creating the pocket. The cook time was nearly spot on at 15 minutes. The meat was tender and juicy. The filling was sweet, savory, and had a hint of heat/spice. I tasted the completed sauce from the pan and I was concerned it was going to overpower the plate and I was clueless about how to “season it to taste”. I left it as it was and served it, fingers crossed. It was perfect. My mother in law is a retired professional cook. My husband said I made the best pork chops that he has ever eaten in his life. My kids, ages 6 to 22, are difficult customers. Not only did they all eat dinner without prodding or complaint (once they got started), they cleaned their plates!!! Thank you, Chef John!
I substituted Granny Smith apples and fresh bay leafs since I didn’t have fresh peaches or thyme. (The only other fresh herb I happen to have was cilantro and that didn’t seem a good choice.) The sauce was the essential crowning element yet so easy. The baking time was also perfect. I’ve become a pretty good cook in retirement but my wife raved about these ‘gourmet’ chops.
Absolutely delicious! Followed the recipe to the letter & the chops were moist & flavorful!
This is easily adjustable for the ingredients you have on hand and turns out great every time.
I loved that recipe. Used 1 inch thick chops. Little harder to stuff and used toothpicks to secure part that had not closed but still absolutely delicious. Absolutely a repeat!!! Tx so much!
Used sweet pepper because we don’t like the heat. My husband raved over it and loved the sauce.
This was such an easy meal, but was very impressive to serve. Followed the recipe exactly, except I couldn’t find double cut pork that was boneless, but still turned out great with the bone! I saw in another recipe video that the bone prevents the chop from searing as well as boneless, but it turned out fine. I love watching Chef John’s videos, and trying his recipes. Definitely makes me look and feel more confident as a home chef! Please keep them coming, Chef!
My chops must’ve been 3” because it took much longer, but my word!!! So delicious! Doubled pan sauce for garlic mashed. Will definitely be going into rotation
I will make it again.. I might try different stuffings
This was sooooo delicious & a nice change from the boring old routine dinners!
It was delicious. I’m usually not a peach enthuisast but I think there is no better fruit for this than a ripe yellow peach. The sauce was almost the best part of it. I used a spoon to make sure not even a drop would be wasted.
Oh my was this DELICIOUS! I used a bone-in center cut pork chop (picture added) and followed the directions exactly! Thank you Chef John for another wonderful meal!
Excellent use of pork and fresh peaches which are in season. I had a pork loin and cut my own chops about 2” thick. Makes the stuffing much easier. The glaze makes the dish with the balsamic added to the drippings. I didn’t add any chicken stock as I had enough drippings for the sauce once the butter melted.