| Level: | Easy |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 2 stalks celery, finely diced
- 3/4 cup chopped scallions
- 3/4 cup dried cranberries
- 2 teaspoons chopped fresh sage
- 4 slices potato bread, cubed (about 2 1/2 cups)
- 1 3/4 cups low-sodium chicken broth
- 2 tablespoons chopped fresh parsley
- Kosher salt and freshly ground pepper
- 4 bone-in center-cut pork chops (about 3 pounds)
- 3 tablespoons heavy cream
Instructions
- Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the celery and scallions and cook until slightly softened, 2 minutes.
- Add the cranberries and sage and cook 2 minutes.
- Add the bread and cook, stirring occasionally, 2 minutes.
- Add 1/2 cup chicken broth and the parsley and stir until the broth is absorbed, 1 minute. Season with salt and pepper; transfer to a bowl.
- Wipe out the skillet.
- Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop. Season the chops on both sides with salt and pepper and fill the pockets evenly with the stuffing.
- Melt 1 tablespoon butter in the skillet over medium-high heat. Add the chops and cook until golden brown, 2 minutes per side.
- Add 1/2 cup chicken broth; reduce the heat to medium low. Cover and cook until the chops are cooked through, about 5 more minutes. Transfer to plates.
- Add the remaining 3/4 cup broth and the cream to the skillet and increase the heat to medium high. Simmer, stirring, until slightly thickened, about 2 minutes.
- Stir in the remaining 1 tablespoon butter. Season with salt and pepper.
- Pour over the chops and serve.
Nutrition Facts
| Calories | 565 |
| Total Fat | 34 grams |
| Saturated Fat | 16 grams |
| Cholesterol | 168 milligrams |
| Sodium | 328 milligrams |
| Carbohydrates | 21 grams |
| Dietary Fiber | 2 grams |
| Protein | 41 grams |
Reviews
Excellent dish. It took longer to cook than described but perhaps I had thicker chops. I used boneless pork chops and they worked fine. The tasted of the moist chops, the sage infused stuffing and creamy rich sauce worked together perfectly. Will make again for family dinner or for company – it’s that good.
Delicious! I had boneless butterfly chops so just spooned in the stuffing, folded over and tied with cooking twine, didn’t adjust cooking time and it turned out great. The gravy is soooo good!
Just a heads-up to everyone planning to make this recipe; it says 2 “stalks” of celery, when I assume it means 2 “ribs.” A stalk is an entire bunch of celery, a rib is just an individual stick. I thought 2 bunches of celery sounded like a lot, but I gave it the benefit of the doubt and ended up having to double everything else in the recipe to compensate for the surplus of celery. Once I did that, though, the stuffing tasted great.
We enjoyed this recipe. We knew we would enjoy the dressing on the side so I went ahead and doubled everything in the recipe expect for the pork chops. I then cooked the stuffing with extra chicken stock at 350 in the oven for 25 minutes then turned off the oven and allowed it to stay in the hot oven while the pork finished cooking. I did notice that the pork was not done after the sauce was already done so i cooked the pork in the sauce for 10 minutes per side on medium low.
Easy to prepare and delicious. It is good enough for a fancy dinner with company.
This made a great Sunday night dinner. Very good!
My picky eater who doesn’t like pork really liked this! “Mom, this solves all I don’t like… it’s moist and so flavorful! Only thing is double the dressing to have more in the side!!!”
A hit with everyone! Lots of flavor. I recommend saving any stuffing that doesn’t fit in the chops and also any that falls out during cooking. We all wanted more than we had and having the extra set aside allowed us each an extra scoop on top. I will definitely make again.
Loved this recipe. I have been trying for a while to make a stuffed pork chop that had an authentic German taste and was not dried out upon serving. This recipe was perfection. I am an Italian girl married to a a German man. Made spaetzle and red cabbage with it. Wonderful!
This is a winner! The stuffing is the star. To those commenting it was dry I would say your chops weren’t thick enough. Another tip: I always brine my chops even if just for an hour. It’s easy and makes all the difference in tenderness and juiciness. Made this as a weeknight dinner with sautéed spinach but this will definitely be in the rotation for fancy entertaining or holiday celebration.