| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Active: | 40 min |
| Yield: | 4 servings |
Ingredients
- 3 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 1/2 cup breadcrumbs
- Pinch salt
- Pinch pepper
- Pinch garlic powder
- 1 large egg, lightly beaten
- 2 tablespoons chopped fresh parsley
- 4 bone-in pork chops, about 1 1/2-inch thick
- 1 cup all-purpose flour
- 1/4 cup vegetable oil
Instructions
- Preheat the oven to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
- To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
- Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
- Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
- Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 735 |
| Total Fat | 43 g |
| Saturated Fat | 13 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 48 g |
| Cholesterol | 207 mg |
| Sodium | 267 mg |
Reviews
Delicious and very easy. I added 1/2 cup of medium chopped fresh spinach and 1/4 lb “natural jimmy dean” pork sausage to the stuffing. YUM!!
Delicious. Not dried out at all. This recipe reminds me of the stuffed pork chops my Mother made.
This recipe is excellent! We have made it many times, and for dinner guests, as well. All I can say, is we get raves! It’s fine dining at home, for sure. Thanks for a great recipe! Love it!
Trisha loves life. I know i do and i love to eat and cook. I can honestly say this is the best pork chop iv had in my 55 years of life. Thank you for that. Its a must try recipe. It really surprised me on how great it turned out. Pro tip.. add a lil grated parmesan to the stuffing just before inserting in pork.
I have made this recipe several times now. My wife and I love this recipe. If you’ve never tried this you won’t be sorry. Great recipe.
Easy & tasty. Only needed 45 minutes in my oven. Took reviewer’s suggestion & served with a side of cranberry sauce.
Thank you Trisha Yearwood!!! Your stuffed pork chops recipe came out great, so juicy!!!
I tweaked the stuffing just a bit…to the onions , I added celery and combo of panko and Italian breadcrumbs
And CHORIZO!!!
Finally – a delicious, moist pork chop. I tweaked the stuffing recipe and smothered the finished chop with pork gravy. My husband loved this tender chop. After dinner we put clean forks away!
I typically do not cook “stick to your ribs” type food, but I had just come from the butcher and had beautiful, thick, on the bone pork chops. This was one of the best home cookin’ meals I have ever made. The only addition I made was to season the pork chops well with salt & pepper.
Trisha, makes food so easy and delicious. Everything she makes has love, and we know its something she grew up with . I never knew my favorite singer would become my favorite cooking personality. Thanks so much.
Vickie
Vickie