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Stuffed Pork Chops Recipe

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Looking for something new to do with pork chops? Stuffed pork chops are a delicious option. This pork chop recipe seems particularly perfect for fall.

The thick pork chops are stuffed with an apple and seasoned bread stuffing and are so delicious. This is a meal that the entire family will enjoy.

Ingredients

  • Stove Top Stuffing
  • Celery, diced
  • Apple, finely diced (I used a Granny Smith)
  • Chicken Stock
  • Thick Cut Boneless Pork Chops
  • Flour
  • Salt
  • Black Pepper
  • Garlic Powder
  • Paprika
  • Egg, beaten
  • Buttermilk
  • Water
  • Bread Crumbs
Delicious stuffed pork chops with an apple and seasoned bread stuffing

Stuffed Pork Chops Recipe

I got these beautiful farm fresh pasture raised pork chops from Long Branch Farms
 
Preheat oven to 350℉
 
In a mixing bowl, combine stuffing, celery, apple and chicken stock. Mix to moisten the stuffing mixture.
 
Cut pockets into each pork chop being careful not to slice all of the way through.
 
Stuff each pocket with the stuffing mixture. You may not need to use all of the stuffing mixture.
 
You’ll need three small bowls to make the dredge mixtures.
 
In one bowl combine flour, salt, pepper, garlic powder and paprika. Stir to combine.
 
In the second bowl, combine one beaten egg with the buttermilk and water.
 
The third bowl will hold the bread crumbs.
 
Dredge each stuffed pork chop in the flour mixture, then in the egg mixture, and lastly in the bread crumbs.
 
Place on a parchment lined cooking sheet.
 
Bake at 350℉ for 45 minutes to 1 hour, or until desired brownness.
 
You also have the option, if you prefer, to brown the chops in a skillet with cooking oil on each side and then place into the oven to finish cooking. If you use this method, the chops need to bake 25-30 minutes.
Stuffed Pork Chop on a plate with red potatoes
 
Cooks Tip: Drizzle with a pork mushroom gravy sauce to add extra richness and to dress up if serving to company.

Printable Recipe Card

Yield: 4 Servings

Stuffed Pork Chops Recipe

Stuffed Pork Chop on a plate with red potatoes

Stuffed pork chops are a delicious meal and perfect for fall.

Ingredients

  • 1 Package of Stove Top Stuffing
  • 1/4 c Celery, diced
  • 1/2 c Apple, finely diced (I used a Granny Smith)
  • 1/2 c Chicken Stock
  • 4-8 Thick Cut Boneless Pork Chops
  • 1 c Flour
  • 1/2 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/2 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 Egg, beaten
  • 1/2 c Buttermilk
  • 1 tsp Water
  • 1 c Bread Crumbs

Instructions

  1. Preheat oven to 350℉
  2.  In a mixing bowl, combine stuffing, celery, apple and chicken stock. Mix to moisten the stuffing mixture.
  3.  Cut pockets into each pork chop being careful not to slice all of the way through.
  4.  Stuff each pocket with the stuffing mixture. You may not need to use all of the stuffing mixture.
  5. You’ll need three small bowls to make the dredge mixtures.
  6. In one bowl combine flour, salt, pepper, garlic powder and paprika. Stir to combine.
  7. In the second bowl, combine one beaten egg with the buttermilk and water.
  8. The third bowl will hold the bread crumbs.
  9. Dredge each stuffed pork chop in the flour mixture, then in the egg mixture, and lastly in the bread crumbs.
  10. Place on a parchment lined cooking sheet.
  11. Bake at 350℉ for 45 minutes to 1 hour, or until desired brownness.

Notes

You also have the option, if you prefer, to brown the chops in a skillet with cooking oil on each side and then place into the oven to finish cooking. If you use this method, the chops need to bake 25-30 minutes.

 Cooks Tip: Drizzle with a pork mushroom gravy sauce to add extra richness and to dress up if serving to company.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 715Total Fat: 42gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 254mgSodium: 684mgCarbohydrates: 50gFiber: 3gSugar: 6gProtein: 84g

Meet Julia

Author of Julia's Simply Southern

 

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Miz Helen

Monday 20th of February 2017

Hi Julia,Your Stuffed Pork Chops look fantastic and thanks so much for sharing them with us at Full Plate Thursday. Hope you have a great week and come back to see us real soon!Miz Helen

Julia's Simply Southern

Tuesday 21st of February 2017

Thank you :)

Deanna

Friday 17th of February 2017

Ooh, those look yummy! My adult son loves Stove Top stuffing. I need to make these for him soon.

I followed you here from Miz Helen's "Full Plate Thursday" linky. I'd love to have you stop by my blog. This week I shared a recipe for Easy Cheesy Black Bean Enchiladas that my husband raved about. http://lifewithdee.com/easy-cheesy-black-bean-enchiladas/

Julia's Simply Southern

Friday 17th of February 2017

Thank you Deanna! I'll be sure to stop by your blog. Have a great weekend.

Served up with Love

Monday 13th of February 2017

I bet these were delicious!

Julia's Simply Southern

Tuesday 14th of February 2017

They were quite tasty Melissa! I love the little crunchy bits of apple in the stuffing.