Looking for something new to do with pork chops? Stuffed pork chops are a delicious option.
- 1 pkg 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
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.
Cooks Tip: Drizzle with a pork mushroom gravy sauce to add extra richness and to dress up if serving to company.