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

Table of Contents

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.

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Stuffed Pork Chops Recipe

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

Servings: Servings

Calories: 715kcal

Author: Julia Jordan | Julia’s Simply Southern

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

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.

Notes

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

Nutrition

See it at:

Full Plate Thursday
Weekend Potluck
Meal Plan Monday

Julia - author and publisher of Julia's Simply Southern Food Blog Recipes

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