This Stuffed Pork Chops Recipe comes together in about 30 minutes and uses a simple sauté and bake method for a quick and easy weeknight dinner that your family will love! I promise, once you try it, it’ll become a regular in your dinner rotation!
Ingredient Breakdown
Now, let’s get down to the nitty-gritty of what you’ll need for these stuffed pork chops. It’s all about creating that perfect flavor profile while keeping it simple. Here’s what you’ll require:
- 4 cups water
- 1/3 cup light brown sugar, lightly packed
- 2 tablespoons Kosher salt, plus 2 1/2 teaspoons, separated
- 4-6 1″ thick-cut, boneless pork chops (trust me, thick is the way to go)
- 1/4 cup unsalted butter (don’t skimp on this; it adds richness!)
- 1/2 yellow onion, finely diced
- 2 stalks of celery, finely diced
- 1 1/2 cup day-old white bakery bread, shredded into small, bite-sized pieces
- 1/2 cup low-sodium chicken broth
- 2 tablespoons chopped parsley
- 3 1/2 teaspoons fresh, minced sage, separated
- 2 1/2 teaspoons fresh, minced thyme
- 1 teaspoon black pepper, separated
- 1 tablespoon olive oil
Each of these ingredients plays a role in making your stuffed pork chops truly delicious! Don’t hesitate to customize, either; maybe a different herb or a sprinkle of cheese will hit just right.
Let’s Get Cooking!
Time to dive into the step-by-step of making these delightful stuffed pork chops. Trust me; once you get the hang of this, you’ll impress everyone at the dinner table!
Prepare the Brine: In a saucepan, combine the water, light brown sugar, and 2 tablespoons of Kosher salt. Heat this mixture over medium-high heat, stirring until the sugar dissolves. Remove from heat and let it cool completely. This brining step is crucial, it keeps the pork chops juicy!
Brine the Pork Chops: Once your brine is cool, add the pork chops, covering them completely. Seal it up with plastic wrap and place it in the refrigerator for about 4 to 8 hours. If you forget them overnight? No biggie; that’s even better for flavor!
Get Moving with Stuffing: When you’re ready to cook, preheat the oven to 375°F. In a large skillet, melt the butter over medium-high heat. Add in the diced onion and celery. Cook, stirring frequently until the veggies are softened and the onion is translucent, about 6-8 minutes.
Mix Up the Stuffing: Transfer the sautéed onion and celery into a mixing bowl. Then, toss in the shredded bread, chicken broth, parsley, 1 1/2 teaspoons of sage, 1 1/2 teaspoons of thyme, 1/2 teaspoon salt, and a couple pinches of black pepper. Mix it all until the bread is moistened and fully incorporated.
Stuff Those Chops!: Pat the pork chops dry with a paper towel. Carefully cut a pocket in the center of each chop, ensuring you don’t go all the way through. Stuff each chop with the savory mixture you prepared, equally dividing it among them.
Season it Up: In a small bowl, combine the remaining sage, thyme, 2 teaspoons salt, and 3/4 teaspoon of black pepper with the olive oil. Spoon this herbed rub onto the stuffed chops and make sure to spread it evenly using the back of your spoon.
Bake to Perfection: Place your stuffed chops on a rack within a baking dish and pop them in the oven. Bake for 20-25 minutes, or until the pork chops are cooked through. And the aroma? Absolutely mouth-watering!
If you loved this stuffed pork chop recipe, be sure to check out my slow cooker pork chops with potatoes !
What Makes This Recipe Special?
Quick & Easy
Comes together in under 30 minutes from prep to table! You’ve got a wholesome meal without spending hours in the kitchen.
Budget-Friendly
Uses everyday ingredients that won’t break the bank! The pork chops are filling, and you get to use whatever bread and herbs you have.
Customizable
Feel free to switch things up! Swap in different veggies or herbs based on what’s in your fridge. It’s all about making it your own.
Comfort Food
Loaded with tons of flavor and reminiscent of home-cooked meals, you won’t be able to resist coming back for seconds!
Perfect for Meal Prep
These stuffed pork chops are great for meal prepping! Simply cook them, cool them down, and store for easy reheating later.
Serving and Storage Tips
How to Serve This Recipe
I love serving these stuffed pork chops with a side of roasted vegetables and creamy mashed potatoes. The rich flavor of the chops pairs beautifully with something light like a salad too.
Storage
These chops can last in the refrigerator for 3-4 days. Just make sure to keep them in an airtight container.
Reheating Instructions
When you’re ready to dig in again, pop them in the oven at 350°F for about 15-20 minutes until they’re warmed through. Trust me, it’s worth the wait.
Freezer Friendly
Yes, these stuffed pork chops freeze well! Just let them cool completely, then wrap tightly in foil or plastic wrap before placing them in a freezer-safe bag. They can last in the freezer for up to 3 months.
And there you have it! With this stuffed pork chops recipe under your belt, you’ll ensure something scrumptious is on the table this week. Whether it’s a busy weeknight or a special family gathering, these chops are bound to impress.
Enjoy every juicy bite! And don’t forget to follow us on Pinterest for daily meal inspiration!
Stuffed Pork Chops
Ingredients
Method
- In a saucepan, combine the water, light brown sugar, and 2 tablespoons of Kosher salt. Heat over medium-high heat, stirring until the sugar dissolves. Remove from heat and let it cool completely.
- Once the brine is cool, add the pork chops, covering them completely. Seal with plastic wrap and place in the refrigerator for about 4 to 8 hours.
- When ready to cook, preheat the oven to 375°F.
- In a large skillet, melt the butter over medium-high heat. Add in the diced onion and celery. Cook until softened and the onion is translucent, about 6-8 minutes.
- Transfer the sautéed onion and celery into a mixing bowl. Add shredded bread, chicken broth, parsley, 1 1/2 teaspoons of sage, 1 1/2 teaspoons of thyme, 1/2 teaspoon salt, and pinches of black pepper. Mix until moistened.
- Pat the pork chops dry with a paper towel. Carefully cut a pocket in the center of each chop. Stuff each chop with the mixture.
- In a small bowl, combine remaining sage, thyme, 2 teaspoons salt, and 3/4 teaspoon black pepper with olive oil. Spoon this mixture onto the stuffed chops.
- Place stuffed chops on a rack within a baking dish and bake for 20-25 minutes, or until cooked through.