Stuffed Pork Chops Recipe
If you want to make one of the easiest dishes, stuffed pork chops are a great place to start. Stuffed pork chops are a delicious appetizer or main dish that is as easy as it gets.
Ingredients
- thick boneless pork chops (about 6-8 ounces each and 1 inch thick)
- 1 tablespoon butter
- ½ of a small apple, peel on, and finely diced
- ½ of a small sweet onion, finely diced
- 1 stalk celery, finely diced
- 1 (6 ounces) package Stove Top stuffing mix, plus the additional ingredients called for on the package (butter and water)
- 4 thick boneless pork chops (about 6-8 ounces each and 1 inch thick)
- Kosher salt and ground black pepper, to taste
- 2 tablespoons vegetable oil
- Fresh parsley or sage (Optional garnish)
Instructions
- Preheat oven to 350°F.
- Melt butter over medium-high heat in a large ovenproof skillet. Sauté apple, onion, and celery just until tender (about 5-7 minutes).
- In the meantime, prepare the stuffing according to the package instructions. Combine the prepared stuffing with the sauteed apple, onion, and celery mixture using a fork. Set aside.
- Make a pocket for each pork chop with a sharp knife. Don't slice all the way through. Using a paper towel, pat the pork chops dry. Season salt and pepper on both sides.
- Stuff each pork chop with about 1/4 cup of stuffing (or as much as you can fit inside). Use toothpicks to secure.
- Clean the skillet that you used to sauté the apples and vegetables. Heat the oil in the skillet over medium-high heat. Add the pork chops to the pan when the oil begins to shimmer and brown them on both sides, about 3 minutes per side. To prevent overcrowding, work in batches if necessary.
- In an oven-safe skillet, arrange all of the browned pork chops. Place the browned pork chops on a greased or parchment-lined rimmed baking sheet if you do not have an oven-safe skillet big enough to hold all of the chops.
- Place the skillet (or baking sheet) in the oven. Bake for 20-25 minutes, uncovered until juices run clear and an instant-read meat thermometer registers 145°F. Garnish with fresh herbs if desired, and remove the toothpicks before serving.