Stuffed Pork Chops

I love eating pork chops in ALL of the ways. Smothered Pork Chops, French Onion Pork Chops, and of course, these stuffed pork chops.

I love that this recipe is so quick and easy, and the stuffing adds so much flavor.

What kind of Pork Chops Are Best to Stuff?

Boneless pork chops of regular thickness work perfectly well for stuffing, no need to purchase the extra thick ones.

Use a paring knife to create a pocket into the pork chops that will hold a good amount of filing.

How Long Do You Bake Pork Chops?

Boneless pork chops take 15-20 minutes to bake in a 400 degree oven.

Freezing Stuffed Pork Chops

Stuffed Pork Chops make a great freezer food. Wrap each stuffed/unbaked pork chop in foil and place it in a labeled freezer bag. It’s best to use them within 3 months.

When you’re ready to serve them, simply let them defrost in the refrigerator overnight, uncover them, and bake them as instructed in the recipe below!

Using Leftover Stuffing

This recipe is a is a great way to use up leftover stuffing.

If you would like to avoid overcooking the stuffing since this is the second time around, I recommend searing the pork chops over medium heat for just a few minutes on each side to give it texture and color.

Then stuff them and bake them and bake as outlined.

Storing Leftovers

Refrigerate leftovers in an airtight container and use within 3 days, or freeze and use within 3 months.

What to Serve with Stuffed Pork Chops

• Homemade Mashed Potatoes
• Twice Baked Potato Casserole
• Buttermilk or Cheddar Bay Biscuits
• Cheesy Scalloped Potatoes
• Roasted Carrots, Green Beans, Broccoli, or Brussels Sprouts

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Oven Baked Stuffed Pork Chops

These Oven Baked Pork Chops are filled with savory cranberry sausage stuffing. They only take 20 minutes to bake and make a perfect easy dinner!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5

Calories 722kcal

Author Stephanie

Ingredients

• 10 boneless pork chops
• 4 Tablespoons olive oil

Stuffing:

• ¼ cup diced onions cooked until softened
• ¼ cup diced celery cooked until softened
• ½ cup cooked sausage diced
• 6 oz. Martin’s Potatobred Stuffing
• 1/2 can cream of chicken soup
• 3 Tablespoons butter melted
• 1/3 cup chicken broth
• 1/3 cup sour cream
• ¼ cup dried cranberries
• 2 teaspoons dried rosemary
• Salt/Pepper to taste

Pork Seasoning Mix

• 1 teaspoon Rosemary
• ¾ teaspoon oregano
• ¾ teaspoon thyme
• ¾ teaspoon sage
• 1/8 teaspoon nutmeg
• 1/8 teaspoon pepper
• ½ teaspoon salt

US Customary - Metric

Instructions

• Preheat oven to 400 degrees
• Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
• Add all stuffing ingredients to a large bowl until just combined, don’t overmix.
• Scoop the stuffing into each pork chop, you’ll be able to stuff it with more than you think! Place the pork chops in a baking dish.
• Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
• Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
• Serve with roasted potatoes and green beans and enjoy!

Notes

This recipe makes enough to stuff 10 pork chops:

-You can stuff them all and wrap any uncooked pork chops in foil to be baked at a later date, OR

-You could stuff fewer chops and bake extra stuffing on the side to be served alongside the meal, for those who love extra stuffing!

Nutrition

Calories: 722kcal | Carbohydrates: 16g | Protein: 60g | Fat: 44g | Saturated Fat: 15g | Cholesterol: 209mg | Sodium: 880mg | Potassium: 1098mg | Fiber: 1g | Sugar: 5g | Vitamin A: 515IU | Vitamin C: 2.1mg | Calcium: 60mg | Iron: 2.3mg