These stuffed pork chops deliver a restaurant-quality experience with tender, juicy meat encased in a savory mushroom and herb filling. The combination of fresh thyme, garlic, and parsley infuses the dish with aromatic Mediterranean flavors, while the pan sauce adds a rich, glossy finish. Perfect for a cozy weeknight dinner or a special family gathering, this recipe balances simple preparation with impressive results. The stuffing uses fresh bread crumbs and mushrooms for a hearty texture that complements the pork beautifully. Serve hot with the pan juices for a comforting, satisfying meal that highlights the natural flavors of quality ingredients.
Stuffed Pork Chops (Sean & Cathy
Description
These stuffed pork chops deliver a restaurant-quality experience with tender, juicy meat encased in a savory mushroom and herb filling. The combination of fresh thyme, garlic, and parsley infuses the dish with aromatic Mediterranean flavors, while the pan sauce adds a rich, glossy finish. Perfect for a cozy weeknight dinner or a special family gathering, this recipe balances simple preparation with impressive results. The stuffing uses fresh bread crumbs and mushrooms for a hearty texture that complements the pork beautifully. Serve hot with the pan juices for a comforting, satisfying meal that highlights the natural flavors of quality ingredients.Ingredients
Directions
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Preheat oven to 350 degrees F (175 degrees C).
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In a skillet, melt 2 tablespoons of butter over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.
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Stir in the minced garlic, thyme leaves, parsley, and finely chopped mushrooms. Cook for 3-4 minutes until the mixture is dry and mushrooms are tender.
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Add 1 1/2 cups fresh bread crumbs to the skillet and stir to combine with the vegetable mixture.
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Season the stuffing with salt and pepper to taste. Remove from heat and set aside to cool slightly.
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Add chicken stock, 1 tablespoon at a time, to the stuffing mixture until it is moist enough to hold together when pressed.
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Cut a pocket into the side of each pork chop, being careful not to cut all the way through.
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Fill each pocket with the prepared stuffing mixture.
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Season the outside of the pork chops with salt and pepper.
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In a heavy oven-safe skillet, melt the remaining 3 tablespoons of butter with 3 tablespoons of olive oil over medium-high heat.
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Sear the stuffed pork chops on both sides until golden brown, about 2-3 minutes per side.
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Transfer the skillet to the preheated oven, or move chops to a baking dish if skillet is not oven-safe.
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Add remaining chicken stock to the skillet, scraping up any browned bits from the bottom.
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Pour the simmering liquid into the bottom of the baking dish or around the chops in the skillet.
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Cover tightly with foil and bake for 30-40 minutes, or until pork is cooked through but still juicy.
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Serve hot, spooning the pan juices over the chops.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 183.1kcal
- % Daily Value *
- Total Fat 15.7g25%
- Saturated Fat 9.6g48%
- Cholesterol 40.3mg14%
- Sodium 9.9mg1%
- Total Carbohydrate 8.6g3%
- Dietary Fiber 2.4g10%
- Sugars 4.3g
- Protein 5.3g11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure pork chops are thick enough (1.5 to 2 inches) to hold the stuffing without it leaking out during cooking.
Let the stuffing cool slightly before filling the pockets to prevent the raw meat from cooking prematurely.
For best results, use fresh mushrooms and herbs. Dried herbs can be substituted but reduce the quantity by half.
If using a non-oven-safe skillet, sear the chops and then transfer them to a baking dish. Deglaze the skillet with stock and pour that liquid over the chops in the dish.
Pork is safe to eat when it reaches an internal temperature of 145 degrees F (63 degrees C).
