Stuffed Pork Chops


We are back in the kitchen trying to keep cooking at home this month to clean out our freezer and save some money. We usually do a “No Buy January” to clean out our pantry and freezer. This year because of life we did a clean out in November but decided to do a modified version this month. We are eating out of the freezer and pantry this month but I had to buy some meat to start the month with. We had a bit of ham and turkey in the freezer with a bit of fish and seafood but not enough to get us through the month. A small shop and we are off!

Want to join in? Take stock of what you have on hand and try to use that up! Then you can clean your freezer (chest, upright, or refrigerator) and get ready to start February fresh. Do this twice a year – I recommend January and June, and you will be ready to stock your freezers with leftover casseroles, soups, etc… for those nights you don’t want to cook in winter and then in June to stock your freezer with delicious fruits and vegetables grown over the summer.

Verdict:

This was a great way to start our no buy month as these chops were on sale when I bought them AND they use a bag of stuffing mix we had left in the pantry from November for Thanksgiving. I served this with green beans and mashed potatoes. My kids both put a drizzle of steak sauce over their pork chops to add a bit of flavor to the meat. That is up to you.

Stuffed Pork Chops

  • Servings: 4-6 large chops
  • Difficulty: easy
  • Print

Ingredients:

  • 1 1/2- 2 lbs. boneless thick cut pork chops, about 1″ – 1 1/2″ thick
  • salt, pepper, garlic powder (to taste)
  • 1 tablespoon butter

For the stuffing:

  • 3/4 cup butter
  • 1/2 cup celery, thinly sliced about 2-3 large stalks
  • 1/2 cup onion, diced
  • 1 (16 oz) bag herbed stuffing mix
  • 1/2 teaspoon ground black pepper
  • 3/4 cup chicken stock

Directions:

  1. Preheat the oven to 350 degrees. Spray a 9″ x 13″ casserole dish with non-stick spray or butter.
  2. Butterfly the pork chops by cutting through the pork chops horizontally but not all the way through to create a spot for the stuffing.
  3. On both sides, sprinkle the pork chops with salt and pepper. 
  4. Heat the butter in a skillet over medium heat. Once the butter has melted, cook the pork chop on both sides until golden brown (does not need to be cooked through!).
  5. Remove the pork chops from the skillet to the prepared baking dish.
  6. In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
  7. In a large bowl, combine the stuffing mix, vegetables, and the remaining stuffing ingredients. Mix well. 
  8. Stuff about 1/2 cup to 2/3 cup stuffing in each pork chop so that it fills the pork chops.
  9. Arrange any remaining stuffing around the pork chops. 
  10. Bake the pork chops for about 20-25 minutes or until the pork chop reaches 145 degrees. Be careful not to over cook the pork or it will be dry.
  11. Allow the chops to rest before serving.

5 Comments Add yours

  1. Erika says:

    This is a good idea of using leftovers.

    Liked by 2 people

  2. Sounds very tasty. Drool-worthy, in fact. 😋🌿

    Liked by 1 person

    1. koolaidmoms says:

      Awe, thanks!

      Liked by 2 people

    1. koolaidmoms says:

      Thanks for the share!

      Like

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