Stuffed Pork Chops

How to Make Stuffed Pork Chops

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1. Heat the oven to 190°C / 375°F.

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2. Melt the butter in a frying pan over medium heat and cook the onion and celery for 6 minutes, until soft. Add the apple and sage and cook for 3 minutes more.

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3. Stir in the breadcrumbs, stock and a pinch of salt, and take the pan off the heat. Let the stuffing cool for 5 minutes.

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4. Using a small sharp knife, cut a deep pocket into the side of each chop, working from the fat side towards the bone and keeping the opening narrow.

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5. Spoon a quarter of the stuffing into each pocket and press it in gently. Season the chops all over with the remaining salt and the pepper.

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6. Heat the oil in an ovenproof frying pan over medium-high heat and sear the chops for 3 minutes on each side, until golden.

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7. Transfer the pan to the oven and roast for 20 to 25 minutes, until a thermometer in the meat reads 63°C / 145°F.

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8. Rest the chops for 5 minutes before serving.

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Tips for Making Stuffed Pork Chops

• Buy chops at least 4 cm thick. A thin chop cannot hold a pocket, and it overcooks before the stuffing is hot.
• Do not overfill. Stuffing swells as it heats, and a bulging pocket splits open in the oven.
• Use a thermometer and pull the chops at 63°C. Pork cooked much beyond that dries out, and 63°C is the temperature the pork is officially safe at with a 3-minute rest.

Common Substitutions & Variations

• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Stuffed Pork Chops

• Green beans with lemon
• Mashed sweet potatoes
• Applesauce

Storing & Reheating Stuffed Pork Chops

Keeps in the fridge for up to 3 days. Reheat covered in a 160°C oven for 15 minutes. Freeze, cooked and wrapped, for up to 2 months.

Stuffed Pork Chops FAQ: Common Questions

Stuffed Pork Chops Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.