Maybe you are hosting Friendsgiving, post Thanksgiving, and you and your friends have had their fill of turkey. Perhaps it is only two of you sitting for a romantic Thanksgiving dinner this year and you don’t want to spend the following 6 days frantically trying to eat all of the leftovers from a giant roast. Or maybe you just don’t feel like having turkey this year. Either way, this stuffed pork chop recipe may be exactly what you need! …and the best part is that it pairs perfectly with all of the traditional Thanksgiving sides. Mashed potatoes? Of course. Green Bean Casserole? You bet! Yams? All day long!
You can use any brand of cooked bread dressing for the stuffing but my favorite is the Chef Hacker Kitchen Bread and Sausage Dressing with the addition of a small diced apple. The dressing recipe is perfect for 4-8 pork chops. I usually make 2-4 chops and serve any remaining dressing as a side dish.
These chops are roasted in the oven and when they are completely cooked the drippings are used to make a rustic gravy. I always use a large cast iron pan so that I can use that one pan both for the roasting and the gravy. It doesn’t have to be a cast iron pan but it should be a pan that is safe to use both on the stove top and in the oven.
The portion size is typically one chop per person but I suggest you make a few extra as people always seem to want seconds of this dish. These are also great left over!
Give these a try and leave a message in the “Leave A Reply” section below letting us know how they turn out.
Stuffed Pork Chops
Ingredients
- 4 Each Thick Cut Porter House Pork Chops
- 16 Oz Prepared Sausage Dressing
- 2 Cups 2 Cups Chicken Stock
- 1 Tbsp Vegetable Oil
- 1 Tbsp Flour
- 1 Tbsp Corn Starch
- 2 Tbsp Dry White Wine (or stock or water)
- Salt and Pepper To Season The Top Of the Chops
Instructions
Preparation
- Use a sharp pointed knife to slice a pocket in each pork chop; Using the knife horizontally, cut a small slit from the outer edge of the loin to the bone. Expand the pocket by sliding the tip of the knife along the bone.Remove the knife and slide your fingers into the pocket, stretching the pocket to make room for the dressing.Take care so that you do not cut your fingers either from the knife or from any sharp edges of the bone..
- Use a spoon to stuff about 4 ounces of dressing into each chop. Be certain to push the dressing deep into the pocket as the dressing will expand during cooking and protrude a bit beyond the edge of the chop.
Cooking
- Preheat your oven to 400 degrees Fahrenheit and place an oven and stove-top-safe pan that is large enough to hold the chops in the oven to warm up.
- Season the top of each pork chop with a sprinkling of salt and pepper.
- Remove the heated pan from the oven. Brush on the vegetable oil. Place pork chops in the pan leaving about an inch or more between each chop and return the pan to the oven to cook for 30-45 minutes until internal temperature reaches 145 degrees Fahrenheit.
- Move the pan to stove top and transfer chops to a serving dish covering loosely with aluminum foil. Deglaze the pan with the chicken stock and bring it to boil. Combine the flour, cornstarch and wine to create a smooth liquid and slowly stir it into the stock. Continue heating until the sauce thickens.
- Pour a small amount of sauce on serving plate, set the chop on the plate and add a small amount of additional on top of the chop.
- Serve.