Go Back
Stuffed Pork Chop With Mixed Vegetables

Stuffed Pork Chops

These chops, stuffed with sausage and bread dressing, are roasted in the oven and when they are completely cooked the drippings are used to make a rustic gravy. They make a great substitute for Thanksgiving Day Turkey.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People

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.

Notes

Use any dressing recipe like the Bread And Sausage Dressing from the Chef Hacker Kitchen website.
Keyword Dressing, Friendsgiving, Pork, Stuffing, Thanksgiving