Baked Stuffed Pork Chops
Baked stuffed pork chops… that sounds like a lot of work, doesn’t it? It’s actually fairly easy to prepare and can be pretty healthy when it’s not over-the-top (or inside) with ingredients. The hardest parts of making baked stuffed pork chops are deciding what kind of chops to get, figuring out how to cut them in order to stuff them, and what to stuff them with! This will be my first time going through the process of stuffing any meat, so I’m gonna stick with something pretty easy!
What Kind of Chops to Get
- This is entirely up to you, but I prefer medium-thick (around 1 inch), boneless chops.
We can butterfly cut the pork chops by holding the knife alongside one of the edges and cutting most of the way through, almost making two chops. You can cut completely through if you wish, but have some toothpicks handy to hold the stuffing in.
What to Do for Stuffing
- Again, entirely your decision! I want a simple, crispy stuffing so I’m going to make my own by combining:
one egg, about 1.5 cup bread crumbs*, 2-3 tbsp butter, about 1-2 optional ingredient**
- *(I’m going to use 1 cup bread crumbs & a half cup of onion soup mix)
- **(I like mushrooms, so that’ll be my ingredient)
- I also like the idea of a crisp outer layer on my stuffed pork chops, so I’m going to make an extra batch of the stuffing and set it to the side.
You can also buy stuffing mix from the store and use about 4-6 ounces of it combined with boiling water and butter. You would cover and remove it from heat to absorb the liquid and become stuffing.
Baked Stuffed Pork Chops Preparation
- Our choice of stuffing, prepared.
- Seasoning. I use dashes of Adobo, garlic salt, and pepper.
- (optional) Liquid coating. I’m using a can of cream of mushroom soup for 4 chops.
- A baking dish or sheet.
- Meat thermometer.
- Preheat oven to 350°F.
- Cut the chops.
- Insert stuffing, using toothpicks to keep together if needed.
- Coat in soup/broth/water.
- Coat chops in extra stuffing (adding an extra egg in the seasoning process should help the bread stick).
- Pour a little extra, or all, remaining soup/broth over the chops for added flavor.
- Place on baking sheet and let cook for around 12 minutes.
- Turn the pork chops over and cook for another 13 or so minutes.
- If the internal temperature reaches 145°F or higher, it’s cooked! I don’t like mine extremely juicy, so I let them get to around 160°F.