For me, the best part of a stuffed pork chop is the stuffing and no matter how large I make the pocket in a double thick pork chop, I always wish I had more stuffing. Here’s how I solve that problem.
I pre-bake a dish of stuffing until almost done. Seasoned boneless slices of pork loin are quickly seared on both sides, laid on top of the stuffing and popped back into the oven where both finish roasting together. Not only do I get a bounty of stuffing, but I can better control how long the pork needs to be cooked so it stays moist and juicy.
I love my stuffing but if you feel the same way about yours, feel free to use it. I’ve used boneless pork loin chops here but bone-in sirloin chops are also a great choice. In either case, cut a few slits in the fat edge of each chop before searing to prevent them from curling up while cooking.
8 slices stale white bread
2 ribs celery finely diced
1/2 medium onion finely diced
2 tablespoons chopped fresh parsley
1 cup chicken broth (more or less)
3 tablespoons butter
salt& pepper to taste
6 pork chops (boneless or bone-in)
Salt& pepper to taste
1. Early in the day (or the night before) cut the bread into ½ inch cubes and leave out to air dry. Place in a large mixing bowl.
2. Heat 2 tablespoons of the butter over medium heat in a sauté pan and sauté the celery till almost tender. Add the onions and continue to cook over medium heat until translucent. Remove from the heat and add half of the chicken broth to the mixture.
3. Add the chopped parsley to the bread cubes and toss to distribute evenly. Pour the celery/onion mixture over all and gently toss, adding additional broth to moisten the bread. Use caution to not break up the bread cubes. The cubes should be almost moistened through, but not soaking wet.
4. Butter a shallow baking dish with half of the remaining butter and place the stuffing in the middle. Dot the top of the stuffing with any remaining butter. Cover with aluminum foil and bake for 20 minutes in a preheated 350 degree oven.
5. In the meantime, pat the chops dry with a paper towel and season on both sides with salt and pepper. With a sharp knife, cut 2-3 slices through the fat edge on each chop to prevent curling while chops are cooking. Preheat a non-stick sauté pan over medium high heat and quickly sear on each side until lightly browned. The chops will still be nearly raw in the center.
6. Remove the foil from the precooked stuffing and place the chops in a single layer over the stuffing. Return to the oven and roast for aprox 15-25 minutes, uncovered (depending on the thickness of your chops). The chops should be cooked until the no longer dark pink inside, but still moist and juicy, but not overcooked. Remove from the oven and serve.