Description
Thick-cut bone-in pork chops with savory chicken-flavored stuffing baked right inside. A quick sear builds the crust, the oven does the rest, and the result is juicy pork with stuffing in every bite. Special enough for company, easy enough for a weeknight.
Ingredients
- 4 thick-cut pork chops (1½–2 inches thick, bone-in preferred)
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 cup boxed chicken-flavored stuffing mix (6oz)
- 1½ cups chicken broth
- 2 tbsp butter, melted
- 1 tbsp olive oil
- 2 tsp Worcestershire sauce (about ½ tsp per chop)
Instructions
- Preheat oven to 375°F.
- In a bowl, mix stuffing mix, chicken broth, and melted butter. Let sit for 2–3 minutes to soften and absorb the liquid. Stuffing should hold together but not be wet.
- Using a sharp knife, cut a deep pocket into the thicker side of each chop, working all the way toward the bone. Add about ½ tsp Worcestershire sauce inside each pocket. Rub seasoning evenly over all sides of pork chops and inside each pocket.
- Spoon stuffing into each pocket and press in gently. Do not overpack. Secure with a toothpick if needed.
- Heat olive oil in a skillet over medium-high heat. Sear chops for 2–3 minutes per side until golden brown.
- Transfer chops to a baking dish and spoon any remaining stuffing around them. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes or until internal temp reaches 140°F in the thickest part of the pork.
- Remove from oven and rest for 5 minutes. Internal temp will rise to 145°F. Remove toothpicks before serving.
Notes
Pocket depth matters: Use a sharp knife and cut all the way to the bone. A deep pocket holds more stuffing and keeps it in place during cooking.
Season inside the pocket: Don’t skip this step. The seasoning blend goes on all sides, including inside. A splash of Worcestershire sauce inside each pocket adds a layer of flavor you’ll notice.
Chicken-flavored stuffing mix: This is the call for this recipe. The chicken flavor gives the best overall flavor to the whole dish.
Bone-in vs boneless: Bone-in is the stronger choice here. It holds moisture better and cuts a cleaner pocket. Boneless thick-cut chops work too; reduce bake time by 5 minutes and check temp early.
Doneness: Pull at 140°F. Temp carries over to 145°F during the 5-minute rest. Measure in the pork, not the stuffing.
Make-ahead: Stuff the chops up to 24 hours ahead and refrigerate uncovered. Sear and bake when ready; add 5 minutes to the covered bake time if going straight from cold.
Storage: Refrigerate in an airtight container for up to 3–4 days.
Reheating: Cover with foil and warm in a 325°F oven. Microwave works but can dry out the pork.
Freezing: Wrap cooked chops tightly and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15
- Cook Time: 35
- Category: Dinner
- Method: Oven
- Cuisine: American