Stuffed Pork Chops!


 
This has been one of my son's favorite dishes since he was a little boy.  It's something my mother always made and since he loved it so much, I made it a lot also.  These stuffed pork chops just seem like fall and cooler weather to me.  I guess it's the stuffing and the fact that they have to bake in the oven for an hour so we don't make them much in the hot summer months here.  This is a actually a simple recipe, but if you serve it for company or a special occasion they will think you really fussed over it.  The main trick to this is learning to butterfly your own chops.  You can buy them butterflied already, but you will save so much money if you do your own and you can control the thickness of the cut also.  
 
This will make about 8-9 stuffed chops.  If you don't need that many for one meal, you can freeze half of them for future use.  Just make two dishes and under bake the one you are freezing by about 15 minutes.  Then when you reheat it in the oven and it won't be dry.   Here is what you will need:
 
 
3-4 lb pork loin cut in 1" chops and then butterflied or 8-9 butterfly cut chops
1 box stuffing mix for pork  (with ingredients required for preparing)
1/2 stick butter
salt
black pepper
seasoned salt
1 cup apple juice, divided
 
If you are using a whole pork loin (3-4 lbs.), with a sharp knife cut it into 1" chops and then butterfly by making a pocket in each one as shown in the picture.  Don't slice all the way through.   Prepare the stuffing mix according to the package directions, adding 1/2 cup apple juice to it in addition to the water and butter required.  The stuffing needs to be a little more moist than called for due to the baking time required or it will dry out.  Melt the butter in a pie plate or pan and dip the chops in the butter, then stuff each one with about 1/4 cup of stuffing mixture.
 
Seal the stuffing into the chops and sprinkle each chop with salt, black pepper, and a little seasoned salt.  Spray a 9x13 baking dish with nonstick cooking spray and arrange the chops in the pan. Pour the other 1/2 cup of apple juice around the pork chops.  You don't want much liquid at all in the pan.  Cover tightly with foil and bake at 350 degrees for 45 minutes.  Uncover and bake at 375 degrees for 15 more minutes just to brown the tops of the pork chops. Spoon some of the cooking juices over the tops to moisten.   These are great served with mashed potatoes or rice and can be served plain or with a little pork gravy.   Fried Apples also go great as a side with these!
 
 

 
 



16 comments:

  1. Oh yum! That looks so good. We haven't had pork chops in ages! I will put it on my shopping list. And your plate - I just love that pattern. I think it's called English Country Rose or something like that.

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    1. The China is Royal Albert Old Country Roses and the pork chops look divine. Would be great with fried apples. Mmmm

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  2. Sweet Tea! I'm going to post these on Maisy's Pie Company page, as well as try the recipe! I'm so excited- they look wonderful! ~Vonnie

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  3. This is the best receipe. Before I could Ben start on my plate, my family of four had devoured theirs! I guess they lived it. My husband said it is the best meal I have cooked in a while. Thank you for sharing it. I look forward to more!

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  4. I am going to try looks easy.

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  5. My husband's favorite and I haven't made it for a while! I think stuffed Pork Chops is now on our menu for this week:)

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  6. I absolutely LOVE the way that you take the time to explain the recipe so well to us! I'm not the greatest cook, by no means, and this is very helpful to me! Thank you! I can't wait to try it!

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  7. These sound great but how does one get pork gravy...are there enough drippings in the roasting pan?

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  8. I have another recipe, that is easy and good.

    Two cans of good apple pie filling on bottom of 9 X 13 pan

    Stove top over the apples

    Pork chops on top of the stove top. Sprinkle with salt and pepper. Cover with foil and bake for an hour. SO GOOD! Not to mention easy.

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  9. I have never fixed anything stuffed before, but this sounds really good. How do you "seal" the stuffing into the pork chop? Or do you just stuff it and leave the chop "unsealed"?

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  10. I just fixed these for my three year old son and myself....they turned out GREAT! I'm not sure if I enjoyed them more or if he did! Great recipe. Thanks for sharing :)

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  11. That is so great to hear, Johnna. I love when it's something the kids really like and will eat! This was my son's (now 24) favorite meal when he was not much older than your son.

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  12. I will be trying this out it looks yummy.

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  13. This receipe sounds so yummy, and looks easy to make. I have not had stuffed pork chops in years, but I am definitely going to try this one.

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  14. For easy gravy without the fuss of making it yourself but want the homemade flavor, I use Heinz gravy in a jar. There are several kinds, chicken, roasted chicken, turkey, pork and beef. They are all good but my favorite is the turkey, chicken or pork.

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  15. I have been making these for years....even as a "company" dish. Love them! Serve them with applesauce or cranberry sauce.

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