Baked Stuffed Pork Chops
I really should make this recipe for baked stuffed pork chops more often. It is so good and relatively easy. The inspiration came from an Iowan recipe in a Paul Prudhomme cookbook. I changed a few things, especially the seasonings, adding my own herbs and spices. You can do the same thing, using this recipe as a guideline and stuff the chops with anything you like.
- 4 thick-cut bone-in rib pork chops, about 1-1/2 inches thick
- 4 tablespoons butter, preferably unsalted
- 1 cup finely chopped onions
- 1/2 cup finely chopped green bell peppers
- 1/2 cup finely chopped celery
- 1/2 cup fresh or frozen corn kernels
- 1/2 cup chopped fresh mushrooms
- Pinch each of dried thyme and sage leaves
- Salt and pepper to taste
- 2 cups low-sodium chicken broth
- 2 cups unseasoned dry bread cubes
- 1 large egg, lightly beaten
Preheat oven to 300° F. Cut a pocket for the stuffing into the meat of each chop; set aside.
Heat the butter in a medium skillet over medium-high heat. Add the onions, peppers and celery. Sauté until softened, about 5 minutes. Add the corn, mushrooms and cook another 3 minutes. Add the seasonings and stir well. Pour in 1 cup of the chicken broth and stir to scrape up any browned bits from the bottom of the pan. Cook an additional minute. Remove from heat and add the bread cubes. Mix thoroughly. Add the beaten egg and combine well. When mixture has cooled, stuff into each chop. Season both sides of chops with additional seasoning.
Pour the remaining 1 cup of chicken broth into a broiler-proof baking pan and place the stuffed chops into pan, standing on the bone edge if possible. Place in oven and bake until tender, about 25 to 30 minutes. (Any extra stuffing can be placed in the pan and baked along with the chops.) Remove from the oven and turn on the broiler. Lay the chops flat in the pan and broil on each side for about 3 minutes or until nicely browned, basting with the pan juices. Serve immediately, drizzling each chop with some of the pan juices.
Notes: If you are only serving two or three people, use the appropriate amount of chops but make the same amount of stuffing and bake the extra in a separate casserole dish.