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    You are in: Home / Recipes / Baked Stuffed Pork Chops and Pan Gravy Recipe
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    Baked Stuffed Pork Chops and Pan Gravy

    Baked Stuffed Pork Chops and Pan Gravy. Photo by lazyme

    1/1 Photo of Baked Stuffed Pork Chops and Pan Gravy

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    ninja's Note:

    I first cooked these in the early 90's when I belonged to a cooking school and they're great! Make sure your guests are hungry: this is a very hearty entree. Gratin of Yukon Gold Potatoes makes a really good side dish. I cook them with apple juice - just haven't gotten around to trying them with wine. Note: The recipe is easily modified for thinner chops by reducing the browning and baking times.

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    Ingredients:

    Servings:

    Units: US | Metric

    Stuffing

    Chops

    Directions:

    1. 1
      Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
    2. 2
      Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
    3. 3
      Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
    4. 4
      Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
    5. 5
      Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
    6. 6
      Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
    7. 7
      Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

    Ratings & Reviews:

    • on September 17, 2008

      55

      Great chops and stuffing! I cut this recipe back to 2 servings, but made more stuffing (DH loves stuffing!) I used boneless chops and the white wine option. We really enjoyed the tastes in this dish and we were surprised how much the raisins added to the taste and texture for the stuffing. Thanks ninja for a nice keeper. Made for PAC Fall 2008.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Baked Stuffed Pork Chops and Pan Gravy

    Serving Size: 1 (314 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 452.2
     
    Calories from Fat 238
    52%
    Total Fat 26.4 g
    40%
    Saturated Fat 12.3 g
    61%
    Cholesterol 105.5 mg
    35%
    Sodium 1242.0 mg
    51%
    Total Carbohydrate 28.5 g
    9%
    Dietary Fiber 1.4 g
    5%
    Sugars 13.1 g
    52%
    Protein 25.1 g
    50%

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