Total Time
Prep 20 mins
Cook 40 mins

This recipe has been posted on the "Pork" The other white meat website. I was looking for a good recipe to use some butterfly pork chops with and decided to try this one....

Ingredients Nutrition


  1. Cut a 4 to 5 inch long slit to make a pocket in each chop.
  2. In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
  3. Heat to boing, stirring occasionally.
  4. Add stuffing mix toss lightly to coat.
  5. Spoon mixture into pork chop pockets.
  6. Arrange chops, stuffing side up in an oblong baking dish.
  7. Cover with foil bake at 350 degrees for 20 minutes.
  8. Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.


Most Helpful

My Stovetop stuffing mix was also only 6 ounces, so I reduced measurements to about 3/4 of everything. The stuffing was EXCELLENT... Very moist and flavorful. Unfortunately, my pork chops were barely an inch thick, so making the pocket in them made them even thinner. I should have reduced the cooking time accordingly but didn't think about it until the timer went off. The pork came out dry and tough, but we loved the stuffing. I will use the stuffing recipe again, but we're not big fans of pork. Thanks!

Dans La Lune September 11, 2007

My box of Stovetop corn bread stuffing was smaller than the box specified in this recipe, so I add to it 4 slices of wholewheat bread made into bread cubes, which I dried out in the oven. I think this made the boxed stuffing taste more "homemade". I used 1 stalk of celery and no onion powder. My soy sauce was the regular kind. My pork chops were no more than 1" thick but it was easy to make the pocket in them while still partially frozen. There was lots of stuffing, but I packed it all in. Fantastic flavour! I will definitely be making this again.

cuisinebymae January 29, 2006

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