Make the stuffing ahead, just refrigerate. Just make sure to bring to room temp before stuffing the chops.
- Preheat oven to 350 degrees F.
- Trim fat from chops.
- Cut a 2 inch pocket in each chop.
- Sprinkle inside of each pocket lightly with salt and pepper.
- Set aside.
- Melt butter in a large skillet over medium heat.
- Add onion and mushrooms; saute until tender.
- Remove from heat.
- Stir in sage, salt, pepper, and bread crumbs.
- Add 1/3 cup sour cream or plain yogurt to mixture.
- Add enough broth/water to moisten and hold stuffing together.
- Spoon stuffing into pockets.
- Secure pockets with kitchen twine or toothpicks.
- Place chops in baking dish.
- Add remaining broth/water.
- Cover and bake for 30 minutes.
- Remove cover, bake for 20 minutes or until tender.
Very Moist, flavorful and easy to prepare. I pre-made the stuffing and decided on using a pork tenderloin rather than pork chops as the recipe calls for. Thanks for sharing the great recipe and YES it does work with a tenderloin!!!
Was a little bland for my taste. In the future I would experiment with other spices but it was very moist.
I made this for dinner tonight, and it was excellent. I made this just for one serving, since it was just me. The pork chop I had was weird-shaped and kind of oblong, so I had a hard time stuffing it. I sliced it in the middle and put the stuffing in between the two halves, baking it that way. It turned out great and stayed together during cooking. The stuffing was so flavorful. I just had it with corn on the side. I'll be making this recipe again!