1/1 Photo of Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow
1 hr 20 mins
Andi of Longmeadow Farm's Note:
The anticipation was extreme, and I could hardly contain myself with excitement. On a Wednesday night mid February 1965, I was asked to come and help my mother; who at the time was the head of the church kitchen, manning the large plates of food rolled out to the monthly meeting of the "All Saints Men's Club". I was 9 years old, and to accompany my mother and be a helper at this important dinner was beyond part of my wildest dreams. These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the "men" would ask to have two. My mother had planned for 50 men, so there were no coming back for seconds, but this recipe stayed at the pinnacle of the "Men's Club" menu for most of my adolescence, preparing this dish year after year. This is not a fancy dish; but it does fill up all empty spots in your stomach and is really perfect made for a few or a crowd. Very easy to put together and can be easily halved or doubled twice. When preparing this for my family now, we just split a chop and enjoy with a vegetable. Go ahead, stuff em' and eat them....and you don't even have to attend the "Men's Club".
My Private Note
Units: US | Metric
- 6 double thick pork chops, bone in sliced with pocket (can be boneless)
- 7 slices bread (cubed or broken)
- 1 medium onion, chopped
- 3 stalks celery, chopped
- 2 tablespoons butter
- 1 tablespoon water (optional if to dry)
- 1 teaspoon parsley (dried)
- 1 teaspoon salt
- 1/4 teaspoon sage (dried)
- 1/4 teaspoon pepper
- 1/4 cup water (or chicken, vegetable broth)
- 1Preheat oven to 350 degrees Fahrenheit.
- 2Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
- 3Salt and pepper inside and out of chops. Set aside.
- 4Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
- 5Add parsley, sage, salt, and pepper.
- 6Add parsley mixture to bread and mix thoroughly, adding water as necessary.
- 7Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
- 8Stand on bone end and bake for 1 hour or until well done.
- 9Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.
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Nutritional Facts for Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow
Serving Size: 1 (284 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 460.7
- Calories from Fat 205
- Total Fat 22.8 g
- Saturated Fat 8.6 g
- Cholesterol 147.4 mg
- Sodium 697.1 mg
- Total Carbohydrate 17.1 g
- Dietary Fiber 1.3 g
- Sugars 2.4 g
- Protein 43.8 g