Stuffed Pork Chops With Mushroom Pan Gravy

Total Time
1hr 5mins
Prep 20 mins
Cook 45 mins

My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too.

Ingredients Nutrition

Directions

  1. To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
  2. To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
  3. Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
  4. In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
  5. Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.

Reviews

(1)
Most Helpful

Fantastic recipe for stuffed pork chops! I did some amount adjustments for this recipe, I also added in some fresh minced garlic to the stuffing. We loved this recipe lazyme, thanks so much for sharing hon!...Kitten:)

Kittencal@recipezazz September 22, 2006

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