Stuffing-Filled Pork Chops with Cream Sauce

"It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may ;)"
 
Stuffing-Filled Pork Chops with Cream Sauce created by MoggyK9
Ready In:
1hr 20mins
Ingredients:
21
Serves:
4
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ingredients

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directions

  • Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
  • Stir in parsley, thyme, salt, and pepper, mixing until well combined.
  • Toss with bread cubes gently.
  • Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
  • Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
  • Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
  • Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
  • Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
  • If there is any stuffing left over, you may mound it on top of the pork chops.
  • Preheat oven to 350 degrees F.
  • Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
  • Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
  • Lower heat to medium and sprinkle with flour.
  • Cook, stirring constantly, for about a minute.
  • Whisk in the milk, scraping the pan as you go to get up all the flour.
  • Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
  • Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
  • Add salt and pepper to taste.
  • Pour sauce over the pork chops.
  • Prepare the topping: Stir the breadcrumbs into the butter until well combined.
  • Sprinkle topping over the pork chops.
  • If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
  • Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
  • Let stand for about 10 minutes unless you like third degree burns in your mouth.
  • Enjoy!

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  1. MoggyK9
    This was really tasty. I had to modify it a little to use what I had on hand, ice on the roads here and I didn't want to go out. I used Pepperidge Farm stuffing bread crumbs instead of toast, chicken broth instead of beef and I had to season up the sauce a little because it was kinda bland for our tastes. I used just 2 two and a half inch pork loin chops and kept the amounts of everything else the same. Next time I think I'll cut the stuffing recipe in half since the extra stuffing around the chops kinda soaked up more of the sauce than I would have liked. Since I had so much extra stuffing, I took 1/2 cup of it and added the 2 TBSP of butter to sprinkle on top, instead of using plain bread crumbs, that worked really well. All in all its a great recipe - will be going in my keeper file. Oh, and next time I'll add more mushrooms or cut them in larger chunks. Also the recipe needs a little editing. It calls for 4 TBSP of butter in the sauce but in the instructions it calls for butter to be added when cooking but it doesn't say how much in the ingredient list. I assumed the full 4 TBSP in the list was to go in the sauce and just winged it for the other parts of the recipe.
     
  2. MoggyK9
    This was really tasty. I had to modify it a little to use what I had on hand, ice on the roads here and I didn't want to go out. I used Pepperidge Farm stuffing bread crumbs instead of toast, chicken broth instead of beef and I had to season up the sauce a little because it was kinda bland for our tastes. I used just 2 two and a half inch pork loin chops and kept the amounts of everything else the same. Next time I think I'll cut the stuffing recipe in half since the extra stuffing around the chops kinda soaked up more of the sauce than I would have liked. Since I had so much extra stuffing, I took 1/2 cup of it and added the 2 TBSP of butter to sprinkle on top, instead of using plain bread crumbs, that worked really well. All in all its a great recipe - will be going in my keeper file. Oh, and next time I'll add more mushrooms or cut them in larger chunks. Also the recipe needs a little editing. It calls for 4 TBSP of butter in the sauce but in the instructions it calls for butter to be added when cooking but it doesn't say how much in the ingredient list. I assumed the full 4 TBSP in the list was to go in the sauce and just winged it for the other parts of the recipe.
     
  3. MoggyK9
    Stuffing-Filled Pork Chops with Cream Sauce Created by MoggyK9
  4. nightcrawlerflowers
    This was good, but pork chops A little dry, but will make again sometime and not cook them for 30 minutes!!
     
  5. marcoandrita
    Made almost as written - using 4 thin boneless pork chops pounded thin. Putting the stuffing in between two of them and toothpicked together making 2 servings. Made half recipe for us and it is excellent and fun to make. Husband thought the sauce tasted like a fresh cream of mushroom soup and loved dinner. Served with roasted sweet potato and green beans.
     

RECIPE SUBMITTED BY

When I was 19, I remember one day looking at a box of good ol' macaroni and cheese and I had a nerve wracking time making it, holding the box like it was a talisman, consulting it every 30 seconds. That was the same day I'd vowed I would learn to cook. Honestly, I didn't expect I'd enjoy it so much, and I try to learn as many different disciplines as I can on my own. While you will almost never see a bread or cake recipe from me (I can't seem to do them right), I hope my meager offerings please the palate...and more importantly, the stomach! Bueno Apetito!
 
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