Stuffing-Filled Pork Chops with Cream Sauce

Recipe by Bill Gary
READY IN: 1hr 20mins




  • 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!