Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow

READY IN: 1hr 20mins


  • 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
  • 14
    teaspoon sage (dried)
  • 14
    teaspoon pepper
  • 14
    cup water (or chicken, vegetable broth)


  • Preheat oven to 350 degrees Fahrenheit.
  • Wash 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.
  • Salt and pepper inside and out of chops. Set aside.
  • Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
  • Add parsley, sage, salt, and pepper.
  • Add parsley mixture to bread and mix thoroughly, adding water as necessary.
  • Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
  • Stand on bone end and bake for 1 hour or until well done.
  • Note: 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.