My friend Currié made us stuffed pork chops a long time ago and they were so tasty. I am usually not a huge stuffing eater but the combination of stuffing and pork was really good together. My husband commented that night that he loved stuffing (how did I not know this?) so I thought I would surprise him and make him stuffed pork chops for dinner. I used a box of seasoned stuffing mix and thick cut pork chops. I added sauteed onions, garlic and mushrooms to the stuffing for some added flavor. They turned out moist, tender and so delicious. My husband and I both really enjoyed them. The kids liked the pork chops but weren’t fans of the stuffing – you can’t win them all. It’s an easy recipe with little clean up – my favorite kind. Thanks for the inspiration Currié.
Stuffed Pork Chops:
- 3-4 boneless thick cut pork chops
- Stuffing with seasoning, prepared per instructions
- 3 tsp olive oil (divided)
- 1/4 sweet yellow onion, diced
- 8-10 button mushrooms, sliced
- 1 clove of garlic, minced
- Sea salt and fresh cracked pepper to taste
Preheat the oven to 400 degrees. Prepare the stuffing per instructions. In a large oven safe skillet (I used my Dutch oven) heat 2 teaspoons of olive oil over medium heat. Add the onions and mushrooms and sauté until tender; add the minced garlic and stir constantly for 45 seconds. Add the mushroom mixture to the stuffing and mix gently then set aside.
Slice pockets into the pork chops by slicing horizontally in the side, and almost through to the other side. Season the pork with sea salt and fresh cracked pepper then stuff with stuffing.
In the same skillet or Dutch oven, heat the olive oil over medium high heat. Sear the pork chop on one side for 3-4 minutes until golden brown. Flip the chop and place the skillet in the oven for 9 minutes or until cooked through. Remove from the oven and let the meat rest for 3-5 minutes before serving.