Stuffed pork chops are easy and delicious. You can make homemade stuffing from scratch or use Stovetop cornbread stuffing. As I have mentioned in other recipes, the outcome of the dish depends on the cut of meat used. It is always best to consult a butcher to get the perfect cut of meat. When I make the dish, I use a butterfly chop that is about 1 inch think. Anything thinner makes it difficult, if not impossible to cut the pocket. Make sure the pocket is tightly stuffed with the topping. It is best to use a spoon to pack the chops. You can serve the stuffed pork chops up with any sauce of your choice. A good standby is always apple sauce. I find they are delicious on their own, however.
- 2 – 3 pork chops about 1 inch thick
- 3 cloves of garlic or garlic powder
- 1 Rosemary sprig, finely chopped
- 2 cups homemade stuffing or 1 box Stovetop cornbread stuffing
- salt and pepper
- Olive Oil
- Preheat the oven to 375 degrees F.
- Allow the meat to sit out at room temperature for about 20 minutes before you begin.
- Using a sharp knife, cut a pocket in the pork chops. The best way to do this is to insert the knife in the edge of the meat side of the chop (not the fat side) and cut down to about an inch from the fat side.
- Season the chops with olive oil, garlic, rosemary, salt, and pepper. Make sure you season both sides of the meat.
- Pack the stuffing into the pockets. Be sure to stuff them tightly. Secure the outside of the pockets with 3 – 4 tooth picks.
- Place the pork chops on a wire rack with a drip tray underneath. Pour 2 cups of water into the drip tray. This will prevent the meat from becoming too dry. Alternatively, you place the meat on any kind of tray and place a layer of foil over the top of it. Allow them to bake for 45 minutes to 1 hour.
- Remove the chops from the oven, and cut them into serving pieces of approximately 3/4 of an inch thick.