Stuffed Pork Chops I Recipe

Reviews More Reviews

Most Helpful Positive Review

Sep 17, 2006

This was the first recipe I've tried from this site that was not a 5 star recipe. It looked like a no fail recipe and absolutely was! My husband said several times, "this is a winner". I doubled the stuffing and split and stuffed the pork chops with about half the stuffing before browning them. My husband said next time I should triple the stuffing and double the gravy. What a quick and wonderful meal that is definitely company worthy!

—CAROLA

See full review »

Most Helpful Critical Review

Apr 06, 2010

Not really that great. I used the advice of another reviewer and slit the chops and stuffed with cornbread dressing, secured with toothpicks, seared on both sides and then put them in the baking dish and poured the soup on top. Just wasnt all that great. Definatley not worth all the stars its getting.

—Cassie

See full review »

294 Ratings

See other versions of this recipe!

Oct 27, 2006

OMG!!! i made this recipe becuase i wanted something different to do with pork chops and wow was i glad i did it ... I made this with pepperidge farms seasonsed bread crumbs and sauteed some onion and celery in a stick of margarine and used a can of chicken broth to moisten it .... fried up the chops with minced garlic and caveners spices in olive oil... put them in a baking dish and scooped the stuffing atop of the chops I used cream of chicken soup with 3/4 cup of milk ... pored it over the chops and baked them ... my family just loved it ... served with mashed potatoes and yellow squash ....YUMMYYYY...thanks so much for the suggestions....was awesome!!!!!

—rose

See full review »

Sep 12, 2007

This was delicious with a couple of minor changes. I added a little extra onion and celery to the stuffing and also some grated apple and chopped mushroom. Day old French bread worked well for the stuffing, but I may use a more flavorful bread next time. As suggested by another reviewer, I cooked on 325 degrees for 2 hours and the chops were tender as could be. The cream of mushroom soup and milk (I used milk instead of water) makes a flavorful pork gravy that is wonderful! We put the gravy over mashed potatoes and steamed broccoli. Righteous!

—plumeria1

See full review »

Feb 11, 2008

This is a delicious recipe! I also made a few minor adjustments. I doubled up on the stuffing, adding more onions and celery as well. I sauteed the onions and celery in a little butter to soften. I had bought thick chops, so I cut a cavity in them and stuffed the stuffing inside, then I browned the chops in a sautee pan. I spread the extra stuffing on the bottom of the pan and put the chops on top of it, put the soup over them, covered it with foil and baked at 325 for about 2 hours. It was awesome!

—sueseeq

See full review »

Oct 06, 2003

I modified the recipe slightly by using a pork-flavored box stuffing as suggested by another reviewer. I also added a little more more chicken broth to the stuffing mixture for more moisture and used cream of celery soup instead of mushroom. The last modification I made was to cut pockets into the chops and actually stuff them! Leftover stuffing went on top as suggested. It was wonderful! Even my in-laws thought so! Thanks!

—ATRANTER

See full review »

Aug 15, 2006

this recipe is very good & similar to the way my mother makes her stuffed pork chops. i enjoy cooking with aromatics so i increased the chopped onion & celery to about 1/4 cup each plus sprinkled in a bit more poultry seasoning. one more adjustment was to bake these (covered) at 325 degrees for 2 hours. the slower cooking process makes the pork so tender it falls off the bone. thanks tina!

—LESLIE30

See full review »

Sep 26, 2003

I loved this recipe. However I did fine tune it a bit. First I used dry sherry instead of chicken stock or water. While browning the chops I added garlic then deglazed with wine. On top of the soup I added finely chopped carrots which not only gave the plate color but a nice crunch. My wife requested that this dish be placed into the rotation.

—BOBRAD

See full review »

Rate This Recipe

Edit

Glad you liked it! Your friends will, too:

Did you tweak the recipe? Edit and save your own version of it!

Edit this recipe

More Recipes Like This See all

Stuffed Pork Chops II

Stuffed Pork Chops III

Stuffed Pork Chops with Gorgonzola and Apple

Cranberry and Apple Stuffed Pork Chops

Apple Stuffed Pork Chops

Stuffed Pork Chops with Cranberries

Peanut Butter and Apple Stuffed Pork Chops

Pesto Stuffed Pork Chops

Gouda and Spinach Stuffed Pork Chops

Apple-Maple Stuffed Pork Chops

ADVERTISE WITH US

Nutrition

Calories
415 kcal
21%

Carbohydrates
19.2 g
6%

Cholesterol
68 mg
23%

Fat
30 g
46%

Fiber
0.8 g
3%

Protein
17.2 g
34%

Sodium
836 mg
33%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Stuffed Pork Chops I

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 415
Calories from Fat: 270

% Daily Value *
Total Fat 30g 46 %
Saturated Fat 11.9g 60 %
Cholesterol 68mg 23 %
Sodium 836mg 33 %
** Potassium 295mg 8 %
Total Carbohydrates 19.2g 6 %
Dietary Fiber 0.8g 3 %
Protein 17.2g 34 %
Sugars 2.6g
Vitamin A 8 %
Vitamin C 1 %
Calcium 8 %
Iron 24 %
** Thiamin 36 %
** Niacin 56 %
** Vitamin B6 12 %
** Magnesium 7 %
** Folate 19 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.