Reviewed: Jan. 26, 2009

Rating the method more than the recipe here. I made stuffed chops last night, but had never done it, so I used the method here of frying and then adding broth to finish. I used my own stuffing recipe, and added mushrooms to the broth. After chops were done, removed them from the broth and thickened it with a little corn starch for more gravy consistency. Very tasty, and thanks much for the inspiration. My first attempt at stuffed chops turned out very well!

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rosyshell

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Reviewed: Jan. 19, 2009

I made this for my family and boy did they love it! Since the beef sauce evaporated quickly, I just added more beef sauce.

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cutiepie

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Reviewed: Jan. 17, 2009

This was great! Just need to add the gravy to the stuffing after its cooked, or its real dry! Will make again!

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Nicole

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Reviewed: Jan. 14, 2009

Great porkchops. They were moist, full of flavor and looked 5 star restaurant quality to boot. I sauteed the onions the second time and it didn't change flavor. I didn't make gravy, but next time I will as these are a little dry. However, I used a can of beef broth and it will not be enough for gravy. I will take someones previous advice of adding sherry wine or red wine. Thanks for such a wonderful recipe.

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pritty1npink

Cooking Level: Beginning

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Reviewed: Jan. 6, 2009

Loved this recipe. It was a big hit with my family. I did add about a 1/2 cup parmesean cheese to the bread crumb mixture, and used a whole can of beef broth. I also added the remaining bread crumb mixture to the gravy for added thickness. Very, very good!

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bianca

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Reviewed: Jan. 3, 2009

The original recipe sounds good, but I can't resist the urge to add my own touches. I started by sauteing a pan full of mushrooms and onions. I set them aside and used the same pan (with a little more butter) to brown the chops. Then I added the mushrooms and onions back to the pan along with the stock and about 1/2 cup of beer. I'll make this again, and might do my experimenting with the stuffing itself next time.

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Barbara

Cooking Level: Expert

Home Town: Sioux City, Iowa, USA

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Reviewed: Dec. 23, 2008

This was really great! I didn't think it would be very good, but it caught me by suprise!

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jennifer

Cooking Level: Intermediate

Living In: Tucson, Arizona, USA

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Reviewed: Dec. 18, 2008

This is a great recipe! I was looking for something different to do with pork chops and this hit the spot! I stuck to the recipe for the most part. The only variation I made was to add a few ounces of gorganzola cheese to the stuffing mixture. All I can say is, "YUM!" I also used a bit more beef broth than called for (a 14.5 ounce can) and thickened the drippings up with some flour before serving. I was quite impressed with this dish and I will definitely be making this again!

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Lindsey

Cooking Level: Intermediate

Home Town: Poughkeepsie, New York, USA

Living In: Carmel, New York, USA

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Reviewed: Dec. 11, 2008

WONDERFUL! Flavorful and not dry at all. I saved some time by using stovetop stuffing to stuff the chops. I also used an entire can @14oz of beef broth, put some stuffing in with the broth, and simmered it all for 30 min. uncovered. I had it with green beans and twice baked potatoes (I had frozen). I will definately put this in my normal rotation. I really enjoyed this meal!

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SHERRI0121

Cooking Level: Intermediate

Home Town: Wooster, Ohio, USA

Living In: Fort Mill, South Carolina, USA

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Reviewed: Nov. 29, 2008

This recipe worked out very well! It's a great starter for those who rarely or never have worked with pork chops. These turned out quite moist, and I used the drippings to make a gravy too (just add a little flour and milk to thicken), which turned out wonderful. Thanks!

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Elisabeth

Cooking Level: Intermediate

Home Town: Monticello, Wisconsin, USA

Living In: Hartford, Connecticut, USA

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Reviewed: Nov. 18, 2008

Outstanding recipe. Don't be concerned that it will be challenging to stuff the chops. It is actually very easy if you get thick butterfly chops and use a sharp knife. I followed the modifications from reviewer dawnzkitkat and the chops came out amazingly flavorful. I needed to add about a total of 1.5 cans of beef broth to get the most of the wonderful gravy. Also, I prepared the night before so it would be easy after work to cook. Stuffed them and sprinkled a little Adolph's tenderizer on them (be careful this adds salt). Perfect.

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AbeLincoln

Cooking Level: Expert

Living In: Sunset Hills, Missouri, USA

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Reviewed: Nov. 12, 2008

loved these. I used seasoned bread crumbs to add more flavor. good job

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RACKLEY420

Cooking Level: Intermediate

Home Town: Crossville, Tennessee, USA

Living In: Amarillo, Texas, USA

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Reviewed: Oct. 22, 2008

Excellent! I never made stuffed pork chops before and these were very easy. The only changes I made were to add red bell peppers to the stuffing and I added some BBQ sauce to the pan in addition to the beef stock. Fantastic!!

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Luca's Mommy

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Reviewed: Oct. 17, 2008

This is the first time I've made pork chops that didn't come out too dry. They were delicious and thanks to a few reviewers, I thickened the sauce a little with flour and it made a great tasting gravy.

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fortmyerschick

Home Town: Yonkers, New York, USA

Living In: Fort Myers, Florida, USA

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Reviewed: Oct. 15, 2008

This turned out killer..... I have never made stuffed p/c but after friends ate these delicious little goodies, I will be making them again.

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RandySweet

Cooking Level: Intermediate

Home Town: Spencer, Massachusetts, USA

Living In: Victoria Park, Florida, USA

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Reviewed: Oct. 9, 2008

So yummy! The stuffing inside the chop was a little dry for me at first, but once I cut it open and poured the simmered broth and cooking juices over the chop - it soaked it all up and was absolutely delicious. Will definitely be making this again!!!

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Retrochick81

Cooking Level: Expert

Living In: Buffalo, New York, USA

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Reviewed: Oct. 8, 2008

This was DELICIOUS. I had an extra cup of chicken broth I wanted to finish and followed many of the other reviewers comments. While my pork turned out just a hair dry, on my next attempt I may add a little more broth and simmer for a little longer on a lower heat.

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lwebbfranco

Cooking Level: Beginning

Home Town: Washington, D.C., USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Oct. 1, 2008

This was fantastic!!

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Christy

Cooking Level: Intermediate

Living In: Gainesville, Virginia, USA

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Reviewed: Sep. 22, 2008

Loved it

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sleigh76137

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Reviewed: Sep. 21, 2008

This recipe is great. I made these today and all the family raved about how tasty and tender they were. I bought a pork loin roast because it was on special and then I cut it into thick chops. I'll be making this again. I didn't have fresh parsley so I used fresh basil as another reviewer suggested. Great taste!

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