Reviewed: May 21, 2008

not a big hit here at my house. A little dry, blah....stuffing is OK. I used shallots instead of onion which was an improvement I think

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WSBLEND

Cooking Level: Expert

Home Town: Clearwater, Florida, USA

Living In: Longwood, Florida, USA

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Reviewed: May 21, 2008

Outstanding. I used italian seasoned bread crumbs and it was delicious.

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Lindsay

Cooking Level: Intermediate

Home Town: Minneapolis, Minnesota, USA

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Reviewed: May 4, 2008

This recipe was good. The only thing I did diffrent is I stuffed my pork chops with stuffing.

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Hawaiian Deelit

Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA

Living In: Kingsland, Georgia, USA

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Reviewed: Apr. 28, 2008

We thought this was just ok. The only thing I did differently was to lightly season my chicken with pepper, garlic powder, and ms. dash. I don't think the dish is bad, I think we just prefer conventional baked or fried pork chops with rice and gravy. Thanks anyway for providing an alternative to the "same old same old" though.

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CRANKERCHICK

Cooking Level: Intermediate

Home Town: Laurel, Maryland, USA

Living In: Ellicott City, Maryland, USA

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Reviewed: Apr. 7, 2008

In the past I stayed away from stuffed pork chops but I sure am glad I tried this one. It was very easy to make and even easier than I thought it would be to stuff the chops. The only changes I made were that I used seasoned bread crumbs because that is what I had on hand, added a little extra butter and celery to the stuffing mix, and used a can of low sodium beef broth in the pan to cook the chops (more than the 1 cup listed). The flavor was excellent and didn't overpower the pork and the meat was very tender and juicy. My family devoured this!

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jkfreedman

Cooking Level: Intermediate

Home Town: Grant, Michigan, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Mar. 25, 2008

We really enjoyed this recipe. I ran out of tooth picks, so I just was careful as I turned them. I simmered the left over stuffing with the chops and used it as a gravy over potatoes and the chops. Only alteration was I didn't have parsley and used rosemarry instead. Thanks for sharing!

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zimmerle

Cooking Level: Intermediate

Living In: Mason City, Iowa, USA

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Reviewed: Mar. 17, 2008

Thought this was a great recipe. I added garlic to the bread crumb mixture, and I used chicken broth as others had noted. The biggest difference for me was in the prep...I didn't have any toothpicks so instead, I make a slit on the side about 1.5 inches long and used the knife on the inside to separate almost all of the rest of it. I would not recommend trying this if you are a newer cook since the knife can cut through. I then put all the bread crumb mixture in through this slit and pushed it to all corners of the chop. It was a lot neater and I didn't have to worry about the bread crumbs coming out. Great recipe with ingredients on hand (except the beef broth for me ;)

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Liza

Cooking Level: Intermediate

Living In: Panama City, Florida, USA

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Reviewed: Mar. 12, 2008

The whole family really enjoyed the dish. They all rated it a 4, because they said the chops were a little over cooked. Next time will reduce time 10 minutes.

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Kim

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Reviewed: Mar. 10, 2008

This was wonderful! I usually am not a fan of pork chops because they usually turn out dry and tough, but these were tender and juicy! My husband told me more than 10 times how much he liked then, and that we should make these the next time that we have guests. I only made one change, I didn't have any beef broth so I used a can of condensed french onion soup. The soup cooked down wonderfully and made a great topping for the chops. If you are considering trying this recipe you won't be disapointed!

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scorpigal

Cooking Level: Intermediate

Home Town: Fort Wayne, Indiana, USA

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Reviewed: Mar. 9, 2008

This is so simple. I am not much of a cook and with this easy recipe I didn't burn a single thing! The only change I made was using more butter. The pepper was a little heavy but they tasted great. This will deff. be repeated.

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MandyJane87

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Reviewed: Mar. 9, 2008

These were soooooo good. I added 1/4 cup chopped celery to the breadcrumb mixture, and sprinkled the pork chops with salt, pepper, and paprika before searing. I will DEFINITELY be making this one again. Thanks for the great recipe!

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grneyedmustang

Cooking Level: Expert

Home Town: Jonesboro, Georgia, USA

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Reviewed: Feb. 22, 2008

I am just starting out learning how to cook and this recipe was so easy to follow and was very yummy. I'm throwing a dinner party next weekend and I'm using this recipe to cook my menu. It looks fancy without alot of work. Thanks for the great chops!!!

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lizslink21

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Reviewed: Feb. 20, 2008

My mother in law was visiting and I wanted to cook something to "wow" her. This recipe was bang on perfection. I didn't deviate from the original instructions and they came out perfectly juicy and flavorful. If you are looking for a fresh way to make chops (or perhaps even use for stuffed chicken breasts) I highly recommend this recipe!

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Holly

Cooking Level: Expert

Living In: Holloman Air Force Base, New Mexico, USA

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Reviewed: Feb. 18, 2008

This was really tasty and looked nice too. I used shallots instead of onion and added a bit of apple, and cooked these in the butter just for a couple of minutes to soften. Then I added this and extra butter to the breadcrumbs to get the desired moistness of stuffing. I used boneless thick chops, and using a really sharp paring knife, cut a small hole in one side of the chop (about the width of two fingers, and then pushed the knife around inside up to the edges of the chop without going through - I saw this on a cooking show once, and it makes a nice pocket for stuffing that won't fall out. It's harder and messier to get the stuffing inside, but makes a wonderful looking chop to serve. I added about 1/4 cup of red wine to the beef broth, and to finish added 1 Tbsp of cornstarch and 1 Tbsp water mix to the gravy to thicken. Very nice for company.

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Ellen Pfeiffer

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Reviewed: Feb. 8, 2008

This recipe is great. My only changes were: used shallots instead of onions (this is good if you don't want to cook the onions); added about 1/4 cup of parmesan cheese to the stuffing; used less sugar (only a small pinch). Wonderful! I've made this several times and my husband loves it.

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aakin

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2008

This recipe turned out great! My boyfriend and I made it for my parents and everyone loved it. I topped the chops with the remaining stuffing mixture. When I added the beef broth, it made the consistency of the sauce more like gravy. It was good but next time I'll stick to the recipe.

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Natrudy

Cooking Level: Beginning

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Reviewed: Jan. 28, 2008

Very good- I put a little less sugar in it than this recipe called for after the first time because I just couldnt get over the sweetness.. not my style. The stuffing itself is very good though and I've made it several times now. Thanks for a great recipe!

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Sara In Valpo

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Valparaiso, Indiana, USA

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Reviewed: Jan. 22, 2008

The stuffing was dry. There is nothing in the recipe that holds the bread crumbs together. The onions in the stuffing never cooked.

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Pastor John

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Reviewed: Jan. 5, 2008

This was a very good pork chop recipe. If you have thin pork chops you can still make this. Just pound them out to flatten them, put the filling in the middle of the chops and roll them up. Still use toothpicks to keep it closed so the filling doesn't spill out in the pan. The filling was rather dry based on the recipe so I added in two more tbsp of melted butter and this was just right. Dont make it too wet or the filling won't stay in place once the chops start cooking. Add a little cornstarch or flour to the juices when the chops are done and you have a great gravy instead of au jus.

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