The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 28, 2007
Pretty good! Next time I would spice up the filling a bit more, but they were good.
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Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 27, 2007
I addded dehydrated mushrooms and minced onion to the stuffing. Used Vegetable stock instead of beef, and added white wine to the stock as well. First time stuffing pork chops. Never thought of it before.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 15, 2007
Husband loved it. I made no changes and will definitely make it again when I have thick chops.
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Cooking Level: Intermediate

Home Town: Pleasant Grove, Utah, USA
Living In: Ventura, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 10, 2007
I made this dish last night. I have never made stuffed pork chops before. It was surprisingly simple though! I took the suggestions of several users and spiced up my stuffing with sage and garlic powder. I also seasoned the chops with Italian Seasonings before stuffing with the dressing. My only downfall was not adding MUCH MORE MELTED BUTTER TO THE STUFFING. I added 4 tbsp. instead of 3 and that still was not nearly enough! I will probably double it next time. Yes, there will be a next time! The chops weren't dry at all. In fact, they were very tender and easy to cut into. I also added my left over stuffing to the pan and it created a great gravy. Great recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 9, 2007
Gave this four stars because I made several changes, but this is a great base recipe. Used butterfly chops, and it was much easier than cutting slits, and made for less mess. Also soaked chops in a brine for about 2 hours before cooking. Made them much more tender. Used 1 cup savory herb flavored boxed stuffing, sauted onion and added celery to stuffing mix as well. Gave it more texture and flavor. Chops came out very moist and tender, could cut with a fork. Will definitely make again.
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Cooking Level: Intermediate

Living In: Pearland, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 8, 2007
absolutely delicious! I added some blue cheese to the stuffing for some added flavor, forgot the onion, and it was still great.
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Cooking Level: Intermediate

Living In: Rockford, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 6, 2007
We LOVE this recipe!! It's our regular meal rotation. We tend to do lowfat butter, lowfat everything... and it's still good. If you want really yummy use the best butter you can find...boy does it kick up a notch.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Washington, D.C., USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 5, 2007
So easy! So good! Even my 2 year old son loved these chops! I did take some advice and add garlic powder in the stuffing. The only thing I would change would be the amount of beef broth used because I like more gravy than the recipe made. Overall, a very big hit with my family!
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Cooking Level: Beginning

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Dec. 3, 2007
Never had a pork chop I liked until now. These were fantastic with a few minor changes and we're now having them once a week. I use only 2 thick cut (an inch at least) chops, half of a boxed pork stuffing mix, and an entire can of low sodium beef stock (about 2 cups). I put a little salt, pepper and garlic powder on them inside and out before stuffing. Also, when I have time I brine the chops for a couple hours before stuffing (a little salt and sugar dissolved in a large bowl of water and let the chops soak). 15 minutes on each side simmering with the pan uncovered has worked perfectly for me. The stock reduces down quite a lot and any bits of stuffing that sneak out really do help to make it a gravy as other reviewers stated. I serve them with roasted rosemary potatoes. As the chops are so huge I can usually only finish half of one and they are just as good the next day.
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Cooking Level: Intermediate

Home Town: Upton, Massachusetts, USA
Living In: Albany, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 29, 2007
Absolutley incredible!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
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Reviewed: Nov. 21, 2007
Wonderful. I used Stove top stuffing to put in the pork chops and it turned out great. I typically don't like Stove top stuffing, but put inside the pork chops was very good. Reminded me of a Thanksgiving turkey but with pork chops.
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Cooking Level: Intermediate

Home Town: Yuma, Arizona, USA
Living In: Corpus Christi, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 10, 2007
I really loved this recipe. It turned out really well. A few changes: Because I was entertaining 8, I did not have enough time to pan-fry each one, so I baked them all together at 350 and it turned out just as delicious. Also, I did not have enough onion, so I added a green bell pepper in with the stuffing and it turned out very well. I had happy guests all around
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 8, 2007
very good. i just added chopped up mushrooms to the stuffing.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Nov. 6, 2007
We just made this for dinner tonight we gave it four stars because simmering 30 minutes is way too long after browning the chops. 15 would probably be sufficient. The changes I made was to nix the sugar completely and I made my own stuffing mix with chicken broth, melted butter, celery, onion and carrot peel and then stuffed the chops. It was fabulous. Served with acorn squash and baked apples. Delicious!!!
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Cooking Level: Intermediate

Home Town: Plymouth, Michigan, USA
Living In: Windsor, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 25, 2007
Great dish. The only additions I made was to add a few fresh herbs and garlic to the stuffing. It was great!
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Cooking Level: Intermediate

Home Town: Commack, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 20, 2007
Altered it a bit, still gets 5 stars. Every time I have ever made stuffed chops, they always come out dry for some reason. These were anything but. I did, however, use stuffing mix in a box (Peppridge Farm) and instead of one cup of beef broth, I used probably about 3 cups of French onion soup mix I made from a dry packet (the kind you make dip with). Awesome.
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Eve
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Cooking Level: Intermediate

Home Town: Manchester, New Jersey, USA
Living In: Brick, New Jersey, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 15, 2007
This was excellent. When I make it again I'll have to add little more seasoning to the meat for flavor. And will put less sugar in the stuffing.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 15, 2007
Wow,incredible recipe! The chops were easy to prepare, cooked quickly and were very tender and flavorful. Following the advice of some of the previous reviewers, I increased the butter and sauted celery and garlic along with the onion. I also used chicken stuffing in place of the bread crumbs. I'll definitely be making this recipe again!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Oct. 3, 2007
These were excellent! They weren't that difficult to make and my boyfriend LOVED THEM! That's saying a lot because he is sometimes afraid to try new things.
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Cooking Level: Beginning

Home Town: Marietta, Georgia, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.46 star rating.
Reviewed: Sep. 12, 2007
I made this with a few of the modifications mentioned, cooking the onions, adding thyme, adding garlic, adding sherry to the stock, making a gravy with the sauce. It was very, very easy to do. It came out very tasty, almost thanksgiving-ish. I craved cranberry sauce with it. My husband said it was very yummy also.
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Cooking Level: Intermediate

Living In: Tampa, Florida, USA

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