Reviewed: Mar. 15, 2007

This was a great recipe for a busy weeknight dinner. I seared the stuffed pork chops on one side in a mixture of bacon fat and grapeseed oil in an oven-proof casserole. After I turned the chops I poured in some red wine and let it reduce by half. Then I added some beef broth and put the whole thing in a 375 degrees F oven until the pork chops internal temp reached 160 degrees F. They turned out great, and my family enjoyed them with steamed broccoli and baked potatoes on the side.

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squawk93

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 9, 2007

very easy recipe. great flavor and chops were very juicy. i cooked for 15 minutes with lid on, then 15 with lid off. will definately make again!

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Stateline

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Reviewed: Feb. 28, 2007

yum yum I used some sage and thyme in the bread crumbs like someone suggested

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DOMINANYC

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Reviewed: Feb. 28, 2007

This turned out rather well, though I agree with previous reviews that the meat wasn't tender enough. I bought chops that were already butterflied, which saved on time. Rather than using the breadcrumbs and other stuffing mixes, I used pre-made stuffing left over from another meal. It was difficult to cook with the toothpicks sticking up and trying to work themselves free, and I cursed at them more than once, but it wasn't bad, and definitely worth it for a homecooked meal. The pandrippings were especially tasty, but next time I'll probably thicken it up so it will be more like a gravy. Over all, not bad! I'll definitely try it again.

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ellasequema

Cooking Level: Intermediate

Home Town: Groton, Connecticut, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Feb. 7, 2007

The taste was excellent.. but the meat wasn't tender as I would like. But I've found that its hard to make pork chops tender.. even boneless ones. Anyone have any ideas?

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Jackie

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Reviewed: Feb. 4, 2007

Very easy to make, my boyfriend's favorite dish!!! The stuffing is very yummy!

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Lisa

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Reviewed: Feb. 3, 2007

My family loved it! It was quick and easy. Will definately be making it again soon.

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Kristy B

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Reviewed: Jan. 23, 2007

We made these last night and really enjoyed them. I added minced garlic to both the stuffing and the broth. Seasoned the chops w/italian seasoning too. We had some extra onions and stuffing that, like others, we added to the broth as it was cooking. Used chicken broth and it worked just as well. We doubled the broth and then added a T of butter to the broth at the end of the chops cooking. We will definitely add this to our list of foods from allrecipes we love!

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blue eyed CC

Cooking Level: Expert

Living In: Roselle, Illinois, USA

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Reviewed: Jan. 19, 2007

This is the best pork chop recipe I have ever made. I did saute some veggies before making the stuffing, but other than that.... it was perfect!!!

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Come4Dinner

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Dec. 13, 2006

Delicious! I normally don't do pork chops because they are always so dry, but I made this for my sister's family and it was the most moist I have ever had. Her kids don't like anything, but loved these chops! They are allergic to wheat, but it was very easy to substitute in their bread crumbs. I did use chicken broth instead of beef.

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Terri

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Reviewed: Dec. 8, 2006

Very good, not to salty and you might wanna saute' the onions for the stuffing unless you dice them very small.

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BIG JESSE

Cooking Level: Intermediate

Home Town: Coventry, Connecticut, USA

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Reviewed: Nov. 19, 2006

was very good, added some spicey tart chutney to the stuffing

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switzergirl

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Reviewed: Nov. 12, 2006

My husband liked this one very much. Will make again. My pan "drippings" weren't much, so I added half and half to mine, and it made a good sauce/gravy. Very good recipe.

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SHARYN MCDONALD

Cooking Level: Expert

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Reviewed: Nov. 11, 2006

This was great! We were concerned about the stuffing not having enough flavor, so I added a little garlic powder, sage and thyme before stuffing the pork chops. Served it with the Baked Sweet Potatoes w Raisins & Pecans on this site and it made a delicious Fall dinner!

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krisfriz

Cooking Level: Intermediate

Home Town: Ormond Beach, Florida, USA

Living In: Maple Valley, Washington, USA

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Reviewed: Oct. 24, 2006

Pretty good. I forgot the sugar so I added it to the mixture in the skillet and sprinkled some ontop of the pork chops before serving. It was pretty good. I'd make it at again. The husband enjoy it very much!

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Cherries

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Reviewed: Oct. 10, 2006

Very good. My only hesitation in giving 5 stars would be to first saute the onion to soften them a bit. The dish was a touch salty and I even used low sodium beef broth and only added 1/4 t. salt to the stuffing. Also, I didn't buy thick cut pork chops---but I should have. I had a difficult time creating the pocket in the regular cut chops--I just used more toothpicks. I added the remainder of the stuffing to the pan juices to thicken, but again, the onion would have been better if it had first been softened. I think with a few minor adjustments, next time I will definitely give 5 stars.

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