This is an easy way to “stuff pork chops” without having to slice the pork chop and fill it. You would usually use a butterflied pork chop if you were to slice and stuff it. This recipe calls for pork loin chops which I believe are a juicier cut of meat.
These chops would go well with my recipes for Applesauce, Asiago Brussel Sprouts and Garlic Mashed Potatoes. A very yummy meal!
Baked Pork Chops with Bread Stuffing
Print recipe| Serves | 4 |
Ingredients
- 4 1 inch pork loin chops, bone in (seasoned to taste; I like the Keg's Chicken and Rib seasoning, but you could just use salt and pepper)
- 1 1/2 Tbsp Dijon mustard (I like the mustard with horseradish in it.)
Stuffing
- 1 small onion diced
- 1 stalk celery (finely chopped)
- 3 Tbsp butter
- 1/2 Tsp poultry seasoning
- 1/4 cup golden or sultana raisins
- 4 Slices bread (crusts removed, cut into 1 inch pieces)
- 1 large egg
Directions
| Preheat the oven to 350 deg F. Spread the mustard on one side of the seasoned pork chops. Place the chops in an oven going glass dish. | |
| Melt the butter in a medium sized frying pan on the stove. Once it is bubbly, add the onion and celery and cook until the vegetables are soft and translucent. Add the poultry seasoning and bread cubes to the mixture in the frying pan and toss to coat completely. Cook for 2 minutes and then remove from the burner and cool for 5 minutes. | |
|
Place the bread cube mixture, raisins and egg in a bowl and mix together. Top each pork chop with about a quarter of the stuffing mixture. Cover with tin foil and bake for 30 minutes. Remove the cover and bake for another 10 minutes to crisp up the stuffing mixture.  | |