Simple enough for a weekend dinner but special enough to serve and impress your guests. Many years ago, I bought stuffed pork chops from a local butcher shop that we all just loved. I tried over the years to recreate them at home but never with good success until now. The trick as I discovered was to use bread crumbs, not cubes of dried bread. Such a simple change but with delicious results. This recipe is for two servings but double or tripe it for your families needs. Let’s get started!
This is what we’ll need.
Herb Stuffed Chops
- 2 boneless pork chops 1-1/4 to 1-1/2 inch thick
- 2 Tbsp diced celery with leaves
- 2 Tbsp diced Shallots
- 2 Tbsp butter-divided
- 3/4 cup Panko bread crumbs plain, not flavored
- 1 cup chicken broth divided
- 1 tsp dried Parsley flakes
- 1/2 tsp dried Rosemary crushed
- 1/2 tsp salt
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- 1/4 tsp ground black pepper
- 2 tsp Cornstarch
- 1 Tbsp water
- In a 10 inch skillet, melt 1 Tbsp butter. Stir in the celery and shallots then sauté 4-5 minutes until soft.
- Remove pan from the heat and stir in the Panko, 1/2 cup of chicken broth, parsley, sage, rosemary and thyme along with the salt and pepper.
- Now here is the "maybe" tricky part but I assure you this is easy. We need to cut a pocket in the chops for the stuffing. The goal is not to slice the whole chop open but rather slice a 1-1/2 inch slit in the chop. Start at the fat end side of the chop. When that is done, carefully insert your knife deep into the chop and slice a pocket from one end to the other with out puncturing the other side.
- Now, take your stuffing a couple tablespoons at a time, squeeze it good and start to stuff it into the chops. Trust me, it may look like way too much stuffing for two chops but it is not. Keep stuffing the chops until yo have used up all the stuffing. If you have made a deep enough pocket in your chop this should work perfectly.
- Wipe out the skillet and melt the remaining tablespoon of butter. Brown the stuffed chops on either side until nicely browned. Place in a lightly oiled baking dish and pour the remaining 1/2 cup chicken broth over the top. Cover and bake at 350 degrees for 50 minutes. Remove the chops to a platter.
- If you wish, you can thicken the pan juices which are fantastic over mashed potatoes. Pour the pan juices into a sauce pan and bring to a simmer. Make a slurry of 2 tsp cornstarch starch and 1 Tbsp water, Add this slurry to the pan juices, cook and stir over medium heat for one minute until thickened. Serve over the chops and mashed potatoes if desired.
- As always, I thank you for stopping by today. It has certainly been a year to remember (or forget?) For me and for all of you, my friends, remember, joy, fun, peace and hope. Especially hope. Stop by my website for this and many other recipes and stories. Leave me a comment. I love hearing from you all. www.thejourneygirl.com
- Hugs and much love from me, Karen, TJG