40 Reviews of Stuffed Pork Chops

From: Evil Genius

On Sep 23, 2005

I doubled the recipe and made this with some seasoned cornbread stuffing mix, adding onion and celery. I also deglazed the pan with about a half cup of white wine and let it reduce a little. I then added one can of cream of mushroom soup and a lttle water to the pan and whisked it together. It produced a more flavorful sauce with a nicer color, which I poured over the chops before baking. I made this dish once before and just mixed the soup with water as directed, but I expect this quick extra step will add a lot more flavor. Overall, I find this dish to be fast, easy and one our absolute favorites! Thanks for the recipe!

From: Jessica S.

On Oct 28, 2003

Yum! Yum! I had never made stuffed pork chops with the soup added. I used celery soup with only two chops for my husband and myself and I'm so glad I did. The "gravy" it makes was awesome and tasted wonderful on some mashed potatoes. Great recipe. I made only minor changes — I saute my celery and onions in the butter first and add a touch of sage and thyme to the stuffing. My husband has already asked me to make this again. A keeper!!

From: Bone Man

On May 7, 2007

Tiagem, this is one of the 5 best recipes I've ever tried from Recipezaar, an incredible dish all the way around. Great home-cooked flavor (tender and moist!) and presentation that is second to none. This would be a SUPER dish to feed to dinner guests. I made a few modifications, first making unseasoned croutons from my bread cubes (400-degrees F. in the oven for 15 minutes on a half-sheet pan, no oil) and using quite a bit more onion and chicken stock in my dressing/stuffing (double). I DID stuff my pork rib chops as I had them cut 1 1/2" thick (the butcher gave me a funny look) and I just used the extra dressing on top. Just before pouring the soup mix (cut slightly with chicken stock) over the chops, I sprinkled on some extra salt and pepper, based on comments by other raters. NOW, for those who try this recipe, if you think that you got your dressing too mushy with chicken stock, don't worry about it in the slightest! The dressing I stuffed inside had juice running out and when the chops were done, it was perfect, moist but not mushy! I did bake longer at a lower temperature (325-degrees F., covered, for an hour, and then 20 minutes uncovered at 400-degrees. Again, perfect! The "sauce" begins to "clarify" when they're done so this makes it easy to judge that particular factor. I used Paul Prudhomme's "Poultry Magic" (wonderful spice!) for my poultry seasoning and the seasoning was just right. My wife and I (who never ever agree on anything) both loved this dish so it has gone into my permanent cookbook. I served the chops along with buttered corn-on-the-cob and wilted cucumbers (in vinegar water). Thank you so much for posting an outstanding recipe, Tiagem. pat, the old bone man.

From: Nancygirl

On Dec 3, 2007

This was outstanding! I was looking for a recipe for stuffed veal chops when I found this. With the tips from Pat the Bone Man and your recipe it came out great. I also used more onion and chix stock in my stuffing and more S&P as others said, and some ground sage. I used the lower temp, longer cooking time as my 2" chops were quit thick. They came out with the stuffing crispy on top, moist (but not mushy!) inside, and the chops themselves were juicy and tender. This is a restaurant quality, boss for dinner kind of meal. We served with a sweet and yukon potato mash and peas. What a meal! I can't wait to make this again! Big thanks!

From: shelbyrose

On Oct 17, 2004

These were simply scrumptious. I used two very thick pork chops about 1 1/2 inch, (in my neck of the woods they call them Illini chops) cut a deep slit and filled them with the stuffing. Had a little extra for on top. The gravy was delicious and they were baked to perfection in about the time noted. Great recipe!

From: Koechin (Chef)

On Jan 10, 2007

I had already brined my chops using Alton Brown's 2-Hour Mustard Brine for Pork Chops or Roast. Then I saw your recipe and just had to try it using the brined chops. They where absolutely THE BEST EVER!! I sauteed the vegetables as someone suggested and also added some garlic. Then I used a Pkg. of stove top prepared as suggested along with the veggies for the stuffing. I also deglazed the skillet with 1/2 c white wine, 1/2 c water and a shot of Brandy. I stirred in 1 can of cream of celery soup and poured that over the top. it made the most wonderful gravy. Other than putting chops on the grill or breading them I will never use another recipe beside this one when we want smothered pork chops that melt in your mouth.!!! Thanks for sharing. Ingrid

From: keen5

On Jan 23, 2007

I liked this, but I felt it needed more spices, so I added salt and pepper to the soup since I was using a low fat mushroom soup and also put a little seasoned salt on the pork chops as I browned them. I used Whole Wheat Bread for the stuffing, because no white bread in the house. The pork chops were tender and the soup kept them moist. Very simple to put together for a week night meal. I served with Peas & Carrots and baked yams. Thanks for sharing your recipe.

From: Sidd

On Oct 30, 2004

I didn't have any pork chops, so I substiuted turkey cutlets instead. HOLY COW!! It was like having a mini thanksgiving in a pan. My teenage boys inhaled them, and went back for more. What leftover I hid from the boys so I could eat it later.

From: Karen=^..^=

On Oct 19, 2004

We just had this for dinner and it went over great. I made it with 6 thick boneless pork chops and stuffed them instead of piling the stuffing on top. I had to use cream of chicken soup as I didn't have the others on hand, but it turned out fine. This dinner comes out looking and tasting like it's a lot more effort than it really is. Thanks for sharing. P.S. I'm sure it would work with boxed stuffing, too.

From: TiaGem

On Jun 1, 2003

I wanted to add that I have made this same recipe using stale cornbread and placing a ham steak on top of the stuffing mixture in a baking pan. Serve some mashed sweet potatoes and spinach on the side and you have yourself a good old country feast! Yum (-: