Stuffed Pork Chops Baked in Creamy Herb Sauce

 Stuffed Pork Chops Baked in Creamy Herb Sauce

Juicy pork chops stuffed with buttery herbed bread filling, seared until golden, then baked gently in a light creamy broth. The top gets beautifully browned while the inside stays tender and flavorful—just like the photo.

 Ingredients

For the pork chops

• 4 thick bone-in pork chops
• Salt and black pepper
• 1 tablespoon olive oil

For the stuffing

• 1 cup toasted bread cubes (croutons)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 2 tablespoons butter
• 2 tablespoons chopped parsley
• ½ teaspoon dried thyme
• Salt and pepper to taste
• A splash of chicken broth (to moisten)

For the sauce

• 1 cup chicken broth
• ½ cup heavy cream
• ½ teaspoon dried thyme

 Instructions

1. Make the stuffing
   In a pan, melt butter over medium heat. Add onion and garlic; cook until soft. Stir in bread cubes, parsley, thyme, salt, and pepper. Add a small splash of broth so the mixture is moist but not soggy. Set aside.
2. Prepare the pork chops
   Using a sharp knife, cut a deep pocket into the side of each pork chop.
3. Stuff
   Fill each chop generously with the stuffing mixture.
4. Sear
   Season the outside with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear the chops 2–3 minutes per side until golden.
5. Bake
   Preheat oven to 375°F (190°C). Place chops in a baking dish. Whisk together broth, cream, and thyme, then pour around (not over) the chops.
6. Cook
   Cover loosely with foil and bake for 30–35 minutes, until the pork is tender and cooked through.
7. Serve
   Spoon some of the creamy herb sauce from the pan over the chops before serving.

 Tips

• Don’t overstuff or the filling will fall out while searing.
• Let the chops rest 5 minutes before serving to keep them juicy.