Stuffed Pork Chops
Ingredients
- 4 thick bone-in pork chops
- 2 cups stuffing mix (or cubed bread)
- ½ cup diced onion
- 2 cloves garlic, minced
- 2 tablespoons butter
- ½ teaspoon dried thyme
- ½ teaspoon dried parsley
- Salt and black pepper, to taste
- 1 cup chicken broth
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- Heat the butter in a skillet and sauté the onion until soft. Add the garlic and cook for 30 seconds.
- Stir in the stuffing mix, thyme, parsley, and ½ cup of the chicken broth. Mix until moistened.
- Cut a pocket into each pork chop without slicing all the way through.
- Season the pork chops with salt and pepper, then fill each pocket with the stuffing.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the pork chops for 2–3 minutes per side until golden brown.
- Pour the remaining ½ cup chicken broth around the pork chops.
- Cover with foil or a lid and bake for 25–30 minutes, or until the pork reaches an internal temperature of 145°F (63°C).
- Let rest for 5 minutes before serving.
Serving Suggestions: Serve with mashed potatoes, roasted vegetables, green beans, or a fresh salad. The pan juices make a delicious sauce to spoon over the pork.