If you’re on the hunt for a dish that feels both comforting and a little fancy, this Oven Baked Stuffed Pork Chops Recipe is an absolute showstopper. Juicy pork chops are transformed by a savory, slightly sweet stuffing filled with sausage, cranberries, and aromatic herbs, then baked until golden and bubbling. It’s a recipe that’s easy enough for any weeknight but impressive enough to bring to the dinner table when you want something extra special. Every bite offers a perfect balance of flavors and textures that feels like a warm, delicious hug.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating a memorable meal. Each component plays its part, whether it’s the juicy pork chops providing hearty protein, the savory sausage and herbs enhancing depth, or the cranberries adding a pop of color and tangy contrast.
- 10 boneless pork chops: Choose thick chops to ensure they stay juicy and hold the stuffing well.
- 4 Tablespoons olive oil: Used for brushing and promoting a golden, flavorful crust.
- ¼ cup diced onions (cooked until softened): Adds subtle sweetness and moisture to the stuffing.
- ¼ cup diced celery (cooked until softened): Brings a mild crunch and fresh flavor.
- ½ cup cooked sausage (diced): Infuses the stuffing with rich, savory notes.
- 6 oz. Martin’s Potatobred Stuffing: The hearty base of the stuffing, full of comforting bread texture.
- ½ can cream of chicken soup: Adds creaminess and binds the stuffing together.
- 3 Tablespoons butter (melted): Enhances richness and helps brown the pork chops.
- 1/3 cup chicken broth: Keeps the stuffing moist and flavorful.
- 1/3 cup sour cream: Gives a subtle tang and creamy texture.
- ¼ cup dried cranberries: Provides bursts of sweetness and beautiful color.
- 2 teaspoons dried rosemary: Earthy herb that brightens the stuffing.
- Salt/Pepper (to taste): Essential for bringing all the flavors together.
- 1 teaspoon rosemary: For an extra fragrant and robust herbal note on the pork.
- ¾ teaspoon oregano: Adds a warm, slightly minty aroma.
- ¾ teaspoon thyme: Delivers a gentle, woodsy flavor.
- ¾ teaspoon sage: Brings its classic savory touch, perfect with pork.
- 1/8 teaspoon nutmeg: Just a hint to add depth and complexity.
- 1/8 teaspoon pepper: Enhances overall seasoning without overpowering.
- ½ teaspoon salt: Balances and draws out all the delicious flavors.
How to Make Oven Baked Stuffed Pork Chops Recipe
Step 1: Preheat Your Oven
Start by heating your oven to 400 degrees Fahrenheit. This temperature is perfect for roasting the pork chops so they cook through while developing a gorgeous golden crust on top.
Step 2: Prepare the Pork Chops for Stuffing
Take a sharp paring knife and carefully slice into the side of each pork chop to create a pocket. This step might seem delicate, but it’s key to holding the delicious stuffing securely in place.
Step 3: Mix the Stuffing
In a large bowl, combine the softened onions and celery, diced cooked sausage, Potatobred stuffing, cream of chicken soup, melted butter, chicken broth, sour cream, dried cranberries, rosemary, salt, pepper, and other herbs. Stir gently until just combined—overmixing can make the stuffing dense instead of fluffy and tender.
Step 4: Stuff the Pork Chops
Scoop the prepared stuffing into each pork chop pocket, packing it generously. Don’t be shy—these chops can hold more than you think! Arrange the stuffed pork chops in a baking dish, ready for their finishing touch.
Step 5: Season and Oil the Pork Chops
In a medium bowl, mix your olive oil with the pork seasoning ingredients: rosemary, oregano, thyme, sage, nutmeg, salt, and pepper. Use a pastry brush to paint this fragrant mixture all over the pork chops. This step seals in moisture and imparts beautiful color and flavor while baking.
Step 6: Bake to Perfection
Place the baking dish in your preheated oven and bake, uncovered, for 15 to 20 minutes. You’re looking for the tops of the stuffed pork chops to turn a lovely golden brown, indicating they are cooked through and ready to enjoy.
Step 7: Ready to Serve
Once baked, these pork chops smell incredible and look stunning on the plate. Let them rest for a few minutes before serving to allow juices to redistribute and keep every bite tender and juicy.
How to Serve Oven Baked Stuffed Pork Chops Recipe
Garnishes
Elevate your presentation with a sprinkle of fresh chopped parsley or a few extra dried cranberries on top. A light drizzle of pan juices or a simple gravy can also add extra flair and moisture.
Side Dishes
Roasted potatoes and green beans are classic companions that complement the rich flavors beautifully. You could also serve with a crisp green salad or creamy mashed potatoes for a comforting contrast.
Creative Ways to Present
For a festive gathering, place each stuffed pork chop on a bed of sautéed kale or spinach and add a wedge of lemon for a bright finish. Alternatively, slice the pork chops crosswise to show off the stuffing swirls and arrange on a platter for an inviting family-style feast.
Make Ahead and Storage
Storing Leftovers
Leftover stuffed pork chops can be stored in an airtight container in the refrigerator for up to 3 days. The flavors meld even more after resting, making for delicious second-day meals.
Freezing
You can freeze the cooked pork chops wrapped tightly in foil or plastic wrap, then placed in a freezer-safe bag. They’ll keep well for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, warm your pork chops gently in the oven at 350 degrees Fahrenheit, covered with foil to retain moisture, for about 15 minutes or until heated through. Avoid microwaving if possible to keep the texture intact.
FAQs
Can I use bone-in pork chops for this recipe?
Bone-in chops can work, but boneless chops are easier to stuff and cook more evenly in this recipe. If using bone-in, ensure your pockets are deep enough and adjust cooking time as needed.
What can I substitute for Martin’s Potatobred Stuffing?
If you can’t find Potatobred Stuffing, use your preferred herb-seasoned bread stuffing or make a simple homemade bread cube mixture with your favorite herbs and seasoning.
Is it necessary to cook the onions and celery beforehand?
Yes, cooking the onions and celery softens them and develops their flavor, which blends much better into the stuffing. Raw vegetables can result in a less harmonious texture and taste.
Can I prepare the stuffed pork chops ahead of time and bake later?
Absolutely! You can assemble the stuffed pork chops, cover them tightly, and keep them refrigerated for up to 8 hours before baking. This makes meal prep convenient and stress-free.
What if I don’t have fresh herbs on hand?
Dried herbs work perfectly in this recipe and in the seasoning oil brush. Just remember dried herbs are more concentrated, so stick to the listed measurements for a balanced flavor.
Final Thoughts
This Oven Baked Stuffed Pork Chops Recipe is a treasured classic that brings warmth, flavor, and just the right touch of elegance to any mealtime. It’s approachable, delicious, and bound to become a favorite you’ll want to make again and again. Don’t hesitate—grab those ingredients and start stuffing your pork chops with this unforgettable recipe!
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Oven Baked Stuffed Pork Chops Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
Oven Baked Stuffed Pork Chops are a flavorful and hearty meal featuring tender pork chops filled with a savory stuffing made of sausage, onions, celery, dried cranberries, and aromatic herbs. Baked to perfection with a golden brown finish, these stuffed pork chops are perfect for a comforting dinner served alongside roasted potatoes and green beans.
Ingredients
Pork Chops and Seasoning
- 10 boneless pork chops
- 4 Tablespoons olive oil
- 1 teaspoon rosemary
- 3/4 teaspoon oregano
- 3/4 teaspoon thyme
- 3/4 teaspoon sage
- 1/8 teaspoon nutmeg
- 1/8 teaspoon pepper
- 1/2 teaspoon salt
Stuffing
- 1/4 cup diced onions (cooked until softened)
- 1/4 cup diced celery (cooked until softened)
- 1/2 cup cooked sausage (diced)
- 6 oz. Martin’s Potatobred Stuffing
- 1/2 can cream of chicken soup
- 3 Tablespoons butter (melted)
- 1/3 cup chicken broth
- 1/3 cup sour cream
- 1/4 cup dried cranberries
- 2 teaspoons dried rosemary
Instructions
- Preheat the oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the pork chops evenly.
- Create pockets in pork chops: Use a paring knife to carefully slice into the side of each boneless pork chop, creating a pocket that will hold the stuffing securely.
- Prepare the stuffing: In a large bowl, combine the diced cooked onions, celery, cooked sausage, Martin’s Potatobred Stuffing, cream of chicken soup, melted butter, chicken broth, sour cream, dried cranberries, and dried rosemary. Mix just until combined to keep the stuffing light and fluffy.
- Stuff the pork chops: Generously scoop the prepared stuffing into each pork chop pocket. You’ll find that you can add more stuffing than you might expect. Arrange the stuffed pork chops in a baking dish.
- Season the pork chops: In a medium bowl, mix the olive oil with the pork seasoning ingredients (rosemary, oregano, thyme, sage, nutmeg, pepper, salt). Use a pastry brush to evenly brush this mixture over all the stuffed pork chops to enhance flavor and promote browning.
- Bake: Place the baking dish with the stuffed pork chops in the preheated oven and bake uncovered for 15-20 minutes. Bake until the pork chops are cooked through and the tops start turning a golden brown color.
- Serve: Remove from the oven and serve hot with your favorite sides such as roasted potatoes and green beans for a complete, delicious meal.
Notes
- Make sure not to overmix the stuffing to keep it from becoming too dense.
- Use a sharp paring knife to create the pocket to avoid cutting all the way through the pork chop.
- You can prepare the stuffing ahead of time and keep it refrigerated until ready to stuff the pork chops.
- Check the internal temperature of pork chops to ensure they reach at least 145°F for safe consumption.
- If desired, substitute cream of chicken soup with a homemade white sauce for a fresher option.
