Stuffed Pork Chops
Stuffed pork chops are pure comfort food. Usually I use cubed old sourdough bread in place of the cornbread stuffing mix. This altered recipe comes originally from my dear friend, Constance Gamiere.
- 4 ¾" rib eye pork chops
- olive oil
- 1-1/2 cup corn bread stuffing mix or cubed baguette
- 1 onion, chopped
- 1 celery rib with leaves, chopped
- 6-8 fresh sage leaves, chopped
- chicken broth
- 1 can cream of mushroom soup or homemade mushroom sauce*
- white wine
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Saute the chopped onion, celery and sage until translucent. Add one handful of bread cubes or corn bread stuffing mix per pork chop. Add chicken broth or white wine to soften.
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Slice each pork chop so that there is an envelope to catch the stuffing, leaving the chop connected at the bone end. -
Stuff the pork chops with the dressing. Tie or tooth pick the chop to hold it together.
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Using a pan which can be used on top of the stove and in the oven, place a few tablespoons of olive oil in a pan and brown the chops, without cooking through.
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Return the chops to the pan. Mix the cream of mushroom soup or homemade mushroom sauce, wine or a few splashes of chicken broth. Pour over the chops so that the tops of the chops are still showing. Bake at 350 for 45 minutes.
Or cube and toast a few slices of sourdough bread, adding poultry seasoning and or salt and pepper.
