Monday, November 16, 2009

Harvest Stuffed Pork Chops

My family really loves this recipe for stuffed pork chops. I've been making it for years, mostly on special occasions since it takes a bit of work. 

It is so worth the extra effort though.

Harvest Stuffed Pork Chops

4-6 boneless pork loin chops {you could use bone-in, but you will need to adjust your cooking times}
1 box cornbread stuffing mix
1 small onion minced
2 ribs celery, thinly sliced
½ cup dried cranberries {craisins}
1 ½ tsp dried parsley {or the real thing if you have it on hand}
1 ¼ cup water
2 Tbsp butter, melted
dried thyme leaves
vegetable oil
¼ cup orange marmalade

In a bowl combine the stuffing mix, onions, celery, craisins, parsley, water and butter and mix gently until combined and stuffing mix is thoroughly moistened. Set aside.



Trim you pork chops and with your pork chop lying flat on the cutting board, place your hand on top. 


{oh my, what big hands you have!}

With the tip of a sharp serrated knife cut straight into the side of the meat, working the tip into the meat to make a small pocket. Make sure not to make your opening too big or the stuffing will fall out. You also want to make sure you do not go through the other side or bottom of the meat. Kind of hard to explain, but I bet you probably get it anyway. 


Next you will take a spoon full of the stuffing mixture and gently fill the pocket in the meat with the stuffing. Don't overfill or the pocket won't stay closed.


Place the rest of the stuffing mix in a greased 9x13 baking dish.


Next, sprinkle each piece of meat with some dried thyme leaves, salt and pepper on each side. 


Heat a tablespoon of vegetable oil in a heavy bottom skillet over medium high heat. Place your pork chops in the skillet and let brown on each side, about 1 minute each side. Depending on how many chops you fix, you will probably need to do 2 batches of this. 


Once your pork chops are browned on each side, place them on top of the stuffing mix in the baking dish. Cover with foil and bake at 350° for 30 minutes {this will really depend on the thickness of your meat}. 


When your pork chops register 135° remove the foil and spread the orange marmalade over the top of each piece of meat. Place back in the oven for another 5 minutes or so, or until your meat thermometer registers 145°. 


We like to serve this with a nice salad and some homemade applesauce or maybe even these apples on the side.

Happy cooking!

This recipe is linked up to Tasty Tuesday, Tempt my Tummy Tuesday and Tuesday at the Table.


  1. Wow! I could sure impress my guest with that recipe. I will have to try this. It is so beautiful. Thank you for sharing that. Doylene

  2. Oh, wow! These look awesome! :D

    Have a great day!

  3. that looks delicious and so elegant. nice work!

  4. Those look AMAZING!! Thanks for sharing!

  5. WOW!!! what an AWESOME!!! recipe using pork chops and box stuffing.

  6. Those look amazing and not as hard as I would have thought. We love pork chops so I'll have to try this.


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