Stuffed Pork Chops with Sage Bread Stuffing
Stuffed pork chops need thick chops, at least 3 cm (1 1/4 inches), so there is room for a deep pocket and the meat doesn't overcook while the filling heats through. The stuffing is a small batch of classic sage, onion and celery bread stuffing, moistened with stock and packed in loosely. Searing in an oven-safe skillet and finishing in the oven cooks the chop and the stuffing evenly.
By Ben Kowalski
Published
- Prep Time
- 20 mins
- Cook Time
- 35 mins
- Rest
- 5 mins
- Total Time
- 1 hr
- Servings
- 4 servings
How do you make Stuffed Pork Chops with Sage Bread Stuffing?
Cut a deep pocket in 4 thick pork chops, 3-4 cm (1 1/4-1 1/2 inches) thick, and fill loosely with bread stuffing made from sautéed onion, celery, garlic, sage, bread cubes and stock. Sear for 3 minutes per side, then bake at 200°C (400°F) for 18-25 minutes, until the pork reaches 71°C (160°F) and the stuffing 74°C (165°F). Rest for 5 minutes.
- Total time
- 1 hr
- Calories
- 520 per serving
- Protein
- 49 g
- Yield
- 4 servings
- Difficulty
- Medium
- Method
- Baking
Ingredients
Pork chops
Stuffing
Equipment
Large oven-safe skillet · Small sharp knife · Mixing bowl · Toothpicks · Instant-read thermometer
Quick Directions
Make the stuffing
Heat the oven to 200°C (400°F).
Cut the pockets
Pat the pork chops dry.
Stuff the chops
Mix the 3/4 tsp salt, pepper, garlic powder and paprika and season the outside of the chops.
Sear
Heat the oil in the skillet over medium-high heat.
Bake
Move the skillet to the oven and bake for 18-25 minutes.
Rest and serve
Rest the chops in the pan for 5 minutes.
Step-by-Step Instructions
Follow these detailed steps to make the perfect stuffed pork chops with sage bread stuffing.
Make the stuffing
Heat the oven to 200°C (400°F). Melt the butter in a large oven-safe skillet over medium heat and cook the onion and celery for 5-6 minutes, until soft. Add the garlic, sage and thyme and cook for 30 seconds. Tip everything into a bowl, add the bread, stock, parsley and 1/4 tsp salt, and toss until the bread is moist and the mixture holds together when pressed. Wipe out the skillet.
Cut the pockets
Pat the pork chops dry. Hold each chop flat and use a small sharp knife to cut a deep horizontal pocket into the fatty side, working toward the bone or the opposite edge. Leave about 1 cm uncut around the other three sides so the filling stays in.
Stuff the chops
Mix the 3/4 tsp salt, pepper, garlic powder and paprika and season the outside of the chops. Spoon the warm stuffing loosely into the pockets, dividing it evenly, and close each opening with one or two toothpicks. Stuff the chops just before cooking, never ahead of time.
Sear
Heat the oil in the skillet over medium-high heat. Sear the chops for 3 minutes per side, until golden brown, turning them carefully so the stuffing stays inside.
Bake
Move the skillet to the oven and bake for 18-25 minutes. The chops are done when an instant-read thermometer reads 71°C (160°F) in the thickest part of the meat and 74°C (165°F) in the centre of the stuffing.
Rest and serve
Rest the chops in the pan for 5 minutes. Remove the toothpicks before serving and spoon any pan juices over the top.
Recipe Tips
- Pack the stuffing loosely. It expands as it heats, and a tightly packed pocket can split open or stay cool in the centre.
- Bake any leftover stuffing in a small greased dish alongside the chops for the last 15-20 minutes.
- If you only have fresh bread, toast the cubes at 180°C (350°F) for 8-10 minutes first so the stuffing doesn't turn gummy.
Variations
- Apple and sage: add half a small apple, finely diced, to the onion and celery.
- Spinach and feta: replace the bread stuffing with 100 g wilted, squeezed spinach, 75 g crumbled feta, 1 minced garlic clove and 2 tbsp dry breadcrumbs.
- Cranberry pecan: stir 2 tbsp dried cranberries and 2 tbsp chopped toasted pecans into the stuffing.
Nutrition (per serving)
| Calories | 520 |
|---|---|
| Protein | 49 g |
| Carbs | 13 g |
| Fat | 29 g |
| Saturated fat | 11 g |
| Fibre | 1.1 g |
| Sugar | 2 g |
| Sodium | 850 mg |
Estimated from the listed ingredients; values vary by brand.
Related Recipes
Storing & Reheating
- Fridge
- Refrigerate within 2 hours in an airtight container for up to 3 days.
- Freezer
- Freeze cooked stuffed chops, wrapped individually, for up to 2 months. Thaw overnight in the fridge.
- Reheat
- Reheat covered at 160°C (325°F) for 15-20 minutes, until the stuffing in the centre is hot to 74°C (165°F).
Stuffed Pork Chops with Sage Bread Stuffing FAQs
How do you cut a pocket in a pork chop?
Lay a thick chop flat and insert a small sharp knife into the middle of the fatty edge. Cut horizontally toward the bone or the far side, sweeping the tip to widen the pocket inside, and leave about 1 cm uncut around the other edges.
What temperature should stuffed pork chops reach?
Cook stuffed pork chops until the thickest part of the meat reaches 71°C (160°F) and the centre of the stuffing reaches 74°C (165°F), then rest them for 5 minutes. The stuffing absorbs raw meat juices, so check it as well as the pork.
How long do you bake stuffed pork chops?
After searing, thick stuffed chops take 18-25 minutes at 200°C (400°F). Boneless chops are usually at the shorter end and bone-in chops at the longer end. Go by temperature rather than time.
Can I stuff pork chops ahead of time?
Make the stuffing up to a day ahead and refrigerate it, but stuff the chops only right before cooking. Stuffing raw meat in advance is a food safety risk, and cold stuffing takes longer to heat through, so warm it first.
Can I use thin pork chops for stuffing?
Not easily. Chops thinner than 3 cm (1 1/4 inches) don't have room for a pocket and overcook before the stuffing is hot. Use thin chops for pan-frying and bake the stuffing in a dish on the side.
Disclaimer
- Nutrition information is an estimate based on the listed ingredients. It changes with the brands, portion sizes and swaps you use.
- Read ingredient labels for allergens and for diet claims such as gluten-free or vegan. Products and their ingredients can change.
- Cooking times are a guide, since ovens, air fryers and slow cookers all run differently. Use a food thermometer and cook meat, poultry and fish to the safe internal temperatures in government food safety guidance.
- This recipe is general information, not medical or nutrition advice. If you have an allergy, a health condition or a special diet, check with a qualified health professional.
