Easy Stuffed Pork Chops

Stuffed pork chops look like a fuss but come together easily. You cut a pocket into thick chops and pack it with a simple, savory stuffing of bread crumbs, onion, and parsley bound with a little butter.

The two-step cooking is what keeps the pork tender and juicy. First you brown the chops in butter for color and flavor, then you braise them gently in beef broth, which cooks them through without drying out the lean meat and keeps the stuffing moist.

The broth reduces into a light pan sauce that you spoon right over the chops to serve.

A toothpick or two holds each pocket shut so the stuffing stays put as the chops cook.

It’s an old-school, comforting dinner that turns everyday pork chops into something that feels like a proper meal.

Pro Tips

• Use thick-cut chops; thin ones are hard to pocket and overcook quickly.
• Brown the chops well before braising for deeper flavor and color.
• Don’t overstuff, or the pocket bursts; pack it generously but securely.
• Simmer gently, not hard, so the chops stay tender.

Variations

• Add chopped apple, celery, or sauteed mushrooms to the stuffing.
• Stir sage, thyme, or a little garlic into the bread crumbs.
• Use chicken broth or a splash of apple cider in place of beef broth.