How to make it

  • FOR THE CHOPS: Cut a small pocket through the side of each chop (I've found the best way to do this is to create a slit approximately the width of the knife blade and then pivot the knife around -- you'll have a nice big pocket but a very small hole for the stuffing to come out of).
  • Dissolve the sugar and salt in 6 cups of cold water inn a gallon-size, zipper-lock plastic bag. Add the pork chops and seal the bag, pressing out as much air as possible. Refrigerate until fully seasoned, about 1 hour.
  • FOR THE STUFFING: Melt the butter in a 12-inch skillet over medium heat until the foaming subsides.
  • Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute.
  • Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.
  • TO STUFF, SEASON, AND COOK THE CHOPS: Adjust an oven rack to the lower-middle position, place a shallow roasting pan or rimmed baking sheet on the rack, and heat the oven to 450 degrees.
  • Remove the chops from the brine, rinse, and pat dry with paper towels.
  • Place one quarter of the stuffing (about 1/3 cup) in the pocket of each pork chop. Season the chops with pepper.
  • Heat the oil in a heavy-bottomed 12-inch skillet over high heat until shimmering. Lay the chops in the skillet and cook until well browned and a nice crust has formed, about 3 minutes. Turn the chops over with tongs and cook until well browned and a nice crust has formed on the second side, 2 to 3 minutes longer.
  • Using the tongs, transfer the chops to the preheated pan in the oven. Roast until an instant-read thermometer inserted into the center of the stuffing registers 130 degrees, about 15 minutes, turning the chops over once halfway through the cooking time.
  • Transfer the chops to a platter, tent loosely with foil, and let rest at least 5 minutes. Check the internal temperature; it should register 145 degrees.

Reviews & Comments 5

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  • chef2 10 years ago
    I am the biggest fan of stuffed pork chops thank you for this recipe.
    Vernalisa from
    drop by and see me some time and share a recipe or 2
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    " It was excellent "
    rml ate it and said...
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  • mrsgooberman 10 years ago
    These have got to be wonderful, just based on my experience with brining a turkey before roasting. Holy cow! Never thought about brining other types of meat, but you can bet I'll be trying it soon!
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  • coffeebean53 10 years ago
    I bookmarked this one as a definite one to try. Great looking recipe.
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  • asheats 10 years ago
    Your right!! Those do sound like the best stuffed pork chops!! I can't wait to give them a try.
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