Oven Baked Stuffed Pork Chops
Whether autumn or winter, this is the perfect stuffing recipe! Apple and fennel bring out the flavors of the season and it goes brilliantly with pork, but also works with chicken.
The thickness of the pork chops is important for this recipe. If you prefer more filling to pork ratio go with thinner chops and thicker ones for more pork to stuffing.
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- 2 1/4 cup Breadcrumbs (1/4" cubes)
- 1/4 cup Chicken broth
- 1/3 cup Apples
- 1/3 cup Fennel (Fresh)
- 1 Stalk Celery
- 1/2 Onion (small)
- 1 tbsp Butter
- 2 tsp Fresh sage
- 2 tsp Fresh Thyme
- 1 Egg
- 1/4 tsp Kosher salt
- 1 pinch Pepper
- 4 Boneless pork chops
- 2 tbsp Worcestershire sauce
- 1 tbsp Butter
- 4 Sage leaves
- Prepare the vegetables
Finely dice the onion, celery and fennel. Cut the apple into 1/4" cubes. Add a tablespoon of butter to a skillet on medium-low and toss in the vegetables and apples. Season with salt and pepper and cook for 10 minutes or until soft.
- Prepare the stuffing
In a large mixing bowl combine the vegetables, apples, breadcrumbs, herbs, chicken broth and salt. Taste for seasoning then add egg and combine.
- Stuff the pork chops
Using a sharp boning knife slice open the pork and form a hole. Be careful not to go all the way through. Place the port cut side up and fill with the stuffing.
See gallery for more pictures. - Cook the chops
Preheat the oven to 425 degrees. Season the pork chops with Worcestershire and pepper. Add a tablespoon of oil to a skillet over medium-high then add the pork chops. Sear for 5 minutes then flip. Add the butter and sage leaves and transfer to the oven. Finish cooking for 20 minutes or until the internal temperature is 145.