Stuffing Filled Pork Chops

Stuffed Pork Chops

There’s something undeniably satisfying about a thick, juicy pork chop, especially when it’s stuffed with rich, savory flavors. Whether you're looking for a way to elevate weeknight dinners or make the most of holiday leftovers, stuffed Coleman Natural pork chops are the perfect answer. With a crispy, golden-brown sear on the outside and a flavorful, moist filling on the inside, this dish combines the best of both worlds—succulent pork and a hearty stuffing packed with herbs, vegetables, and warm spices. The key to making the perfect stuffed pork chop starts with selecting the right cut and building layers of flavor that shine in every bite.

SERVINGS
6
PREP TIME
15 min
COOK TIME
45 min

INGREDIENTS

  • 6 Coleman Natural bone in or boneless pork chops
  • 1 tsp minced garlic
  • 1 tsp minced sage
  • 1 tsp minced thyme
  • 1 tsp minced rosemary
Stuffing
  • 1 Small box Bisquick
  • 1 Bag cornbread stuffing mix
  • 1 finely diced onion
  • 2-3 stalks finely diced celery
  • 2 eggs beaten
  • 1 stick butter
  • 1 tsp poultry seasoning
  • Salt
  • Pepper
  • 1-2 Cups chicken broth

INSTRUCTIONS

  1. Bake your biscuits according to package directions the day before you are planning on making this. You want them to be a little dry so they will absorb more of the broth.
  2. Preheat your oven to 350 degrees.
  3. Melt your butter in a skillet, add your celery and onions. Sauté until onions are translucent, add the poultry seasoning and half of your broth. Set aside and allow to cool.
  4. Put your stuffing mix and crumbled biscuits into a bowl, add your eggs and combine.
  5. Add your onion/celery mix to the bowl and mix well. You can add any of your left-over broth if the mixture is still too dry. Set aside.
  6. Slit each chop on the rounded side making sure to cut almost all the way through to the bone/fat side. Make sure you make a nice deep pocket to make room for as much stuffing you can.
  7. Fill each chop with your stuffing mixture. You can use a couple of toothpicks to help keep them closed if you would like.
  8. Preheat a skillet with oil on medium-high heat and sear each chop for 2-3 minutes on each side.
  9. Once all chops are seared add any remaining stuffing to the pan with your chops, cover with foil and bake for 30-45 minutes. Making sure that the chops register 140 degrees in the center on your thermometer. You can also remove the foil for the last 10 minutes to brown the top of the stuffing if preferred.

Find this recipe at:

https://colemannatural.com/kitchen/stuffed-pork-chops/