Stuffed Pork Chops


Preparation info

  • Difficulty


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“Double-cut” chops are often seen in Irish butcher shops, and the term means they’re twice the thickness of regular chops. They’re intended to be stuffed with a light stuffing, not a heavy, wet one, usually a herby one made of breadcrumbs, onion, and celery. I particularly like mine with a little apple and sage. This same stuffing can be used for poultry, and if you like your stuffing a little more damp, wet it with up to a cup of chicken stock. For the chops, though, make it as below—they get too weighed down with a wet stuffing.


For the stuffing

  • ¼ cup(½ stick) butter
  • 1 small yellow onion, diced
  • 1 celery stalk, thinly sliced
  • 1 large tart apple, peeled, cored, and diced small
  • ¼ cup chopped fresh parsley
  • 2 teaspoons fresh sage leaves, thinly sliced
  • 1 teaspoon fresh thyme leaves, chopped
  • 2 cups soft breadcrumbs
  • Salt and pepper
  • 6 double-cut boneless pork loin chops (about inches thick)
  • 2 tablespoons vegetable oil


  1. Preheat the oven to 350 degrees F and lightly grease a 9 x 13-inch baking dish.
  2. In a large skillet over medium heat, melt the butter and stir in the onion and celery. Cook for 5 to 6 minutes until softened and translucent. Add the apple and continue to cook for 3 to 4 minutes to soften the apple slightly. Stir in the parsley and sage. Add the breadcrumbs and toss to combine. Sprinkle with salt and pepper and spoon the stuffing into a bowl to cool slightly.
  3. Wipe out the skillet with a paper towel. With a sharp paring knife, cut a large pocket inside each chop, working the knife parallel to the surface and making an opening about 2 inches wide at the side of each chop, opening the pocket wider inside the chop. With a spoon, fill each chop with about a ½ cup of stuffing, pressing and packing it in.
  4. Put the wiped skillet over medium-high heat and add a tablespoon of the cooking oil. When the oil shimmers over the heat, put in the first three chops and brown the first side well, 5 to 6 minutes. Flip and brown the other side for another 3 to 4 minutes. Lay the first three chops in the prepared baking dish and repeat with the remaining three.
  5. Cover the dish with aluminum foil and bake for about 45 minutes, until an instant-read thermometer in the center of the stuffing reads 150 degrees F.