Stuffed Pork Chops – All Saints Episcopal Church – Longmeadow

The scent of sage and savory pork still conjures images of potlucks and church suppers from my childhood. While my grandmother wasn’t involved with the All Saints Men’s Club, she often made a similar pork chop recipe for Sunday dinners. The kitchen would fill with the comforting aroma of sautéed celery and onions, a scent that signaled a family gathering and hearty, home-cooked goodness. That simple, deeply satisfying flavor brings me back to her table every time. This recipe, a treasure from All Saints Episcopal Church, echoes those comforting flavors and memories.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 6
• Yield: 6 stuffed pork chops
• Dietary Type: Not specified

Ingredients

• 6 double thick pork chops, bone in sliced with pocket (can be boneless)
• 7 slices bread (cubed or broken)
• 1 medium onion, chopped
• 3 stalks celery, chopped
• 2 tablespoons butter
• 1 tablespoon water (optional, if too dry)
• 1 teaspoon parsley (dried)
• 1 teaspoon salt
• ¼ teaspoon sage (dried)
• ¼ teaspoon pepper
• ¼ cup water (or chicken, vegetable broth)

Equipment Needed

• Large skillet
• Oven
• Sharp knife (if chops aren’t pre-cut)
• Toothpicks

Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Wash and thoroughly dry the pork chops.
3. If the pork chops don’t already have a pocket, use a sharp knife to create one on the “fat” side. Make the slit large enough to comfortably fit a generous scoop of stuffing. Be careful not to cut all the way through the chop.
4. Season the inside and outside of the pork chops generously with salt and pepper. Set aside.
5. In a large skillet, melt the butter over medium heat.
6. Add the chopped onion and celery to the melted butter. Cook for about 5 minutes, or until the onion is translucent and the celery is slightly softened. If the mixture seems dry, add 1 tablespoon of water to prevent sticking.
7. Add the dried parsley, sage, salt, and pepper to the skillet with the onion and celery. Stir well to combine the spices.
8. In a large bowl, combine the cooked onion and celery mixture with the cubed or broken bread. Mix thoroughly.
9. If the stuffing seems too dry, gradually add water (or chicken or vegetable broth), a little at a time, until the stuffing is moist but not soggy. It should hold its shape when gently squeezed.
10. Stuff the pork chops, dividing the stuffing evenly among them. Pack the stuffing firmly into the pockets.
11. Secure the openings of the pork chops with toothpicks to prevent the stuffing from falling out during baking.
12. Stand the stuffed pork chops on their bone end (if bone-in) in a baking dish. If boneless, arrange them in a single layer in the baking dish.
13. Bake for 1 hour, or until the pork chops are well done and the internal temperature reaches 145°F (63°C).
14. Optional: Baste the pork chops occasionally during baking with a mixture of chicken broth and melted butter (about 1/2 teaspoon of butter melted in chicken broth). This helps to keep the pork chops moist and prevents them from drying out.

Expert Tips & Tricks

• Don’t overstuff the chops: It’s better to have a little stuffing leftover than to pack the chops so tightly that they burst open during cooking.
• Use day-old bread: Slightly stale bread absorbs the flavors better and helps prevent the stuffing from becoming mushy.
• Sear for color: For an even deeper flavor, sear the stuffed pork chops in a hot skillet with a little oil before baking. This creates a beautiful golden-brown crust.
• Check for doneness: Use a meat thermometer to ensure the pork chops are cooked to a safe internal temperature of 145°F (63°C).

Serving & Storage Suggestions

Serve these stuffed pork chops hot, straight from the oven. They pair beautifully with a simple side dish like roasted vegetables, mashed potatoes, or a crisp green salad.

To store leftovers, allow the pork chops to cool completely before wrapping them individually in plastic wrap or placing them in an airtight container. Store in the refrigerator for up to 3-4 days.

To reheat, you can microwave them (though the stuffing may become slightly softer), bake them in a preheated oven at 350°F (175°C) until heated through, or pan-fry them in a skillet with a little oil.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	460.8 kcal	N/A
Calories from Fat	205 g	45%
Total Fat	22.8 g	35%
Saturated Fat	8.6 g	43%
Cholesterol	147.5 mg	49%
Sodium	697.1 mg	29%
Total Carbohydrate	17.2 g	5%
Dietary Fiber	1.4 g	5%
Sugars	2.4 g	N/A
Protein	43.8 g	87%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free bread for the stuffing.
• Herb Variations: Experiment with different herbs in the stuffing, such as thyme, rosemary, or marjoram.
• Fruit Additions: Add diced apple or dried cranberries to the stuffing for a touch of sweetness.
• Spicy Kick: Add a pinch of red pepper flakes to the stuffing for a little heat.
• Different Protein: Use boneless, skinless chicken breasts instead of pork chops. Adjust cooking time accordingly.
• Vegetarian Option: Create a vegetarian version by using large portobello mushrooms instead of pork chops and stuffing them with a vegetarian-friendly filling.

FAQs (Frequently Asked Questions)

Q: Can I make the stuffing ahead of time?
A: Yes, you can prepare the stuffing a day in advance and store it in the refrigerator. Just be sure to bring it to room temperature before stuffing the pork chops.

Q: How do I prevent the pork chops from drying out?
A: Basting the pork chops with chicken broth and melted butter during baking helps to keep them moist. Also, avoid overcooking them.

Q: Can I use boneless pork chops for this recipe?
A: Yes, you can use boneless pork chops. You may need to adjust the cooking time slightly, as boneless chops tend to cook faster.

Q: Can I freeze the stuffed pork chops?
A: Yes, you can freeze them. Wrap the cooked and cooled chops individually and freeze for up to 2-3 months. Thaw completely before reheating.

Q: What’s the best way to check if the pork chops are done?
A: Use a meat thermometer to check the internal temperature. The pork chops are done when they reach 145°F (63°C).

Final Thoughts

This Stuffed Pork Chop recipe from All Saints Episcopal Church is a comforting and satisfying dish that’s perfect for family dinners or potlucks. With its simple ingredients and straightforward instructions, it’s easy to recreate this classic dish in your own kitchen. Don’t be afraid to experiment with variations and substitutions to make it your own. So go ahead, stuff those chops, and enjoy a taste of home-style goodness!