Enjoy Thanksgiving flavors any time of year with this super simple baked stuffed pork chops recipe. We’re using doctored up boxed stuffing to keep this recipe easy while loading up on all the flavor.
Stuffed Pork Chops In Oven
These oven baked stuffed pork chops are the kind of dinner that feels special enough for a holiday table but it’s easy enough to make on a busy weeknight, and that’s why I love this recipe so much.
Cooking stuffed pork chops is truly so easy, and the results are mouthwateringly delicious. The stuffing is made with Stove Top stuffing, fresh onions, celery, dried cranberries, fresh sage, and garlic. That comes together so quickly to make a shortcut stuffing that still has all the homemade flavors.
When it’s done cooking, the stuffing has a golden crunch on the outside and it’s soft and moist on the inside. The cranberries add a nice hint of sweetness that pairs so well with the boneless chops coated in garlic and herbs.
These pork chops are moist, juicy and so flavorful. It’s like a holiday meal all in one, and the nice part about it is that you can make it any time of the year because it’s so quick and easy to prepare.
Ingredients
Boneless Pork Chops: Look for boneless chops with a little marbling and that are at least 1.25 inches thick so there’s enough meat to cut a good pocket in to hold the stuffing.
Salt and Pepper: The salt enhances all of the other flavors in this dish, and the slight heat in pepper helps balance out the rich flavors of the pork and the stuffing. Keep in mind that freshly cracked pepper is spicier than ground pepper.
Olive Oil: This is the base of the herb and oil rub we’re coating the pork chops in. It helps the herbs stick to the pork chops, and it also helps the pork chops brown and retain their moisture. Feel free to swap this for avocado oil if that’s what you keep on hand.
Garlic, Sage, Paprika: Garlic adds a savory, aromatic flavor. Sage is an earthy herb that is known for pairing exceptionally well with pork. It also pairs well with the flavors of stuffing since it’s commonly associated with Thanksgiving flavors. Paprika adds a bit of warmth and helps give the pork chops their gorgeous color.
Butter: This is the fat we’re using to saute the vegetables for the stuffing. It adds a much richer flavor than oil would.
Dried Cranberries, Yellow Onion, and Celery: This is the classic stuffing trio. Together, they add a perfectly balanced combination of sweet, savory, and aromatic to the stuffing.
Stove Top Stuffing: This shortcut ingredient is what makes this recipe something you can easily pull together on a weeknight, even though it looks impressive. I prefer the herb and chicken versions for this recipe, but I think the cornbread Stove Top stuffing would also pair great with the pork.
Egg: This is totally optional. It does make the recipe a little more complicated because then you’re balancing two different internal temperatures that have to be reached, but it does help the stuffing bind together. It’s up to you whether or not that’s important to you. It’s delicious with or without it.
How To Make Stuffed Pork Chops in Oven
Prep: Preheat your oven and lightly spray a rimmed baking sheet with cooking oil. Set aside. (See the recipe card below for the full printable instructions.)
Cut the Pocket: Using a sharp knife, cut a deep pocket into the side of each pork chop along the long edge (not the fatty side), leaving about 1/4 inch intact on both ends so the stuffing stays in place.
Season the Chops: Season both sides of each pork chop generously with salt and pepper. In a small bowl, mix together the olive oil, garlic, sage, and paprika. Set both aside.
Saute: Melt butter in a large skillet. Add the onion, celery, and cranberries and cook until the onions have softened. Stir in the sage and garlic and cook until fragrant.
Add the Boxed Stuffing: Transfer the sauteed mixture to a bowl, add the Stove Top Stuffing.
Add Water: Stir in the boiling water (and beaten egg, if using) until fully combined.
Stuff the Chops: Spoon some of the stuffing into the pocket of each pork chop, then arrange them on the prepared baking sheet. Spread some of the herb oil mixture over the top of each chop.
Bake: Place in the preheated oven and bake until the stuffing is golden brown and reaches an internal temperature of 165F and the pork reaches an internal temperature of 145F, measured at the thickest point with an instant read meat thermometer.
Rest and Serve: Remove from the oven and let the pork chops rest for 5 minutes before serving with your favorite sides. See the recipe card below for the full written instructions, including ingredient amounts, cooking times, and helpful tips, etc.
Pro Tips
- Buy Pork Chops That are Thick Enough: For stuffed pork chops, you need to look for pork chops that are 1.25” thick. Thinner pork chops won’t hold enough stuffing and will dry out in the oven before the stuffing has time to fully cook.
- Cut the Pocket Carefully: Use a sharp knife and take your time. You’re trying to create a deep, wide pocket without piercing through the other side.
- Use a Meat Thermometer: This is really important for this recipe because there are two components that each have their own necessary internal temperature for safety. The USDA recommends an internal temperature of 145F for pork, but if you used an egg in the stuffing, the stuffing itself needs to hit 165F. An instant read meat thermometer removes the guesswork.
What Temperature Should I Cook Stuffed Pork Chops At?
Stuffed pork chops should be baked at 400F. Cooking it at a higher temperature is better because it allows the outside of the pork chops to develop a nice golden brown color while still fully cooking the stuffing in a reasonable amount of time without drying out the meat.
If you cook it at a lower temperature, the pork chops tend to end up tougher, and cooking the pork chops any higher runs the risk of burning the outside before the inside is cooked.
It’s really important to use an instant read meat thermometer to check the internal temperature. You need to cook pork to an internal temperature of 145F at the thickest point, and if you used an egg in the stuffing it needs to reach an internal temperature of 165F.
How Long Do You Cook Stuffed Pork For?
It really depends on the thickness of your stuffed pork chops and what oven temperature you’re using. At 400F, pork chops that are 1.25 inches thick generally take between 17 and 20 minutes to cook. The only way you can know for sure is to use a meat thermometer though.
Should You Cover Pork Chops When You’re Baking Them In The Oven?
No, it’s better to bake stuffed pork chops uncovered. Leaving them uncovered lets the top of the pork and the stuffing develop a golden, slightly crisp crust. Covering them with foil would trap steam, which would stop you from getting that delicious crust we’re going for.
How Do You Not Overcook Pork Chops In The Oven?
Use a meat thermometer and remove them as soon as they reach their safe internal temperature. Since pork chops dry out very quickly when they’re overcooked, there isn’t much wiggle room, so that’s the only way you can guarantee that you won’t overcook pork chops in the oven.
Storing And Freezing
Let the leftovers cool, then transfer them to an airtight container and store in the fridge for up to 3 days or the freezer for up to 2 months. To reheat, let the frozen stuffed pork chops thaw in the fridge overnight. Add the leftovers to a baking dish with a splash of broth or water, cover with foil, and bake at 325F until warmed through. The edges won’t be as crispy, but at least the meat will still be tender. If you reheat in the microwave, the meat can tend to get tough and chewy.
Keep In Touch
I’d love to hear what you thought of this recipe in the comments or on Instagram! @KeyToMyLime #KeyToMyLime
Dinner Recipes
If you like this recipe, be sure to check out all of our other dinner recipes. Some reader favorites are:
- Stove Top Stuffing
- Chicken and Stuffing Casserole
- Mashed Potatoes without Milk
- Cabbage And Sausage
- Frozen Chicken Thighs in Air Fryer
- Instant Pot Pork Loin
- Spinach Stuffed Chicken Breasts
- Country Style Pork Ribs Slow Cooker
- Bacon Wrapped Pork Tenderloin
- Cream Cheese Chicken
BEST Stuffed Pork Chops in Oven (Easy Baked Stuffed Pork Chops)
Enjoy Thanksgiving flavors any time of year with this super simple baked stuffed pork chops recipe made with doctored up boxed stuffing.
Ingredients
Pork Chops:
- 2 1/2 pounds boneless pork chops, 1.25 inches thick (about 6 pork chops)
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 2 Tablespoons olive oil
- 2 cloves garlic, minced
- 1 Tablespoon fresh chopped sage
- 1/2 teaspoon paprika
Stuffing:
- 2 Tablespoons butter
- 1/3 cup dried cranberries
- 1/4 cup diced yellow onion
- 1/4 cup finely sliced celery
- 1 Tablespoon fresh chopped sage
- 2 cloves garlic, minced
- 1 (6 ounce) box Stove Top Stuffing
- 3/4 cup boiling water
- 1 large egg, well beaten (optional)*
Instructions
- Preheat the oven to 400F and lightly spray a rimmed baking sheet with cooking oil, set aside.
- Cut a pocket into the pork chop along the long side (not the fatty side), leaving about 1/4 inch from the edge intact on both ends. Be sure to cut a deep pocket all the way in until you almost reach the fat (but not cutting through to the fatty side). Season both sides of the pork chops with salt and pepper. Set aside.
- In a small bowl, combine the oil, garlic, sage, and paprika. Mix and set aside.
- Heat a large skillet over medium heat, add the butter and let it melt. Add the onion, celery, and cranberries, and mix. Cook for 5 minutes, stirring occasionally, or until the onions have softened. Add in the sage and garlic, and cook for an additional 1 minute, or until fragrant.
- To a medium mixing bowl, add the sauteed ingredients and the Stove Top Stuffing, mix. Pour in the boiling water, and mix. Add the beaten egg and stir again until combined, and set aside.
- Spoon about 1/2 cup of stuffing into the pocket of each pork chop, then place it on the prepared baking sheet.
- Once all pork chops are stuffed, spoon about 1 teaspoon of the oil mixture on top of each pork chop, and spread it out to the edges.
- Bake for 17-20 minutes (depending how thick the pork chop is), until the stuffing is golden brown on the outside and the internal temperature of the pork reaches 145F at the thickest point on an instant read meat thermometer. If you use an egg in the stuffing, the internal temperature of the stuffing needs to reach 165F on an instant read meat thermometer.
- Remove from the oven and let rest for 5 minutes before serving with desired sides.
Nutrition Information:
Serving Size:
1/6Amount Per Serving: Calories: 499Total Fat: 22.1gCarbohydrates: 30.2gFiber: 1.4gSugar: 9gProtein: 44.4g
Nutrition information isn't always accurate.
Try adding some apple slices into the pocket of these stuffed pork chops in oven for a little added sweetness!
