These Juicy Stuffed Pork Chops are cooked to perfection and loaded with an incredible herb stuffing topped with a creamy garlic sauce.
Just one more day until Christmas and I’m EXCITED! Mainly because it’s Jackson’s first Christmas, yay! He’s only 9 months old so he will have no idea what’s even going on and probably be more infatuated with the wrapping paper then any of his toys haha. Christmas dinner this year will look a little different since we are staying home and I’ll be making a surf and turf type dinner.
These amazingly delicious stuffed Pork Chops would also be a great alternative to your usual Christmas dinner if you’re looking to try something new! These pork chops are thick, juicy, perfectly caramelized and packed with a delicious herb stuffing topped with a creamy garlicky sauce. I mean honestly, you will not be disappointed! These Stuffed Pork Chops will taste great paired with my Creamy Smoked Gouda Mashed Potatoes, Roasted Garlic Butter Potatoes, Oven Roasted Brussels Sprouts with Bacon and Mac and Cheese recipes!
QUICK TIP
- Make sure you’re using pork chops that are cut pretty thick so that you can load them with the yummy stuffing.
- Choose uniformly sized pork chops so they all bake at the same rate.
- Place any additional stuffing in the pan to bake and serve on the side or on top of the pork chops.
Questions about these Stuffed Pork Chops? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!
Stuffed Pork Chops
Ingredients
For the Pork Chops
- 4 Boneless Pork Chops, thick cut
- 1 Tablespoon Rosemary
- 1 Tablespoon Thyme
- ½ Tablespoon Ground Sage, add more if needed
- ¼ Cup Leeks, diced
- ¼ Cup Celery, diced
- 2 Cups Crushed or Cubed Herb Stuffing Mix
- ¼ Cup Chicken Broth, add more as needed (Be sure to add enough so that the stuffing is nice and moist but not super soggy when sautéing)
- Canola oil, as needed
- 2 Tablespoons Butter
- Garlic powder, as needed
- Kosher salt and black pepper, as needed
- Paprika, as needed
- Toothpicks
For the Sauce
- 1 Tablespoon Shallots, chopped
- ½ Tablespoon Parsley, chopped
- 3 Tablespoons White wine
- 1 Spoonful Garlic and Herb Alouette Cheese (Can also use Boursin Cheese)
- ½-1 Cup Heavy Cream (Add more if suace is too thick)
- 2 Tablespoons Butter
Instructions
For the Pork Chops
- Preheat the oven to 350˚F.
- Add 1 tablespoon of butter and a little canola oil to a large skillet over medium heat and add the onions, leeks, celery, rosemary, thyme and sage and cook until the onions are translucent.
- Add in the stuffing and continue to cook, add a little broth in at a time to soften the stuffing mix. Be sure not to add too much broth so that your stuffing mix doesn’t become soggy but moist. Remove from the pan and set aside.
- Cut a pocket into the side of each pork chop and season them with a little salt, pepper and paprika.
- Stuff the pork chops with the stuffing mix and hold together with two toothpicks for each pork chop.
- Add 2 tablespoons of butter and a little canola oil to a large skillet over medium heat and carefully place the pork chops in the pan and sear on both sides for about 2-3 minutes to form a nice crust and remove and place in a large oven safe dish.
- Bake until the pork chops are cooked through.
For the Sauce
- Heat a large skillet over medium heat and add 2 tablespoons of butter shallots and parsley, cook until shallots are slightly translucent. Add in white wine and reduce.
- Add the spoonful of Garlic and Herb Alouette Cheese and mix well. Pour in heavy cream and continue cooking until the sauce begins to thicken and has reached your desired consistency. Season to taste and serve on top of the pork chops. Enjoy!
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