This is a GREAT entree to any meal. The men love it and it tastes like a lovely down home cooked meal...definitely a favorite of the entire family! Serve with your favorite sides such as tators and gravy or salad or even baked mac and cheese.

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Recipe Summary

prep:
25 mins
cook:
35 mins
total:
1 hr
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.

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  • Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.

  • Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.

  • Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts

526 calories; protein 44.7g 89% DV; carbohydrates 47.1g 15% DV; fat 16.2g 25% DV; cholesterol 135.1mg 45% DV; sodium 1148.8mg 46% DV. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
10/08/2012
Disclaimer: I used this recipe as a basic guide tweaking it to my tastes (which I feel is what we should all do with any recipe) using the "a little of this and a little of that" approach. For example I didn't have any hamburger buns laying around nor was I about to buy any specifically for this recipe. But I did have some odds and ends laying around that substituted quite nicely some partially smooshed bakery garlilc croutons and about half a dozen lonely crostini hanging out in the freezer. In other words any type of bread you have around works out fine. For a more complex flavor I used poultry seasoning instead of rubbed sage; enough to my satisfaction again I didn t measure. For richness and added moistness I added a little melted butter to the stuffing and didn t use quite as much celery and onion as the recipe directed again I added it to taste to what seemed right for me. I topped the stuffed chops with bacon and because my chops were quite large (thanks Hubs ) they needed about 45 minutes in the oven. Upon serving I finished them off with a quick gravy made of melted butter cornstarch chicken broth and a dash each of Worcestershire sauce and soy sauce for color. So use this great reference recipe confidently working with it to your own tastes and you ll be very pleased. Read More
(25)

Most helpful critical review

Rating: 3 stars
10/13/2012
Wish that I'd trusted my instinct to lightly saute the onions and celery in a little butter before mixing them together with the rest of the stuffing ingredients. And I think that Naples also had a great idea with her bacon topping. Should've done that too. The veggies were a bit too crunchy and the flavor a bit bland. As is this will probably not be a keeper for me. Read More
(9)
12 Ratings
  • 5 star values: 4
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/07/2012
Disclaimer: I used this recipe as a basic guide tweaking it to my tastes (which I feel is what we should all do with any recipe) using the "a little of this and a little of that" approach. For example I didn't have any hamburger buns laying around nor was I about to buy any specifically for this recipe. But I did have some odds and ends laying around that substituted quite nicely some partially smooshed bakery garlilc croutons and about half a dozen lonely crostini hanging out in the freezer. In other words any type of bread you have around works out fine. For a more complex flavor I used poultry seasoning instead of rubbed sage; enough to my satisfaction again I didn t measure. For richness and added moistness I added a little melted butter to the stuffing and didn t use quite as much celery and onion as the recipe directed again I added it to taste to what seemed right for me. I topped the stuffed chops with bacon and because my chops were quite large (thanks Hubs ) they needed about 45 minutes in the oven. Upon serving I finished them off with a quick gravy made of melted butter cornstarch chicken broth and a dash each of Worcestershire sauce and soy sauce for color. So use this great reference recipe confidently working with it to your own tastes and you ll be very pleased. Read More
(25)
Rating: 3 stars
10/13/2012
Wish that I'd trusted my instinct to lightly saute the onions and celery in a little butter before mixing them together with the rest of the stuffing ingredients. And I think that Naples also had a great idea with her bacon topping. Should've done that too. The veggies were a bit too crunchy and the flavor a bit bland. As is this will probably not be a keeper for me. Read More
(9)
Rating: 5 stars
04/25/2014
Good stuff and they look super pretty on the plate. I did use stuffing that I had prepared earlier but I make mine pretty much the same as directed with the addition of carrots for some color and I do saute my veggies just a bit to ensure they are not crunchy. We loved these chops and they turned out so nice for my first time make a stuffed pork chop. Thanks for the tasty submission. Read More
(7)
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Rating: 4 stars
04/09/2017
I would make again. Read More
Rating: 4 stars
03/01/2017
I used 1/2 a loaf of white bread that I made the day before. The flavors were good and the house smelled like memories. A quick and simple way to make flavorful and moist pork chops Read More
Rating: 5 stars
05/20/2016
I modified this recipe by using a different bread 4 slices of Angelic Bakery 7 grain sprouted and added some sliced apples. Highly recommend this recipe because the stuffing is the best I've ever had and it cooked perfectly. Read More
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Rating: 5 stars
03/16/2019
Wow this is an amazing recipe. Read More
Rating: 4 stars
12/09/2018
This is a good recipe. Like with any cook you make your own changes to your liking. Like it say's in the recipe...to your liking. There were only two things I did different I did not stuff the pork chops and I add butter to the celery onion mixture and saute it. (Well I guess that was three.) I placed the seasoned chops in dish put stuffing over chops poured (eyeballed) chicken broth over stuffing...covered with foil baked 40 minutes uncovered and baked another 15 adding broth if neccesary. YUMMY! Read More
Rating: 5 stars
05/05/2020
The pork chops were delicious. I ate them with steamed carrots and mac-and-cheese. That gave it a nice touch. Read More
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