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Bacon-Stuffed Pork Chops with Creamy Balsamic Sauce


"This is a recipe I made up after not finding what I wanted. My wife and family enjoyed it, so I wanted to share it. It makes a lot of sauce. I usually serve this over buttered egg noodles."
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1 h 4 m servings 897 cals
Original recipe yields 2 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
  3. Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
  4. Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
  5. Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  6. Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

Nutrition Facts

Per Serving: 897 calories; 73.6 g fat; 28.1 g carbohydrates; 32.5 g protein; 206 mg cholesterol; 944 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Excellent recipe. The bacon stuffing mixture was my favorite part. Make sure to use a good balsamic for the sauce and you will have a delicious meal!

My family all loved this recipe. I didn't have time to stuff, but I put the bacon topping on the chops and then covered it with sour cream. If you love bacon, you'll love this!