Rating: 4.93 stars
15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.

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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Stuffing:
For the Pork Chops:

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C).

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  • Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.

  • Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.

  • Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.

  • Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.

  • Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.

  • Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.

  • Remove chops from the pan to a plate and cover loosely with foil.

  • Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

Chef's Notes:

You can use a jalapeno, or other green pepper, instead of poblano if you like. Feel free to substitute any fresh fruit you'd like for the peach, as well as any fresh herb for the thyme.

You can use crumbled bread cubes, bread crumbs, or even cornbread instead of saltine crackers if you like.

Just like you can use any stuffing you want, you can use any liquid and vinegar you like in your sauce.

Nutrition Facts

474 calories; protein 28.9g; carbohydrates 20g; fat 30.6g; cholesterol 100.3mg; sodium 984.6mg. Full Nutrition
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Reviews (9)

15 Ratings
  • 5 star values: 14
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
07/19/2020
Excellent use of pork and fresh peaches which are in season. I had a pork loin and cut my own chops about 2” thick. Makes the stuffing much easier. The glaze makes the dish with the balsamic added to the drippings. I didn’t add any chicken stock as I had enough drippings for the sauce once the butter melted. Read More
(1)
Rating: 5 stars
08/28/2020
This was such an easy meal, but was very impressive to serve. Followed the recipe exactly, except I couldn’t find double cut pork that was boneless, but still turned out great with the bone! I saw in another recipe video that the bone prevents the chop from searing as well as boneless, but it turned out fine. I love watching Chef John’s videos, and trying his recipes. Definitely makes me look and feel more confident as a home chef! Please keep them coming, Chef! Read More
Rating: 5 stars
09/05/2020
Used sweet pepper because we don't like the heat. My husband raved over it and loved the sauce. Read More
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Rating: 5 stars
01/25/2021
This is easily adjustable for the ingredients you have on hand and turns out great every time. Read More
Rating: 5 stars
05/17/2021
Sooooo good! I substituted bone-in chops, jalapeños, and thyme from a bottle. Other than that, I followed the recipe and the technique for creating the pocket. The cook time was nearly spot on at 15 minutes. The meat was tender and juicy. The filling was sweet, savory, and had a hint of heat/spice. I tasted the completed sauce from the pan and I was concerned it was going to overpower the plate and I was clueless about how to "season it to taste". I left it as it was and served it, fingers crossed. It was perfect. My mother in law is a retired professional cook. My husband said I made the best pork chops that he has ever eaten in his life. My kids, ages 6 to 22, are difficult customers. Not only did they all eat dinner without prodding or complaint (once they got started), they cleaned their plates!!! Thank you, Chef John! Read More
Rating: 5 stars
07/22/2020
Oh my was this DELICIOUS! I used a bone-in center cut pork chop (picture added) and followed the directions exactly! Thank you Chef John for another wonderful meal! Read More
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Rating: 5 stars
08/10/2020
It was delicious. I'm usually not a peach enthuisast but I think there is no better fruit for this than a ripe yellow peach. The sauce was almost the best part of it. I used a spoon to make sure not even a drop would be wasted. Read More
Rating: 5 stars
08/18/2020
This was sooooo delicious & a nice change from the boring old routine dinners! Read More
Rating: 4 stars
08/15/2020
I will make it again.. I might try different stuffings Read More