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Stuffed Pork Chops

January 10, 2011

Just say the recipe is from James Beard and you know it is more than okay.  This is a standard in my home a few times each winter and I do not need to try other recipes that are similar, as I could not miss these great flavors the few times I do make stuffed pork chops.  A very filling meal, so certainly winter fare for the folks here in Florida.

Stuffed Pork Chops


  • 4 Thick Pork Loin or Rib Chops (make pocket for stuffing)
  • 4 T. Butter
  • 3 T. Oil
  • 1 C.  Brown Sauce or Gravy (or 3 T. Flour/1 C. Broth)
  • Sour Cream (for Garnish-Optional)
  • Fresh Chives (chopped)

For the Stuffing

  • 1 Medium Onion (finely chopped
  • 4 T. Butter
  • 1 Rib Celery (finely cut)
  • 1 t. Thyme or Rosemary
  • 3-4 Mushroom Caps (finely chopped
  • 1 1/4 C. Breadcrumbs
  • 1/4 C. Fresh Parsley (chopped)
  • 1 t. Salt
  • 1 t. Freshly Ground Pepper


For the Stuffing (make this first)

  1. Saute the onion in butter, add the celery, garlic, thyme or rosemary and mushrooms; saute about 3-4 minutes, then add the breadcrumbs, parsley and seasoning
  2. Blend thoroughly; this mixture will be fairly dry
  3. Fill the cavities of the pork chops and secure the openings with skewers or toothpicks

For the Pork Chops

  1. Heat the butter and oil in a heavy pan and brown the chops on both sides
  2. Add a little boiling water to cover the bottom of the pan; cover tightly; simmer on stove top about 35-35 minutes
  3. Or/place in a 350 degree oven for the same amount of time
  4. Turn the chops once during the cooking time; they should be tender but not dry
  5. When ready transfer to a hop platter and spoon off excess fat from the pan
  6. Add brown sauce or gravy to the pan and heat thoroughly (or add  3 T.  flour; blend well with the pan juices and let cook down for a few minutes; add broth and stir til it thickens
  7. Correct the seasoning and spoon a little over the chops and serve immediately

(Served here with Potato Pancakes and Applesauce)

(Serves 4)

Recipe from “James Beard’s American Cookery” by James Beard


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