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Stuffing-Filled Pork Chops with Cream Sauce

5.0(23)

It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may ;)

by Bill Gary·published 2003-03-09

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Pork

Servings

4 serving(s)

Total time

1h 20m

prep 30 min

Calories / serving

737 kcal

Ingredients (21)

serves

4 pork chops (for stuffing, 1 to 2 inches thick)
4 tablespoons butterbutter
3/4 cup coarsely chopped mushroommushroom
1/4 cup diced green bell peppers or 1/4 cup red bell pepperpepper
1/4 cup finely chopped oniononion
1/4 cup flourflour
2 1/2 cups milkmilk
1/4-1/2 cup shredded cheddar cheese
4 cups toasted bread, cut into cubesbread
1/4 cup finely chopped oniononion
1/4 cup finely chopped celerycelery
1/4 cup diced mushroom (optional)mushroom
1/4 cup finely diced green bell peppers or 1/4 cup red bell pepperpepper
3 garlic clovesgarlic
1/4 cup chopped fresh parsleyparsley
1 teaspoon ground thymethyme
1/4 teaspoon saltsalt
1/4 teaspoon fresh ground black pepperpepper
1/4 cup beef stock (or a combination) or 1/4 cup red wine (or a combination)
1/2 cup plain breadcrumbs (optional)
2 tablespoons melted butter (optional)butter

01Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
02Stir in parsley, thyme, salt, and pepper, mixing until well combined.
03Toss with bread cubes gently.
04Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
05Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
06Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
07Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
08Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
09If there is any stuffing left over, you may mound it on top of the pork chops.
10Preheat oven to 350 degrees F.
11Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
12Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
13Lower heat to medium and sprinkle with flour.
14Cook, stirring constantly, for about a minute.
15Whisk in the milk, scraping the pan as you go to get up all the flour.
16Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
17Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
18Add salt and pepper to taste.
19Pour sauce over the pork chops.
20Prepare the topping: Stir the breadcrumbs into the butter until well combined.
21Sprinkle topping over the pork chops.
22If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
23Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
24Let stand for about 10 minutes unless you like third degree burns in your mouth.
25Enjoy!