A classic way to stuff pork chops is with a bread dressing similar to the dressing that you would use with a turkey. This is an easy version since it uses the packaged dressing mixes found at the grocery store. Of course, you can use your favorite Thanksgiving-time recipe.
- 1 tablespoon butter
- 1/4 cup chopped celery
- 1/4 cup chopped onion
- 1 1/4 cups seasoned stuffing mix
- 4 (3/4 inch thick) pork chops
- 1/2 teaspoon dried thyme
- 1/2 teaspoon sage
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- Prepare the stuffing mix according to package directions. Set aside.
- In the butter, sauté the chopped celery and onion until just tender. Add these vegetables to the dressing.
- With a fillet or other thin-bladed knife, cut the pockets in the pork chops. Place the pork chops on a cutting board. Holding the knife parallel to the board, cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.
- In a small bowl, mix the thyme, sage, salt, and pepper together. Rub the mixture into the pork chops on both sides.
- Stuff about 1/3 cup of the dressing into the pork chops, reserving any that does not fit into the pockets. Push the dressing far into the pocket of each pork chop with the dressing pushed away from the opening. Push two toothpicks diagonally through the outer edges of the pork chop to secure the opening.
- You can now cook the pork chops on the grill, in a skillet, in the oven. To cook the pork chops in a skillet, cook them in butter for about six to eight minutes on each side or until done. To cook them on the grill, brush the pork chops with oil and then cook them for four to eight minutes on each side over medium heat. To bake them in the oven, place the pork chops on a lightly oiled baking sheet (or on a rack on a baking sheet if you would like to keep the pork chops out of the pan juices). Cover the pan with aluminum foil and tightly press the foil around the edges to trap steam and keep the chops from drying out. Bake for about 45 minutes a