Stuffed Pork Chops

Favorite Restaurant Pork Recipe

Whenever the restaurant serves these Stuffed Pork Chops, the customers gratefully clean their plates and say that such a meal reminds them of Thanksgiving or other holidays.

                                (Pork Chop ready for gravy, if using)

Why wait for such an occasion when this pork chop recipe is easy to prepare anytime?

Using juicy, thick cut pork loin chops that are then stuffed with a sage cranberry dressing of  cornbread (or bread crumbs), craisins (sun-dried cranberries), sage, chopped pecans (optional) and a little salt and pepper and you have a deliciously memorable meal.

If there is a secret to this pork recipe, it's the combination of sage and craisins that help make up the stuffing. Each ingredient complements the other. They are a perfect match.

And this stuffing is also excellent with Roast Turkey or as a side with Roasted Pork Loin or Lemon Roasted Chicken.

And, as an added bonus with this recipe, you can make delicious pan gravy from the drippings to top off your pork chops. This page tells you how.

Serve these wonderful Stuffed Pork Loin Chops with Roasted Vegetables and rice pilaf for a perfect meal.

Stuffed Pork Chops

Pork Chop Recipe

Favorite Restaurant Pork Recipe

Preparation time: 20 minutes. Serves 4


  • 4 center-cut loin pork chops cut at least 1 inch thick
  • 1/4 cup of olive oil or vegetable oil
  • Salt and Pepper to taste


Ingredients for Stuffing:

  • 3/4 cup diced celery
  • 1/4 cup chopped onion
  • 2 tablespoons butter
  • 3 cups dried cornbread crumbs or dried bread crumbs
  • 1/2 teaspoon salt or to taste
  • 1/8 teaspoon black pepper or to taste
  • 1/2 teaspoon dried, crushed sage
  • 1/4 teaspoon poultry seasoning
  • 1/4 cup craisins (sun-dried cranberries)\
  • 2 tablespoons chopped pecans (optional but delicious)
  • 1 cup cool chicken broth


  • Turn pork chops on side and using a sharp knife slice through the pork chops horizontally to form a pocket
  • In a skillet over medium-low heat, sauté the celery and onion lightly in the butter until tender but not browned
  • Add the remaining ingredients, adding the chicken stock a little at a time and mix the dressing lightly after each addition (add just enough to make the dressing slightly moist, neither dry nor soggy)
  • Taste and add more salt and pepper in necessary
  • Stuff the pork chops with the stuffing mixture, setting the remaining stuffing aside; fasten the pocket openings with toothpicks
  • In a large skillet, lightly brown the pork chops over medium heat in olive or vegetable oil; turn carefully to brown both sides
  • Remove chops to a plate and pour off oil, if necessary
  • Place chops back in the skillet if the skillet is oven-proof or place the chops in a baking pan and add a few tablespoons of water or chicken stock or milk or white wine
  • Cover the pan and bake at 350 degrees F for about 45-60 minutes or until the chops are cooked through, tender and reach an internal temperature of 155 degrees (use your meat thermometer - be careful not to over-cook
  • Place remaining stuffing in a small casserole, cover and put in oven 30 minutes before pork chops are done

Serve with pan gravy, if desired

Pan Gravy Instructions:


Preparation time: 5 minutes. Makes 1 cup

  • Remove your stuffed pork chops from the pan and place them where they will remain hot
  • Pour off all but 2 tablespoons of drippings
  • Blend into the drippings, 1-2 tablespoons of flour
  • Stir with a wire whisk until the flour has thickened and until well combined and smooth
  • Continue to cook slowly and stir constantly until light brown
  • Degrease the poured off drippings (spoon off the fat from the top of the drippings) adding enough milk or cream or water or chicken stock to make 1 cup and then slowly add to the pan while stirring
  • Simmer 2 more minutes and season the gravy with salt, pepper and other seasoning or herbs of your choice
  • If the gravy is too thick, thin with more stock

Enjoy your Stuffed Pork Chops and the company of those you share them with!


“If I had to narrow my choice of meats down to one for the rest of my life, I am quite certain that meat would be pork.”

James Beard