Ready in 45 minutes
Great flavoured stuffing added to the pork chops. Really enjoyed this one.
"Loved it! Had this made with regular pork chops and it was good. Next time I make it I will use Iowa Chops because they are much bigger then the chops I used. I like how easy it was to make. One of my favorites."- donrichardson
96 people want to try | 230 have favorited
Top-ranked recipe named "Herb-stuffed Pork Chops (5 Pts)"
Preheat the oven to 400F, spray a shallow baking pan with nonstick spray.
Filling - combine the bread crumbs, celery, onion, egg substitute, parsley, thyme and pepper in a medium bowl.
Make a pocket in the side of each pork chop by inserting a sharmp paring knife into the thickest part and cutting gently back and forth until a large, deep cavit is formed. Bill each pocket with about 2 tbsp of the filling. Secure the opening with wooden picks.
Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the chops and cook until golden brown, about 2 minutes on each side. Transfer the chops to the baking pan. Cover with foil and bake until the pork is no longer pink and the vegetables in the stuffing are tender, about 10 minutes. Uncover and bake until the stuffing is golden and slightly crispy - about 10 minutes longer.
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donrichardson 1 year agoLoved it! Had this made with regular pork chops and it was good. Next time I make it I will use Iowa Chops because they are much bigger then the chops I used. I like how easy it was to make. One of my favorites.
Marti57575 2 years agoMy husband just loved this dish! Easy with pre-made boxed stuffing mix and add what you like to it!
Marti57575 3 years agoTried this last night. Could not believe how the bread crumbs expanded! However, I'd did substitute real egg. Very easy, and the Hubby loved it! Will for sure make this again! Thank you rkg1
michaelkellie 5 years agoI actually made this on the grill instead of the oven...
RKG1 6 years agoTried this again tonight only this time I used a chicken breast instead of a pork chop, equally as good. One I will likely make often.
RKG1 6 years ago[I posted this recipe.]