In this stuffed pork chops recipe, boneless and brined pork chops make the perfect vessel for leftover holiday stuffing for an easy weeknight or weekend dinner that will impress.
My New Favorite Recipe to Make with Leftover Holiday Stuffing
My all-time favorite turkey side dish, known to me as stuffing and to some as dressing, is always known for being plentiful. So many leftovers! What to do with all that stuffing besides stuffing more stuffing in your ever-expanding mouth?
I’m the first one to say that I LOVE LEFTOVERS. But like everything, one must know when to say, “Enough is enough.”
Instead of distributing to neighbors or sending home with family, I popped my leftover Thanksgiving stuffing in a freezer bag and froze it until I was ready for my stuffing cravings to resume. Stuffing will stay good in the freezer for about 3 months, so I was feeling pretty good about it.
As it happens, I didn’t have to wait nearly that long, because before you know it I was craving baked pork chops stuffed with actual stuffing. And I kind of wish I’d made more stuffing on Thanksgiving, because it’s all gone now …
Enjoy!
Heidi’s Tips for Recipe Success
Whenever we make a pork dish, especially when they’re a thicker cut of pork chop, we always first start with a brine. Instead of making a homemade brine, I took the easy way out and used Trader Joe’s Spiced Apple Cider for the brine. If you can’t find a spiced apple cider, simply take a regular apple cider and spunk it up with cloves, allspice and bay leaves.
I usually brine my pork chops at least overnight. These ended up brining for 2 days. They were all the better for it.
To stuff these pork chops, I cut a pocket in the fatty side of the pork chop so the rendered fat would seep down into the meat as it cooked. They sit up and alert if you make them this way. Like a Spanish marine would.
What’s in This Recipe?
The full recipe, with amounts, can be found in the recipe card below.
- Pork chops — Choose boneless, thick-cut pork chops for easier stuffing.
- Spiced apple cider — The non-alcoholic, non-fizzy kind.
- Herbs — A couple bay leaves and some fresh sage infuse the baked pork chops and stuffing with seasonal flavor.
- Leftover stuffing — It’s cook’s choice whether to use traditional stuffing, cranberry walnut stuffing, farro and squash stuffing, sausage stuffing, or cornbread dressing (which is a bit more crumbly, as a heads up).
- Chicken broth — If your stuffing is a little dry after coming out of the freezer, drizzle with a little chicken broth and fluff to bring it back to life. Moisture is good.
How to Make Stuffed Pork Chops in the Oven
- Brine the pork chops. To do so, simply pop them into a gallon-sized bag along with the bay leaves and apple cider and let the chops chill out in the fridge for at least an hour.
- Drain the chops and pat them dry. Slice the center of each pork chop to make a large pocket, then fill them with half the stuffing.
- Sear, then stuff again. Sear the semi-stuffed pork chops on both sides in a hot skillet, then fill them with the remaining stuffing.
- Bake until cooked through. Keep an eye on your stuffing as the pork bakes. If you see things getting a little roasty, tent the pan with a piece of aluminum foil.
How Long Do You Bake Stuffed Pork Chops?
You’ll first need to sear the pork chops in a hot skillet for 4 to 5 minutes total, then finish them off in a 425ºF oven for roughly 7 to 10 minutes. In total, these stuffed pork chops need to cook for about 15 minutes.
Depending on how thick your pork chops are, you may need to bake them for more or less time than indicted in the recipe card below. You’ll know the chops are finished when they reach an internal temperature of 160ºF.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
Stuffed Pork Chops Recipe
Ingredients
- 4 boneless thick-cut pork chops
- 4-5 cups spiced apple cider (or regular apple cider with 10 cloves and 1 tablespoon allspice)
- 3-4 bay leaves
- 4 cups leftover stuffing (like this one)
- ½ cup chicken broth (optional)
- Fresh sage leaves , thinly sliced
- Extra virgin olive oil
Instructions
- Add the pork chops to a large freezer bag with the spiced apple cider and bay leaves and refrigerate for 1 hour or overnight.
- When ready to cook, preheat the oven to 425 ºF.
- Drain the pork chops and pat dry. Make a slice in the center of each pork chop to make a large pocket. If the stuffing seems dry, drizzle with chicken broth and stir to liven it up. Stuff each chop with about ½ cup of the leftover stuffing.
- Heat a large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil. Gently add 2 chops to the skillet and cook for 4 to 5 minutes, gently flipping the chops in the pan. Transfer the chops to a plate and tent with foil. Repeat with the other two chops.
- Add all of the chops to the pan with the stuffing side up and top each chop with another ½ cup of stuffing. Sprinkle with fresh chopped sage and drizzle with olive oil.
- Roast in the oven for 7-10 minutes depending on thickness or to 160ºF. Remove the chops and serve.
Notes
Nutrition
FAQs
No, you don’t have to. You could simply bake these pork chops without browning them first by baking them at 375ºF for about 30-40 minutes.
However, when using that method the pork chops won’t brown much on the sides and the tops of your stuffing might get a little toasty.
Instead, I prefer filling them halfway with stuffing then giving them a quick sear in the pan before topping them off with a generous stuffing mound and putting them in the oven to finish off baking at a higher 425ºF for a shorter amount of time.
You might be able to, but they’ll be more difficult to stuff. If possible, get your hands on thick-cut boneless chops for best results.
What to Serve With Stuffed Pork Chops
- Creamy Mashed Potatoes or Mashed Cauliflower
- Broccoli Casserole
- Evaporated Milk Mac and Cheese
- Classic Wedge Salad
- Apple and Arugula Side Salad
- Roasted Sweet Potatoes
More Easy Pork Chop Recipes
- Grilled Pork Chops
- Smothered Pork Chops
- Pork Chops with Apples and Onions
- Mediterranean Grilled Pork Chops
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Robert Smith
Sweet and tasty recipe. You did great again.
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Brenda @ a farmgirl's dabbles
I love leftovers, too. Gorgeous, yummy chops!
Tieghan
I always have leftover stuffing, so this post could not be more perfect!! Love all these ideas! :)
Holly
These look so beautiful and delicious!
Gaby Dalkin
yaaas, stuffing will always be the best part of the holiday and all these ideas of how else to eat it are great!
Jill Silverman Hough
Great idea and beeeaaautiful photos, Heidi! Jealous!!!
Awww, Jill, you don’t have to be jealous. You can make them yourself!
Phi @ The Sweetphi Blog
These stuffed pork cops look aaaaamazing! We always make stuffing stuffed mushrooms with leftover stuffing, but I am loving the use of pork here, totally going to make these next Friday!
The key is making the cavity large enough to fit in enough stuffing without tearing through the meat. But, with a little practice, it’s so easy to do. Hope you enjoy Phi!
Chels
WOW! Do those chops ever look amazing!!!! I want to make stuffing just so I can eat this!
Stuffing is the best in pork, from plain Jane to fixed up to the nines, it’s all good. thanks Chels.