In this stuffed pork chops recipe, boneless and brined pork chops make the perfect vessel for leftover stuffing for an easy weeknight or weekend dinner that will impress.
Course Main Course
Cuisine American
Keyword stuffed pork chops
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Brine Time 1 hourhour
Total Time 1 hourhour35 minutesminutes
Servings 4
Calories 672kcal
Ingredients
4boneless thick-cut pork chops
4-5cupsspiced apple cider(or regular apple cider with 10 cloves and 1 tablespoon allspice)
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 degrees F.
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 160 degrees. Remove the chops and serve.