There’s nothing quite like the comfort of a home-cooked meal, and these Baked Stuffed Pork Chops are the perfect embodiment of that warm feeling. Imagine the tender, juicy pork enveloping a delicious mixture of sautéed veggies and sweet, tart cranberries; it’s a flavor explosion that transforms an ordinary dinner into something extraordinary.
After a hectic day, this recipe goes from prep to plate in no time, making it an ideal choice for family gatherings or even intimate celebrations. With each bite, you’ll savor the delightful balance of savory and sweet that makes this dish a standout on any table. Not only does it boast festive flair with cranberries—making it perfect for the holiday season—it also simplifies entertaining without compromising taste or presentation.
Join me on this culinary adventure as we create a meal that is not only a feast for the senses, but also a joy to share with loved ones. Grab your apron and let’s dive in!
Why are Baked Stuffed Pork Chops a Must-Try?
Juicy Perfection: These pork chops achieve a tender, succulent texture that’s hard to resist, ensuring every bite is a delight.
Festive Flavor: The cranberries bring a burst of sweetness that pairs beautifully with the savory stuffing, adding a seasonal touch to your dinner.
Quick and Easy: This recipe is straightforward and quick, perfect for busy weeknights or weekend gatherings.
Crowd-Pleaser: Guaranteed to impress family and friends, this dish looks as stunning as it tastes, making it ideal for any occasion.
Versatile Variations: Feel free to swap ingredients or experiment with herbs, allowing you to customize the stuffing to your liking.
Baked Stuffed Pork Chops Ingredients
For the Pork Chops
• Boneless Pork Chops – 2 lbs (1 1/4 inch thick) – The main element; choose thick chops to retain moisture during baking.
• Olive Oil – 4 tbsp total (2 tbsp for paste, 1 tbsp for stuffing) – Provides moisture and flavor; substitute with vegetable oil if needed.
• Ranch Seasoning Mix – 3 tbsp total (2 for paste, 1 for stuffing) – Adds zesty flavor; can substitute with Italian seasoning.
• Paprika – 1 tsp – Enhances color and gives a subtle smokiness.
• Salt & Black Pepper – 1 tsp each – Essential seasonings to enhance flavors; adjust to taste.
• Butter – 1 tbsp – Used for sautéing veggies; adds richness.
For the Stuffing
• Small White Onion – 1/2 cup diced – Provides sweetness and depth of flavor in the stuffing.
• Celery Stalk – 1/2 cup diced – Adds crunch and freshness.
• Cranberries – 1/2 cup – Sweet and tart component that balances the savory stuffing; substitute with raisins if preferred.
• Carrot – 1/4 cup shredded – Adds color and sweetness.
• Bread Cubes – 1 cup – Provides structure to stuffing; use stale bread for the best results.
• Chicken Broth – 2/3 cup – Moistens bread and stuffing; vegetable broth can be used for a vegetarian version.
How to Make Baked Stuffed Pork Chops
-
Preheat the oven to 400°F. This ensures even cooking and helps achieve that perfect golden crust.
-
Whisk together olive oil, ranch seasoning mix, and paprika in a small bowl. This flavorful paste will coat the pork chops, infusing them with savoriness.
-
Cut pockets into the pork chops. Carefully slice into the thick end of each chop, leaving the fat side intact for a juicy filling.
-
Sauté onion, celery, cranberries, and carrot in butter and a tablespoon of olive oil over medium heat for about 4-5 minutes. You want them soft and fragrant, seasoned with a pinch of salt.
-
Cool the sautéed mixture slightly, then combine it with the bread cubes and chicken broth in a large bowl. Adjust the moisture until you achieve a stuffing that’s moist but not soupy.
-
Season the pork chops with salt and pepper before generously filling each pocket with the stuffing. Don’t overstuff—they should be plump but not bursting!
-
Place the stuffed chops on a lined baking sheet, brush them with the ranch-paprika paste, and bake uncovered for 18-20 minutes. You’re looking for an internal temperature of 145°F for perfectly cooked pork.
-
Rest the pork chops for 3 minutes before serving. This helps the juices redistribute, ensuring each bite is tender and juicy.
Optional: Serve with a sprinkle of fresh parsley for a pop of color.
Exact quantities are listed in the recipe card below.
Expert Tips for Baked Stuffed Pork Chops
-
Temperature Matters: Ensure the stuffing is at room temperature before filling the pork chops. This prevents uneven cooking and promotes juicy, flavorful chops.
-
Avoid Overstuffing: Keep the filling inside the pork chops generous but not overflowing. Overstuffing can lead to a messy bake and uneven cooking.
-
Resting Phase: Don’t skip the resting time! Letting the pork chops sit for 3 minutes after baking allows the juices to redistribute, guaranteeing each slice is tender and juicy.
-
Moisture Check: If the stuffing seems too dry, add a splash more chicken broth before filling the pork chops. A moist stuffing will make your Baked Stuffed Pork Chops even more delicious.
-
Experiment with Variations: Feel free to customize your stuffing with different veggies or herbs. Swapping cranberries for apples can provide a lovely sweetness, allowing you to experiment beyond the classic recipe.
Baked Stuffed Pork Chops Variations
There’s always room for creativity in the kitchen! Let’s explore how you can make these stuffed pork chops uniquely yours.
-
Sweet Swap: Replace cranberries with finely chopped apples for a sweet, fruity twist that brightens each bite.
-
Herb Infusion: Use fresh herbs like thyme or sage in the stuffing for an aromatic upgrade that adds depth to your dish.
-
Heat It Up: Incorporate diced jalapeños or a sprinkle of red pepper flakes into the stuffing to bring a spicy kick to this cozy meal.
-
Bread Choice: Experiment with different bread types, such as cornbread or sourdough, for a textured flavor profile in your stuffing.
-
Nutty Crunch: Add toasted walnuts or pecans to the stuffing for a delightful crunch and rich nutty flavor that complements the sweetness.
-
Vegetarian Option: Swap out the pork for thick slices of eggplant or portobello mushrooms for a hearty vegetarian alternative that’s equally satisfying.
-
Cheesy Delight: Fold in some shredded cheese, like cheddar or mozzarella, into the stuffing mix for a creamy and gooey center that’s utterly irresistible.
-
Zesty Citrus: Incorporate some zested lemon or orange rind into the stuffing for a vibrant citrus touch that cuts through the rich flavors beautifully.
Make Ahead Options
These Baked Stuffed Pork Chops are perfect for meal prep, making your busy weeknights a little easier! You can prepare the stuffing—sautéing the veggies and mixing them with the bread and broth—up to 24 hours in advance, then refrigerate in an airtight container. The pork chops can also be seasoned and filled with the stuffing up to 3 days ahead, just keep them covered in the fridge to maintain their moisture and flavor. When you’re ready to serve, simply pop them in the oven straight from the fridge, brushing them with the ranch-paprika paste. This way, you’ll enjoy tender, juicy pork chops, bursting with flavor, with minimal last-minute effort!
What to Serve with Baked Stuffed Pork Chops?
Elevate your dining experience with delicious sides that complement this savory dish.
-
Creamy Mashed Potatoes: The buttery richness of mashed potatoes paired with the savory pork creates a comforting balance that everyone will love. A scoop of gravy can add even more flavor and warmth.
-
Crisp Green Salad: A fresh salad featuring mixed greens, cherry tomatoes, and a tangy vinaigrette provides a perfect contrast to the richness of the pork chops. The bright flavors cleanse the palate beautifully.
-
Roasted Brussels Sprouts: These caramelized veggies bring a nutty flavor that enhances the sweet-savory profile of the stuffing. Their crispy edges offer a wonderful textural contrast to the juicy chops.
-
Garlic Bread: The crunchy, buttery goodness of garlic bread makes a delightful addition that everyone can enjoy. It’s perfect for soaking up any extra juices from the pork chops.
-
Apple Sauce: A classic pairing, the sweet-tart notes of homemade apple sauce complement the savory flavors beautifully. It adds a refreshing twist that works wonderfully for a family meal.
-
Herbed Rice Pilaf: Light and fluffy, rice pilaf seasoned with herbs can soak up the juices from the pork, making every bite more enjoyable. Adding nuts and dried fruits gives it a festive feel, perfect for holiday dinners.
-
Cranberry Sauce: Since cranberries are already in the stuffing, a side of homemade cranberry sauce enhances that tart flavor and adds an extra festive touch to the meal.
-
Seasoned Corn on the Cob: Sweet, fresh corn provides a delightful burst of sweetness that pairs nicely with the savory chops, making the dish feel even more wholesome and satisfying.
Each of these sides creates a harmony of flavors and textures that will turn your dinner into a memorable occasion. Enjoy the warmth and love that fills your home with every bite!
Storage Tips for Baked Stuffed Pork Chops
Fridge: Store leftovers in an airtight container for up to 3-4 days. This will keep your Baked Stuffed Pork Chops fresh while maintaining their juicy flavor.
Freezer: For longer storage, freeze the stuffed pork chops after they’ve cooled completely. They can be kept in a freezer-safe container for up to 3 months.
Reheating: To enjoy your delicious leftovers, reheat in the oven at 350°F for about 15-20 minutes until heated through, preserving the chop’s tenderness.
Wrapping: If freezing, wrap each chop in plastic wrap and aluminum foil to prevent freezer burn and maintain flavor.
Baked Stuffed Pork Chops Recipe FAQs
How do I choose the right pork chops for this recipe?
Absolutely! Opt for thick, boneless pork chops (about 1 1/4 inch thick) to ensure they remain juicy during baking. Look for ones that are evenly colored and avoid any with dark spots or excessive liquid in the packaging.
How should I store leftovers of Baked Stuffed Pork Chops?
After enjoying your meal, you can store leftovers in an airtight container for up to 3-4 days in the refrigerator. This helps to maintain the flavors and juicy texture of your dish. When ready to enjoy, just reheat them in the oven for the best results.
Can I freeze Baked Stuffed Pork Chops, and if so, how?
Absolutely! To freeze, allow the pork chops to cool completely first. Wrap each one tightly in plastic wrap, then in aluminum foil to prevent freezer burn. They can be kept in the freezer for up to 3 months. When you’re ready to eat them, simply thaw in the refrigerator overnight and reheat in the oven until heated through.
What should I do if my stuffing is too dry?
Very good question! If your stuffing appears too dry, don’t fret! Simply add a little bit more chicken broth until it reaches a moist but not soupy consistency before stuffing the pork chops. Aim for enough moisture that the stuffing holds together, yet isn’t dripping.
Are Baked Stuffed Pork Chops safe for my dog?
While pork is generally safe for dogs in moderation, the spices, particularly salt and onions in the stuffing, can be harmful. It’s best to keep these chops as a treat for yourself and stick to dog-friendly foods for your furry friend.
Can I use other ingredients in the stuffing?
Of course! Feel free to experiment! You can swap cranberries with chopped apples for added sweetness, or try different herbs like thyme or sage for varied flavors. The more the merrier when it comes to creativity in the kitchen!
Baked Stuffed Pork Chops with Savory Cranberry Delight
Ingredients
Equipment
Method
- Preheat the oven to 400°F.
- Whisk together olive oil, ranch seasoning mix, and paprika in a small bowl.
- Cut pockets into the pork chops.
- Sauté onion, celery, cranberries, and carrot in butter and a tablespoon of olive oil over medium heat for 4-5 minutes.
- Cool the sautéed mixture slightly, then combine with the bread cubes and chicken broth in a large bowl.
- Season the pork chops with salt and pepper, then fill each pocket with the stuffing.
- Place the stuffed chops on a lined baking sheet, brush with the ranch-paprika paste, and bake uncovered for 18-20 minutes.
- Rest the pork chops for 3 minutes before serving.