Oven Baked Stuffed Pork Chops with Pan Gravy make a delicious and simple meal that looks like you slaved for hours in the kitchen, but can be ready in about 30 minutes.
If you have leftover holiday stuffing this recipe is even easier. You can use our ultra fabulous Cornbread Stuffing recipe, which will add at least 30 minutes to your prep time for cooking the cornbread. For a weeknight fast preparation, feel free to grab a boxed mix to whip these up quickly.
If you can find 2 inch thick boneless pork chops, great. Otherwise, my trick is to use a pork tenderloin and to cut it into thick chops myself.
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Stuffed Pork Chops
- 1-2 pound pork tenderloin
- 4-6 cups prepared stuffing
- 1 cup chicken (or pork) stock
- 2 tablespoons cornstarch or arrowroot
- Preheat oven to 375 degrees.
- Slice the pork tenderloin into 1 ½ to 2 inch thick slices to make thick pork chops. Cut each chop about ¾ of the way through, leaving it attached at one end.
- Stuff each chop with prepared stuffing and place on a roasting pan.
- Bake until pork is cooked and stuffing is hot in the middle, 20-30 minutes depending on thickness.
- In a small saucepan, combine chicken stock and cornstarch until smooth. Pour in the juices from the cooked pork chops. Bring to a boil and cook for one minute.
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