Easy Stuffed Pork Chops
For me, the best part of a stuffed pork chop is the stuffing and no matter how large I make the pocket in a double thick pork chop, I always wish I had more stuffing. Here’s how I solve that problem.
I pre-bake a dish of stuffing until almost done. Seasoned boneless slices of pork loin are quickly seared on both sides, laid on top of the stuffing and popped back into the oven where both finish roasting together. Not only do I get a bounty of stuffing, but I can better control how long the pork needs to be cooked so it stays moist and juicy.
I love my stuffing but if you feel the same way about yours, feel free to use it. I’ve used boneless pork loin chops here but bone-in sirloin chops are also a great choice. In either case, cut a few slits in the fat edge of each chop before searing to prevent them from curling up while cooking.