Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping

stuffed pork chops with mushroom pan gravy

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

My late husband loved these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. He always asked me to double the stuffing and gravy to serve more on the side.

yield 4 serving(s)
prep time 20 Min
cook time 1 Hr
method Bake

Ingredients For stuffed pork chops with mushroom pan gravy

  • 4
    center cut pork chops, 1 1/2-inches thick
  • 3/4 c
    flour
  • 4 Tbsp
    oil
  • 3 c
    chicken broth
  • 1 c
    onions, julienned
  • 1 c
    mushrooms, sliced
  • 4 Tbsp
    cornstarch
  • 3 Tbsp
    water
  • salt and pepper, to taste
  • STUFFING:
  • 1/2 c
    butter
  • 1 md
    onion, minced
  • 6 slice
    bacon, chopped
  • 1 stalk
    celery, minced
  • 1/2 c
    fresh spinach, chopped
  • 1 md
    apple, diced
  • 2 1/2 c
    chicken broth
  • 1/2 Tbsp
    poultry seasoning
  • 1/2 c
    raisins, optional (but really good!)
  • 3 c
    stuffing cubes
  • salt and pepper, to taste

How To Make stuffed pork chops with mushroom pan gravy

  • 1
    To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
  • 2
    To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
  • 3
    Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
  • 4
    In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
  • 5
    Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!

Categories & Tags for Stuffed Pork Chops with Mushroom Pan Gravy:

ADVERTISEMENT