Stuffed Pork Chops with Mushroom Pan Gravy

Stuffed Pork Chops With Mushroom Pan Gravy Recipe

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Vicki Butts (lazyme)


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.


☆☆☆☆☆ 0 votes

20 Min
1 Hr


  • 4
    center cut pork chops, 1 1/2-inches thick
  • 3/4 c
  • 4 Tbsp
  • 3 c
    chicken broth
  • 1 c
    onions, julienned
  • 1 c
    mushrooms, sliced
  • 4 Tbsp
  • 3 Tbsp
  • ·
    salt and pepper, to taste

  • 1/2 c
  • 1 medium
    onion, minced
  • 6 slice
    bacon, chopped
  • 1 stalk(s)
    celery, minced
  • 1/2 c
    fresh spinach, chopped
  • 1 medium
    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.

Printable Recipe Card

About Stuffed Pork Chops with Mushroom Pan Gravy

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Hawaiian/Polynesian

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