Stuffed Pork Chops with Mushroom Pan Gravy

Stuffed Pork Chops With Mushroom Pan Gravy Recipe

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Vicki Butts (lazyme)

By
@lazyme5909

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

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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 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

Step-by-Step

  • 1To 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.
  • 2To 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.
  • 3Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
  • 4In 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.
  • 5Place 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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