Grandma’s Baked Stuffed Pork Chops: A Taste of Sunday Supper Memories

Perhaps nothing transports me back to my childhood kitchen more vividly than the aroma of pork chops baking in the oven, their savory stuffing perfuming the air with promises of comfort. Picture this: a crisp autumn Sunday, the whole family gathered around our worn oak table, laughter mingling with the clatter of plates as my grandmother would emerge from the kitchen, her apron dusted with flour, bearing a steaming platter of these very chops. They were more than just a meal; they were a centerpiece of love, a tradition baked right into every tender, juicy bite.

Why This Recipe Works

• The deep pocket cut ensures the flavorful stuffing stays securely nestled inside the chop during baking.
• Pan-searing creates a beautiful golden-brown crust that locks in the pork’s natural juices.
• Baking at a steady 375°F allows the meat to cook through gently while the stuffing heats perfectly.
• The combination of savory sausage, sweet apples, and aromatic herbs in the stuffing creates a symphony of nostalgic flavors.
• Finishing with a simple pan gravy ties all the comforting elements together on the plate.

Ingredients

• 4 bone-in, center-cut pork chops, about 1 1/2 inches thick
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound mild Italian sausage, casings removed
• 1 small yellow onion, finely diced (about 1 cup)
• 2 stalks celery, finely diced (about 3/4 cup)
• 1 medium Granny Smith apple, peeled, cored, and finely diced (about 1 cup)
• 2 cloves garlic, minced
• 1 teaspoon dried sage
• 1/2 teaspoon dried thyme
• 2 cups day-old bread cubes (from a rustic loaf like sourdough)
• 1/4 cup chicken broth, plus more as needed
• 2 tablespoons unsalted butter, melted
• 1 cup low-sodium chicken broth (for the baking dish)
• 1 tablespoon all-purpose flour (for the gravy)
• 1/2 cup heavy cream (for the gravy)

Equipment Needed

• Sharp boning or paring knife
• Large oven-safe skillet (like cast iron) or a separate skillet and a 9×13 inch baking dish
• Mixing bowls
• Wooden spoon
• Kitchen twine (optional, for securing chops)
• Instant-read meat thermometer
• Aluminum foil

Instructions

Step 1: Prepare the Pork Chops and Make the Stuffing Pocket

Begin by patting your 4 bone-in, center-cut pork chops completely dry with paper towels; this is crucial for achieving that perfect sear later. Using a sharp paring knife, carefully cut a deep pocket into the side of each chop. Imagine you’re creating a little treasure chest for the stuffing—cut horizontally into the meaty part, starting from the fatty edge and stopping about 1/2 inch from the other three sides. You want a generous pouch, not a tunnel out the other side. Once all four chops are prepped, season them generously on both sides and inside the pockets with 1 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper. Let them rest on the counter while you make the stuffing, which allows the seasoning to penetrate and brings the meat closer to room temperature for more even cooking. I can still see my grandmother’s hands, steady and sure, performing this very task, telling me the secret was in the patience of the cut.

Step 2: Cook the Sausage and Build the Aromatic Base

Heat your large oven-safe skillet over medium heat. Add the 1/2 pound of mild Italian sausage (casings removed), using your wooden spoon to break it into small crumbles. Cook for 5 to 7 minutes, until the sausage is no longer pink and has started to brown slightly, releasing its fragrant oils into the pan. Tip: Don’t drain the sausage fat—this is flavor gold! To the sausage and its rendered fat, add the 1 tablespoon of olive oil, your finely diced yellow onion, and celery. Cook, stirring occasionally, for about 8 minutes, until the vegetables have softened and turned translucent. Then, stir in the diced Granny Smith apple, minced garlic, 1 teaspoon of dried sage, and 1/2 teaspoon of dried thyme. Cook for another 4 to 5 minutes, just until the apples begin to soften and the garlic becomes fragrant. The scent that fills your kitchen now—the savory sausage, sweet apple, and earthy herbs—is the very essence of my family’s fall Sundays.

Step 3: Combine the Stuffing and Fill the Chops

Transfer the sausage and vegetable mixture to a large mixing bowl. Add the 2 cups of day-old bread cubes. Pour in 1/4 cup of chicken broth and the 2 tablespoons of melted unsalted butter. Gently toss everything together until the bread is evenly moistened. The stuffing should hold together when pinched but not be soggy; if it seems dry, add another tablespoon or two of broth. Now, take each seasoned pork chop and carefully spoon the stuffing mixture into the pocket you created. Don’t overstuff—press it in gently but firmly, leaving about a 1/4-inch gap at the opening so it doesn’t spill out during cooking. If you have kitchen twine, you can tie each chop once around the middle to secure it, but a well-cut pocket usually holds just fine. As you fill them, think of it as tucking a little piece of home into each one, just like grandma did.

Step 4: Sear the Chops to Perfection

Preheat your oven to 375°F. Using the same skillet you cooked the stuffing in (wipe it out quickly if there are any stubborn bits), place it over medium-high heat. Once the pan is hot, carefully add the stuffed pork chops. You should hear a confident sizzle. Sear them undisturbed for 4 to 5 minutes, until a deep, golden-brown crust forms on the bottom. Tip: Resist the urge to move them! This crust is flavor. Using tongs, flip each chop and sear the other side for another 4 to 5 minutes. If your skillet isn’t large enough to avoid crowding, sear in two batches. After searing, if you’re using a separate baking dish, transfer the chops to it now. Pour 1 cup of low-sodium chicken broth into the bottom of the skillet or baking dish around the chops—this will create steam during baking to keep everything moist and form the base for your gravy.

Step 5: Bake, Rest, and Create the Simple Gravy

Once the oven has reached 375°F, place the skillet or baking dish with the chops into the oven, uncovered. Bake for 25 to 30 minutes. The true test is an instant-read meat thermometer inserted into the thickest part of the pork (avoiding the stuffing); it should read 145°F for perfectly safe, juicy pork. Tip: Check at the 25-minute mark to prevent overcooking. When done, carefully remove the pan from the oven. Transfer the pork chops to a clean platter, tent them loosely with aluminum foil, and let them rest for 10 full minutes—this allows the juices to redistribute. Meanwhile, for the gravy, place the skillet (with the pan juices and broth) back on the stove over medium heat. Sprinkle in 1 tablespoon of all-purpose flour and whisk constantly for 1 minute to cook out the raw flour taste. Slowly pour in 1/2 cup of heavy cream while whisking, and let it simmer for 2-3 minutes until slightly thickened. Season with a pinch of salt and pepper. Pour this creamy, comforting gravy over the rested chops just before serving, completing the circle of flavor that always ended with satisfied smiles around our table.

Tips and Tricks

For the most flavorful stuffing, use a hearty, day-old bread like sourdough or a rustic country loaf. Stale bread absorbs the broth and pan juices without becoming mushy. If your chops are particularly lean, consider wrapping each one in a slice of bacon before baking; it will baste the meat as it renders, adding incredible flavor and moisture. When making the pocket, a cool trick is to place the chop on a cutting board and hold it flat with the palm of your hand while cutting—it gives you more control. If you want to prep ahead, you can make the stuffing mixture up to a day in advance and store it covered in the refrigerator. Let it come to room temperature before stuffing the chops. Finally, for a crisper topping on the stuffing exposed at the pocket opening, you can sprinkle a handful of buttery breadcrumbs or crushed crackers over the chops for the last 10 minutes of baking.

Recipe Variations

• Apple & Cheddar Twist: Swap the Italian sausage for a sage breakfast sausage and add 1/2 cup of shredded sharp cheddar cheese to the stuffing mixture. The melted cheese creates a gooey, rich center that pairs beautifully with the pork.
• Herb Garden Fresh: In the summer, use 1 tablespoon each of freshly chopped sage, thyme, and parsley instead of dried herbs. The bright, vibrant flavors lighten the dish wonderfully.
• Wild Rice & Mushroom: For a heartier, earthy version, replace the bread cubes with 1 1/2 cups of cooked wild rice and add 1 cup of finely chopped sautéed cremini mushrooms to the stuffing base.
• Sweet & Savory Dried Fruit: Omit the apple and add 1/2 cup of a chopped dried fruit mix (apricots, cherries, and golden raisins work well) soaked in a splash of apple cider for 10 minutes before mixing into the stuffing.
• Spicy Kick: Use hot Italian sausage instead of mild, and add a pinch of red pepper flakes to the vegetable sauté. Perfect for those who like their comfort food with a little warmth.

Frequently Asked Questions

Q: Can I use boneless pork chops for this recipe?
A: You can, but bone-in chops are highly recommended. The bone adds incredible flavor during cooking and helps the meat stay juicier. If using boneless, reduce the baking time by 5-7 minutes and check the temperature earlier to avoid dryness.

Q: My stuffing keeps falling out while cooking. What did I do wrong?
A: This usually means the pocket wasn’t cut deep enough or was overstuffed. Ensure your cut creates a true pocket with three sealed sides, and fill it only to about 3/4 full, leaving a small gap at the opening. Securing with kitchen twine can also help.

Q: How do I know when the pork is done without cutting into it?
A: An instant-read meat thermometer is your best friend! Insert it into the thickest part of the meat (not the stuffing). The USDA recommends 145°F for pork, followed by a 10-minute rest. The meat will be slightly pink and perfectly juicy.

Q: Can I prepare these stuffed pork chops ahead of time?
A: Yes, for easier entertaining. You can stuff the chops, cover them tightly, and refrigerate for up to 4 hours before searing and baking. Let them sit at room temperature for 20-30 minutes before cooking to ensure even baking.

Q: What are the best side dishes to serve with these?
A: They pair beautifully with classic comfort sides. Think creamy mashed potatoes to soak up the gravy, buttery green beans, a simple applesauce, or a crisp autumn salad with a tangy vinaigrette to cut through the richness.

Summary

These baked stuffed pork chops are more than a recipe; they’re an edible heirloom. From the savory-sweet apple-sausage stuffing to the tender, juicy meat and creamy pan gravy, every element is designed to evoke the warmth and love of a family kitchen. It’s a dish that turns a simple supper into a cherished memory.

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