Stuffed pork chops with sage dressing are such a delight. I know that you will love this main dish. It works up so quickly and it is a favorite in our home. I got the recipe from a good friend who has now passed away. He made it one year for my birthday. He was always thinking of others and serving. He found out that it was my birthday and he insisted on bringing my whole family dinner. I can truly say that it was fantastic. I was a little bit worried because I am not one to eat dressing, I think that it is a texture thing. It is a little too soggy for me. However these stuffed pork chops were amazing. I loved the perfect texture of the dressing and the flavor was very good. Not too much sage and it was a little on the crunchy side, not soggy!
So when I had my cute family over for dinner the other day, we had stuffed pork chops. It is a meal that looks like and tastes like a lot of work. I don’t mind making them, because I like the flavor, and they cook nice and slow, blending all of the flavors. He also gave us baked potatoes and a delicious carrot cake. I guess the reason that this is on my mind is because I get to celebrate another birthday next week. Awesome. Tell me what your favorite birthday meal is? If you are like me, anything that you don’t have to cook!! I take that back, sometimes when I go out to eat, I think to myself, I wish I would have stayed home and made something myself. There are disadvantages to loving to cook. However, sometimes you can get some pretty amazing grub out there.
I hope that you will give these stuffed pork chops a try; they truly are very easy and they taste very professional. Let me know how they work out for you, I know that you are going to love them and you will also love the compliments! Enjoy!!
- 1 Boneless pork loin, cut into (1½" thick)
- ½ loaf of bread (use Granny's or another heavy bread)
- ½ cube butter
- 1 cup celery, chopped fine
- 1 cup onion, chopped fine
- 1 (14.5 ounce) can of broth
- ½ teaspoon pepper
- ¾ teaspoon salt
- 1 heaping Tablespoon sage
- 1 heaping Tablespoon chicken soup base granules
- Cut a pocket in each pork chop or cut the pork roast into 1½" slices ¾ of the way through the roast.
- Place the roast into a 9" x 13" pan, that has been sprayed lightly with cooking spray, with the uncut side on the bottom.
- Stuff each slot with sage dressing, or you can use stove top dressing as well.
- Bake at 325 degrees for 1½ to 2 hours, uncover (if the stuffing starts to turn brown early, cover it loosely with a piece of foil, and leave it on for the remaining time).
- Preheat the oven to 325 degrees.
- Cube the bread into small cubes.
- In a medium skillet, melt butter, then add onions and celery and saute until clear.
- In a large mixing bowl, add bread, celery & onion mixture, (sauteed), salt, pepper, sage, and chicken granules. Stir together.
- Pour chicken broth evenly over the mixture. Sometimes I only use ¾ of the can of broth. Mix again slightly, not too much.
- Stuff into the pork roast and enjoy!