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! He also gave us baked potatoes and a delicious carrot cake.

 

Stuffed Pork Chops

 

What Ingredients Do I Need For Stuffed Pork Chops?

Pork Chops:

  • Boneless pork loin

 

Sage dressing:

  • Bread
  • Butter
  • Celery
  • Onion
  • Broth
  • Pepper
  • Salt
  • Sage
  • Chicken soup base granules

 

How Do I Make Stuffed Pork Chops?

Pork Chops:

  • Cut a pocket in each pork chop or cut the pork roast into 1 1/2″ slices 3/4 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 1 1/2 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).

 

Sage Dressing:

  • 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, salt, pepper, sage, and chicken granules. Stir together.
  • Pour chicken broth evenly over the mixture. Sometimes I only use 3/4 of the can of broth. Mix again slightly, not too much.
  • Stuff into the pork roast and enjoy!

 

 

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. 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!!

Tips and Tricks For Stuffed Pork Chops:

  • You can use boxed dressing if you are in a hurry and do not want to make your own stuffing.
  • If you are in a hurry and need the meat to cook faster, just cut your pork roast thinner.
  • Some people like to add a little cooked sausage to their dressing, giving it a little twist on the flavor!

 

More Pork Chop Recipes For You:

Dixie Pork Chops

Perfect Pork Chops

Pineapple Pork Chops

 

Yield: 6-8 people

Stuffed Pork Chops

Stuffed Pork Chops

Stuffed pork chops make a wonderful meal. The sage dressing tastes amazing with the pork roast. You will love the crunchy dressing that is nice and browned.

Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 Boneless pork loin, cut into (1 1/2" thick)

Sage dressing:

  • 1/2 loaf of bread (use Granny's or another heavy bread)
  • 1/2 cube butter
  • 1 cup celery, chopped fine
  • 1 cup onion, chopped fine
  • 1 (14.5 ounce) can of broth
  • 1/2 teaspoon pepper
  • 3/4 teaspoon salt
  • 1 heaping Tablespoon sage
  • 1 heaping Tablespoon chicken soup base granules

Instructions

  1. Cut a pocket in each pork chop or cut the pork roast into 1 1/2" slices 3/4 of the way through the roast.
  2. Place the roast into a 9" x 13" pan, that has been sprayed lightly with cooking spray, with the uncut side on the bottom.
  3. Stuff each slot with sage dressing, or you can use stove top dressing as well.
  4. Bake at 325 degrees for 1 1/2 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).

Sage dressing:

  1. Preheat the oven to 325 degrees.
  2. Cube the bread into small cubes.
  3. In a medium skillet, melt butter, then add onions and celery and saute until clear.
  4. In a large mixing bowl, add bread, celery & onion mixture, (sauteed), salt, pepper, sage, and chicken granules. Stir together.
  5. Pour chicken broth evenly over the mixture. Sometimes I only use 3/4 of the can of broth. Mix again slightly, not too much.
  6. Stuff into the pork roast and enjoy!

Nutrition Information

Yield

6

Serving Size

1

Amount Per Serving Calories 241Total Fat 5gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 15mgSodium 674mgCarbohydrates 38gFiber 3gSugar 7gProtein 11g

 

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