Juicy and Tender Stuffed Pork Chops with Herbed Stuffing and Gravy

You’ll love this flavorful recipe for stuffed pork chops and gravy. It’s simple to follow and makes tender, savory, juicy pork chops – boneless or bone-in. You’ll enjoy every bite, bursting with Thanksgiving-style stuffing and drizzled with homemade stovetop gravy. Browned in a skillet and finished in the oven, these no-fail pork chops are a breeze for weeknights, but special enough to serve for guests.

Baked Stuffed Pork Chops are the Best

There’s something so satisfying about slicing into a thick, golden-brown pork chop and finding it stuffed to the brim with homemade dressing. These baked stuffed pork chops aren’t just cozy, they’re amazing. We’re talking juicy, tender pork wrapped around savory bread stuffing, then drizzled with warm stovetop gravy.

No boxed anything here. No complicated steps. Just simple, old-school comfort food that everyone loves.

I’ve made a lot of pork chops over the years (including these apple stuffed ones), and while I love a good grilled or breaded version, stuffed pork chops might be my favorite when I want something a little more special without a lot of fuss.

Why Buttermilk Is the Secret

Let’s get this out of the way first: if you’re skipping the buttermilk marinade, you’re missing out. I’ve tested brines, dry rubs, you name it, nothing makes pork as melt-in-your-mouth as a soak in buttermilk. The acid breaks things down just enough to keep every bite tender and juicy.

No buttermilk in the fridge? Don’t worry. You can make a quick batch with just milk and vinegar using this 5-minute homemade buttermilk trick.

Making the Pocket (Don’t Stress)

Stuffing pork chops sounds fancy, but it’s honestly pretty straightforward. You’re not butterflying the whole chop, just taking a sharp knife and slicing a deep pocket into the thickest part. Aim for chops that are 1½ inches thick if you can. You want room to stuff, but you also don’t want it to fall apart in the pan.

The Good Stuff(ing)

I kept the stuffing classic, just bread cubes, onions, celery, and a little fresh thyme and garlic. No sausage. No dried fruit. Just those rich, savory flavors you’d expect on Thanksgiving, with the pork adding extra flavor as it bakes.

Add a splash of cream to bind it all together and let the bread soak it in. You’ll want to sneak a taste before it even hits the chop.

Don’t Skip the Gravy

Is it strictly necessary? Maybe not. Is it completely worth the extra five minutes? Absolutely. This gravy gets its flavor from a blend of beef and chicken broth and a base of sautéed onion, carrot, and celery. No drippings needed.

Strain it at the end so it’s smooth and silky, then keep it warm while the pork finishes in the oven. And yes, it’s freezer-friendly, so go ahead and double it for another meal.

Key Ingredients (Just the Stars)

• Thick pork chops (1½ inches thick works best)
• Buttermilk (for the most tender chops)
• Bread, onion, celery, garlic, and fresh thyme (for the stuffing)

Grab the full list and step-by-step instructions in the recipe card below.

Here’s How It All Comes Together

Step 1: Marinate your pork chops

Pop the chops into a bag or bowl with buttermilk. Let them hang out overnight or for at least 2 hours.

Step 2: Make the gravy

Step 3: Make a pocket.

Use a small, sharp knife to cut a slit into each pork chop along the fat side. Cut as deep as you can, but be careful not to cut all the way through. Remember, you’re making a ‘pocket’ for the stuffing.

Step 4: Make the stuffing

Step 5: Stuff and Sear

Step 6: Bake.

Set the stuffed pork chops in the oven and bake for about 20 minutes. Check the internal temperature with an instant read thermometer at the 10 minute mark. Then, check every few minutes until the temperature reads 135°F. Remove, cover with foil and allow them to rest for a few minutes until the temperature increases to 145°F. Serve with gravy.

What to Serve With Them

The stuffing covers your bread base, so you can keep sides light. Roasted asparagus or these easy carrots with vinaigrette would be perfect. If you’re here for the gravy (aren’t we all?), add some mashed potatoes or crispy oven-roasted potatoes to soak it all up.

Oh, and a fresh salad like this strawberry spinach salad always brings balance to your dinner.

This recipe is one I go back to when I want something cozy but still a little dressed up. It feels like a holiday meal, but it’s doable on a weeknight. And when you pour that gravy on top and take that first bite? Well… it kind of speaks for itself.

If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.

Juicy and Tender Stuffed Pork Chops with Herbed Stuffing and Gravy

Author: Barbara Curry

You'll love this flavorful recipe for stuffed pork chops and gravy. It's simple to follow and makes tender, savory, juicy pork chops – boneless or bone-in. You’ll enjoy every bite, bursting with Thanksgiving-style stuffing and drizzled with homemade stovetop gravy. Browned in a skillet and finished in the oven, these no-fail pork chops are a breeze for weeknights, but special enough to serve for guests.

5 from 2 votes

Print Pin

PREP: 15 minutes minutes

COOK: 30 minutes minutes

Servings: 4

Ingredients

 

1x2x3x

• ▢ 4 thick pork chops at least 1 inch thick
• ▢ 1 cup buttermilk
• ▢ 3 tablespoons butter
• ▢ 1 onion chopped fine
• ▢ 1 celery rib chopped fine
• ▢ 1 tablespoon fresh parsley chopped
• ▢ 1 cloves garlic minced
• ▢ 2 teaspoons fresh thyme chopped
• ▢ 4 slices sandwich bread cut into ¼ inch cubes about 2 cups
• ▢ 2 tablespoons cream

GRAVY:

• ▢ 3 tablespoons butter
• ▢ 1 onion chopped
• ▢ 1 carrot chopped
• ▢ 1 celery rib chopped
• ▢ ¼ cup flour
• ▢ 2 cups chicken broth
• ▢ 2 cups beef broth
• ▢ 1 bay leaf
• ▢ ¼ teaspoon dried thyme

Instructions

 

• Add pork chops to a ziplock bag and pour buttermilk over the top. Refrigerate overnight or for at least 2 hours. Remove 20 minutes before cooking and rinse off the buttermilk and pat dry with a paper towel.

GRAVY:

• Start the gravy first.
• In a saucepan, melt butter over medium high heat. Add onions, celery and carrots and cook until softened, about 5 minutes. Reduce the heat to medium and add flour. Cook for a minute then gradually add the chicken and beef broth. Bring to a boil. Add bay leaf and thyme and turn down heat to simmer, cooking until reduced and slightly thickened, about 20 minutes. Pour through a strainer and keep warm until ready to serve.

PORK CHOPS:

• With a sharp knife, cut a slit into the pork chops at the fat side.Cut as deep as you can without cutting all the way through.
• Add butter to a small skillet and once melted add onions and celery and cook for 2-3 minutes until softened. Add garlic, parsley and thyme and cook an additional minute. Add bread and cream and mix together. Salt and pepper to taste.
• Preheat the oven to 375º. Line a rimmed baking sheet with aluminum foil.
• Add oil to a large skillet and heat over medium-high heat. Salt and pepper both sides of the pork chops and add the stuffing. Add to the skillet browning the pork chops about 2 minutes each side, remove to a baking sheet.
• Bake until the internal temperature reaches 135º, about 20 minutes depending on the thickness. Check them at 10 minutes with a meat thermometer. When it reaches 135º, remove from the oven and place on a plate and cover with foil for about 3-5 minutes until the temperature increases to 145º.
• Serve with gravy

Barbara’s Tips + Notes

• The stuffing should fill your pork chops. If your chops are on the smaller side and you have leftover stuffing, set the extra on the baking tray, tucked between the pork chops and bake it. You can serve it on top of the pork chops.
• If cooking several pork chops, you will need to brown them in batches.
• If you don’t have a meat thermometer, cook the pork for about 12-15 minutes depending on the thickness, cut with a knife, it should be light pink.

Nutrition

Calories: 573kcal | Carbohydrates: 30g | Protein: 38g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 152mg | Sodium: 1294mg | Potassium: 876mg | Fiber: 3g | Sugar: 8g | Vitamin A: 3436IU | Vitamin C: 8mg | Calcium: 163mg | Iron: 3mg

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