Succulent and Stuffed Pork Chops
Cheesy Herb-Stuffed Pork Chops
ingredients
- 20 boneless pork chops, about 1 inch thick
- 4 cups herb stuffing mix
- 2 cups chicken broth
- 2 small onions, finely chopped
- 4 cloves garlic, minced
- 4 tablespoons fresh sage, chopped
- 4 tablespoons fresh thyme, chopped
- 4 cups shredded cheddar cheese
- Salt and pepper, to taste
- ¼ cup olive oil
- Toothpicks
steps
- 1.
Preheat the oven to 375°F (190°C).
- 2.
Using a small knife, carefully cut a pocket into each pork chop from the side, being cautious not to cut all the way through.
- 3.
In a bowl, combine the stuffing mix, chicken broth, onions, garlic, sage, thyme, and cheddar cheese. Mix well until the stuffing is moist.
- 4.
Stuff each pork chop pocket with an even amount of the stuffing mixture, and secure the opening with toothpicks.
- 5.
Season both sides of the pork chops with salt and pepper.
- 6.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork chops for 2-3 minutes on each side until nicely browned.
- 7.
Transfer the pork chops to a large baking dish and bake in the preheated oven for 20-25 minutes or until fully cooked and the internal temperature reaches 145°F (63°C).
- 8.
Remove the toothpicks and serve the stuffed pork chops hot, garnishing with extra fresh herbs if desired.
