{"id":20026,"date":"2018-11-20T05:00:00","date_gmt":"2018-11-20T13:00:00","guid":{"rendered":"https:\/\/thatrecipe.com\/blog\/?p=20026"},"modified":"2023-10-16T21:32:23","modified_gmt":"2023-10-17T04:32:23","slug":"stuffed-pork-chops","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/stuffed-pork-chops\/","title":{"rendered":"Easy Oven Baked Stuffed Pork Chops with Pan Gravy"},"content":{"rendered":"\n

Oven Baked Stuffed Pork Chops with Pan Gravy make a delicious and simple meal that looks like you slaved for hours in the kitchen, but can be ready in about 30 minutes.<\/p>\n\n\n

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\"stuffed<\/figure><\/div>\n\n\n

If you have leftover holiday stuffing this recipe is even easier.  You can use our ultra fabulous Cornbread Stuffing recipe<\/a>, which will add at least 30 minutes to your prep time for cooking the cornbread.  For a weeknight fast preparation, feel free to grab a boxed mix to whip these up quickly.<\/p>\n\n\n\n

If you can find 2 inch thick boneless pork chops, great. Otherwise, my trick is to use a pork tenderloin and to cut it into thick chops myself.<\/p>\n\n\n

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\"stuffed<\/div>\n\n

Recipe<\/h2>

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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\n\n \n<\/div>\n\n\n\n\n
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Ingredients
<\/div> <\/h3>
  • 1-2<\/span> pound<\/span> pork tenderloin<\/span><\/li>
  • 4-6<\/span> cups<\/span> prepared stuffing<\/span><\/li>
  • 1<\/span> cup<\/span> chicken (or pork) stock<\/span><\/li>
  • 2<\/span> tablespoons<\/span> cornstarch or arrowroot<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • Preheat oven to 375 degrees. <\/span><\/div><\/li>
    • Slice the pork tenderloin into 1 \u00bd to 2 inch thick slices to make thick pork chops. Cut each chop about \u00be of the way through, leaving it attached at one end.<\/span><\/div><\/li>
    • Stuff each chop with prepared stuffing and place on a roasting pan. <\/span><\/div><\/li>
    • Bake until pork is cooked and stuffing is hot in the middle, 20-30 minutes depending on thickness. <\/span><\/div><\/li>
    • In a small saucepan, combine chicken stock and cornstarch until smooth. Pour in the juices from the cooked pork chops. Bring to a boil and cook for one minute. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>","protected":false},"excerpt":{"rendered":"

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