I love these stuffed holiday pork chops. And I don’t normally like pork chops. In fact, I normally can’t stand them. But these are different. The flavors literally explode in your mouth. I’m not sure which tastes better: the seasoning on the “crust” of the pork chops or the delicious stuffing.
They’re also easy to make. A few steps, but none difficult. Despite their name ‘holiday pork chops’, you can make them year-round (haha). This recipe is adapted from “Southern Living“. It was published at least 4 years ago in the magazine, though, and I made some changes. Actually, when don’t I make changes? That’s why you all visit! I test and adjust everything.
Below I’ve included step-by-step pictures. I use “Homemade Montreal Steak Seasoning” for the recipe. I highly recommend it because the flavors are slightly different from traditional steak seasoning you might find in the store.
I have a question for you: What is your favorite stuffing for pork chops? Or what would you like to see? Mushrooms? More cranberry options? Cornbread? Vegetables? Brown sugar? Please comment below!
If you’re interested in the potatoes served on the side (in the picture above), check out “Easy Roasted Potatoes with Rosemary.“
Step by Step Stuffed Pork Chops:
Stuffed Holiday Pork Chops
- 4 Tbsp. unsalted butter
- 1/4 cup celery chopped
- 1/4 cup onion diced
- 1/2 cup breadcrumbs
- 1/2 cup sweetened dried cranberries
- 1/2 cup water as needed
- 1/2 tsp parsley
- 1/2 tsp salt
- 1/8 tsp sage
- 4 thick pork chops boneless
- 1 & 1/2 Tbsp. Montreal Steak Seasoning
- Pre-heat over to 350°.
- Prep pork chops: cut a deep slit into each pork chop on one edge. Make a large pocket. Rub dried steak seasoning on both sides of all pork chops. Place on a plate and set aside.
- Melt 2 Tbsp. of butter in large skillet over medium-high heat. Sauté onion and celery for approximately 5 minutes, until onions browned and celery softened.
- Remove from heat. In a medium bowl, mix onion and celery mixture, breadcrumbs, cranberries, parsley, salt, and sage. Add water slowly and mix until mixture is moistened and slightly sticky. (All of the water might not be needed).
- In same skillet as used earlier, melt remaining 2 Tbsp. of butter over medium heat. Cook each pork chop for 2-3 minutes per side, until browned. Remove from heat.
- Grease an oven-safe dish. Place pork chops in dish. With a spoon, stuff the pocket of each pork chop with already prepped stuffing. Stuff to overflowing.
- Cover with foil and bake for 50 minutes or until internal temperature is 160°.
2 Tbsp. black pepper
2 Tbsp. salt
1 & 1/2 Tbsp. paprika
1 Tbsp. garlic powder
1 Tbsp. onion powder
1 Tbsp. crushed coriander
1 Tbsp. dill
1 Tbsp. crushed red pepper flakes
1/2 Tbsp. smoked paprika or see post at: https://www.thehousewifemodern.com/blog/homemade-montreal-steak-seasoning/