Savory Stuffed Pork Chops

Is there anything better than the smell of sautéed celery and onions? We don’t think so – especially when we’re making this comfort dish. When cooler weather hits New England, our minds immediately turn to comforting foods served during the holidays and the wonderful flavors of fall. The beauty of this dish is that it has all the flavors of Thanksgiving (and even the smells!) in a week night meal that can be on the table in no time at all.

Try serving these Savory Stuffed Pork Chops with roasted delicata or butternut squash.

Savory Stuffed Pork Cops



  • 2 (8-ounce) pork rib chops, about 1-inch thick
  • 1 Tablespoon chopped fresh sage
  • 1 teaspoon salt
  • Freshly ground black pepper to taste
  • 4 Tablespoons vegetable oil
  • ¼ cup finely chopped onion
  • ¼ cup finely chopped celery
  • ½ cup crumbled, toasted cornbread (or cornbread stuffing mix)
  • ½ cup finely diced green apple, peeled, if desired
  • 2 Tablespoons dried cranberries
  • 1 cup, plus 2 Tablespoons, chicken stock
  • 2 Tablespoons bourbon
  • ½ cup Stonewall Kitchen Apple Cranberry Chutney


  1. Preheat oven to 350°F.
  2. Turn chops on side, and using a sharp knife, cut a pocket in each chop. Combine sage, salt and pepper and pat into chops. Set aside.
  3. Heat 2 Tablespoons oil in a large ovenproof skillet. Add onion and celery and cook over medium-high until lightly browned, 4-5 minutes. Stir in cornbread, apples and cranberries and 2 Tablespoons chicken stock. Divide stuffing between chops. If there is extra stuffing, wrap it in oil and bake to be served with the pork chops. Wipe the pan clean.
  4. Heat remaining oil in skillet over medium-high heat. When hot, add stuffed pork chops and cook several minutes until caramelized and golden brown on both sides. Finish pork chops by baking, placing the skillet in the oven. Bake 30-40 minutes until cooked through.
  5. Meanwhile, reduce remaining 1 cup stock to ½ cup. When chops are done, remove from oven and place on warm plate. Pour bourbon into skillet and reduce by half. Stir in stock and Apple Cranberry Chutney. Bring to a boil and stir to heat through.
  6. Spoon over chops and serve.

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