Baked Stuffed Pork Chops

6 servings Prep: 20 m Cook: 1 h 15 m Total: 1 h 35 m Intermediate
5.0/5 (1)
Baked Stuffed Pork Chops
These tangy baked stuffed pork chops feature double-thick chops filled with your favorite stuffing or seasoned ground beef, browned and baked in a savory Heinz 57 sauce. The leanest cuts of pork have the word loin in it such as pork loin, loin chop or tenderloin - pork is now considered the other white meat and these stuffed chops are a delicious way to enjoy it.

Ingredients

6 servings
  • 1 1/2 to 2 cups favorite prepared stuffing or seasoned ground beef
  • 6 double pork chops, slit for stuffing
  • 1 tbsp shortening
  • Salt and black or cayenne pepper to taste
  • 1/2 cup Heinz 57 Sauce
  • 1/3 cup water
  • 1 tbsp flour

Step-by-Step Instructions

  1. Place stuffing in pockets of pork chop and secure with a toothpick or string.
  2. In a heavy skillet, heat shortening over medium-high heat. Brown the chops on both sides, about 3-4 minutes per side; sprinkle with salt and pepper(s).
  3. Place chops in a shallow baking pan. Combine the Heinz 57 sauce and water; pour over chops.
  4. Cover pan with foil. Bake in an oven preheated to 350 degrees for 1 hour and 15 minutes or until chops are tender and reach an internal temperature of 145°F. For a browner pork chop, you could remove the foil 15 minutes before the end of the cooking cycle.
  5. Remove toothpicks before serving. Skim excess fat from sauce; thicken sauce with one tablespoon flour mixed with a little water to make a slurry. Stir into the pan juices and heat until thickened. You should have about 1 ½ cups of sauce.

Common Problems and Solutions

Q: How do I keep the stuffing from falling out during cooking?

A: Secure the opening with toothpicks or kitchen string. Don't overfill the pockets - 1/4 to 1/3 cup of stuffing per chop is plenty. Make sure to brown the chops carefully without jostling them too much.

Q: Can I use bone-in pork chops?

A: Yes, but bone-in double-thick chops are harder to find and stuff. Boneless chops are easier to cut a pocket into and stuff evenly. If using bone-in, carefully cut the pocket from the fat side, working around the bone.

Q: Why are my pork chops dry?

A: Don't overcook them - pork is safe at 145°F and will be juicy. The foil cover helps keep them moist. Also, letting them rest 3-5 minutes before serving allows juices to redistribute.

Tips and Techniques

You can use cornbread dressing, leftover rice dressing, or even seasoned ground beef as the filling. If using raw ground beef, brown it first before stuffing. Make the flour slurry by mixing the flour with 2-3 tablespoons of cold water until smooth before adding to the hot pan juices.

Ingredient Substitutions

  • Heinz 57 Sauce: Mix 1/4 cup ketchup with 2 tbsp Worcestershire sauce and 1 tbsp brown sugar
  • stuffing: cornbread dressing, rice dressing, or seasoned breadcrumbs
  • shortening: vegetable oil or bacon grease
  • double pork chops: thick-cut boneless pork chops (1 1/2 to 2 inches thick)

Equipment Needed

  • Heavy skillet or cast iron pan (for browning)
  • Sharp paring knife (for cutting pockets)
  • Toothpicks or kitchen string
  • Shallow baking pan
  • Aluminum foil