Try this Stuffed Pork Chops recipe, or contribute your own.
- Carbohydrate 21.9045781249167 g
- Cholesterol 88.0031250388668 mg
- Fat 29.5630906418485 g
- Fiber 1.16359379346067 g
- Protein 17.6792593751318 g
- Saturated Fat 11.2763731865295 g
- Serving Size 1 1 Serving (167g)
- Sodium 425.421979268925 mg
- Sugar 20.740984331456 g
- Trans Fat 2.07768755313591 g
- Calories 426 calories
Step-by-step
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Standard ingredient lists provide exact measurements for pork, bread cubes, and condensed soup, but they rarely explain the chemistry of the initial sear. Searing meat in hot vegetable oil triggers the Maillard reaction, developing complex savory flavor compounds on the surface of the protein before it enters the oven. Thick-cut cuts require this high-heat treatment because internal moisture would otherwise escape, leaving the center dry while the exterior remains pale. Controlling skillet temperature ensures the surface proteins brown rapidly without rendering out all the internal fat.
Assessing doneness accurately often relies on tactile feedback when a thermometer is unavailable. Pressing a finger firmly against the center of the meat reveals a firm yet springy resistance once the internal temperature reaches the target of 145 degrees Fahrenheit. Slicing directly into the thickest part of the chop to check the color of the juices offers another reliable indicator, provided the liquid runs completely clear rather than pink. Allowing the meat to rest for five minutes after baking permits internal juices to redistribute evenly throughout the muscle fibers.
Bread choice dictates the structural integrity of the topping, making day-old bread cubes superior to fresh loaves because stale bread absorbs moisture without turning gummy. Combining melted butter, chicken broth, celery, onion, and poultry seasoning with dry bread creates a savory matrix that crowns the meat during the thirty-minute covered bake. Uncovering the baking dish for the final ten minutes allows excess moisture to evaporate, yielding a crisp, toasted crust atop the tender pork. Freshly chopped vegetables add aromatic depth that differs significantly from dried equivalents, releasing more vibrant moisture into the surrounding stuffing mixture during the thermal transfer.
Baking at 350 degrees Fahrenheit provides the balanced thermal environment required to cook thick cuts evenly without scorching the exterior dairy components found in the mushroom soup sauce. Covering the baking dish initially traps steam, which gently cooks the interior while the soup and water mixture melts into a cohesive pan gravy. Removing the cover during the final ten minutes exposes the surface to dry heat, encouraging browning on the bread cubes while reducing the surrounding liquid to a rich consistency.
