Pork Chop With Stuffing Recipe Oven: Herb-Infused Juiciness With Golden Crust

This oven-baked dish brings comfort food to a new level with juicy pork chops and golden stuffing. I developed this method after testing multiple techniques to ensure perfect results every time.

The stuffing absorbs the pork’s natural juices while baking, creating a flavorful, moist side dish. A simple herb blend enhances both components without overpowering the natural flavors of the meat.

You’ll achieve tender pork with a crispy exterior and stuffing that’s golden on top, soft inside. The oven does most of the work, making this ideal for busy weeknights.

Serve this hearty meal with steamed vegetables or a fresh salad for a complete dinner that satisfies every time.

Ingredients for Pork Chop with Stuffing Recipe Oven

Four bone-in pork chops and a herb-infused stuffing deliver comfort food at its finest.

The pork chops are the foundation here. Opt for 1-inch thick bone-in cuts—either rib or loin chops work well. Whole Foods or Costco typically carry high-quality options with good marbling. For the stuffing, use day-old bread cubes (or dry them in a low oven) to ensure they absorb the broth without turning mushy. Fresh herbs are non-negotiable for the vibrant flavor profile.

No fresh sage or thyme? Dried herbs at one-third the amount can substitute, though the flavor will be slightly more concentrated. Swap the chicken broth for vegetable broth if preferred. The Dijon mustard can be replaced with whole-grain mustard for a coarser texture. If you’re avoiding butter, olive oil works in a pinch (though the flavor will differ).

Store raw pork chops in the coldest part of your fridge for up to 2 days. The stuffing can be prepped a day ahead and refrigerated. Leftovers keep well for 3-4 days and reheat beautifully—just add a splash of broth to refresh the stuffing.

Step-by-Step Instructions for Pork Chop With Stuffing

Master this technique for perfectly juicy chops with a golden, herb-infused stuffing crust.

Step 1: Prepare the Herb Stuffing Mixture

In a large bowl, combine the 6 cups dried bread cubes with the finely diced yellow onion, finely diced celery stalks, finely chopped fresh sage leaves, chopped fresh thyme sprigs, and crushed dried rosemary.

Drizzle the 0.5 cup melted unsalted butter over the mixture, then add the 1.5 cups low-sodium chicken broth gradually while tossing gently. The stuffing should be moist but not soggy. Season with ½ teaspoon kosher salt and ½ teaspoon freshly ground black pepper, ensuring even distribution throughout the mixture.

Step 2: Season and Sear the Pork Chops

Pat the 4 whole bone-in pork chops dry with paper towels to ensure a good sear. Rub each chop with the 1 tablespoon Dijon mustard, then season both sides with the remaining 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, pressing the seasoning into the meat.

Heat the 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear the pork chops for 2-3 minutes per side until they develop a deep golden-brown crust. Remove from heat and set aside.

Step 3: Assemble and Bake

Preheat the oven to 375°F. Spoon the prepared stuffing mixture into the skillet, creating a bed for the pork chops. Nestle the seared chops into the stuffing, pressing lightly so they stand upright. Add the minced garlic cloves to the stuffing around the chops for extra flavor.

Transfer the skillet to the preheated oven and bake uncovered for 25-30 minutes, or until the pork chops reach an internal temperature of 145°F and the stuffing is golden brown on top. The stuffing will absorb the juices from the chops, creating a rich, herb-infused crust.

Step 4: Rest and Serve

Remove the skillet from the oven and let the pork chops rest in the stuffing for 5 minutes. This allows the juices to redistribute within the meat, ensuring each bite is tender and flavorful.

Serve the chops hot, spooning additional stuffing onto each plate. The stuffing should be moist and aromatic, with a slight crispness on the surface where it contacted the chops. The pork should be juicy with a perfectly seared exterior and a hint of herbaceousness from the Dijon mustard rub.

Essential Equipment for This Recipe

Oven-Safe Skillet

Invest in a 12-inch oven-safe skillet—I swear by my Lodge cast iron for even heat distribution and that perfect sear. It goes from stovetop to oven seamlessly, and the cast iron develops a natural non-stick surface over time. A heavy-bottomed stainless steel skillet works too if you prefer lighter weight. 🔥

Instant-Read Thermometer

Don’t guess pork doneness—use a digital instant-read thermometer. I love my ThermoWorks ThermoPop for $35; it gives accurate readings in 3-4 seconds. You’ll know your chops hit 145°F without overcooking them into dry hockey pucks.

Mixing Bowls

A large mixing bowl (at least 4-quart capacity) is essential for tossing the stuffing without spills. I use Pyrex glass bowls from my Boston market—they’re microwave-safe for reheating leftovers and the glass won’t absorb odors. Look for a set with non-slip bottoms.

Chef’s Knife

Precision matters when dicing onion and celery. My 8-inch Wüsthof chef’s knife has been my workhorse for years, and a good knife makes prep faster and safer. Keep it sharp—dull knives slip and cause more accidents than sharp ones.

Wooden Spoon

A wooden spoon won’t scratch your skillet’s surface while mixing the stuffing. I keep a 12-inch olive wood spoon handy—it’s heat-resistant and the natural oils in the wood repel moisture. Avoid metal utensils that can damage your cookware’s finish.

Baking Sheet

Place a half-sheet pan on the rack below your skillet to catch any drips. This prevents oven messes and makes cleanup easier. I use Nordic Ware sheets—they’re sturdy, non-warping, and the perfect size for most home ovens. 💡

Frequently Asked Questions