STREAMING NOW: Chuck's Week Off

Harvest Stuffed Pork Chops

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“The savoury sour cream sauce makes this dish ... yummy! Depending on the size of your chops, the servings may vary from 6-8. Can't fit all of the stuffing? The size of your chops may not accomodate all of the stuffing, but extra stuffing makes a great side for another meal --- see the note in the recipe for details.”
2hrs 20mins

Ingredients Nutrition


  1. Slice each pork chop open so that it forms a pouch.
  2. Rub salt and pepper generously into the meat.
  3. Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
  4. Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
  5. Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
  6. Divide the stuffing among the pork chops, filling each pouch.
  7. Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
  8. To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
  9. Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
  10. Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
  11. Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
  12. Remove the chops to a heated platter.
  13. If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
  14. If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
  15. Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
  16. Taste the sauce and add salt and pepper if necessary.
  17. Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
  18. Garnish with a sprig of fresh parsley, if desired.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a