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Savory Stuffed Pork Loin Chops

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“Pancetta, garlic and a hint of ginger really warm up these thick-cut chops.”

Ingredients Nutrition


  1. Start with the stuffing:
  2. Combine celery, onion, garlic, pancetta, 1 stick butter, and stock in small saucepan over medium heat. Bring to simmer and cook, stirring occasionally until vegetables are tender and some water has evaporated.
  3. Meanwhile, combine bread cubes, oyster crackers, savory, sage, ginger, thyme, parsley and black pepper in a medium sized bowl. Toss to coat bread and crackers with the spices. (Fresh herbs may be substituted -- double the amount).
  4. Pour the cooked celery mixture over the bread cube mixture and combine well. The mixture should not be so wet that it is soggy, but it should hold itself together if you squeeze a handful of it gently in your hand. If it seems dry, add small amounts of the apple juice until it is the right consistency.
  5. Open a pocket in a pork chop and fill generously with the stuffing. Repeat for the other 3 chops. You will have stuffing left over.
  6. Using butcher twine, tie each chop around its middle to contain the stuffing.(Tying is optional.) Sprinkle both sides of each chop with kosher salt and freshly ground black pepper, to taste.
  7. Heat olive oil in a large saute pan. Add the chops and brown for 2-3 minutes on each side.
  8. Remove chops from saute pan and arrange in an oven proof casserole dish. Pour pan juices over the chops. Mound the leftover stuffing evenly on top of each chop. Add 2 tbs butter to bottom of dish and pour in any leftover apple juice. If you do not have at least a 1/4 inch of liquid in the bottom of the dish, add water or chicken stock.
  9. Bake in a 350 degree oven for 20-25 minutes until pork chops are done and top of stuffing is golden brown.
  10. To serve, arrange chops on platter and spoon-drizzle juices from bottom of pan over them. This is lovely with glazed carrots or steamed broccoli, some applesauce and a green salad. Enjoy!

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