Stuffed Orange Glaze Pork Chops

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“Tasty pork chops with a simple bread and celery stuffing, and a sweet and sour orange marmalade sauce. The original recipe, from McCall’s Greatest Recipe Card Collection, called for 4 rib chops cut 1-1/2” thick (2 lbs. total) with a pocket. Instead of the rib chops I use boneless pork chops, place stuffing between two of them, then tie them together with kitchen string. Then I adjust the cooking time according to the thickness of the chops. You can adjust the seasonings to suit your taste too. The stuffing is also good with chicken breasts. Serve with a green veggie or salad and baked potatoes for dinner. Note: Edited to remove some of the salt and reduce the sweetness of this recipe.”
2hrs 30mins

Ingredients Nutrition


  1. Preheat oven to 375 degrees Fahrenheit.
  2. Stuffing:
  3. In hot butter in skillet, cook onions and celery until tender, about 5 minutes.
  4. Add bread cubes and brown slightly.
  5. Remove from heat.
  6. Add parsley, orange rind, seasoned salt, and orange juice; toss mixture lightly to combine.
  7. Rinse chops with cold water and pat dry with paper towels.
  8. Place some stuffing between two boneless chops and then tie them together with kitchen string.
  9. Repeat until all chops are stuffed and tied (four bundles).
  10. Sprinkle chops with seasoned salt on both sides.
  11. Place chops on a rack in a roasting pan.
  12. Pour water to 1/2-inch depth in roasting pan (water should not touch rack).
  13. Cover roasting pan tightly with foil paper.
  14. Bake chops 40 minutes to one hour or until chops are no longer pink inside, depending on thickness of the chops.
  15. Meanwhile, make glaze:
  16. Combine all glaze ingredients in a small saucepan, mixing well.
  17. Bring to a boil, stirring constantly.
  18. Reduce heat to simmer.
  19. Simmer gently, uncovered, for a few minutes, stirring frequently.
  20. Remove foil from chops and pour off water.
  21. Brush chops on both sides with some of the glaze.
  22. Bake, uncovered, for about 30 minutes or until chops are tender and browned; turning chops and basting with glaze every 10 minutes.

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