Servings: 4
Ingredients:
– 4 bone-in pork chops, about 1-inch thick
– 1 tablespoon olive oil
– Salt and freshly ground black pepper, to taste
– 1 package of your favorite stuffing mix
– 1 3/4 cups chicken broth (preferably low-sodium)
– 2 tablespoons unsalted butter
– 1/2 cup diced onions
– 1/2 cup diced celery
– 1/2 teaspoon garlic powder
– 1/2 teaspoon dried sage
– 1/2 teaspoon dried thyme
Directions:
1. Preheat your oven to 375 degrees Fahrenheit. As it heats, let’s season the pork chops generously with salt and pepper. The key here is to create a beautiful crust and lock in all those juices.
2. Heat olive oil in a large skillet over medium-high heat, and sear the pork chops on both sides until they’re golden brown, roughly 3-4 minutes per side. Remember, we’re not trying to cook them through just yet—just give them a good sear.
3. In another skillet, melt the butter and sauté the onions and celery until they’re tender and fragrant. Sprinkle in the garlic powder, sage, and thyme, and stir to combine the love of these aromatic herbs.
4. Prepare the stuffing mix in a bowl, according to package instructions, using the chicken broth you have on hand. Then, fold in the sautéed veggies.
5. In a greased baking dish, spread out the stuffing mix evenly. Then, nestle the browned pork chops into the stuffing, pouring any accumulated juices from the skillet over the top.
6. Bake uncovered in the preheated oven for 25 to 30 minutes, until the pork chops reach an internal temperature of 145 degrees Fahrenheit. Let it rest briefly before serving—to let the magic settle.
Variations & Tips:
– Feel free to customize the stuffing with additional ingredients like chopped apples, dried cranberries, or chopped pecans for a personalized touch.
– If you prefer a crisper topping, you can cover the baking dish with foil for the first half of the baking time and remove it for the second half to achieve that golden crust.

– To keep the pork chops extra moist, try brining them in a solution of water, salt, and a touch of sugar for an hour or two before cooking.