Sharing one of the favorites: Stuffed Pork Chop Recipe

For oh so many years our stuffed pork chops were a popular item. Although the chops themselves were great it was the stuffing that made them unique so I decided that I should share the recipe here.

For the chops you will need to find some thick "center cut" chops. We always left the bones in but boneless would work as well. Cut a pocket into them on the outside (fatty side) and fill them up nice and plump. Bone in chops should be roasted at 350 degrees for about one and a half hours, boneless should be just over an hour. Lots of folks like to top them with cream of mushroom soup, straight out of the can, for the last fifteen minutes or so.

Here is the recipe, adjusted from our original to make enough to stuff four chops or enough to feed about four as a side dish. Enjoy!

Original Butcher Boy Stuffing Recipe

1/2 lb. Bulk Seasoned Crouton
2 oz. Butter
2 Large Eggs
2 ribs Chopped Celery (Small dice)
1/4 Medium Yellow onion minced
1/2 t Kosher Salt
1/2 t Pepper Black, Ground
1/2 t Sage, ground
1 t Parsley, Dried
3/4 C Warm chicken stock

Melt butter in a stock pot or sauce pan and cook celery and onions just until soft. Mix all dry ingredients together and add stock, eggs and butter mixture. Mix it all together well and let it sit for 20-30 minutes and mix again before stuffing or cooking.

Simple right? Enjoy!