Stuffed Pork Chops

Stuffed Standing Pork Chops

Nothing spells heartwarming comfort better than a pan of stuffed standing pork chops, my Mom’s specialty with homemade sausage stuffing. Everyday pork chops are easily turned into something super special and impressive enough even for guests.

Assembling them couldn’t be simpler. It’s more about technique than precision. The pork chops are covered in stuffing then stood up on their flattest side and stuck together in a row so the stuffing is layered in between. It’s kind of like making your own pork rib roast.

You can use skewers to hold them together if needed and you can use as many pork chops as you like. I’ve seen my Mom make triple this amount. {You will need to make the full batch of stuffing if making more than eight pork chops, the recipe below is a half batch.)

You can use any type of pork chop you like – boneless or bone-in – thick or thin – they all work – it’s completely up to you, keeping in mind the thicker ones will take longer to cook.

Pork Chops with Stuffing

You can also use your own favorite stuffing recipe instead or even the instant boxed version for a time saver. I hate saying that because I think homemade is better but I know how pressed for time some of you are and I want you to be able to make this.

I use my Mom’s Thanksgiving stuffing made with onions, celery, breakfast sausage, chicken and stuffing croutons. You can add a chopped apple or pear and/or a handful or two of dried or fresh cranberries to it. Pork loves a touch of sweetness to help bring out its best plus fruit pairs well with the sausage in the stuffing and its right for the season. A touch of sweetness to balance the savory.

You can’t ask for more than that.

Or this. Satisfaction completely guaranteed.

Stuffed Pork Chops

Stuffed Pork Chops

Rating: 51

Cook Time: 1 hour, 15 minutes

Yield: 4 - 8 servings

Stuffed Pork Chops

Pork chops stood on end and stuffed with homemade sausage stuffing. Easy to make and impressive enough to serve to guests.


6 ounces pork breakfast sausage roll (like Jones )
1/2 cup diced yellow onion
1/3 cup diced celery
coarse salt and fresh black pepper
1/2 of a (14 ounce) package herb seasoned stuffing (like Pepperidge Farm )
1 (14 ounce) can low-sodium chicken broth
1 tablespoon melted butter, plus more for greasing pan
4 - 8 *pork chops (I use thin center-cut)
3 or 4 skewers


  1. Set a large skillet over medium heat and brown the sausage, breaking it apart as it cooks into small crumbles. Once it's cooked remove to a large mixing bowl. If there's a lot of grease drain some of it off leaving about a tablespoon in the pan.
  2. Add the onion and celery, season with salt and pepper and cook until tender, stirring often. Add it to the bowl with the sausage. Add the stuffing to the bowl and mix it with the sausage, onion and celery.
  3. Pour the can of chicken broth over it and mix well. Drizzle the butter over it and mix well. Cover the bowl with plastic and let sit 5 - 10 minutes. Taste the stuffing and season with salt and pepper if needed.
  4. Preheat oven to 375 degrees F. and grease the bottom of a large roasting pan.
  5. Lay two of the chops on the bottom of the pan and then press a layer of stuffing over top of each one. Stand one of the pork chops up on its flattest end and place the other one right up against it. Repeat until all the chops are used. Stick the skewers through them to hold them together.
  6. Pack the stuffing into all the nooks and crannies then pile whatever is left around the base of the chops.
  7. Cover loosely with aluminum foil for about the first 30 minutes - bake 45 minutes to 1 hour 15 minutes depending on the thickness of your chops and how many you are using. Check one of the chops in the middle with a meat thermometer for doneness. Look for an internal temperature of 145 (for medium rare), 160 for medium and 170 for well done.
  8. Let rest 5 - 10 minutes before serving.
  9. *You can use any type of pork chop you like including boneless, if using the thick ones you will need to cook them longer.
    You can mix 1 chopped apple or pear into the stuffing and/or a handful or two of dried or fresh cranberries.


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