Looking for an easy way to update a classic American meal? I’ve got you covered with my baked stuffed pork chops recipe! Make a simple homemade stuffing with bread, onion, cranberry, celery, carrots, and seasonings.
Did anyone else grow up on pork chops like I did? It was a staple in my house, and we used to eat them at least once a week. If you’ve been following along, you know that I’ve already shared a few of my own variations here on the site. I love whipping up this balsamic version or my decadent Instant Pot smothered pork chops recipe. You should also check out these maple cider glazed pork chops for a fun fall treat.
Today, I want to introduce you to a new way to make pork chops in the oven. It’s also a fun recipe for fall, thanks to the addition of cranberries in the stuffing! Think: Thanksgiving in a pork chop. My mouth is watering just thinking about them.
INGREDIENT NOTES AND SUBSTITUTIONS
- Pork Chops – For best results, use boneless loin chops for your baked stuffed pork chops. They should be 1 and ¼-inch thick in order to make stuffing them easier.
- Olive Oil – You’ll need this ingredient for the quick Ranch coating for the meat and in the stuffing.
- Ranch Seasoning Mix – Again, you’ll need this for both the chops and the stuffing. You can find this seasoning mix at the supermarket, but I definitely recommend you make my homemade version!
- Paprika, Salt, & Pepper – To go with the ranch seasoning for the quick coating for the baked boneless pork chops! They add a bit of color and flavor to the meat before you pop it in the oven. You’ll also need a bit for the stuffing.
- Bread Cubes – You can use any type of bread.
- Onion – I like using white onion in my stuffing, but you can also use red if you’d like.
- Cranberries – Here’s where the sweetness in this sweet and savory dinner comes from. They are also tart and lend such a special flavor to the final product.
- Carrots – For more added veggies and flavor.
- Celery – All traditional stuffings use feature celery and I love using it in this recipe too. It works perfectly with carrots and cranberries.
- Chicken Broth – I like to use broth instead of water as it builds on the other ingredients to create the perfect taste and texture.
- Butter – To sauté the veggies!
HOW TO MAKE BAKED STUFFED PORK CHOPS
1. Prepare The Pork Chops. Before you get started on your baked boneless pork chops, preheat your oven to 400 degrees F. Mix the olive oil, ranch seasoning, and paprika together in a small bowl with a whisk. Set it aside, then carefully cut a small pocket into the side of each pork chop so that you can stuff it. Be sure to leave the fat side intact.
2. Make The Stuffing. Heat the butter and oil in a skillet over medium heat and sauté the onion, celery, cranberries, and carrots until they become soft, about 4-5 minutes. Season the mixture with salt, then set aside to cool to room temperature. Once cooled, place in a bowl and toss with the bread, chicken broth, and more ranch seasoning.
3. Stuff The Chops. Sprinkle salt and pepper on both sides of each pork chop. Then, stuff them with the cranberry, bread, and vegetable mixture. Make sure to do so carefully so as not to make holes in the pork chops.
4. Bake. Place the stuffed pork chops on a parchment-lined cookie sheet or a greased baking dish. Brush them with the ranch and paprika paste that you created. Bake them (uncovered) for 18-20 minutes, or until the meat has an internal temperature of 145 degrees F. Once they are done, remove them from the oven and let them rest for at least 3 minutes before enjoying.
FAQ
In an airtight container, stuffed chops will last about 3-4 days in the fridge.
You can reheat leftovers in the microwave, but the oven provides better texture. Just put the meal in a 350°F oven and let it heat up for about 15 minutes, or until the internal temperature reaches 165°F.
Certainly! Tightly wrapped in foil or plastic wrap, baked boneless pork chops can be frozen for about 3 months. When you’re ready, let them thaw overnight in the refrigerator before reheating.
IMPORTANT: Do not stuff and freeze uncooked pork! Your meal should be fully cooked before entering the freezer.
Can I add anything to make the flavor sweeter?
If the cranberries aren’t enough to satisfy your sweet tooth, try tossing in some finely chopped apples. They’re a great way to add sweetness and texture to this already incredible dinner!
Should You Cover Pork Chops When Baking Them In The Oven?
As you can read above, I recommend that baked boneless pork chops be uncovered. It helps to ensure that they cook all the way through and reach an internal temperature of 145 degrees F. There’s no need to cover them!
What Temp Do You Cook Pork Chops In The Oven?
Recipes will vary, but I swear by 400 degrees F. Because pork tends to dry out quickly, I like to cook mine at a fairly high temp so that they don’t need to sit in the heat for too long. Creating perfectly baked pork chops in the oven is an art form, people!
How Do You Keep Pork Chops From Drying Out?
Again, the key is in the cooking temperature. That’s why I like to cook my pork chops in the oven at 400 degrees F. It’s high enough to bake the chops quickly without drying them out in the process. I also think my ranch, paprika, and olive oil paste do a great job of adding a bit of extra moisture!
This recipe post, originally published on Kevin Is Cooking November, 2020, has been updated with new content, photos and/or video in September, 2022.
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Baked Stuffed Pork Chops
Ingredients
Pork Chops
- 2 lbs boneless pork chops (1 1/4 inch thick, loin chops)
- 2 tbsp olive oil
- 2 tbsp Ranch Seasoning Mix
- 1 tsp paprika
- 1/2 tsp salt
- 1/2 tsp black pepper
Stuffing
- 1 tbsp olive oil
- 1 tbsp butter
- 1/2 cup small white onion diced
- 1/2 cup celery stalk diced
- 1/2 cup cranberries
- 1/4 cup carrot shredded
- 1/2 tsp salt
- 1 cup bread cubes
- 2/3 cup chicken broth
- 1 tbsp Ranch Seasoning Mix
Instructions
- Preheat oven to 400˚F.
- In a small bowl whisk together the olive oil, Ranch Seasoning and paprika. Set aside.
- Carefully cut a pocket into the side of each pork chop (leaving fat side intact). Set aside.
Make Stuffing
- In a skillet over medium heat add the butter and oil. Saute the onion, celery, cranberries and carrot until vegetables are soft, 4-5 minutes. Season with salt. Remove from heat and allow to cool (See Note 1).
- Transfer to a bowl and toss with bread cubes, chicken broth and Ranch Seasoning. If mixture is too loose, add a few more bread cubes or use less chicken chicken stock. It should hold together.
Make the Pork Chops
- Salt and pepper both sides of each pork chop. Divide stuffing equally between each pork chop. Carefully spoon stuffing inside each pork chop pocket, being sure not to poke through meat. Place stuffed chops on a lined cookie sheet or in a prepared baking dish (sprayed with cooking spray). Brush the tops of each pork chop with Ranch Paprika paste.
- Bake uncovered for 18-20 minutes or until pork chops have reached internal temperature of 145˚F. Be sure to test in thickest part of pork meat. Remove from heat and allow to rest 3 minutes before serving.
Notes
- Allow the cranberries and vegetables to cool! They should be room temperature before combining them with the bread cubes.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition
What a great idea for pork chops they made my dinner party really stand out and everyone loved them.
Glad to be of assistance at the party! 🙂