Baked Pork Chops and Stuffing

Baked Pork Chops and Stuffing Recipe - Delicious and Savory

Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 2

Introduction

Baked Pork Chops and Stuffing is a classic dish that combines the savory juiciness of pork chops with the comforting flavors of homemade stuffing. This recipe is perfect for a cozy family dinner or a special occasion. It's a simple yet delicious meal that brings together the rich taste of pork with the aromatic blend of herbs and vegetables found in the stuffing. Whether you're an experienced cook or just starting out in the kitchen, this recipe is straightforward and rewarding to make.

History

The tradition of pairing meat with stuffing dates back centuries and spans across various cultures. In the context of American cuisine, pork chops and stuffing have been a beloved combination for generations. Originally, stuffing was used to fill the cavity of larger cuts of meat or poultry to add flavor and to help retain moisture during cooking. Over time, this evolved into recipes like our Baked Pork Chops and Stuffing, where the stuffing is cooked alongside the meat, allowing for easier preparation and equally delicious results.

Ingredients

2 pork loin chops (6 oz (170 g) each)
0.25 tsp salt, divided
0.25 tsp pepper, divided
0.25 tsp thyme leaves, divided
0.5 cup low sodium chicken broth
1 tsp margarine
2 tbsp diced onion
1 clove garlic, minced
0.5 cup mushrooms, chopped
2 tbsp celery, diced
2 slices diet bread, lightly toasted, cut into 0.25" cubes

How to prepare

To prepare this recipe, start by preheating the oven to 325°F (163°C). Place the pork chops on a rack in a broiling pan and broil them, turning once, until they are rare. Next, transfer the chops to a casserole dish that is large enough to hold them in a single layer. Sprinkle 0.13 tsp of salt, pepper, and thyme over the chops. Pour in the broth, cover the casserole dish, and bake it for approximately 45 minutes. Meanwhile, in a small skillet, heat the margarine until it becomes bubbly and hot. Add the onion and garlic, and sauté them until the onion becomes translucent. Then, add the mushrooms, celery, and the remaining 0.13 tsp of salt, pepper, and thyme. Sauté the mixture for 5 minutes. Add the bread cubes to the skillet. Once the pork chops are done baking, spoon an equal amount of the stuffing mixture onto each chop. Bake the dish, uncovered, for an additional 15 minutes. This recipe yields 4 servings, with each serving providing: 4 p, 0.5 b, 0.75 v, 0.5 fa, 10 opts. The nutritional information per serving is as follows: 373 calories, 37 g protein, 19 g fat, 11 g carbohydrates, 673 mg sodium, 100 mg cholesterol.

Variations

Consider adding apples or cranberries to the stuffing for a sweet and tart flavor contrast. For a lower-carb version, substitute the bread with cauliflower rice or chopped nuts.

Cooking Tips & Tricks

To ensure your Baked Pork Chops and Stuffing turn out perfectly, consider the following tips:

- Use thick-cut pork chops for the best results, as they remain juicier during baking.

- Don't skip the broiling step for the pork chops; it helps to seal in the juices.

- For the stuffing, lightly toasting the bread before adding it to the mix can add a nice texture and prevent it from becoming too soggy.

- Feel free to customize the stuffing by adding your favorite herbs or vegetables.

Serving Suggestions

Serve the Baked Pork Chops and Stuffing with a side of steamed green beans or a fresh salad for a complete meal. A dollop of cranberry sauce can also add a nice touch of sweetness and acidity to the dish.

Cooking Techniques

Broiling the pork chops before baking ensures they are seared and juicy. Sautéing the stuffing ingredients before baking melds their flavors and ensures they are fully cooked.

Ingredient Substitutions

If you're avoiding gluten, you can use gluten-free bread for the stuffing. Olive oil can be used in place of margarine for a healthier fat option.

Make Ahead Tips

The stuffing can be prepared a day in advance and refrigerated until ready to bake. The pork chops can also be broiled ahead of time, then assembled and baked before serving.

Presentation Ideas

Serve the pork chops and stuffing on a platter garnished with fresh thyme or parsley. A drizzle of reduced balsamic vinegar can add a gourmet touch.

Pairing Recommendations

A medium-bodied red wine, such as Pinot Noir, complements the savory flavors of the pork and stuffing. For a non-alcoholic option, consider a sparkling apple cider.

Storage and Reheating Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until thoroughly warmed.

Nutrition Information

Calories per serving

Each serving of this comforting dish contains 373 calories, making it a hearty meal option. The balance of protein, fats, and carbohydrates ensures that it is satisfying and nourishing.

Carbohydrates

This dish contains 11 grams of carbohydrates per serving, primarily coming from the bread used in the stuffing. Carbohydrates are essential for energy, so this dish provides a moderate amount that complements the protein-rich pork chops.

Fats

Each serving of Baked Pork Chops and Stuffing contains 19 grams of fat. The fats contribute to the dish's mouthfeel and flavor, with a mix of saturated and unsaturated fats from the pork chops and the margarine used in the stuffing.

Proteins

Protein is the star of this dish, with each serving providing 37 grams. Pork is an excellent source of high-quality protein, which is essential for muscle repair and growth.

Vitamins and minerals

This recipe is a good source of various vitamins and minerals, including B vitamins from the pork, which are crucial for energy metabolism, and minerals like selenium and phosphorus. The vegetables in the stuffing also contribute vitamins A and C, along with fiber.

Alergens

The primary allergens in this recipe include gluten (from the bread) and potential allergens in the margarine, depending on the brand used. Always check labels if you have specific food sensitivities.

Summary

Overall, Baked Pork Chops and Stuffing is a balanced meal with a good mix of proteins, fats, and carbohydrates. It's rich in essential nutrients, making it a wholesome choice for a hearty dinner.

Summary

Baked Pork Chops and Stuffing is a timeless dish that combines succulent pork with flavorful stuffing. It's a versatile recipe that can be adapted to suit various dietary needs and preferences. With its rich nutritional profile and comforting taste, it's sure to become a favorite in your recipe collection.

How did I get this recipe?

I remember the excitement I felt when I first saw this recipe for Baked Pork Chops and Stuffing. It was a chilly autumn day, and I had just come home from a long day at work. As I flipped through the pages of an old cookbook that I had inherited from my mother, I stumbled upon a worn and stained page that caught my eye.

The recipe was handwritten in faded ink, and the paper was yellowed with age. It was titled "Grandma's Baked Pork Chops and Stuffing," and it brought back a flood of memories from my childhood. I remembered my own grandmother, bustling around the kitchen, her apron tied around her waist as she lovingly prepared this dish for our family.

I had always admired my grandmother's cooking skills. She never measured ingredients or followed recipes precisely, but somehow, everything she made turned out delicious. Her Baked Pork Chops and Stuffing was a family favorite, and I had always wanted to learn how to make it myself.

As I read through the recipe, I could almost hear my grandmother's voice guiding me through each step. She had learned to make this dish from her own mother, who had learned it from her mother before her. It was a cherished family recipe, passed down through generations, and I felt honored to be able to carry on the tradition.

The ingredients were simple and wholesome: pork chops, breadcrumbs, onions, celery, sage, and butter. As I gathered everything I needed from the pantry and refrigerator, I could feel my grandmother's presence in the kitchen with me. I could almost smell the savory aroma of the pork chops baking in the oven, mingling with the comforting scent of sage and onions.

I began by preparing the stuffing, sautéing the onions and celery in a generous amount of butter until they were soft and fragrant. I added the breadcrumbs and sage, stirring everything together until it was well combined. The mixture was warm and inviting, just like my grandmother's kitchen on a Sunday afternoon.

Next, I seasoned the pork chops with salt and pepper, then browned them in a hot skillet until they were golden on both sides. I placed the chops in a baking dish, spooned the stuffing over the top, and covered it all with a rich gravy made from the pan drippings.

As I slid the dish into the oven and set the timer, I couldn't help but feel a sense of pride and satisfaction. I was carrying on a family tradition, honoring the women who had come before me and passed down their love of cooking from one generation to the next.

When the timer finally beeped, I pulled the dish out of the oven and was greeted by the most delicious aroma. The pork chops were tender and juicy, the stuffing was golden and crispy, and the gravy was rich and savory. I couldn't wait to sit down and savor the flavors of my grandmother's recipe once again.

As I took my first bite, I closed my eyes and let the taste transport me back in time. I could hear the laughter of my family around the dinner table, feel the warmth of the kitchen on a cold winter's night, and see my grandmother's smiling face as she served us this delicious meal.

I knew that I would continue to make this recipe for years to come, sharing it with my own children and grandchildren and passing along the love and tradition that had been handed down to me. And as I savored each bite of Baked Pork Chops and Stuffing, I felt grateful for the legacy of good food and family that had shaped me into the cook I was today.