Stuffed Pork Chops

Ingredients

• 4 boneless pork chops, thick-cut
• ½ cup chicken broth
• 2 tbsp butter
• ½ yellow onion
• 1 celery stalk
• 2 clove garlic
• 1½ cup dry breadcrumbs
• 2 tbsp fresh parsley
• ½ tsp dried sage
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp olive oil

Steps

1. Preheat oven to 375°F (190°C). Using a sharp knife, cut a deep pocket into the side of each pork chop, being careful not to cut all the way through.
2. Melt butter in a skillet over medium heat. Add diced onion and celery; cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another minute until fragrant.
3. Remove skillet from heat. In a medium bowl, combine breadcrumbs, cooked onion and celery mixture, chopped parsley, dried sage, 0.5 tsp salt, and 0.25 tsp pepper. Gradually add chicken broth, mixing until the stuffing is moist but not soggy.
4. Generously stuff each pork chop pocket with the breadcrumb mixture. Secure the opening with toothpicks if needed to keep the stuffing inside.
5. Season the outside of the stuffed pork chops with the remaining 0.5 tsp salt and 0.25 tsp pepper. Heat olive oil in an oven-safe skillet over medium-high heat.
6. Sear the stuffed pork chops for 2-3 minutes per side until golden brown. Transfer the skillet to the preheated oven.
7. Bake for 20-25 minutes, or until the internal temperature of the pork reaches 145°F (63°C). Let the chops rest for 5 minutes before serving.