Hubby loves pork chops. His mother used to make stuffed pork chops and it was one of his favorite dishes. I’ve made a couple of different types of stuffed pork chops over the years, this one being the most recent. I’ve never added shredded cheese to the stuffing before. If you haven’t noticed my love for cheese, let me assure you that I do love it and love to cook with it. I have found that the chops best for stuffing are the really thick ones, because you can cut them without them separating or winding up with holes. Hubby loved these pork chops so much that he ate them for three days in a row by choice. Here’s how I made it.
Cheesy Herb Stuffed Pork Chops
- 6 lb thick boneless pork chops (The package I used had 10 chops.)
- 12 oz bag seasoned cubed stuffing (I used Pepperidge Farm Herb Seasoned Cubed Stuffing)
- 14.5 oz can chicken broth
- 1 cup shredded sharp cheddar
- 6 tbsp butter
- 2 tsp Italian seasoning
- 2 tsp onion powder
- 2 tsp garlic powder
Preheat oven to 350 f.
Spray large baking dish with nonstick cooking spray.
Place the stuffing into a large bowl. Add the chicken broth. Stir well and microwave on high for 4 minutes.
While that is cooking, slice the pork chop on the side in order to form a pocket. Do not slice all of the way through.
Add the cheese to the stuffing.
Fill the pockets in the pork chops with the stuffing.
Place the stuffed pork chops into the baking dish.
Sprinkle Italian seasoning, onion powder and garlic powder onto the chops.
Bake for 1 hour.
Serve immediately with your favorite vegetable.