Stuffed Pork Chops (gluten free)

I just love stuffed pork chops.  A local store carries them pre-made and while they taste good overall, I wanted to have a recipe that included more whole grains, less sodium (stuffing can be SO salty!), and a cheaper price tag!  Pre-made meat products like that can really be expensive.

I searched around for a while for a stuffed pork chop recipe but I would either find nothing or everything used a box of stuffing (again with the high sodium [or other strange ingredients!] and lack of whole grain).  So after doing some looking around, I threw together my own recipe for these fantastic little pieces of pork chop heaven. 😉

And as a bonus – I was able to use up some of my homemade wheat bread that had gone a bit dry for the stuffing.  What a great use for bread that is a bit dry (that and making your own croutons or breadcrumbs!).

As you know, I’m a mom to 2 young girls.  While my kids will try a new thing, I’ve found that neither of them are big fans of really herb-y food.  So for this recipe, I tried to keep my stuffing milder.  I added in parsley but you could increase that amount and also add some ground or dried sage to it to give it more of that traditional flavor.  This recipe was a hit with everyone (though my oldest is not really a stuffing fan no matter how I make it).

Oh and sorry for the pic of the pork chop – it was an incredibly hard item to photograph!  It looks much more appealing in person. 😉

Stuffed Pork Chops (gluten free)

Serves 4

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Cook Time
50 min

Cook Time
50 min

For the chops
  1. 3-4 slices gluten free bread, cubed into 1″ cubes (= 3 cups)
  2. 1 stalk celery, finely chopped
  3. ¼ c yellow onion, finely chopped
  4. 1 T unsalted butter
  5. 1 garlic clove, minced
  6. 1 egg white, beaten
  7. ½ t parsley (or 2 T fresh parsley, chopped)
  8. ½ t salt
  9. ¼ c chicken broth/stock
  10. 4 thick cut, boneless pork chops
For the sauce
  1. 3 T unsalted butter
  2. ⅓ c gum-free gluten free flour blend
  3. ½ t salt
  4. ¼ t pepper
  5. 1¾ c chicken broth/stock
  6. ⅔ c whole milk (or non-dairy milk)
  1. Preheat oven to 200°. Spread bread cubes on a baking sheet and bake for 10-15 min or until dried out (they don’t need to be crispy, just a bit drier!). Remove and let cool. Increase oven temperature to 350°.
  2. Heat the butter in a small skillet. Saute celery, onion, and garlic over med-high heat until the vegetables are soft; about 3-4 min. In a bowl, mix together the bread cubes, vegetables, egg white, parsley, salt, and chicken broth. Set aside.
  3. To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper. Cook and stir until it is bubbly; remove from heat. Slowly whisk in the broth and milk. Return to heat and bring to a boil, stirring constantly. Boil and stir for 1 minute or until thickened.
  4. Pour ½ of the sauce into a 9×13 baking dish. Take each pork chop and with a sharp knife, cut a pocket into the side of the chop. Be careful to not cut all the way through to the other side and leave about ½″ on each end to form a pocket. Stuff each pork chop with prepared stuffing, dividing evenly among the chops.
  5. Place chops in the baking dish, then pour the remaining sauce over the top of them. Bake for 45-50 min or until a meat thermometer registers 170° in the thickest part of the meat. Thicker/larger chops may take longer. Smaller ones may take a bit less time. Start checking early so you don’t overcook them.
  1. Try adding some ground sage or other stuffing type herbs to change the flavor!
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