Stuffed Pork Chops - Bacon and Whipped Cream

Stuffed Pork Chops (gluten free)

Cook Time50 mins
Servings: 4
Author: Stephani @ Bacon & Whipped Cream


For the chops

  • 3-4 slices gluten free bread cubed into 1″ cubes (= 3 cups)
  • 1 stalk celery finely chopped
  • ¼ c yellow onion finely chopped
  • 1 T unsalted butter
  • 1 garlic clove minced
  • 1 egg white beaten
  • ½ t parsley or 2 T fresh parsley, chopped
  • ½ t salt
  • ¼ c chicken broth/stock
  • 4 thick cut boneless pork chops

For the sauce

  • 3 T unsalted butter
  • c gum-free gluten free flour blend
  • ½ t salt
  • ¼ t pepper
  • c chicken broth/stock
  • c whole milk or non-dairy milk


  • 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°.
  • 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.
  • 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.
  • 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.
  • 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.


Try adding some ground sage or other stuffing type herbs to change the flavor!