Pork Chops & Stuffing

Tuesday 16 January 2018

This supper dish I am showing you today is one of my favourite kinds of supper dishes.  A dish in which everything is cooked pretty much together, making for less mess and less of a clean up. 

But that doesn't mean less flavour as you will see!  This is delicious!

It looks pretty tasty even before it goes into the oven!  I was inspired by a recipe I found on Tablespoon for easy pork chops and stuffing.  

It used boxed stuffing mix however, which is not something that is readily available over here in the UK.  We do have stuffing mix, but it is not the same thing as the one which the original recipe used.

The packaged stuffing we have over here uses rusk crumbs whereas the North American variety uses bread crumbs, and is seasoned quite differently.  

Most cooks would have been tempted to keep looking for a recipe to use, which required ingredients that were readily available to them.  That's not me. I am not most cooks.

I liked the basic premise and then I set to work making it work for me, using what I had and adapting the recipe appropriately.  

This meant I had to make a stuffing from scratch, but  . . .  its not really that hard to do.  

I also didn't have frozen broccoli, but really how hard is it to blanche fresh broccoli.  Not hard really at all.

By all means if you don't want to go to the trouble, then go to the original recipe and follow that one, but if you like cooking food without preservatives and additives, from scratch, Stay Right Here!

You won't regret it.  This stuffing is moist and delicious, flavoured with celery, onion and dried cranberries along with a mix of herbs and seasonings.  

The pork is simply seasoned with salt and pepper and browned before laying on top of the stuffing and broccoli, the broccoli being fresh broccoli, simply blanched prior to baking.

Altogether this was very delicious, the pork lovely and moist . . .  the stuffing filled with lovely flavours and the broccoli perfectly cooked.  

I served it with sweet potato fries because I had some which needed using up and they went very well, but so would mash or rice, or boiled or baked potatoes of any kind.

*Pork Chops & Stuffing*
Serves 4

Easy and delicious, from scratch.  Tender juicy pork chops on a bed of savoury cranbery stuffing, along with your favourite crispy tender broccoli.

4 bone in Pork Loin chops, each about 1/2 inch thick
(slash fat edge prior to cooking to prevent curling)
salt, pepper
2 cups broccoli florets, blanched in boiling water for 2 minutes

For the stuffing:

2 stalks celery, trimmed and chopped
1 small onion, finely chopped
1 small carrot peeled and grated coarsely
60g of butter (1/4 cup)
4 cups of dry bread cubes (about 5 thick slices of stale bread, cubed and dried
in a hot oven for about 10 minutes)
a handful of dried cranberries
1/4 tsp each dried thyme, parsley and sage
a dash of nutmeg
salt and black pepper to taste
chicken broth as needed  

First make the stuffing.  Melt the butter in a skillet.  Add the celery, onion and carrot.  Cook until tender over medium heat.  Remove from heat.  Place the bread cubes into a bowl. Toss with the vegetables/butter mixture and dried cranberries.  Add the herbs and spices, as well as salt and black pepper to taste.  Add chicken broth just to moisten. 

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a shallow casserole dish large enough to hold all the chops in a single layer.  Place the stuffing in the bottom of the dish and top with broccoli florets. 

Dust the chops with salt and black pepper.  Heat a bit of oil in the skillet you softened the vegetables in.  Add the chops and brown them on both sides, for two to three minutes per side.  Lay the chops on top of the broccoli in the baking dish.  Cover tightly with foil. 

Bake for 30 to 40  minutes or until the pork is no longer pink inside.  Serve hot.

This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse without prior permission is expressly prohibited. If you are reading this elsewhere, please know that it is likely stolen content.  You can report such things to me at:  mariealicejoan@aol.com 
Thank you very much!

Have a great day and come again!


  1. Replies
    1. Todd really enjoys meals like this Monique! xo

  2. we have this dish at least once a month, its on of Garry's favorite dinners. I have never put broccoli in it though what a great addition! I always make my own stuffing too, we don't care for the box stuffing, we find it has a lot of salt in it! Thank you Marie for sharing this, you've given me an idea!

    1. Broccoli definitely changes it up Laurie! It's really tasty! Thanks! xo


Thanks for stopping by. I love to hear from you so do not be shy!

Did you make the recipe as directed? Recipe results are not guaranteed when changes have been made.

Is this comment helpful to other readers? Rude or hateful comments will not be approved. Remember that this website is run by a real person.

Are you here to complain about ads? Please keep in mind that I develop these recipes and provide them to you for free. Advertising helps to defray my cost of doing so, and allows me to continue to post regular fresh content.

Thanks so much for your understanding! I appreciate you!