Stuffed Pork Chops
- Total Time
To prevent the chops from drying out, we start them on the stove and finish them in the oven.
uncooked lean boneless pork chop(s)1 pound(s), four chops (1/4-lb each) trimmed
dried plain breadcrumbs3 Tbsp
uncooked celery½ rib(s), medium, finely chopped
uncooked onion(s)½ small, finely chopped
regular liquid egg substitute2 Tbsp
fresh parsley1 Tbsp, flat-leaf, chopped
raw sage1 Tbsp, chopped
black pepper⅛ tsp, freshly ground, or to taste
- Cut a large, deep pocket in the side of each chop with a very sharp knife.
- Combine the bread crumbs, celery, onion, egg substitute, parsley, sage, and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.
- Preheat the oven to 400ºF. Spray a 1-quart shallow baking pan with cooking spray.
- Spray a large nonstick skillet with cooking spray and set over medium heat. Add the stuffed chops and cook, turning once, until golden brown on each side. Transfer to the baking pan; cover with foil, and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes. Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.