I know a lot of people think boneless chops are tough. And they are correct, if cooked wrong they can definitely be tough! The secret to tender boneless pork chops is not to overcook them. Especially in this recipe. ALL you need is a quick sear on each side for browning the chops. Don’t go for a long hot fry or you’ll dry them out. Once they’re lightly browned you’ll cover them tightly and bake them slowly in a deep skillet. The long slow cook will keep them as tender as possible. If you’re using bone-in chops they’re going to be more tender because it’s a different cut of meat.
Pork Chop Stuffing Bake
1 tablespoon butter
1 tablespoon olive oil
4-6 rib cut pork chops (boneless or bone-in)
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon black pepper
4 tablespoons butter
1 cup chopped onion
1 cup chopped celery
1 1/2 cups chicken broth
1 tablespoon poultry seasoning
1 6 oz. box Stove Top stuffing Mix (pork or chicken)
Pat the chops dry (both sides) with paper towels. Sprinkle all over with garlic powder, salt, and pepper. Add 1 tablespoon of oil and a tablespoon of butter to a large deep skillet and set to medium high heat.
Quickly sear the chops for 1-2 minutes until golden brown on both sides. Remove chops from skillet on to a plate and set aside.
Add 4 tablespoons of butter to the same skillet and sauté the chopped celery and onion for 3-4 minutes or until tender and transparent. Add the chicken broth and Stove Top stuffing mix, scraping up any browned bits from the bottom of the pan.
Bring the broth to a quick boil, then remove from the heat. Stir in the stuffing mix and cover for 3-4 minutes.
Tuck the pork chops in the stuffing and cover tightly. Set the heat on low to medium and bake on top of the stove for about 45-60 minutes until chops are fork tender.
Serve and Enjoy!
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