4 bone-in pork chops, about 1-inch thick

1 tablespoon olive oil

Salt and freshly ground black pepper, to taste

1 package of your favorite stuffing mix

1 3/4 cups chicken broth (preferably low-sodium)

2 tablespoons unsalted butter

1/2 cup diced onions

1/2 cup diced celery

1/2 teaspoon garlic powder

1/2 teaspoon dried sage

1/2 teaspoon dried thyme


Preheat oven to 375°F. Season pork chops well with salt and pepper.

In a skillet, heat olive oil over medium-high and sear pork chops on both sides until golden, about 3-4 minutes per side.

In another skillet, melt butter and sauté onions and celery until tender. Add garlic powder, sage, and thyme.

Prepare stuffing mix using chicken broth, then fold in the sautéed veggies.

Spread stuffing in a greased baking dish, and place pork chops on top. Pour any juices over them.

Bake for 25-30 minutes, until pork reaches an internal temperature of 145°F.

Variations & Tips:

Customize the stuffing with apples, dried cranberries, or pecans.

For a crispier top, cover with foil during the first half of baking, then uncover.

Brine pork chops in a water, salt, and sugar solution before cooking for extra moisture.

This Pork Chop and Stuffing Bake is not just a dish; it's a heartwarming experience, bringing the coziness of home into every bite. Enjoy this delightful meal that’s rich in flavor and tradition!