Pork Chops With Rye-Bread Stuffing Recipe

Name: Pork Chops With Rye-Bread Stuffing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 bone-in, 1-inch-thick loin chops; 3 tablespoons butter; 1 medium onion, finely chopped; 1 large clove garlic, minced; 3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds); 1/2 teaspoon caraway seeds; 3 tablespoons finely chopped parsley; Salt and pepper; 1 large egg, lightly beaten with 3 tablespoons water; 1 tablespoon flour; 3/4 cup chicken broth

Servings: persons

6 bone-in, 1-inch-thick loin chops
3 tablespoons butter
1 medium onion, finely chopped
1 large clove garlic, minced
3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds)
1/2 teaspoon caraway seeds
3 tablespoons finely chopped parsley
Salt and pepper
1 large egg, lightly beaten with 3 tablespoons water
1 tablespoon flour
3/4 cup chicken broth

1
Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
2
Preheat the oven to 350 degrees.
3
In a saute pan, melt 2 tablespoons butter over medium heat.
4
Add the onion and garlic and cook until softened, about 5 minutes.
5
Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper.
6
Add the beaten egg and mix with a fork until blended.
7
Fill the chops with the stuffing, then seal the pockets with toothpicks.
8
Season on all sides with salt and pepper.
9
Arrange in a braising pan or other shallow baking dish fitted with a lid.
10
Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
11
Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes.
12
Transfer to a serving platter and keep warm.
13
Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze.
14
Add the remaining tablespoon butter.
15
Stir in the flour and cook for 1 minute.
16
Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain.
17
Season to taste.
18
Serve the pork chops with the sauce.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 6 bone-in, 1-inch-thick loin chops, 3 tablespoons butter, 1 medium onion, finely chopped, 1 large clove garlic, minced, and more.

Yes, Pork Chops With Rye-Bread Stuffing falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pork Chops With Rye-Bread Stuffing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions