CookPal AI
Oven-Baked Stuffed Pork Chops

Oven-Baked Stuffed Pork Chops

Cost $20, save $15

Source: Recommended by CookPal

  • 35 Min
  • 6 Servings
  • $20

INGREDIENTS

  • Meat

    • 6 (1-inch thick) boneless pork chops

  • Seasoning

    • 1 tablespoon adobo seasoning
    • 1 (.18 ounce) packet sazón seasoning
    • ½ teaspoon garlic powder
    • ⅓ teaspoon ground black pepper
    • 🧂 ¼ teaspoon salt

  • Liquids

    • 3 tablespoons Italian dressing
    • 1 ½ cups water
    • 1 tablespoon water, or as desired

  • Dairy/Fats

    • ¼ cup butter or margarine

  • Starch/Stuffing

    • 1 (6 ounce) package dry stuffing mix (such as Stove Top)

  • Tools

    • Toothpicks

STEPS

1

Gather all ingredients. Preheat the oven to 300°F (150°C).

2

Place pork chops in a large bowl and season all sides with adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.

3

Bring 1 ½ cups water and butter to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.

4

Remove pork chops from the bowl, reserving liquid and seasonings. Lay each pork chop flat on a cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact.

5

Stuff each pork chop with stuffing and close the pocket using a toothpick.

6

Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.

7

Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145°F (63°C).

NUTRIENTS

Per 1 serving

🔥

459

Calories

  • 37
    Protein
  • 7
    Carbs
  • 31
    Fats

💡 Use an instant-read thermometer to ensure pork chops are cooked to safe levels.For extra flavor, marinate pork chops in adobo and Italian dressing overnight.This dish pairs well with roasted vegetables or a fresh green salad.