Baked Stuffed Pork Chops And Pan Gravy Recipe

Ingredients for Baked Stuffed Pork Chops And Pan Gravy

• Bread
• 1/4 cup (57g) butter
• Onion
• 2 stalks celery, chopped
• 1/4 cup (15g) chopped fresh parsley
• Dark Raisin
• 1 1/2 teaspoons salt
• Dried Marjoram
• 1/4 teaspoon black pepper
• 4 (1-inch thick) pork chops
• 1/4 cup (30g) all-purpose flour
• Apple Juice

How to Make Baked Stuffed Pork Chops And Pan Gravy

1. Melt 1/4 cup (57g) butter in a large skillet over medium-high heat. Add 1 medium chopped onion and 2 stalks of chopped celery and sauté, stirring frequently, until the onion is golden brown (about 5 minutes).
2. Remove the skillet from the heat.
3. Gently stir in 1 1/2 cups (100g) of cubed bread.
4. Add 1/4 cup (15g) chopped fresh parsley, 1/2 cup (60g) raisins, 1 1/2 teaspoons salt, 1 teaspoon dried marjoram, and 1/4 teaspoon black pepper.
5. Toss lightly to combine. Set aside.
6. Preheat oven to 350°F (175°C). Trim excess fat from 4 (1-inch thick) pork chops, reserving the fat.
7. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib.
8. Fill each pocket with 1/4 cup (30g) of the stuffing mixture.
9. Fasten each pocket with two toothpicks.
10. In a small bowl, whisk together 1/4 cup (30g) all-purpose flour and 1 teaspoon salt.
11. Lightly coat the pork chops on both sides with the flour mixture, reserving the remaining seasoned flour for the gravy.
12. Heat 2 tablespoons (28g) butter and 2 tablespoons of reserved pork fat in a large oven-safe skillet over medium-low heat.
13. Working in batches of 2-3 chops, brown the chops well on both sides for 8-10 minutes per side, or until browned. Use tongs to turn.
14. Remove the browned chops to a plate lined with paper towels.
15. Pour off excess fat from the skillet. Add 1 cup (240ml) apple juice (or white wine, cider, or a combination).
16. Scrape up the browned bits from the bottom of the skillet over medium heat.
17. Pour the apple juice mixture into the bottom of the roasting pan.
18. Stand the chops bone-side down in the roasting pan.
19. Cover with foil and bake in the preheated oven for 1 hour.
20. Uncover and bake for another 30-40 minutes, or until the pork chops are tender and the internal temperature reaches 145°F (63°C).
21. Remove the chops to a platter and tent with foil to keep warm.
22. For optional gravy: Over medium heat, boil the drippings uncovered until reduced to 1 cup (240ml).
23. In a small bowl, whisk together the reserved flour mixture with 1/2 cup (120ml) of water until smooth.
24. Add the flour mixture to the reduced drippings and bring to a boil, stirring constantly.
25. Reduce heat and simmer for 3 minutes, or until thickened.
26. Taste and adjust seasonings as needed. Strain if desired.
27. Serve the baked stuffed pork chops with the pan gravy.