Stuffed Pork Chops
20m prep 1h 5m cook 1h ready
Thick-cut bone-in pork chops are stuffed with a savory collard green and smoked turkey dressing, then baked until tender. The dressing underneath soaks up flavorful drippings.
Ingredients
- 3 tbsp extra-virgin olive oil
- 2 tsp garlic salt
- 2 tsp onion powder
- 2 tsp dried parsley flakes
- 2 tsp Creole seasoning
- 1 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 8 large thick-cut bone-in pork chops
- 0.5 unbaked Collard Green and Smoked Turkey Dressing
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 31.5 mg
- Iron: 0.64 mg
- Magnesium: 12.2 mg
- Phosphorus: 69 mg
- Potassium: 135 mg
- Zinc: 0.85 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tbsp extra-virgin olive oil
- 2 tsp garlic salt
- 2 tsp onion powder
- 2 tsp dried parsley flakes
- 2 tsp Creole seasoning
- 1 tsp ground black pepper
- 1/2 tsp red pepper flakes
- 8 large thick-cut bone-in pork chops
- 0.5 unbaked Collard Green and Smoked Turkey Dressing
Let's Cook
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Step 1.
Preheat the oven to 375°F. Lightly grease a large baking dish with olive oil.
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Step 2.
In a small bowl, combine 2 teaspoons garlic salt, 2 teaspoons onion powder, 2 teaspoons dried parsley flakes, 2 teaspoons Creole seasoning, 1 teaspoon ground black pepper, and ½ teaspoon red pepper flakes. Stir and set aside.
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Step 3.
Place the 8 thick-cut bone-in pork chops on a flat surface. Using a sharp knife, cut a horizontal pocket about 2 inches deep into the side of each chop.
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Step 4.
Drizzle 3 tablespoons extra-virgin olive oil all over the pork chops, then sprinkle the seasoning mixture evenly over both sides of each chop.
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Step 5.
Stuff each pork chop pocket with some of the unbaked Collard Green and Smoked Turkey Dressing. Spread the remaining dressing in an even layer in the prepared baking dish. Arrange the stuffed chops on top of the dressing. Cover the dish tightly with foil.
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Step 6.
Bake covered for 45 minutes. Then remove the foil and continue baking for another 20 minutes, or until the pork chops are fully cooked (internal temperature reaches 145°F) and the dressing is heated through. Let rest for 5 minutes before serving.
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