How To Make Surprisingly Good Stuffed Pork Chops With Gravy

Last week I showed how easy it was to make chicken Shake and Bake mix at home – and this week it’s time for the pork Shake and Bake home version. I’m also giving you a new recipe to try: stuffed Shake and Bake pork chops with onion gravy.

You’ll need one pork chop per person, at least an inch thick. I slice open a pocket with a really sharp knife, keep the knife parallel with the surface. Cut to the bone and back and forth to each end, without going all the way through the meat. In case you are wondering, this is a Rada slicing knife, quite sharp and thin, so it works perfectly. ( I also LOVE the tomato knife! All nice quality and very inexpensive as far as knives go.)

Oil the meat or spray with cooking spray (which give the crumbs something to stick to, and helps promote browning), and cover with the home made shake and bake mix. I recycle a plastic bag for this. It takes about 1/4 cup mix for each chop. Use only what you need and store the rest away in the pantry.

Now the stuffing. I used a box mix of herb stuffing, just make on the stove top and let cool. Cornmeal stuffing would be great, and feel free to make your own, or use leftover stuffing (reinvent leftovers!). Since there are only two of us, I had plenty extra mix, which I just put around the chops near the end of baking.

Bake the chops in the oven, and make the gravy while waiting. Gravy takes an onion, a little white wine, and some Better than Bouillon Sauteed Onion flavor (I Love the Better than Bouillon line! Only takes a little bit and the dish really gets a nice kick of flavor), a little flour and some water. Easy!

Saute a large sliced onion and saute in butter or oil until softened and brown a bit. Add in a bit of wine wine and let most of it evaporate, then stir in a bit of flour – I like Wondra flour, as it mixes in without lumps – and add water and the Sauteed onion Better than Bouillon. Stir until it thickens.

Put any extra stuffing around the chops, heat up the gravy if it’s cooled at all, make a salad – Dinner is served!

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Pork Homemade Shake and Bake mix

aa copy cat recipe for teh boxed pork crumbs

Course condiment
Cuisine American
Keyword baked pork chops, copy cat shake and bake for chicken, crumb baking mix, pork crumb coating, pork shake and bake copy cat
Prep Time 10 minutes

Ingredients

  • 3 cups bread crumbs homemade or store bought
  • 4 tbsp cornmeal
  • 4 tsp kosher salt
  • 4 tsp smoked paprika
  • 1 1/2 tsp celery salt
  • 1 1/2 tsp garlic salt or powder
  • 1 tsp ground pepper
  • 1 TSP ONION POWDER

Instructions

  1. Mix all ingredients together. Use 1/4 cup per pork chop.

  2. Store in the pantry in an air tight jar.

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Shake and Bake Stuffed Pork Chops

Kick pork chops up a notch by stuffing them and smothering in onion gravy!

Course Main Course
Cuisine American
Keyword pork chops with onion gravy, shake and bake pork chop, smothered pork chop, stuffed pork chop
Prep Time 10 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings 1 chop/person

Ingredients

  • 1 each pork chop per person
  • 1/4 cup homemade shake and bake per chop
  • 1 box stove top stuffing mix (herb, pork or cornbread) prepared
  • 1 each large onion, sliced
  • 1/4 cup Wondra or regular flour
  • 1 tsp Better than Bouillon Sauteed onion flavor
  • 1/4 cup white wine
  • 1-2 cups water
  • salt and pepper to taste
  • olive or vegetable oil for skillet and chops or cooking spray

Instructions

  1. Take pork chops out of the fridge and let them come to room temperature, about 30 minutes.

  2. Cut a pocket into each pork chop, keeping flat and cut parallel to the counter.

  3. Oil or spray each pork chop, then shake with crumb mix, patting to make it adhere well.

  4. Make stuffing mix if not already made; cool and then stuff each chop pocket as full as possible. Set aside any remaining mix. Place into a skillet or baking dish.

  5. Bake at 350 for 30 minutes. Remove and put remaining stuffing mix, if any, around the chops in the skillet.

  6. Meanwhile, start sauteing the onions in olive oil until soft and lightly browned.

  7. Stir in the Wondra flour to coat the onions. Add the white wine, stirring well to dissolve the flour, and simmer until most of the wine has cooked off.

  8. Add the Better than Bouillon and 1 cup of water. Stir to melt the bouillon and until the gravy starts to thicken. If too thick, or if you plan to make a lot of gravy add more water and /or flour as needed.

  9. Remove the chops from the oven; cover with foil and let rest until the gravy is done.

  10. Gravy can be poured over the chops or served on the side for each person to use as desired.

Dishes are Corelle Splendor set.