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–+ chop/person
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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.