Savory Stuffed Pork Chops Au Jus

Elevate your dinner table with these indulgent Savory Stuffed Pork Chops Au Jus—juicy, bone-in pork chops brimming with a fragrant mixture of panko breadcrumbs, Parmesan cheese, and fresh herbs like rosemary, thyme, and parsley. Perfectly seared to golden brown and finished in the oven, these chops offer a delicious balance of crispy crust and tender, juicy interior. The rich au jus, made from chicken broth and optional white wine, adds a luxurious, savory finish to every bite. Ideal for a gourmet weeknight meal or an impressive dinner party entrée, this recipe is a culinary delight that pairs beautifully with roasted vegetables or creamy mashed potatoes.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 4 pieces bone-in pork chops (at least 1.5 inches thick)
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 2 tablespoons fresh parsley, finely chopped
• 0.5 cup breadcrumbs (preferably panko)
• 0.25 cup grated Parmesan cheese
• 1.5 cups chicken broth, low-sodium
• 0.5 cup dry white wine (optional, can substitute with more chicken broth)
• 1 teaspoon cornstarch
• 1 tablespoon water
• 0.5 teaspoon salt
• 0.5 teaspoon black pepper, freshly ground

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Using a paring knife, carefully cut a deep pocket into the side of each pork chop without cutting all the way through.

Step 3

In a medium bowl, prepare the stuffing by mixing together breadcrumbs, Parmesan cheese, minced garlic, rosemary, thyme, parsley, and 1 tablespoon of melted butter. Add a pinch of salt and pepper to taste. The mixture should be slightly moist and hold together when pressed.

Step 4

Carefully stuff each pork chop pocket with an even amount of the stuffing mixture. Secure the openings with toothpicks if necessary.

Step 5

Season the outside of the stuffed pork chops on both sides with salt and pepper.

Step 6

In a large oven-safe skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat.

Step 7

Once the skillet is hot, sear the pork chops for 2-3 minutes per side until golden brown. Remove the pork chops and set them aside.

Step 8

In the same skillet, add 1 cup of chicken broth and the optional white wine (or substitute with an additional 0.5 cup chicken broth). Bring the liquid to a simmer while scraping up any browned bits from the bottom of the skillet.

Step 9

Return the seared pork chops to the skillet, spoon some of the liquid over the top, and transfer the skillet to the preheated oven.

Step 10

Bake for 15-18 minutes, or until the internal temperature of the pork chops registers 145°F (63°C).

Step 11

Remove the skillet from the oven and transfer the pork chops to a plate, covering them loosely with foil to rest.

Step 12

To make the au jus, return the skillet to the stovetop over medium heat. Combine the cornstarch with water to create a slurry, then whisk it into the simmering liquid in the skillet. Stir until slightly thickened (about 2-3 minutes).

Step 13

Serve the stuffed pork chops drizzled with the au jus sauce. Garnish with additional chopped parsley if desired.

Nutrition Facts

Serving size	(1530.5g)

Amount per serving	% Daily Value*
Calories	1846.6

Total Fat 116.9g	0%
Saturated Fat 36.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 360.0mg	0%
Sodium 2462.8mg	0%
Total Carbohydrate 52.6g	0%
Dietary Fiber 3.6g	0%
Total Sugars 5.7g
Protein 117.9g	0%

Vitamin D 0IU	0%
Calcium 418.2mg	0%
Iron 7.8mg	0%
Potassium 1640.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.7%

Protein: 27.2%

Carbs: 12.1%