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Savory Stuffed Pork Chops

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PREP TIME
15 min
COOKING TIME
25 min
TOTAL TIME
45 min
SERVINGS
6 servings
Dinner
Savory Stuffed Pork Chops
Ingredients
  • 6 (1-inch thick) boneless pork chops
  • 1 tablespoon adobo seasoning
  • 1 (.18 ounce) packet sazon seasoning
  • 1/2 teaspoon garlic powder
  • 1/3 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 3 tablespoons Italian dressing, divided
  • 1 1/2 cups water
  • 1/4 cup margarine
  • 6 (6 ounce) packages dry stuffing mix (such as Stove Top®)
  • toothpicks
  • 1 tablespoon water, or as desired
Instructions
1
Gather all necessary ingredients and equipment beforehand.
2
Preheat the oven to 300 degrees Fahrenheit (150 degrees Celsius) for optimal cooking results.
3
Place pork chops in a large bowl and sprinkle both sides with a blend of spices, including adobo seasoning, sazón seasoning, garlic powder, black pepper, and salt. Add 2 tablespoons of Italian dressing and gently toss to coat the pork chops evenly.
4
In a separate saucepan, combine 1.5 cups of water and butter, then bring the mixture to a boil over high heat. Add stuffing mix and cover the saucepan with a lid.
5
Once the mixture has simmered for 5 minutes, remove it from heat and let it sit until the stuffing absorbs the water. Use a fork to fluff up the mixture.
6
Remove pork chops from the bowl, reserving any leftover liquid and seasonings for later use.
7
Lay each pork chop flat on a cutting board and, using a sharp knife held parallel to the cutting board, carefully cut a pocket into the pork, leaving three sides intact.
8
Fill each pork chop with the prepared stuffing and secure it using a toothpick to keep the filling in place.
9
Arrange the stuffed pork chops on a baking sheet. In a small bowl, whisk together any remaining 1 tablespoon of Italian dressing and the reserved juices from the pork chops. Pour this mixture over the pork chops.
10
Bake the stuffed pork chops in the preheated oven until they are cooked through, taking around 25 to 35 minutes. To ensure the pork is fully cooked, insert an instant-read thermometer into the center of each chop and verify that it reaches at least 145 degrees Fahrenheit (63 degrees Celsius).