Stuffed Pork Chops (gluten free)

I just love stuffed pork chops.  A local store carries them pre-made and while they taste good overall, I wanted to have a recipe that included more whole grains, less sodium (stuffing can be SO salty!), and a cheaper price tag!  Pre-made meat products like that can really be expensive.

I searched around for a while for a stuffed pork chop recipe but I would either find nothing or everything used a box of stuffing (again with the high sodium [or other strange ingredients!] and lack of whole grain).  So after doing some looking around, I threw together my own recipe for these fantastic little pieces of pork chop heaven. 😉

And as a bonus – I was able to use up some of my homemade wheat bread that had gone a bit dry for the stuffing.  What a great use for bread that is a bit dry (that and making your own croutons or breadcrumbs!).

As you know, I’m a mom to 2 young girls.  While my kids will try a new thing, I’ve found that neither of them are big fans of really herb-y food.  So for this recipe, I tried to keep my stuffing milder.  I added in parsley but you could increase that amount and also add some ground or dried sage to it to give it more of that traditional flavor.  This recipe was a hit with everyone (though my oldest is not really a stuffing fan no matter how I make it).

Oh and sorry for the pic of the pork chop – it was an incredibly hard item to photograph!  It looks much more appealing in person. 😉

Stuffed Pork Chops (gluten free)

Stephani @ Bacon & Whipped Cream
Cook Time 50 minutes
Servings 4


For the chops

  • 3-4 slices gluten free bread cubed into 1″ cubes (= 3 cups)
  • 1 stalk celery finely chopped
  • ¼ c yellow onion finely chopped
  • 1 T unsalted butter
  • 1 garlic clove minced
  • 1 egg white beaten
  • ½ t parsley or 2 T fresh parsley, chopped
  • ½ t salt
  • ¼ c chicken broth/stock
  • 4 thick cut boneless pork chops

For the sauce

  • 3 T unsalted butter
  • c gum-free gluten free flour blend
  • ½ t salt
  • ¼ t pepper
  • c chicken broth/stock
  • c whole milk or non-dairy milk


  • Preheat oven to 200°. Spread bread cubes on a baking sheet and bake for 10-15 min or until dried out (they don’t need to be crispy, just a bit drier!). Remove and let cool. Increase oven temperature to 350°.
  • Heat the butter in a small skillet. Saute celery, onion, and garlic over med-high heat until the vegetables are soft; about 3-4 min. In a bowl, mix together the bread cubes, vegetables, egg white, parsley, salt, and chicken broth. Set aside.
  • To make the sauce, melt the butter in a medium saucepan over medium heat. Stir in the flour, salt, and pepper. Cook and stir until it is bubbly; remove from heat. Slowly whisk in the broth and milk. Return to heat and bring to a boil, stirring constantly. Boil and stir for 1 minute or until thickened.
  • Pour ½ of the sauce into a 9×13 baking dish. Take each pork chop and with a sharp knife, cut a pocket into the side of the chop. Be careful to not cut all the way through to the other side and leave about ½″ on each end to form a pocket. Stuff each pork chop with prepared stuffing, dividing evenly among the chops.
  • Place chops in the baking dish, then pour the remaining sauce over the top of them. Bake for 45-50 min or until a meat thermometer registers 170° in the thickest part of the meat. Thicker/larger chops may take longer. Smaller ones may take a bit less time. Start checking early so you don’t overcook them.


Try adding some ground sage or other stuffing type herbs to change the flavor!
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