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Stuffed Pork Chops with Sweet Onion Sauce

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  • Preheat oven to temperature 350°F. Heat a flameproof casserole or ovenproof skillet over medium high heat. Add bacon and cook about 5 minutes, stirring occasionally until browned. Stir in chopped onion and cook 5 minutes, stirring often until onion is softened. Add next 3 ingredients and salt and pepper to taste. Cook 3 minutes, stirring occasionally. Add 3 Tbsp. bourbon and stir about 3 minutes, until evaporated. Stir in stuffing mix and cook 1 minute. Transfer to a bowl and let cool slightly. Stir in egg and enough milk to just moisten the mixture.
  • Carefully cut a pocket in the side of each pork chop, going all the way to the bone. Fill each pocket with stuffing, dividing it evenly among the chops. Divide stuffing mix evenly between chops, filling each pocket.
  • Clean casserole with a paper towel. Melt butter in casserole over high heat. Cook sliced onions with sugar 5-6 minutes, stirring often, until golden. Slowly stir in remaining bourbon and simmer 2-3 minutes, until it has evaporated. Stir in chicken stock and remove from heat. Arrange pork chops in casserole and cover loosely with foil.
  • Transfer to oven and bake 40 minutes. Turn chops and bake uncovered, another 20-25 minutes, until tender. Transfer pork chops to a platter and keep warm. Place casserole on stove over high heat and bring to a boil. Simmer 3 minutes, until it begins to thicken. Stir in cream and salt and pepper to taste. Simmer 2 minutes. Serve sauce over chops and sprinkled with chives.


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