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Gallery Raisin-and-Bread-Stuffed Pork Chops Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Ingredients Ingredient Checklist 4 slices whole-wheat sandwich bread, cubed 1/4 cup raisins 1/4 cup fresh parsley, chopped 2 tablespoons butter, melted Coarse salt and ground pepper 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick) 1 tablespoon light-brown sugar

Cook’s Notes When you’re making the pockets for the stuffing, don’t let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside.

Gallery Raisin-and-Bread-Stuffed Pork Chops

Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Raisin-and-Bread-Stuffed Pork Chops

Raisin-and-Bread-Stuffed Pork Chops

Raisin-and-Bread-Stuffed Pork Chops

Recipe Summary prep: 15 mins total: 25 mins Servings: 4

Recipe Summary

prep: 15 mins total: 25 mins

Servings: 4

prep: 15 mins

total: 25 mins

prep:

15 mins

total:

25 mins

Servings: 4

4

Ingredients

Ingredients

  • 4 slices whole-wheat sandwich bread, cubed 1/4 cup raisins 1/4 cup fresh parsley, chopped 2 tablespoons butter, melted Coarse salt and ground pepper 4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick) 1 tablespoon light-brown sugar

Directions

Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.

Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.

Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

Cook’s Notes When you’re making the pockets for the stuffing, don’t let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside.

Cook’s Notes

When you’re making the pockets for the stuffing, don’t let the paring knife cut all the way through. Also, press down on the filled meat to help the stuffing stay inside.

Reviews (7)

 Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        1    3 star values:        7    2 star values:        3    1 star values:        0

Reviews (7)

Add Rating & Review     11 Ratings   5 star values:        0    4 star values:        1    3 star values:        7    2 star values:        3    1 star values:        0

Add Rating & Review

11 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 3 1 star values: 0

11 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 3 1 star values: 0

11 Ratings 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 3 1 star values: 0

  • 5 star values: 0 4 star values: 1 3 star values: 7 2 star values: 3 1 star values: 0

    Martha Stewart Member     Rating: Unrated       07/15/2013   I just made this for my family and it was a bit hit! I followed the instructions closely, but accidentally added brown sugar to the bread mixture. I'll make sure to repeat this mistake again (and will increase the amount of raisins to 1/3 cup), because it turned out so good!  

Martha Stewart Member     Rating: Unrated       10/10/2008   i used chicken instead of pork, cranberries instead of raisins. turned out awesome! i kept it in the broiler for about 13 minutes as it wasnt done after the initial 10. easiest, quickest recipe i have every tried. truely a 30 minute meal!!!  

Martha Stewart Member     Rating: Unrated       10/09/2008   i made this for dinner and found the pork chop was very pink on the down side. i had to turn it over after letting it broil for 9 minutes at first. i would caution cooks to turn it, maybe broil for 6-7 minutes, turn, then 6-7 minutes more.  

Martha Stewart Member     Rating: Unrated       10/07/2008   Main Dish  

Martha Stewart Member     Rating: Unrated       05/20/2008   this is delicious and quite easy!

    Martha Stewart Member

    Rating: Unrated 07/15/2013

I just made this for my family and it was a bit hit! I followed the instructions closely, but accidentally added brown sugar to the bread mixture. I’ll make sure to repeat this mistake again (and will increase the amount of raisins to 1/3 cup), because it turned out so good!

Rating: Unrated

Rating: Unrated 10/10/2008

i used chicken instead of pork, cranberries instead of raisins. turned out awesome! i kept it in the broiler for about 13 minutes as it wasnt done after the initial 10. easiest, quickest recipe i have every tried. truely a 30 minute meal!!!

Rating: Unrated 10/09/2008

i made this for dinner and found the pork chop was very pink on the down side. i had to turn it over after letting it broil for 9 minutes at first. i would caution cooks to turn it, maybe broil for 6-7 minutes, turn, then 6-7 minutes more.

Rating: Unrated 10/07/2008

Main Dish

Rating: Unrated 05/20/2008

this is delicious and quite easy!

All Reviews for Raisin-and-Bread-Stuffed Pork Chops

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Raisin-and-Bread-Stuffed Pork Chops

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest