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Pork Chops with Herb Stuffing

  • Prep:
  • Total Time:
  • Servings: 4
Pork Chops with Herb Stuffing

Photography: Richard Jung

Source: Martha Stewart Living, April 2005


  • 1 cup cubed (3/8 inch) rustic bread, without crusts
  • 1 tablespoon unsalted butter and 1/4 cup olive oil
  • 1/2 cup finely chopped onion, and 3/4 cup chopped celery
  • 1/4 cup plus one tablespoon mixed chopped parsley and thyme
  • 2 1/4 teaspoons ground coriander
  • 1/2 cup plus 3 tablespoons chicken stock
  • Coarse salt and freshly ground pepper
  • 4 bone-in pork chops (9 ounces each), cut horizontally to the bone
  • 2 garlic cloves, minced
  • 1/4 cup dry sherry
  • 1/4 cup olive oil
  • 3/4 cup chopped celery


  1. Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.

  2. Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.

  3. Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

Reviews (1)

  • veronicaty 16 Apr, 2011

    Simple but really delicious. Next time I'll cut back on the onions in the stuffing and perhaps add a little Dijon/shredded apple. I splashed a little heavy cream in the pan juices at the end, just bc. I had some--delish! Stuffing could have used one more flavor layer, but ad libbing chefs will have no problem figuring it out. Quite kid friendly.

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