Stuffed Iowa Chops Recipe

Serving: 4 people

Cooking Time: 1 hour 15 minutes

Ingredients

For the Iowa Pork Chops:
4 thick-cut bone-in pork chops (1 1/2 to 2 inches thick)
2 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried sage
1/4 teaspoon dried thyme

For the Cornbread Stuffing:
3 cups day-old cornbread, crumbled (or cornbread stuffing mix)
1 medium onion, finely diced
2 celery stalks, finely diced
1/4 cup butter
2 cloves garlic, minced
1 1/2 cups chicken broth
1 large egg, beaten
2 tablespoons fresh parsley, chopped
1 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon poultry seasoning

For the Pan Gravy (optional):
2 tablespoons all-purpose flour
1 1/2 cups chicken broth
Salt and pepper to taste
1 tablespoon butter

Instructions

Begin by preparing your thick-cut Iowa pork chops for stuffing, which requires careful technique to create the perfect pocket without compromising the chop’s structure. Using a sharp paring knife, make a horizontal cut into the side of each pork chop, about 1 inch from the bottom, cutting about 3/4 of the way through to create a deep pocket.

Be careful not to cut completely through the chop or pierce the opposite side – you want to create a generous pocket that will hold plenty of stuffing while keeping the chop intact during cooking.

Season both the outside and inside of each pork chop with salt, black pepper, garlic powder, sage, and thyme, rubbing the seasonings into the meat to ensure even distribution and maximum flavor penetration.

Set the seasoned chops aside at room temperature for 20-30 minutes while you prepare the stuffing, allowing the seasonings to penetrate the meat and the chops to come to room temperature for even cooking.

Creating the Cornbread Stuffing

Preheat your oven to 375 degrees Fahrenheit and prepare the stuffing that will be the heart of these magnificent chops. In a large skillet, melt the butter over medium heat and add the diced onion and celery.

Cook the vegetables for 5-6 minutes, stirring occasionally, until they become soft and translucent. The vegetables should be tender but not mushy, as they’ll continue cooking inside the chops.

Add the minced garlic and cook for another 30 seconds until fragrant, then remove the skillet from heat and let the mixture cool slightly.

In a large mixing bowl, combine the crumbled cornbread, sautéed vegetables, beaten egg, fresh parsley, sage, salt, pepper, and poultry seasoning. Mix gently to combine all ingredients.

Gradually add the chicken broth, stirring gently until the mixture holds together when squeezed but isn’t overly wet or mushy. The consistency should be moist enough to hold its shape but not soggy.

Stuffing and Searing

Divide the stuffing into four equal portions and carefully stuff each pork chop pocket, packing the stuffing gently but firmly. Don’t overstuff, as the filling will expand slightly during cooking.

Secure the opening of each chop with toothpicks to prevent the stuffing from falling out during the cooking process. Insert the toothpicks at an angle for the most secure hold.

Heat the olive oil in a large, oven-safe skillet or cast-iron pan over medium-high heat until it shimmers. This initial searing is crucial for developing flavor and creating an appealing appearance.

Sear the stuffed pork chops for 3-4 minutes per side until they develop a beautiful golden-brown crust. Handle them carefully to avoid disturbing the stuffing or losing the toothpicks.

Oven Finishing

Transfer the seared chops to the preheated oven and bake for 25-35 minutes, depending on thickness, until the internal temperature reaches 145 degrees Fahrenheit when measured in the thickest part of the meat, not the stuffing.

The chops are done when the meat is slightly pink in the center and the juices run clear. Overcooking will result in dry, tough chops, so use a meat thermometer for best results.

Remove the chops from the oven and tent with foil, allowing them to rest for 5-10 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring maximum tenderness and flavor.

Optional Pan Gravy

While the chops rest, you can make a simple pan gravy using the flavorful drippings left in the skillet. Place the skillet over medium heat and sprinkle the flour over the drippings, whisking constantly for 1-2 minutes.

Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pan. Cook, stirring constantly, until the gravy thickens to your desired consistency, then season with salt and pepper and finish with butter.

Tips for Perfect Stuffed Iowa Chops

Choose quality chops that are at least 1 1/2 inches thick with good marbling throughout. Thin chops won’t hold enough stuffing and are more likely to dry out during cooking.

Create proper pockets by cutting carefully and evenly to ensure the stuffing distributes well and the chops cook evenly throughout.

Don’t overstuff the pockets, as the stuffing will expand during cooking and could burst out of the chops if packed too tightly.

Use a meat thermometer to ensure perfect doneness without overcooking. Pork is safe at 145 degrees Fahrenheit and will be juicy and slightly pink.

Let them rest after cooking to allow juices to redistribute, resulting in more tender and flavorful chops when sliced.

Make stuffing ahead up to a day in advance and refrigerate covered. Bring to room temperature before stuffing the chops for even cooking.

Secure well with toothpicks inserted at angles to prevent them from sliding out during cooking and turning.

Control oven temperature by checking with an oven thermometer, as accurate temperature is crucial for even cooking of these thick chops.

Serving Suggestions

Serve these magnificent stuffed chops with classic Midwest sides like mashed potatoes, green beans, or roasted root vegetables for a complete farm-style dinner that celebrates heartland cooking.

Storage and Reheating

Store leftover chops covered in the refrigerator for up to 3 days. Reheat gently in a 325-degree oven covered with foil to prevent drying out, warming until heated through.

Nutritional Information

Per stuffed chop:

• Calories: 485
• Fat: 22g
• Saturated Fat: 8g
• Carbohydrates: 18g
• Fiber: 2g
• Protein: 52g
• Sodium: 785mg
• Iron: 2.8mg
• Zinc: 4.2mg
• Vitamin B6: 0.8mg
• Thiamine: 0.9mg

These substantial chops provide excellent high-quality protein along with important B vitamins, particularly thiamine and B6, which support energy metabolism. Pork is also a good source of zinc for immune function and iron for healthy blood cells. The cornbread stuffing adds carbohydrates for energy and fiber for digestive health. While indulgent, these chops offer substantial nutrition that makes them a satisfying and relatively balanced meal when paired with vegetables.