Baked Potato–Stuffed Pork Chops with Creamy White Gravy
Prep Time: 20 minutes
Total Time: 1 hour and 15 minutes
Makes 6 servings
This dish combines two of my favorite things: a big, juicy bone-in pork chop and a loaded baked potato. Make sure to use chops that are thick enough to fit a heaping serving in their pockets. The bone adds flavor and also makes a great handle to get every last bite. Searing the meat first helps seal in all the juiciness.
- 6 (1-inch-thick) bone-in pork chops
- Salt and black pepper
- Vegetable oil for frying
- 1 large baking potato, baked
- 2 tablespoons butter, melted
- 2 tablespoons sour cream
- ½ cup chopped green onions
- 1 teaspoon minced garlic
- Creamy White Gravy (see recipe)
1. Have your butcher cut a pocket in each of the pork chops for stuffing.
2. Preheat the oven to 375°F. Lightly butter an 11-x-13-inch casserole dish.
3. Rub salt and pepper on both sides of the pork chops.
4. Warm about ½ cup oil in a 12-inch cast iron skillet over high heat.
5. Place 3 pork chops in the skillet. Sear for 2 to 3 minutes per side, or until browned. Repeat with the remaining pork chops, adding more oil, if needed. Set the pork chops aside to cool. Be sure to save the oil in the skillet to use for the Creamy White Gravy. (You may need to add more.)
6. Cut the potato in half. Scoop out the insides and place in a small bowl. Mix in the butter and sour cream, followed by the green onions and garlic. Season with salt and pepper to taste.
7. Evenly spoon the potato mixture into each of the pork-chop pockets. Seal the pork chop openings with butcher string or toothpicks. Place the chops in the casserole dish.
8. Bake for 30 to 35 minutes, or until the pork is golden brown and cooked through. The internal temperature should be about 145°F. Serve warm with the white gravy.