Step by step

Method

4 steps

1. 1

   Heat the oven to 375°F. Pat 4 thick-cut boneless pork chops (about 1½ inches) dry. Cut a deep pocket in each from the side without cutting through. Season inside and out with kosher salt, black pepper, 1 teaspoon paprika, and 1 teaspoon garlic powder.

2. 2

   Mix 2 cups prepared herb stuffing (or seasoned breadcrumbs moistened with a splash of broth) with ½ cup diced apple or celery if you're using it. Pack the pockets full and secure with toothpicks so the stuffing stays put while you sear.

3. 3

   Heat 2 tablespoons oil in a large skillet over medium-high. Sear the chops 2–3 minutes per side until deep golden. Transfer to a baking dish and pour ½ cup chicken broth around (not over) them so the stuffing stays dry on top.

4. 4

   Bake 25–30 minutes until the pork hits 145°F in the thickest meat (not the stuffing). Rest 5 minutes, remove toothpicks, and serve. You want juicy pork with a savory stuffing center — not dry chalky chops or raw pink near the bone line.