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pork chops on a glass plate on the stovetop

Pear and Sage Stuffed Pork Chops


  • 4 thick, boneless pork chops
  • 1/4 cup whole wheat pastry flour
  • 1/4 tsp sea salt
  • 1/8 tsp ground black pepper
  • 1 tbsp olive oil
  • 1/4 cup yellow onion, chopped
  • 1 stalk celery, minced
  • 1 slice whole wheat bread, cubed
  • 1 pear, cored and diced
  • 1 tsp dried sage
  • 1 tsp fresh rosemary, finely minced
  • Cooking spray


  1. Preheat oven to 350 degrees Fahrenheit
  2. Trim away fat and cut a pocket into each chop
  3. Combine flour, salt, and pepper on a plate and dredge chops in flour mixture
  4. Sear chops to brown in a skillet sprayed with cooking oil, about 5 minutes on each side. Add some water to pan to deglaze and pull up any brown bits. Remove chops from the pan and set aside.
  5. Add oil to the pan and saute onion and celery. Add bread cubes, pear, sage and rosemary. Moisten with 2 tablespoons of water or more if needed.
  6. Stuff chops with cooked mixture. Place a toothpick in each cop to hold together.
  7. Place in a baking dish coated with cooking spray. Pour any residual liquid over chops, cover and bake for 30 minutes, until center is no longer pink and internal temperature reaches 145 degrees Fahrenheit.
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Dish
  • Method: Baked
  • Cuisine: American