Instant Dutch Oven Stuffed Pork Chops

Ingredients you will need

Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card where you'll find exact measurements.

Ingredient notes

• Pork chops - you will want them to be 1-½-inches thick. They can boneless or bone-in. Bone-in will yield more flavor for your stuffed pork chops. These are called a variety of things by your butcher. Choose a loin or rib chop for best results. These are also called center-cut loin or rib chop, sirloin chops, rib chops, New York chops, or porterhouse chops.
• White wine - I used a Pinot Grigio for this recipe, but I suggest using any white wine that you would normally use.
• Stuffing - I used leftover stuffing from another dinner, but you can use a boxed stuffing too.
• Chicken broth - I used chicken broth but you can also use vegetable broth for this recipe as well.
• Shallot - I used one large shallot, but you can use either green onions or a Vidalia onion if you don't have one.

How to make this

Step 1: Stuffing the pork chops

Pat your pork chops dry. Dry pork chops are easier to handle and they will brown better when we saute them.

Cut a pocket in each of the pork chops. Stand the chop up on the bone-in side or the the fat cap side if using boneless.

Start cutting in the middle, and then cut a pocket out. You can also lay the chop on it's side to do this. Be sure to cut as evenly as possible so both sides of the pocket are basically the same size.

Open the pocket you just made and season the inside with some garlic powder, pepper, and salt. Add the prepared stuffing to the pocket, and press down as you do so. This way you can get the pocket evenly filled out with lots of stuffing.

Once done secure the stuffed pork chops with kitchen twine. I recommend using the twine over toothpicks since you risk scratching the enamel on your Dutch oven if you use toothpicks.

Lastly, season the outside of the stuffed pork chops then set aside to a plate.

Step 2: Cooking the chops

Set the Instant Dutch Oven to saute/sear then press the start button. When the unit is heated, and tells you to add food then add some butter and olive oil to the Dutch oven.

Sear the pork chops on all sides. Flip when browned, and then sear the sides. Remember to use rubber coated tongs so you don't scratch the enamel on your pot.

Next add the sliced shallots to the Dutch oven, and cook until softened.

Add the wine, deglaze the pan, and cook on saute/sear until it has reduced by half. I use a wooden spatula to do this step so I don't scratch the pot.

Once the wine has reduced by half, turn off the saute/sear mode by pressing the cancel button.

Add the parsley and Dijon mustard then stir. Add the prepared pork chops to the pan. They should all fit, but if your chops are large they may not lay exactly flat. This is okay.

Place the lid on the pot. Select the Braise option, and then select the time as the lowest setting which is one hour. These Instant Dutch Oven Stuffed Pork Chops will be done in 45 minutes.

Halfway through the cooking time be sure to flip the pork chops. At 45-minutes the chops should be well-done. Cancel the braise function, and remove the chops to a plate.

Strain the liquid to remove the shallots, and any dressing that may have escaped the pork chops. Return to the Dutch oven.

Set the pot to saute/sear. Once simmering add a cornstarch slurry to thicken the sauce. Stir, and then turn off. Remove the Dutch oven and place on silicone mat.

Expert tips

These chops can be made ahead up to the point that they are stuffed and tied a day ahead. Since we are braising these pork chops they will come out moist given the liquid, and the moist environment from the closed lid. Use wooden utensils, plastic, or silicone coated utensils when cooking the Instant Precision Dutch Oven to prevent scratching.

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