Stuffed pork chops braised in white wine sauce is a quick and easy dinner. Moist pork chops that are nice and tender are a delicious first dinner for your new Dutch oven. Use prepared stuffing from a box or leftover stuffing from another dinner to make these yummy chops. This is a perfect recipe to make quickly in the Instant Precision Dutch Oven.
Why this recipe works
- Fancy but easy - these are pretty simple to make with either a box of Stovetop stuffing or leftover stuffing from your turkey dinner. A little bit of white wine mustard sauce along with a good sear and braise goes a long way to making this special.
- Budget-friendly - these are a lot cheaper than steaks when you're looking to have a special dinner without a bunch of cost. About $20 will get you four big juicy bone-in pork chops.
- Versatile - while the primary cooking method we used was the Instant Dutch Oven these can be made using a slow cooker (or slow cooker button) or the oven.
- Simple pantry ingredients - the ingredients for this are items that you will find in your pantry or will be super easy to find at the grocery store.
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.
- 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.
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.
Yes, you can transfer your Dutch oven to a preheated 350-degree oven once the dish is ready. Cook covered until the pork reaches an internal temperature of 145-degrees. Allow to rest for 10 minutes prior to serving.
Milk is very effective at tenderizing meat. Tenderizing meats in milk, yogurt, or buttermilk for 1-2 hours prior to cooking will help tenderize the meat.
Unfortunately, you can't make this in your Instant Pot. However, you can do all the steps to prepare the dish then transfer to a casserole dish or Dutch oven for baking in the oven.
Storage & Reheating
Store any leftovers in an airtight container for up to one week.
You can freeze stuffed pork chops for up to three months in a freezer bag or container. Thaw in the refrigerator and reheat in microwave.
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Instant Dutch Oven Stuffed Pork Chops
- 4 1-½-inch thick pork chops bone-in or boneless
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 cups prepared stuffing box or leftover homemade stuffing will work
- butter and oil for sauteeing
- 1 shallot sliced, can substitute green onions or sweet onion
- ½ cup white wine I used Pinot Grigio, you can use your favorite
- 1 cup chicken broth
- 1 tablespoon Dijon mustard
- 1 tablespoon parsley
- Pat pork chops dry. Use a knife to create a pocket to stuff with stuffing. Slit from one side to the other to create the pocket. Be mindful to try an make it so the flaps are about the same thickness.
- Combine the garlic powder, pepper, and salt in a small bowl. Season the inside of the pocket you created. Stuff with the stuffing.
- Close the flap, and using kitchen twine tie the pork chop to prepare it for cooking. Dust the outside of the pork chop with the SPG. Repeat until all the chops are done.
- Set the Instant Dutch oven to saute/sear. Once it is ready add the butter and olive oil. Sear the pork chops on all sides then remove to a plate.
- Add the sliced shallots to the pan, and cook until softened.
- Add the wine, deglaze the pan, and reduce by half.
- Turn off the saute/sear function. Add the chicken broth, Dijon mustard, and parsley to the pot. Stir to combine.
- Add in the pork chops, and fit in as best as you can. If they are very big then they may not lay flat. Put the lid on the Dutch oven.
- Turn on the Braise funtion, and set for the minimum time. This is one hour.
- Cook for 45-minutes, and flip the chops halfway through the cooking time. Once cooked, turn off the Braise function. Remove the pork chops to a plate to rest.
- Strain the remaining broth, and return to the Dutch oven. Turn on saute, and add the cornstarch slurry to the sauce. Stir until thickened. Turn off saute, and remove Dutch oven to cool on silicone mat.
- Serve immediately, and refrigerate any leftovers for up to one week. These can be frozen for up to three months.
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