Pork Chops with Stuffing and Green Beans

Bone-In Pork Chops with Fall Harvest Stuffing and Green Beans

One of the easiest weeknight dinners ever, this meal really satisfies on a chilly fall evening. Homey pork chops are filled with a bread stuffing studded with butternut squash, raisins and herbs. Finish the meal with a delicious blend of green beans, peas and roasted red peppers in an herbal butter sauce and you never ate so well on a Monday night.

Bone-In Pork Chops with Fall Harvest Stuffing and Green Beans

Start to finish: 25 minutes
Hands on time: 10 minutes

2 Bone-In Pork Chops Stuffed with Fall Harvest Stuffing or other flavored stuffing (from the Specialty Meat Case)
Salt and freshly ground black pepper
2 tablespoons olive oil
1 bag frozen Fine Green Beans with Green Peas, Roasted Red Peppers and Onions (Heinen’s brand in freezer case)

Preheat oven to 400°F.

Salt and pepper the pork chops on both sides.

Heat a large skillet over medium-high heat and add the olive oil. When it shimmers add the pork chops and cook them for 3 minutes or until browned. Carefully turn them over with a spatula (so the filling stays put) and cook them on the second side for 2 minutes.

Transfer the skillet to the oven and roast the chops for 10 minutes or until cooked through and the stuffing has reached 160°F (check with an instant read thermometer if you’re not sure). Transfer the chops to a plate and tent them with foil to stay warm. Scrape out any bits of stuffing that might remain in the pan.

Return the hot skillet to medium-high heat and add the frozen beans. Cook the vegetables according to package directions or until warmed through.

Serve the chops and vegetables on heated plates.

Serves 2

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

3 comments

  1. hmm Iam vacationing in No Carolina and jumped into this recipe as I’ve been craving pork chops. How disappointing to find that the stuffing was a totally store product

  2. RECIPE? How did she do the stuffing of pork chops? I, too, was disappointed that is was a totally store product. Would have been nice to have that for those of us who like to cook.

    1. We’re sorry to have disappointed you with this recipe. We aim to offer a variety of recipes and inspiration, including both complex dishes from scratch and simple dishes crafted from our prepared foods, meat and seafood cases such as this one. If you’d like to make your own stuffing, we’d recommend the Wild Mushroom and Sausage stuffing found here: http://www.heinens.com/entertaining/cooking-videos-recipes/recipes/?id=89. Prepare the stuffing as directed, then simply cut a pocket in each pork chop and spoon about a half cup of the stuffing in each one. Secure with toothpicks if desired, and cook following the instructions above. Have a wonderful week!

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