One Pan Pork Chops and Stuffing
Juicy pork chops with a savory bread stuffing, roasted on a sheet pan with sweet potatoes and Brussels sprouts.
Ingredients
- 1 large onion finely chopped
- 6 Tbsp unsalted butter melted, divided
- 4 cups coarse bread crumbs from day-old sturdy bread, 240g
- 2 tsp dried sage
- 1 tsp dried thyme
- 1 tsp salt divided
- ½ tsp black pepper divided
- 2-4 Tbsp chicken or vegetable broth as needed
- 2 large sweet potatoes peeled and cut into 1-inch cubes, about 1.5 lbs/680g
- 1 lb Brussels sprouts trimmed and halved, 450g
- 2 Tbsp olive oil
- 4 bone-in pork chops about 1-inch thick
- 2 Tbsp unsalted butter cold and cut into small pieces
Instructions
- Preheat your oven to 425°F (220°C). Line a large, rimmed baking sheet with parchment paper.
- In a large skillet over medium heat, melt 4 tablespoons of the butter. Add the chopped onion and cook until soft and translucent, about 5-7 minutes. Remove from heat.
- In a large bowl, combine the bread crumbs, sage, thyme, ½ teaspoon of salt, and ¼ teaspoon of pepper. Pour the melted butter and onion mixture over the bread crumbs and toss to combine. Add broth, 1 tablespoon at a time, only if the stuffing seems very dry. It should be moist, not soggy.
- Place the sweet potatoes and Brussels sprouts on the prepared baking sheet. Drizzle with olive oil, the remaining ½ teaspoon of salt, and ¼ teaspoon of pepper. Toss everything together on the pan to coat evenly and spread in a single layer.
- Pat the pork chops dry and season both sides with salt and pepper. Use the same skillet you used for the onions and set it over medium-high heat. Add the pork chops and sear for 2-3 minutes per side, until golden brown. You are not cooking them through, just browning them.
- Nestle the browned pork chops among the vegetables on the baking sheet.
- Divide the stuffing mixture evenly over the top of each pork chop, pressing it down gently to help it adhere.
- Dot the top of the stuffing on each chop with the small pieces of cold butter.
- Roast for 20-25 minutes, or until the vegetables are tender and the pork is cooked through. The internal temperature of the pork should reach 145°F (63°C) on an instant-read thermometer.
- Remove the pan from the oven. Let the pork chops rest on the pan for at least 3 minutes before serving.
Notes
For food safety, pork chops should be cooked to a minimum internal temperature of 145°F (63°C) and then rested for 3 minutes.
Use a large enough baking sheet to avoid crowding the pan, which helps the vegetables roast instead of steam.
If the stuffing begins to brown too quickly, you can loosely tent a small piece of foil over each chop.
To make your own bread crumbs, tear day-old bread into pieces and pulse a few times in a food processor until you have coarse crumbs.