Stuffed Pork Chops

What’s better than meat stuffed with more meat? So why not stuff a pork chop with more pork?  Or venison, which I’ll get into a little further down.

Stuffed pork chops are truly an amazing meal, and they are surprisingly easy to make.  Add brown rice and you have a complete meal.  Why go out and pay someone else to cook your food for you when you can do it yourself?  There’s a sense of pride and joy that comes over me when I cook a restaurant quality meal with my two hands in my kitchen.  It damn near tastes better too.  That may just be in my head, but hey it’s there none the less.

When I make stuffed pork chops I use venison instead of pork.  I normally use venison sausage because of it’s ease to find over ground venison.  When I get venison sausage it is already seasoned so I remove it from the casing and add onions, thyme, and a little more spice.


Stuffed Pork Chops

  • 3 pork rib chops
  • 1/2 pound ground pork (Or venison as detailed before)
  • 1 tbsp minced garlic
  • 1/3 cup finely chopped onion
  • 1/2 cup bread crumbs
  • 1/4 tsp dried mint
  • 1/4 tsp dried thyme
  • 1/2 tsp cayenne pepper
  • Salt and pepper to taste


  • 1 1/2 cups long rain brown rice
  • 2 cups water
  • 1 tbsp unsalted butter
  • 1/2 tbsp salt


Preheat oven to 375°F.

Mix all the ingredients together, except the pork rib chops, in a bowl.



Cut a pocket into each of the pork chops and stuff each pocket with the meat dressing.


Season each pork chop with salt and pepper.

Pour rice into bottom of a baking dish.  In a separate pot boil water with butter and salt.  Once water mixture comes to a boil pour it over the rice in the baking dish.

Place chops into dish.


Cover dish with heavy aluminum foil.


Baked for 1 to 1 hr and 15 minutes.


As always thank you for taking a few moments from your day to read over this and I hope that you are able to try this recipe sometime and that you enjoy it.  Feedback is always welcome and appreciated.

Have a blessed day,



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