Baked Stuffed Pork Chops with Moscato Gravy
Prep time
Cook time
Total time
Stuffed with a mixture of bread, craisins, and pecans, then baked in Moscato wine, these pork chops are out of this world.
Recipe type: Main
Cuisine: American
Serves: 4
  • 3 slices day-old bread
  • 3 tbsp butter
  • ½ cup finely chopped onion
  • ½ cup finely chopped celery
  • 2 tbsp chopped parsley
  • ⅓ cup craisins
  • ⅓ cup chopped pecans
  • ½ tsp salt
  • 1 tsp dried sage leaves
  • ⅛ tsp pepper
  • ¼ cup chicken broth
Pork Chops
  • 4 loin pork chops, 1½ inches thick
  • 2 tbsp butter
  • 1 cup Gallo Moscato wine
  • ⅛ cup all-purpose flour
  • ½ cup water
  1. Preheat oven to 350F.
Make Stuffing
  1. Trim crust from bread, and cut into ¼-inch cubes. Set aside.
  2. Heat butter in a large skillet, and add the onion and celery, stirring until onion is golden (about 5 minutes). Toss in bread cubes, and stir to combine.
  3. Stir in parsley, craisins, pecans, salt, sage, and pepper, and toss lightly to combine.
Stuffed Pork Chops
  1. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib.
  2. Fill each pocket with ¼ of the stuffing, and fasten together with two wooden toothpicks.
  3. Melt the butter in a large skillet over medium heat and brown the chops well on both sides (about 10 minutes on each side). Remove chops from the pan, and deglaze the pan with the Moscato wine.
  4. Pour wine/juices into a medium-sized roasting pan, and stand the pork chops in the pan.
  5. Cover with foil, and bake for 30 minutes. Remove the foil, then bake an additional 30 minutes or until the pork chops are done.
  6. Transfer the chops to a platter and cover to keep warm.
Make Gravy
  1. On the stove top, bring pan drippings to a boil over medium heat. Dissolve the flour in ½ cup water, and stir into the drippings, boiling, and stirring until thickened. Strain before serving.
  2. Serve stuffed pork chops with the gravy on the side.
Recipe by Webicurean at