Red meat is not something which I eat very often. I do enjoy a nice piece of steak every now and then, or a pot of beef stew. Occasionally I will enjoy a sausage, an all beef hot dog, or a pork chop.
In the UK I used to enjoy a bit of lamb every now and then. Usually I only eat chicken/turkey, or fish . . . and often I will opt for no meat at all.
I recently (maybe a month or so ago) found a nice thick bone in pork chop marked down at the grocery store here in town. It had a lovely medallion of tenderloin on the side as well. It was about 1 1/2 inches thick and would have been large enough for two people to enjoy and in truth would do me for two meals.
I could not resist picking it up and bringing it home. I wrapped it up tightly and popped it into the freezer to enjoy sometime when I was fancying a bit of pork. Today was the day.
I have always loved pork chops with stuffing. To be honest I love anything with stuffing. I just LOVE stuffing (or dressing as it is also called.) I am the kind of person who could eat a whole plate of that and nothing else at all.
I also love the concept of sheet pan suppers. Suppers where you pop everything onto one sheet pan and then bake them in the oven. Easy peazy, with not a lot of clean up to do afterwards.
I decided to try to make up a sheet pan pork chop and stuffing dinner for myself. It is sized for two. You can use either a large thick pork chop large enough for two people or you can use two thinner pork chops. Its your choice.
If you use a large thick chop you will need to cook it for a bit longer when you are browning it so that it cooks through in the time allotted for roasting in the oven. This is what I did.
I used my basic recipe for Newfoundland Stuffing. Its a simple recipe and one which my family really enjoys. I kept the quantities for that at a full size, enough to serve four, because . . .
Can you ever have too much stuffing? I think not!
I just cooked the extra in a small baking dish along side of the sheet pan supper.
For vegetables I used sweet potatoes and brussels sprouts because that is what I had and I love both of those. You can use whatever vegetables you want to use. Regular white potatoes would be nice as would green beans.
You could roast cobs of corn, or carrots, squash, turnips, zucchini, or whatever vegetables you enjoy. Just make sure that they are a vegetable that will cook in the time allotted.
WHAT YOU NEED TO MAKE SHEET PAN PORK CHOP & STUFFING DINNER
Simple every day kitchen ingredients. Fresh vegetables and fresh meat. A bit of bread and some herbs/seasonings.
For the stuffing:
- 2 cups (118g) fresh coarse bread crumbs
- 1 - 2 TBS summer savory (can use a mix of thyme, sage, poultry seasoning)
- 1 medium onion, peeled and finely chopped
- 6 TBS butter, melted
- salt and black pepper to taste
- 1/4 cup (60ml) chicken stock (only if dressing seems dry)
- 2 (1/2 inch thick) bone in pork loin chops
- 1 large sweet potato, peeled and cut into 1 inch cubes
- about 16 brussels sprouts, trimmed and halved
- 1 TBS canola oil
- salt and black pepper to taste
- garlic herb seasoning to taste
- 1 TBS cold butter thinly sliced
Summer savory is an herb that is peculiar to the Maritime Provinces and can be very difficult to find in other places other than via mail order. If you cannot get it you can use equal amounts of a combination of thyme, marjoram and sage.
When I lived in the UK I used to pick up packages of it to bring back to the UK every time I came back to Nova Scotia for a visit. It is an herb we Maritimers just love.
I used a thick pork chop rather than two thinner ones. As a result I needed to brown it for a bit longer before putting it into the oven so as to make sure it would be cooked through during the roasting time allotted. This worked out perfectly.
HOW TO MAKE SHEET PAN PORK CHOP & STUFFING DINNER
Nothing could really be easier, really. I know I say that all the time, but I really do mean it.
First make the stuffing. Melt the butter in a skillet. Add the onion and cook stirring until softened without browning.Place the bread crumbs into a bowl. Pour over the butter and onion mixture and toss everything together well. Add the savory and salt and pepper to taste. Taste and adjust seasoning as required. Only add the stock if the mixture seems ultra dry.Season the pork chops all over and brown for 2 - 3 minutes per side over medium high heat. (Use the same skillet you cooked the onions in.) (If you are using one thicker chop, cook for about 4 minutes per side.)
Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some aluminum foil and spray it with some nonstick cooking spray.
Toss the sweet potatoes and brussels sprouts together in a bowl with the oil, some garlic herb seasoning and salt and black pepper to taste.Place the vegetables onto the baking tray. Add the pork chops and pile half of the stuffing onto the top of the chops, dividing it evenly. Place the rest into a small casserole dish and cover tightly.Dot the top of the stuffing with some of the cold butter.Roast in the preheated oven for about 25 minutes, or until the pork chops are cooked through and the vegetables have begun to caramelize a bit. Add the extra stuffing the last 8 minutes or so of cook time. If you think the stuffing on your chop is browning too quickly, you can cover it lightly with a small square of aluminum foil.Divide the hot chops and stuffing between two heated plates along with half each of the vegetables. Serve hot.
This was incredibly delicious. The pork was perfectly cooked. Not dry in the least and very tender. The vegetables were beautifully cooked and caramelized. The stuffing was also perfect. I did not add any extra stock to it at all.
If you wanted to you could make some gravy to serve with this, or add a side salad or even some applesauce. Pork and applesauce go very well together.
Altogether this was a really super satisfying meal that I would highly recommend. If you wanted to you could use a larger baking sheet and double everything to feed four people. Cook times would remain the same.
If you are a fan of pork chops, you might also enjoy these other pork chop recipes found here on The English Kitchen:
PORK CHOPS WITH CREAM GRAVY - Deliciously tender pork chops with pepper gravy, a creamy pepper gravy. The same type of cream gravy that you might enjoy on biscuits with sausage. The chops are perfectly cooked, well flavored and spiced. The cream gravy is rich and the perfect accompaniment. Together they are excellent eating!
MAPLE GLAZED PORK CHOPS - These simple pan fried pork chops with their simple maple and mushroom sauce and glaze make for a really quick and easy dinner recipe. You begin by curing them with a simple brown sugar rub. A mushroom and maple glaze finishes them off perfectly.
Yield: 2Author: Marie Rayner
Sheet Pan Pork Chop & Stuffing Dinner
Prep time: 15 MinCook time: 25 MinTotal time: 40 MinTwo bone in chops are lightly browned and then baked in a hot oven topped with some delicious homemade stuffing along with sweet potatoes and brussels sprouts for a delicious complete meal for two.Ingredients
For the stuffing:- 2 cups (118g) fresh coarse bread crumbs
- 1 - 2 TBS summer savory (can use a mix of thyme, sage, poultry seasoning)
- 1 medium onion, peeled and finely chopped
- 6 TBS butter, melted
- salt and black pepper to taste
- 1/4 cup (60ml) chicken stock (only if dressing seems dry)
- 2 (1/2 inch thick) bone in pork loin chops
- 1 large sweet potato, peeled and cut into 1 inch cubes
- about 16 brussels sprouts, trimmed and halved
- 1 TBS canola oil
- salt and black pepper to taste
- garlic herb seasoning to taste
- 1 TBS cold butter thinly sliced
Instructions
- First make the stuffing. Melt the butter in a skillet. Add the onion and cook stirring until softened without browning.
- Place the bread crumbs into a bowl. Pour over the butter and onion mixture and toss everything together well. Add the savory and salt and pepper to taste. Taste and adjust seasoning as required. Only add the stock if the mixture seems ultra dry.
- Season the pork chops all over and brown for 2 - 3 minutes per side over medium high heat. (Use the same skillet you cooked the onions in.) (If you are cooking one thicker chop, cook for about 4 minutes per side.)
- Preheat the oven to 425*F/220*C/ gas mark 7. Line a baking tray with some aluminum foil and spray it with some nonstick cooking spray.
- Toss the sweet potatoes and brussels sprouts together in a bowl with the oil, some garlic herb seasoning and salt and black pepper to taste.
- Place the vegetables onto the baking tray. Add the pork chops and pile half of the stuffing onto the top of the chops, dividing it evenly. Place the rest into a small casserole dish and cover tightly.
- Dot the top of the stuffing with some of the cold butter.
- Roast in the preheated oven for about 25 minutes, or until the pork chops are cooked through and the vegetables have begun to caramelize a bit. Add the extra stuffing the last 8 minutes or so of cook time. If you think the stuffing on your chop is browning too quickly, you can cover it lightly with a small square of aluminum foil.
- Divide the hot chops and stuffing between two heated plates along with half each of the vegetables. Serve hot.
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