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Chicken Bog Stuffed Pork Chops

 An great recipe that could only originate from the Carolinas.


4 boneless pork chops, at least 1 inch thick

2/3 cup chicken bog (It should contain more chicken and sausage than normal chicken bogs)(See Recipe Here – Meaty Chicken Bog)

3 tbsp olive oil

Salt pepper



Oven proof skillet



Meat thermometer



Pre-heat oven to 375 degrees.

Butterfly cut each pork chop in half horizontally but do not cut all the way through. (You should be able to open the pork chops like a book).

Place equal amounts of chicken bog on 1 side of each pork chop.

Close the pork chops and hold together with toothpicks.

Heat skillet to medium high and add olive oil.

Place the pork chops in the skillet and sear, turning once, until browned, about 5 minutes. Remove the skillet from the heat and place in the oven.

Bake for 25 minutes.

Check pork with thermometer. The pork should be at least 160 degrees.

Once cooked, remove from oven.

Remove pork chops from skillet, then drizzle the pan juices over the top.




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