Hundred-Year-Old Pork Chops with Dressing Recipe

Pork chops can be a little boring – but add some dressing (stuffing) and an onion slice; and, a mundane meat is transformed into a special dish. The recipe that I used was from a hundred-year-old magazine – but the Pork Chops with Dressing are timeless.

The Pork Chops with Dressing smelled wonderful while baking – and the finished dish did not disappoint. The presentation was lovely, and the dressing was delightful with just the right blend of herbs and onion.

Source: Good Housekeeping (December, 1915)
Source: Good Housekeeping (December, 1915)

Pork Chops with Dressing

  • Servings: 5
  • Difficulty: moderate
  • Print

5 pork chops

salt and pepper

3 cups coarse bread crumbs (cubes)


1 medium onion, finely chopped

3 tablespoons butter, melted

1 egg

1/8 teaspoon pepper

1 teaspoon poultry seasoning

1 1/4 teaspoon salt

5 onion slices (from a medium onion)


Preheat oven to 375° F. Place the pork chops into a baking dish or oven-proof pan. (I used a cast iron frying pan.)  Sprinkle each pork chop with salt and pepper, then set aside.

Put the bread crumbs in a mixing bowl, then sprinkle water on the bread crumbs. Add enough water, so that when squeezed, the pieces of bread cling together. Add the chopped onion, melted butter, egg, pepper, poultry seasoning, and salt. Stir to combine. Then divide the dressing into five equal portions Shape each portion into a ball and press together firmly.

Place a ball of dressing on top of each pork chop, then top each with an onion slice. Dot the onion slices with butter. Pour a little water (about 2- 3 tablespoons) into the edge of the pan. Place in the oven and cook for 50 minutes to an hour.  (Time depends upon thickness of the pork chops.)  If the onion slices start to brown midway through the baking time, flip the onions and dot with additional butter.

45 thoughts on “Hundred-Year-Old Pork Chops with Dressing Recipe

  1. My printer sure gets a workout with your recipes! You can’t deny that these have been tried and true for 100 years!! I’ll have to wait till my next shopping day to do this one though.

    1. Some foods have stood the test of time. It’s wonderful it hear that I’m selecting recipes that you think are worthy of printing.

      1. Well, despite their hard times, they survived and thrived….they must’ve been doing something right!!
        I know they liked to eat well – glutens, cholesterol and calories included!!

  2. I keep trying to eat pork chops, and failing. They tend to be too dry. That’s the fault of the cook, of course, but this makes me think I should try again. I think I’ll get some custom-cut butterfly chops, too. (It’s wonderful still having a real butcher shop available.)

    I have vague memories rising of a recipe I used to make that involved pork chops, mayo (?) and sliced onion atop the chops. I remember liking them. I’ll see if I can conjure up that one, and if I find it’s another oldie but goodie, I’ll pass it on.

    1. Now you’ve made me curious about whether the recipe you’re thinking of included mayo. I never would have thought of using it with pork chops, but I can see that it might make them moister. I’m keeping my fingers crossed that you are able to “conjure” it up.

  3. Wonderful share! Was it overly onion-ey with the onion on top? I just tried a 1800s chicken recipe where it said to cover the chicken with the onion and – wow – was it onion-forward! The recipe would need a bit more tweaking before sharing…

    1. I didn’t find it too “oniony.” Actually when I began to eat the pork chop, I couldn’t quite figure out how cut the onion into bit-sized pieces when perched on top of the dressing – so I pushed it aside and ate it separately. I’m intrigued by the chicken recipe you described. I’ve also made some old recipes that needed more tweaking (or that I just totally gave up on).

    1. My mother also always worried about thichanosis. It must have been a concern years ago. I’m not quite sure how it is spelled, but your spelling works for me. 🙂

  4. We used to have pork chops every third day when I was a kid. Just a side-memory … when my mom left me home to take care of brothers and sister she would only trust me with one kind of meat … hot dogs … I made up about 100 different ways to serve them. At the end of the summer she left me pork chops to cook, but just that once! Jane

    1. What a fun memory! I’d love to know all the ways you served hot dogs. I can only think of a few. When my children were at home, I occasionally made “pigs in a blanket,” but that’s as adventuresome as I got.

      1. The recipes were very simple. ‘Curlies’ were hot dogs in very thin lengthways slices fried until they curled. We had hot dog pizza made with the Kraft pizza crust, hotdogs stuffed with cheese and rolled in dough, done in the oven. I chopped hot dogs in chunks and did stir-fries (oh yuck) with garden vegetables; I also spiral cut hot dogs and stuffed the cut edge with bacon and put them in the oven. Simple days. Oddly, I don’t ever remember having hot dogs in a bun! It’s a wonder my siblings aren’t dead of cholesterol.

        1. I love it. You were such a creative cook. The hot dogs stuffed with bacon sounds very modern–and similar to some recipes that I have vague memories of seeing on other websites.

  5. Definitely trying this! I’ve been looking for a pork chop recipe to serve to my 13-year old grandson. He’s an eating machine and likes a home cooked meal when he comes over. I know this will be a hit!

    1. If you don’t like stuffing, I’d probably pass on this recipe. In my opinion the stuffing was the best part of the recipe. I stopped by your blog, and enjoyed reading about Family Search Recipes. It sounds like it provides a very useful way of preserving family recipes.

    1. I agree. 🙂 I generally call it “stuffing”, but since the old recipe called it “dressing”, I decided to use that term for this post.

  6. I can almost smell it! Looks delicious. Some old recipes are so good! There’s a reason why potlucks are one of my favorites! — so many different kinds of dishes passed on from grandmothers and great-grandmothers! There’s a reason why we’re still enjoying them. 🙂

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