Stuffed Pork Chops Recipe

Stuffed Pork Chops Recipe

A great stuffed pork chop works best with cuts from the loin. Center loin chops may be the most popular choice in most recipes but we prefer the rib loin chop. Both are tender and flavorful but rib loin chops we found were juicier with a little more flavor.

Stuffing pork chops an inch or under can be difficult to stuff, so buying loin chops 1.5 inches work the best. Stuffed chops require a little more cooking time, so we recommend brining them first, this will really help to keep to keep the chops moist and flavorful.

Searing the chops first on each side and finishing in the oven will give you the most succulent chops. You really can use whatever spices and herbs you like for you're stuffing, but a simple herb and garlic stuffing will complement the chops nicely.

A stuffed pork chops recipe may be served with gravy, applesauce or try this great tasting apple chutney recipe. How To Stuff Pork Chops With Illustrations.

Stuffing Mixture (Makes enough for 4 chops)

1 small onion, diced

1 celery stalk, diced

2 cups ¼ inch bread crumbs(1 baguette)

3 tablespoons butter

2 garlic cloves, minced or pressed

1 tablespoon minced fresh parsley leaves

2 teaspoons minced fresh thyme leaves

2 tablespoons heavy cream

1/2 teaspoon salt

1/8 teaspoon ground black pepper

Cooking Instructions
Stuffed Pork Chops Recipe

1. Follow these illustrations for preparing chops for stuffing.

2. This next step for brining is optional but we recommend it for the most tender moist chops. If the pork you have purchased is enhanced or seasoned do not use a brine solution.

For cooking 2-4 unseasoned chops dissolve about 1/2 cup of kosher salt or 1/4 cup of table salt and 1/2-3/4 cup of light brown sugar or 1/4-1/2 cup of sugar in 2 quarts (2 liters) of cold water in a large resealable bag or plastic container.

Let the chops sit in the refrigerator for 1-2 hours in the brine solution, turning the bag or chops once.

3. Melt butter in a skillet over medium heat. Add the celery, onion, and salt and cook until softened and lightly browned, about 8-10 minutes. Add parsley, thyme and garlic, cook about 1 minute. Transfer to a bowl, add cream, breadcrumbs and pepper, and toss to combine. Using a spatula, press the stuffing against the sides of the bowl until the mixture comes together.

4. Adjust oven rack to medium position, place a shallow roasting pan or deep baking sheet on the rack and heat the oven to 450 degrees Fahrenheit(230 Celsius).

5. Remove chops from the brine, pat dry with paper towels. Place 1/4 of the stuffing in the pocket of each chop if cooking 4 chops. Season with pepper to taste.

6. Heat 1 tablespoon of vegetable oil in a large heavy skillet over medium high heat about 3-4 minutes. Place chops in the skillet about 1/4 inch apart and sear on each side 2-3 minutes.

7. Transfer chops to the pan in the pre-heated oven. Roast the chops 17-20 minutes turning chops once halfway through until an instant-read thermometer inserted into the center of the stuffing registers 130-135 degrees Fahrenheit(54-57 Celsius). Remove chops from the oven, tent loosely with foil and let rest 5-10 minutes. Internal temperature should rise to 145-150 degrees Fahrenheit(63-66 Celsius) for medium doneness, anything more will toughen and dry out the chops. Since the stuffing doesn't use eggs, an internal temperature of 160 for the stuffing is not necessary.

8. Serve with gravy, applesauce or with this great tasting apple chutney recipe for a great stuffed pork chops recipe.

Cooking Tips

Always use an instant-read thermometer to check the doneness of a chop. Stick the thermometer through the side of the chop deep into the meat but not touching the bone or fat. If the chops are stuffed insert the thermometer into the center of the stuffing.

For maximum flavor and tenderness cook pork to medium (145-150 degrees), anything more will begin to dry out the chops.

Always let your chops rest for 5-10 minutes before cutting, to redistribute and retain more juices. The temperature of the chops will rise about 5-10 degrees as they rest, remove the chops 5-10 degrees before desired doneness. The internal temperature of stuffed chops should rise about 15 degrees.

Turn with tongs or spatula, piercing causes loss of flavorful juices.

Never place cooked food on the same plate that held raw meats.

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