Stuffed Pork Chops: What to stuff it with and how to cook?
In the mood for some serious comfort food. Stuffed porkchops sound great, but at a slight loss to find a good recipe.
My friend T. Linsbeck gave me this recipe years ago. I use it often and it is delicious. I also like the previous suggestion of a responder about the aprictor/apple mixture soaked in brandy and mixed with rye croutons. Will have to try and find that recipe on the Net.
Stuffed Pork Chops "Pigtown Heidi"
4 each pork loin chops -- 1 - 1 1/2" thick; boned; /w pocket
4 slices swiss cheese -- thick
1/4 cup parsley -- chopped
1 cup mushrooms -- fresh ones; chopped
1 cup bread crumbs
1 each egg -- beaten
3 tablespoons vegetable oil
1 tablespoon butter
1 cup white wine
salt and pepper
Have butcher cut pockets in chops. Season pockets with salt and pepper, and stuff the pockets with the swiss cheese, mushrooms, and parsley. Use toothpicks to hold chops together.
Heat oil and butter in skillet. Roll chops in beaten egg, then bread crumbs, and brown in skillet.
Heat oven to 350°.
Place chops in baking dish. De-glaze skillet with wine, and pour over chops. Cover and bake for 30 minutes. Uncover and continue to cook for another 30 minutes.
Recopied by Tom Shunick - A Receptarist on the shores of Rehoboth Bay, DE - November 11, 2006
CI has a great recipe for a proscuitto and asiago wrapped pork chop. Not stuffed, but very very good.
As per CI's recommendations, get rib chops (they have the bone on one side and a big, boneless oval of meat (and, of course, get them thick) Cut a smallish slit through the center, working your knive in an arc, then stuff through the slit. This keeps the stuffing where you want it (in the chop). Pan sear and then finish in a hot oven (450) until center of stuffing is at 135. Remove, tent and rest 10 minutes. They have a multitude of different stuffing recommendations, as well as the ones in this post that sound great.