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stuffed pork chops

w
wildcat2012 Nov 11, 2011 07:32 AM

i want to make stuffed pork chops but i am not sure what to stuff them with. any suggestions

  1. The Professor Nov 11, 2011 08:50 AM

    I still use Grandma's stuffing recipe, a pretty basic and common one----bread (dry or fresh, and preferably a combo of breads including at least some seedless rye bread...and don't cut the crusts off!), caramelized onions and celery (including tops with the leaves; fresh chopped parsley; salt, pepper; a dash of paprika; a few spoonfuls of strong reduced stock (a little more if you're using dried bread); and a bit of ground meat. You can add sage/rosemary/thyme if you like but this stuffing is good with or without it. Sometimes I'll add egg to bind it a bit, other times not.
    Works great as a stuffing for any type of meat.
    Actually, sometimes, I enjoy the stuffing more than the meat.

    1. r
      rouxqueen Nov 11, 2011 08:49 AM

      Hugh Carpenter has a great recipe for stuffing pork chops. Combine soft goat cheese, garlic, fresh oregano, salt, crushed red pepper flakes; stuff inside the pork chops, then slather the outside with your favorite barbecue sauce and grill. I have sometimes used sun-dried tomato feta, instead of the soft goat cheese. I have also used this stuffing for pork loin and added spinach.

      1. c
        CDouglas Nov 11, 2011 08:36 AM

        Potted mushrooms is a great stuffing for beef wellington and thick cut rib chops. Amazing recipe here:
        http://www.freshdirect.com/cg_meal_it...

        1. g
          gilintx Nov 11, 2011 08:14 AM

          Maybe it's just a Southern thing, but the only stuffed pork chops I've ever had were stuffed with a basic cornbread stuffing.

          1 Reply
          1. re: gilintx
            f
            fourunder Nov 11, 2011 08:35 AM

            I like to use the same sausage bread stuffing I use for turkey....

            Also, you can go Italian inspired.....

            Stuffed with cheese, spinach and sun-dried tomatoes

            Valdostana...Pounded Rib Chop with Fontina cheese and Prosciutto..Instead of a demi-glaze sauce, sometimes I like to coat in bread crumbs and nuts and pan fry....served with an arugula salad.

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