The meat itself is quite thin, so everything cooks quickly over that direct heat. For grilling stuffed pork chops, I recommend using direct heat at about 375 degrees F. This allows you to infuse your pork chop with flavor from the inside with an amazing filling as well as from the outside with that nice heat and char from the grill. My absolute favorite way to cook stuffed pork chops is on the grill. This recipe calls for the filling to be made and stuffed into the pork chop while still warm to help shorten the overall cooking time and create a juicier stuffed pork chop. They then have to keep the meat cooking much longer than it should to ensure the filling reaches the correct temperature. Stuffed pork chops can be difficult to cook correctly without drying out because oftentimes people will stuff their pork chops with cold filling. The flavors in this recipe are out of this world with the perfect balance of sweet and savory. These pork chops are the most amazing, delicious, and juicy chops you’ll ever have. It’s a gourmet take on a simple pork chop. These Stuffed Pork Chops are a savory chop stuffed with a perfectly balanced blend of browned butter, apples, fresh sage, and smoked gouda cheese. Remove toothpicks and pour pan juices over pork chops before serving.Jump to Recipe Jump to Video Print Recipe Slowly add beef broth and simmer over low for 15 minutes, covered then turn over and simmer other side, uncovered, for an additional 15 minutes (15 minutes per side, 30 minutes total, or until tender). Melt the 2 remaining TBSPs of butter in a skillet over medium heat.īrown the chops slowly over medium heat for five minutes on each side, turning over only once. Once mixture has cooled, portion the stuffing into the chops generously and skewer shut with toothpicks. The mixture should be firm and a bit pasty, but not watery. Stir in bread (or crumbs), spinach, basil, salt, pepper, and sugar. Melt 3 TBSP butter in skillet over medium heat add onions and celery and sauté until transparent and soft.Īdd chicken stock, simmer gently until reduced by half. Each side of the chop should hinge easily but still be attached to the bone, or if boneless they should hinge easily without separating. Most often, our dinners are only for the two of us, and I just modify the ingredients accordingly.Ĥ – 2″ thick boneless or bone-in pork loin chops butterflied (My preference is “bone-in,” as I think they carry more flavor and are a bit juicier, but it’s really chef’s choice, and either variety will work just fine.)ģ TBSP Butter for stuffing, plus additional 2 TBSP for cookingĤ slices day-old bread cut in 1/4-inch cubes – or – substitute 1 ½ cups Italian bread crumbs or – 1 cup Panko Italian Bread CrumbsĢ cups (or 1 – 14.5oz can) beef broth (for cooking, not for stuffing) Preparation:Ĭarefully slit the chops down to the bone, (or if “boneless, down almost to the opposite edge, leaving about a 1/4 inch) and butterfly them. *Note: Although the recipe calls for 4 pork chops, I only used 2 for this meal, as you can see in the photos. ![]() The recipe is also easily modified by using your own list of ingredients, however the pan-searing method is the same, no matter what ingredients are used. Here is a basic recipe which can be easily modified to your taste, but this one is simple and the ingredients will be pleasing. There are many “stuffed” pork chop recipes, with a variety of “stuffing” ingredients, ranging from cheeses to bacon bits, celery, onions, spinach, basil, and more.
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