macrofoki.blogg.se - Boneless stuffed pork chops

#BONELESS STUFFED PORK CHOPS PROFESSIONAL#

Mediterranean Grilled Pork Chops with Tomato Salad.

If your stuffing is a little dry after coming out of the freezer, drizzle with a little chicken broth and fluff to bring it back to life. They sit up and alert if you make them this way. To stuff these pork chops I cut a pocket in the fatty side of the pork chop so the rendered fat would seep down into the meat as it cooked. I usually brine my pork chops at least overnight. If you can’t find a spiced apple cider, simply take a regular apple cider and spunk it up with cloves, allspice and bay leaves. Instead of making a homemade brine like in my Stuffed Pork Chops with Roasted Grapes (thanks, Tyler Florence!), I took the easy way out and used Trader Joe’s Spiced Apple Cider for the brine. Whenever we make a pork dish, especially when they’re a thicker cut of pork chop, we always first start with a brine. If possible, get your hands on thick-cut boneless chops for best results. You might be able to, but they’ll be more difficult to stuff. Instead, I prefer filling them halfway with stuffing then giving them a quick sear in the pan before topping them off with a generous stuffing mound and putting them in the oven to finish off baking at a higher 425 degrees F for a shorter amount of time. However, when using that method the pork chops won’t brown much on the sides and the tops of your stuffing might get a little toasty. You could simply bake these pork chops without browning them first by baking them at 375 degrees F for about 30-40 minutes. You’ll know the chops are finished when they reach an internal temperature of 160 degrees F.ĭo I Have to Sear the Pork Chops Before Baking Them?

In total, these stuffed pork chops need to cook for about 15 minutes.ĭepending on how thick your pork chops are, you may need to bake them for more or less time than indicted in the recipe card below. You’ll first need to sear the pork chops in a hot skillet for 4 to 5 minutes total, then finish them off in a 425 degree F oven for roughly 7 to 10 minutes. If you see things getting a little roasty, tent the pan with a piece of aluminum foil. Keep an eye on your stuffing as the pork bakes.

Sear the semi-stuffed pork chops on both sides in a hot skillet, then fill them with the remaining stuffing and bake until cooked through. Slice the center of each pork chop to make a large pocket, then fill them with half the stuffing. Once they’ve had time to brine, drain the chops and pat them dry. To do so, simply pop them into a gallon-sized bag along with the bay leaves and apple cider and let the chops chill out in the fridge for at least an hour. You’ll first need to brine the pork chops. Leftover stuffing (I love this cranberry walnut version).Here’s all you’ll need to make this stuffed pork chop recipe:

#BONELESS STUFFED PORK CHOPS PROFESSIONAL#

Stuffing will stay good in the freezer for about 3 months, so I was feeling pretty good about it.Īlas, I didn’t have to wait nearly that long.īased on their borderline professional appearance, you may think these baked stuffed pork chops require a lot of ingredients. Instead of distributing to neighbors or sending home with family, I popped my leftover stuffing in a freezer bag and froze it until I was ready for my stuffing cravings to resume. But like everything, one must know when to say, “Enough is enough.” I’m the first one to say that I LOVE LEFTOVERS. I most recently shared my Farro, Butternut Squash, Sausage and Dried Cherries Stuffing with you here on le bloggity blog and true to form, our stuffing runneth over. That’s why I’m maximizing my leftovers by starting with this stuffed pork chop recipe and sharing more recipe links at the end of this post to cover your ever-loving-leftover-stuffing desires. What to do with all that stuffing besides stuffing more stuffing in your ever expanding mouth? My favorite turkey side dish known to me as stuffing and to some as dressing, is known for being plentiful. “Oh my word!!! There’s enough food here for the Spanish marines!”Īfter hearing this saying since the beginning of time-aka third grade when I wore blonde braids and culottes (hey! they’re back!)-I’m still not sure who the Spanish marines are, but apparently, there were a LOT of them. Therefore, this is what I often hear from my mom this time of year. In this stuffed pork chops recipe, boneless and brined pork chops make the perfect vessel for leftover stuffing for an easy weeknight or weekend dinner that will impress.