![]() ![]() Searing allows the pork chops to cook more evenly in the oven. While you don’t necessarily need to sear the pork chops before baking, I highly recommend it.Saute the celery and onion in butter before adding them to the breading mixture if you want them a little softer.The perfect in-between thickness is around 1 1/2 to 2 inches. The pork chops shouldn’t be too thin or thick.Cut them in cubes in advance to help them dry out faster. Use French bread for the cubes for the best results.Tip: If you plan on stuffing the stuffing inside the pork chops, ask the butcher to cut a slit in the meat so there’s one less step for you to worry about! Tips for the Best Pork Chops If you’re working with sirloin, soak the meat in milk for 30 minutes first to tenderize it. Sirloin – Also cheaper, but can be a bit tough. It’s a little less meaty than the center cut, but it’s also more affordable. This is the best cut for bone-in pork chops as it’s a combination of a rib chop and pork fillet. It’s leaner and healthier, although a bit more expensive.įor bone-in pork chops, you have a few options:Ĭenter Cut – The one with the T-bone. ![]() Whichever you decide, here are some tips that’ll surely come in handy.įor boneless pork chops – choose pork loin. I use boneless pork chops in my recipe because they cook faster.īone-in yields juicier and tastier chops, though. Condensed Cream Of Mushroom Soup – It serves as a thick and savory gravy poured over the stuffing and pork chops.But also, feel free to use your choice of herbs and seasonings. You can saute them beforehand if you want them softer. Celery and Onion – The sweet and crunchy elements in the stuffing.Chicken Broth – A little bit of liquid to moisten the bread cubes.Butter – It’s melted and mixed with the stuffing ingredients to make them rich and tasty.Day-Old Bread Cubes – It isn’t stuffing without the bread! Use stale, day-old bread so that the stuffing won’t get too wet and moist.I have a whole section below about whether to use boneless or bone-in pork chops. These pork chops are still just as incredibly tender, juicy, and scrumptious, even though the stuffing isn’t where it’s normally supposed to be! Ingredients It’s a simple hack that’ll make cooking a whole lot easier, without sacrificing flavor. You won’t stuff these pork chops, but rather, top them with stuffing. This recipe gives that classic dish a little bit of a twist, though. Read on to find out how! Baked Stuffed Pork Chopsīaked stuffed pork chops are typically exactly what you imagine them to be: pork chops with some sort of filling in the middle. Make sure you save room for dessert, too! If you’re having guests over or you know you’ll want to polish of your meal with a sweet treat, you can make a dessert, like a classic apple pie, ahead of time.Yes, there is a much simpler way to cook stuffed pork chops. Serving your protein with a starchy side dish and a veggie side dish never fails. I like to serve mine with grilled asparagus and mashed sweet potatoes, but you can really make this meal your own. Pork chops are a great recipe to beef up with side dishes, and served for dinner. Sundried tomato and basil: You can’t go wrong with chopped sundried tomatoes, parmesan, fresh basil leaves, and garlic – just mix these together and into the pork chop they go.Feel free to use any cheese you have on hand! Bacon and cheese: Cream cheese, parmesan, cooked bacon bits, and green onion are combined to make these creamy, cheesy, and meaty filling for your stuffed pork chops.Stuff this mixture into your pork chops for a sweet and savory filling. Just heat some diced apples and onions in butter, then sprinkle some fresh sage over the top. Apple and sage: A take on pork chops and apple sauce.The creamy, savory filling goes amazingly with these pork chops. Spinach and feta: Sauté some garlic, onion, and spinach and then mix it with feta cheese.If you’re not a fan of mushrooms or cream cheese, you can still make this stuffed pork chops recipe! Just swap out the stuffing for other ingredients you think would pair well. ![]()
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