Can You Successfully Make Stuffed Pork Chop Recipes?

Yes, you can! Stuffed pork chop recipes are not all that hard to make. And here’s how. . .





Rib chops are best for stuffed pork chop recipes. Use chops at least 1 ½ inches thick, 2 inches (double chops) is better.

You can make the pocket for stuffing yourself or have the butcher do it for you. If you do it yourself, pierce a small hole in the side and work the knife around inside to form the pocket for the stuffing. Try for a small hole on the outside and a large hole on the inside as you wiggle the knife around.

If the outside of the pocket is small enough, the protein will naturally seal the pocket shut during cooking and the stuffing and juices will stay inside where you want them.

Of course, don’t puncture a hole in the top or bottom of the chop or the juices will run out during cooking. Leave the bone in because the bone will also help retain the juices.

Baked Stuffed Pork Chop Recipe

Ingredients:

1 cup diced apples
1/4 cup seedless raisins
3/4 cup soft bread crumbs
3/4 tsp salt
1 1/2 Tbsp sugar
1 Tbsp minced onion
2 Tbsp butter
3 Tbsp hot water
4 rib chops, 1 1/2 inches thick
Salt, pepper
1/2 cup water

Preparation:

Mix together apples, raisins, bread crumbs, salt, sugar.

Saute' onion in butter 5 minutes; add to bread mixture.

Add hot water; blend.

Sprinkle salt, pepper on inside of pocket.

Fill pockets with stuffing; fasten with toothpicks or poultry pins.

Brown chops well on both sides.

Place in casserole or 8" x 8" x 2" cake pan.

Add water to drippings in fry pan; stir to loosen brown sediment; pour around chops.

Cover casserole or use Alcoa Wrap on cake pan.

Bake 1 hour in moderate oven 350° F; uncover last 15 minutes.

Serves four.

Stuffed Pork Chop Recipe With Crumb/Onion Dressing

I like what Adelle Davis wrote about dressings. “Recipes for dressing should not give exact measurements. Juggle the ingredients around to suit yourself. By all means do not waste time to measure ingredients except by eye. The throw-it-together method usually produces the best stuffing; tasting it as you make it is the best guide.”

Ingredients:

2 inch thick pork chops
paprika
onions
whole wheat bread crumbs

Procedure:

Cut pocket hole for stuffing in side of thick pork chops. Wiggle knife around inside to enlarge hole. Sprinkle chops with paprika.

Saute’ onions and mix with finely chopped bread crumbs. Insert into pocket of pork chops.

Place stuffed chops on extremely hot pan to sear for 2-3 minutes on each side. Turn heat down to very low and continue cooking for about 15 minutes. Turn chops. Cook until desired doneness is reached. Test by cutting a corner of chop to make sure all pink is gone from the inside.

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