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
1 cup diced apples
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.