In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Bake, uncovered, at 350 for 25-30 minutes or until a thermometer reads 160. Remove toothpicks and pour pan juices over pork chops before serving. In a large ovenproof skillet, brown chops in oil. 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. Honestly, these chops taste like a dinner you'd get from a gourmet restaurant, yet they're incredibly easy to make at home. You can use pork loin chops or pork rib chops.
Once mixture has cooled, portion the stuffing into the chops generously and skewer shut with toothpicks. The Diet Chef Jump to Recipe This stuffed pork chops recipe combines juicy seared pork chops with melty swiss cheese, sauteed mushrooms and onions, and fresh parsley to create a dish that's to die for. Baking the pork on a rack in a roasting pan with a little bit of water and covering the pork chops with foil creates a mega moist environment and allows the chops to cook through without drying out. 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.
Boneless stuffed pork chops plus#
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. Transfer to a plate and let rest 5 minutes.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. In a small bowl mix together cooked spinach, cream cheese, mozzarella cheese, 1 teaspoon of Italian seasoning, pinch of salt and pepper. Cook until well browned but still rosy near the bone, 4 to 5 minutes per side for bone-in pork chops that are 8 ounces each. When the oil begins to shimmer, add the pork chops to the pan, making sure there is an inch between each, so they sear and don’t steam from overcrowding. Add olive oil or neutral oil to the hot skillet. Heat a heavy skillet like cast iron or stainless steel over medium-high heat. Season them all over with salt and pepper or salt and pepper mixed with a blend of spices. If you choose thin, bone-in chops, they will cook in just the amount of time it takes to brown them. I used salt, pepper, and an Italian seasoning blend to season the meat. Cut a pocket in each pork chop fill with stuffing. Add croutons, milk, parsley, paprika, salt and pepper. To rub over the outside of the pork and coat the skillet for searing. Directions In a skillet, saute celery and onion in 1 tablespoon butter until tender. Remember, thicker chops are easier to cut and stuff, so look for ones about 1 to 1½-inches thick.
If you cook them entirely on the stove, they'll be dry, so finish them in the oven until they reach 145 degrees F. You can use bone-in or boneless pork chops. Thick chops may take longer to cook than to brown. A note about the thickness of your pork chops. Choose bone-in or boneless loin pork chops.
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