*For the Brine: Before brining, ensure that the pork chops you purchased haven't already been enhanced by being injected with a sodium solution. Remove chops from skillet immediately and set aside, tenting loosely with foil, and allow to rest 5 to 10 minutes before serving, preparing sour cream sauce below, if desired. Actual time will depend on your oven, so monitor temperature. Bake, uncovered for about 15-20 minutes, or to an internal temperature of 145 degrees F. Sear chops, in batches, on both sides, add 1/2 cup water to skillet and return all chops to skillet. Heat 1 tablespoon of the oil a large, 12-inch cast iron or other heavy skillet over high heat, just until it begins to smoke. Spoon stuffing into slits of chops and thread an oiled toothpick along cut edge, if desired. Add cornbread or bread crumbs and seasonings, toss and add enough chicken broth to lightly moisten. Add the mushrooms and cook another minute. Add onion, bell pepper and celery cook and stir about 4 minutes until tender. Melt bacon drippings in a skillet over medium heat. Season on both sides with salt, pepper and paprika set aside. With a sharp paring knife, carefully cut a horizontal, 2-inch long pocket in the fat side of each chop, cutting almost to the bone, but not all the way. Sour cream sauce, optional (recipe below)Īllow pork chops to rest at room temperature for 30 minutes.1-1/2 cups coarsely crumbled cornbread or fresh bread crumbs, toasted.1/4 teaspoon freshly cracked black pepper.1 tablespoon bacon drippings, butter or cooking oil.Kosher salt, freshly ground black pepper and paprika, to taste.4 thick-cut (1 to 1-1/2 inch) brined, bone-in, pork loin chops (*See Note).Recipe: Stuffed Pork Chops ©From the Kitchen of Deep South Dish If you enjoy the blog but you're using an ad blocker, please consider whitelisting Deep South Dish so I can keep the blog going!įor more of my favorite pork chop recipes, check out the collection on my Pinterest page! Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.We Need Your Help! There's no paywall here on Deep South Dish - recipes, step by step photos and printables are free and available at no cost to our readers, however, advertising featured on the blog helps to pay for the groceries. Place pan with drippings on medium heat and skim off fat.Remove pork chops when done and keep warm while making pan gravy. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350✯ oven for 35 to 40 minutes. Add chicken broth, julienned onions, and mushrooms. In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium.Season stuffed chops with salt and pepper and dust with flour. Divide stuffing into four equal portions and stuff pork chops.Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature. Add raisins and cook 3 minutes, or until soft. Add chicken broth and poultry seasoning and bring to a boil. To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent.To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop.
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