I learned to make stuffing from her early on, and it was one of my tasks the night before Thanksgiving, tearing up bread pieces, and when I was old enough to handle a knife, chopping celery and onions. Other times of year she was fond of the pan fried chops. My mom used to make pork chops baked on top of an oblong pan of stuffing about once per week each autumn. One of the things that goes with pork is stuffing. By the time October gets here and the leaves begin to turn those lovely Autumn colors, my mind is wandering further afield toward heartwarming homestyle meals such as meat loaf and mashed or chicken and stuffing (with nods to November), but still…pork. This is usually in late August and carries on right into September. You see, when the weather starts to turn cool, one of the first things I crave is pork, invariably with sauerkraut. My recipe of the day is for baked stuffed pork chops, a longtime favorite of mine each and every autumn. Remove the stuffed pork chops from the oven and let rest 3-5 minutes before cutting.Baked Stuffed Pork Chops are filled with a savory bread stuffing (or dressing) for a hearty homestyle entrée.īaked Stuffed Pork Chops By Sue Lau | Palatable Pastime Jump to Recipe.
You want the internal temperature to be at least 145 degrees. Transfer all the pork chops back into the skillet.You don’t want to cook more than 2 pork chops at a time so as to not overcrowd them. Transfer to a plate, and repeat with remaining pork chops.They only need a minute or so on each side. Sear the bottom, then flip and sear on both sides. Once the oil is starting to sizzle, gently place a pork chop into the pan standing upright.Heat the skillet with a little bit of avocado oil.But you can actually get 6 pork chops filled if you use less stuffing, so it’s up to you. Fill the pork chops with the stuffing.In a medium-sized bowl, add the cream cheese, garlic, parmesan cheese, onion powder, salt, pepper, paprika, and spinach.Be careful not to cut all the way through, you don’t want the stuffing to spill out the bottom or on the sides. Using a sharp paring knife, cut a pocket lengthwise in each pork chop.Season all sides of each pork chop with salt, pepper, and paprika.Costs less because they do not take as much work to trim them up.Sirloin Chops – They are a cheaper cut of pork which is sometimes a little tougher, but can be tenderized in the instant pot.Rib Chops – These have an L-shape bone, with a little less meat than the center cut, and are a little cheaper too.It is a combo of a rib chop and a piece of pork fillet. Center Cut – It has a t-shape bone which is the best cut of chops with a bone.This comes in handy because you can get up to 12 chops depending on the size of the loin. You can buy a large boneless pork loin at Costco, and cut your chops the thickness that you want.Can be thick or thin, but you want thick chops when making a stuffed pork chop recipe.More expensive than bone-in chops because the butcher has to take more time to trim the fat off.
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