stuffed pork chops

[chiver78]

I went looking for ideas on what to stuff inside a boneless pork chop, and found a bunch of options that sound tasty. I will be trying the first one tomorrow night, and will update the respective posts with my commentary once I've worked my way through all of them. love baked stuffed chops, so this will be fun AND tasty!

Italian stuffed chops

*I'm planning to sub out the capicollo for pancetta, since I have it on hand.

[chiver78]

bacon and apple stuffed chops


6 bacon slices
2 Granny Smith apples, peeled and diced
2 shallots, finely chopped
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh sage
1 cup fontina cheese, cubed
6 (1 1/2-inch-thick) center-cut pork loin chops
1 1/8 teaspoons salt
1 1/4 teaspoons pepper
2 tablespoons olive oil



Cook bacon in a large skillet until crisp; remove bacon, and drain on paper towels, reserving 2 tablespoons drippings in skillet. Crumble bacon, and set aside.

Sauté apples, shallots, and ginger in hot drippings 5 minutes or until tender. Remove from heat; stir in sage.

Stir together apple mixture, bacon, and cheese in a bowl.

Cut a horizontal slit through thickest portion of each pork chop, cutting to, but not through, other side to form a pocket. Sprinkle both sides and pocket of each pork chop with salt and pepper. Spoon apple mixture evenly into pockets, and secure with wooden picks.

Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. Place pork chops in a lightly greased roasting pan or large shallow baking dish.

Bake at 425° for 25 to 30 minutes or until done.

[chiver78]

Paleo bacon and apple stuffed chops

this one's a blog post. here's the ingredients list:

Ingredients

6 1″ thick pork chops
2 Tbsp lard
2 medium baking apples (Gala and York are our favorites), peeled, cored and diced
10 strips of bacon, diced
1 red onion, diced
2 cloves garlic, minces
4 fresh sage leaves, finely chopped
1/4 tsp paprika
1 Tbsp lemon juice

1 Tbsp salt
1/2 tsp pepper

[chiver78]

Pesto & Mozzarella stuffed chops

this one calls for bone-in chops.

[chiver78]

bacon wrapped stuffed chops
another blog post, here's the recipe:

Ingredients

4 thick slices of your favorite bread, about 2 inches thick
1 small yellow onion, chopped
1 celery stalk, chopped
1 leek, chopped and rinsed
3 garlic cloves, peeled and crushed
5 tablespoons unsalted butter, divided
1 tablespoon poultry seasoning
1 tablespoon oregano
salt & pepper, to taste
1/4 cup chicken stock or broth
1/4 cup half & half
2 pounds boneless pork loin
4-8 slices of uncooked bacon, depending how wide your bacon is. One or two slices per pork chop.

Instructions

Tear the bread slices into bite size pieces and place in a large mixing bowl. Set aside.
Heat a skillet to medium heat with 2 tablespoons of butter in it.
Add the chopped vegetables and crushed garlic to the melted butter in the skillet to sauté. Stir in the poultry seasoning, oregano, and salt & pepper, to taste.
When the vegetables are tender (8-10 minutes), place them in the bowl of bread pieces.
Pour in the chicken stock or broth, half & half, and 3 tablespoons of melted butter. Lightly stir it all together until combined and set aside.
Cut the boneless pork lion into chops, each measuring about 2 inches.
By using a sharp paring knife, cut a little opening for the pocket on the very tops of each cut chop. Make the slit only about 2 to 2 1/2 inches wide. (Depends upon how wide the meat is.) But make the pocket inside a little wider. Be careful as to not go all the way out the other side of the meat.
Stuff as much of the bread stuffing inside of the pork chop.
Salt and pepper each side.
Wrap and tuck the ends of the uncooked bacon underneath the pork chop.
Place the stuffed chops on a greased baking sheet about 2-3 inches apart.
Bake in a preheated 400 degrees oven for 45-55 minutes or until it is 170 degrees in the middle. Use a meat thermometer and place in the middle of each pork chop.
Allow the meat to rest for about 5 minutes before serving!
Enjoy!

[imawino]

I like these:

Gouda and Spinach Stuffed Pork Chops

 
Ingredients
4 (6 ounce) thick cut pork chops
8 slices smoked Gouda cheese
1/2 pound fresh spinach, rinsed and torn into bite-size pieces
3 tablespoons horseradish mustard
1 cup panko crumbs or breadcrumbs
Creole-style seasoning to taste

Directions
1Preheat the oven to 400 degrees F (200 degrees C). Coat a 9x13 inch baking dish with cooking spray.
2Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with spinach, and then with cheese.
3Place panko crumbs in a shallow dish. Coat each chop with a thin layer of horseradish, and then roll in crumbs. Arrange chops in prepared baking dish. Sprinkle with Creole seasoning to taste.
4Bake in preheated oven for 45 minutes, or until brown and crispy.