Stuffed Pork Chops
This is an easy pork chop recipe I found in an old Betty Crocker cookbook which I have subsequently lost so this is my best recollection.
This is an easy pork chop recipe I found in an old Betty Crocker cookbook which I have subsequently lost so this is my best recollection.
- salt and pepper to taste
- 3 tbs butter
- 4 thick boneless pork chops trim of excess fat, slice a small pocket in side of chop to recieve stuffing
- 1/4 cup celery diced fine
- 1/4 cup onion diced fine
- 1 cup herb seasoned stuffing mix you may need a little more if too moist
- 1 small can whole kernal corn
- 1/4 tsp cumin ground
- Carbohydrate 57.1650154714065 g
- Cholesterol 101.612573632209 mg
- Fat 19.494133555802 g
- Fiber 9.59789073383474 g
- Protein 41.4477575077155 g
- Saturated Fat 9.13992023544656 g
- Serving Size 1 1 Serving (306g)
- Sodium 1406.39691607861 mg
- Sugar 47.5671247375718 g
- Trans Fat 1.64726900126237 g
- Calories 560 calories
Step-by-step
- Preheat oven to 350. Line baking dish with foil for easy cleanup. Spray a little baking spray on foil so chops are easy to lift off.
- Prep your chops by cutting off excess fat and making small pocket in side of chop to recieve stuffing mix.
- Saute Onion, Celery and Butter in small sauce pan on low heat until soft - about 4-5 mins. Remove from Heat
- Add Stuffing Mix
- Add Can of corn - Add can juice to the point where stuffing is sticking together, not too moist. If you put too much liquid in add a little more stuffing mix.
- Add Cumin and Salt & Pepper.
- Careful, stuffing may be hot - take a spoon and stuff pork chop pouch till full. You can pile any left over stuffing around chops in baking dish.
- Put Chops in baking dish. Salt and Pepper top of Chops as desired or using a pork seasoning mixture on top.
- Bake about 40 mins or until inside of chop gets to 160 degrees.
- remove from oven, cover with foil - set aside for a couple of Minutes
- Enjoy!
Golden-brown pork exteriors give way to a savory corn and herb-seasoned interior that steams gently upon slicing. Thick boneless cuts require careful handling to avoid piercing completely through the opposite side while carving the cavity. Adequate resting time guarantees that internal juices redistribute evenly before serving.
Managing Moisture and Heat
Controlling the internal temperature of thick chops dictates the success of the final dish. Cooking past 160 degrees Fahrenheit risks drying out lean pork meat. Incorporating liquid from the canned corn directly into the dry stuffing mix requires restraint; add the canning liquid gradually until the crumbs cohere without becoming soggy. Sautéing the diced celery and onion on low heat for four to five minutes softens the aromatics properly without browning them, building a sweet foundation that complements the earthy ground cumin.
- If the stuffing mixture appears too wet, incorporate additional dry herb-seasoned cubes tablespoon by tablespoon until the mixture holds its shape.
- Tent the baked chops with aluminum foil for a resting period of two to three minutes immediately after extraction from the 350-degree oven.
- Monitor internal meat temperature with an instant-read thermometer inserted into the thickest portion of the chop away from the filling cavity.
