Pork chop is a loin cut taken perpendicularly to the spine of the pig. The pork chop contains a rib or part of a vertebra. Pork chops are not processed, and because of that, they are leaner than other cuts of pork. Today, we will talk about some different ways how to cook stuffed pork chops.
Being that pork is one of the most commonly consumed meats in the world, it is logical that we provide a couple of recipes you can try. Chops are usually served as an individual portion, but you can do as you like. In the United States, pork chops are the most consumed cut from the pork loin, and account for 10% of the total pork consumption.
When you have pork chops, you can roast them, grill them, or deep fry them. However, what we like the most is stuffed pork chops. You can use boneless or bone-in chops, it doesn’t make much of a difference. You can cook pork chops at a lower temperature, which allows the meat to remain juicy, and still be safe to eat. With that in mind, let’s take a look at a couple of recipes you can try.
Stuffed pork chops Italian way
Let’s start with a bit of a more advanced recipe of the classic stuffed pork chops.
Here are the ingredients for this how to cook stuffed pork chops recipe:
- 2 cloves garlic
- 2 tablespoons of olive oil
- 6 ounces baby spinach
- ½ teaspoon salt
- ¼ teaspoon of black pepper
- ½ teaspoon dried Italian seasoning
- 1/4 pound capocollo, which is spicy Italian ham cut into small dice
- ¼ pound provolone cheese
- 1 egg
- 4 thick-cut pork chps for stuffing
- Start by heating 1 tablespoon of olive oil in a large saucepan over medium heat. As your heating the pan, add garlic, and stir occasionally while you cook for 1 minute. Add the spinach, ¼ teaspoon of salt, 1/8 teaspoon of pepper, and the Italian seasoning
- Cook and stir until the spinach is wilted. That will take about 2 minutes. Remove the spinach mixture, and put it in a medium-size bowl. Let the spinach cool, and when it does, add provolone cheese, Italian ham, and egg. Gently stir to combine completely
- Place the pork chops on a flat working surface, and then cut a slit horizontally to the bone to open the chop like a book. Stuff each chop with ¼ of the stuffing. Secure the chops with toothpicks
- Preheat oven to 375 degree F. Add 1 tablespoon of olive oil in a large skillet, and add chops. Cook for 2 minutes per side, or until browned
- Place chops in single layer in a baking dish, just large enough to hold them. Sprinkle the remaining salt and pepper, and then bake the chops for 15 minutes in the oven, or until the internal temperature reaches 155 degrees. Check with an instant-read thermometer. Remove chops to a platter, cover with foil, and let them stand for 5 minutes in warm place before serving
Savory stuffed pork chops
This recipe has a bit savory and spicy taste, as there are a more herbs and spices than in regular stuffed pork chops recipes. Each serving contains 320 calories, 21g of fat, 11g of protein, and 74mg of cholesterol.
Here is the ingredient list:
- 8 boneless pork loin chops
- 1 small onion
- 5 cups of fresh baby spinach
- ½ cup of butter
- 6 ounces of sage stuffing mix
- ½ teaspoon of rubbed sage
- 1 cup of sour cream
- ½ teaspoon of lemon-pepper seasoning
- Cut a pocket in each pork chop using a sharp knife. Put onion and butter in a large skillet, and fry quickly until tender. Add spinach, and cook until wilted. Stir in the stuffing mix, and the sage and sour cream
- Fill each chop with about 1/3 cup stuffing mixture, and then secure with toothpicks. Place the pork chops on a greased 15x10x1 inches baking ban. Sprinkle with some lemon-pepper seasoning
- Bake the pork chops at 350 F for 30 to 40 minutes, or until the internal thermometer shows temperature of 160. Discard the toothpicks and serve it
Stuffed Pork Chops in Aluminum
If you are up for something more caloric than regular pork chops, here is one recipe for how to cook stuffed pork chops in aluminum. Each serving delivers almost 500 calories, and 20g of fat. It will take up to 1 hour to prepare the chops.
This is the ingredients list:
- 1 ½ cups of dry bread crumbs
- 2 tablespoons of butter
- 1 egg
- 2 cups whole kernel corn
- 4 pork chops butterfly cut
- 1 can condensed cream of mushroom soup
- Preheat oven to 350 degrees F (175 Celsius)
- Combine bread crumbs, butter, egg, and corn in a bowl. Mix until the stuffing is stiff
- Cut your chops parallel to create a pocket, and then stuff with the mix. Place the chops in a cooking dish, and then pour mushroom soup over the top. Use aluminum foil to keep the food moist. Bake for 45 minutes