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Delightful Dinners: Stuffed Pork Chops

S Caron By

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Pork has never been my husband's favorite dinner protein. Ok, that's putting it mildly. Until recently, my husband dreaded pork in any form.


I swear, if I mentioned pork chops for dinner, I would hear crickets on his end of the phone. Maybe he was plotting a potential work emergency to miss the meal? I don't know. But I do know that everything changed when I introduced him to something new: stuffed pork chops.


When cooked just right, with the right fillings, a pork chop goes from boring to purely craveworthy.  And really, it's not that hard to stuff a chop. With a little patience and a little know-how, you could be stuffing your own very, very soon. So, what do you need to know about stuffing a chop?


Four Tips for Stuffing a Pork Chop



  1. Choose a chop that's at least one inch thick. Why? Because it will make it easier to cut and stuff (without anything escaping!).

  2. Consider using a bone-in chop. Why? The bone can work as a good barrier so you don't overcook.

  3. Use a sharp knife. Why? You don't want to mutilate the pork, just slice open a pocket.

  4. Take your time. Why? This isn't Iron Chef America or Top Chef. When you are cutting, forget the clock and just go slow and steady. Your pocket will thank you.





Now, are you ready to get stuffing? Try these tasty stuffed pork chop recipes.

Sarah W. Caron (aka scaron)is a food writer, editor and blogger. Find her online at Sarah's Cucina Bella. 

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