Pork Chop Stuffing Recipe Request.

(Lawrence Ressler) said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

There's a recipe for Apple Stuffed Pork Chops at:
http://galley.belleisleships.com/Recipes/l_op=viewrecipes/lid=2824.html

or for Stuffed Pork Chops:
http://galley.belleisleships.com/Recipes/l_op=viewrecipes/lid=2752.html

So what exactly is the point of stuffing a pork chop?

Steve

One time on Usenet said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

I just use plain stuffing with some chicken broth, butter, celery,
and onion...

--
Jani in WA

One time on Usenet said:

So what exactly is the point of stuffing a pork chop?

They're good! Although I'd rather just layer chops and stuffing,
rather than actually stuff the chops themselves...

--
Jani in WA

Little Malice said:

One time on Usenet, [email hidden] (Steve Pope) said:

Quoted message said:

Quoted message said:

So what exactly is the point of stuffing a pork chop?

Quoted message said:

They're good! Although I'd rather just layer chops and stuffing,
rather than actually stuff the chops themselves...

Quoted message said:

Jani in WA

I guess my main hesitation here is, having figured out how to
cook a pork chop to a nice, juicy, neither overdone nor
underdone state, I'm just sure if I slit it open and
stuffed it, it would come out wrong.

Steve

On Thu, 4 Oct 2007 01:13:29 +0000 (UTC), [email hidden] (Steve

Pope) said:

So what exactly is the point of stuffing a pork chop?

To be fancy? What's the point of stuffed breast of lamb/veal or
chicken cordon bleu?

--

History is a vast early warning system
Norman Cousins

Quoted message said:

[email hidden] (Steve Pope) wrote:

Quoted message said:

Quoted message said:

So what exactly is the point of stuffing a pork chop?

Quoted message said:

To be fancy? What's the point of stuffed breast of lamb/veal or
chicken cordon bleu?

I guess that's right. The one or two times I made lamb carpetbagger
steak (stuffed with oysters), it sure seemed fancy. 😉

Steve

Lawrence Ressler said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

Prunes.

This was a recipe I saw on "over Easy" by Hugh Downs, many years ago. It
was a program that did a lot of simple one pan meals for one or two. Get
nice thick pork chops and slice a pocket into the middle and stuff with one
or two pitted prunes. Season chops on both sides. Brown the chops on both
sides in a frying pan on medium heat. When the chops are browned, add some
potato and carrot chunks and whole (small) onions. Add equal amounts of
water and apple juice to get about 1/ inch of water in the pan, cover and
simmer for 25 minutes.

One time on Usenet said:

Little Malice said:

One time on Usenet, [email hidden] (Steve Pope) said:

Quoted message said:

Quoted message said:

Quoted message said:

So what exactly is the point of stuffing a pork chop?

Quoted message said:

They're good! Although I'd rather just layer chops and stuffing,
rather than actually stuff the chops themselves...

Quoted message said:

I guess my main hesitation here is, having figured out how to
cook a pork chop to a nice, juicy, neither overdone nor
underdone state, I'm just sure if I slit it open and
stuffed it, it would come out wrong.

Well, the extra thick ones are more expensive anyway, IIRC. That's
one reason why I just layer them instead. It tastes the same (IMHO)
and is harder to screw up... :-)

--
Jani in WA

"Lawrence Ressler" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

I like stuffing pork with Cognac/Grand Marnier marinated dried fruit.

Marinate chopped dried apple, apricot, prunes, cranberries overnight and then stuff the pork cut.

I have cooked pork tenderloin and thick, 1 1/2"+, chops this way.

I tie the tenderloin and usually just close the pocket of the chop with a toothpick.

Season with ground sea salt and fresh ground pepper and whatever else floats your boat.

Brown the cut in a heavy, hot pan with a little olive oil to form a nice crust and finish in a 300°f oven
until medium rare/medium.

Delicious.

David.

"Lawrence Ressler" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

Hint: Caraway complements pork nicely. Try using DECENT rye bread in any
bread stuffing recipe for pork.

Thank you very much for your assistance, everyone. :-)

Steve Pope said:

So what exactly is the point of stuffing a pork chop?

Steve

Thick-cut (1 inch) chops are wonderful when stuffed. Just cut a "pocket" in
the middle to the bone (If you find boneless chops this thick, then just cut
it through about 3/4 of the way). I use the same sort of stuffing I would
when stuffing a bird. I prefer cornbread stuffing but any stuffing recipe
you like is fine. Don't over-fill the "pocket" as the stuffing will expand
just like it does in a turkey or hen. Lightly pepper the outside of the
chops, brown in oil, then finish off in a moderate oven until the pork is
cooked. The moisture in the stuffing also helps keep the chop from drying
out. With the thick chop, the stuffing and a vegetable or salad you don't
need an extra accompaniment such as rice or potatoes; the starch is in the
stuffing.

Jill

swordman56 said:

(Lawrence Ressler) said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

There's a recipe for Apple Stuffed Pork Chops at:
http://galley.belleisleships.com/Recipes/l_op=viewrecipes/lid=2824.html

You've got an interesting archive of recipes there. Estate sale
cookbooks/recipes are fascinating to me.

I made that apple stuffed pork chop recipe last night, and it came out
really well. Two pork chops were more than we could eat, but they
were delicious :-)

I added some warm chicken broth to make the stuffing a little wetter,
but that's about the only significant change I made to the recipe.

FWIW, the rest of the menu was fennel slaw and mango couscous.

pat

On Sun, 07 Oct 2007 11:55:14 -0700, Cryambers <[email hidden]>

Quoted message said:

swordman56 said:

(Lawrence Ressler) said:

There is a poster at another discussion group that is asking for a
recipe for stuffing for stuffed pork chops. Does anyone here have one
that I can forward to her?

There's a recipe for Apple Stuffed Pork Chops at:
http://galley.belleisleships.com/Recipes/l_op=viewrecipes/lid=2824.html

You've got an interesting archive of recipes there. Estate sale
cookbooks/recipes are fascinating to me.

I made that apple stuffed pork chop recipe last night, and it came out
really well. Two pork chops were more than we could eat, but they
were delicious :-)

I added some warm chicken broth to make the stuffing a little wetter,
but that's about the only significant change I made to the recipe.

FWIW, the rest of the menu was fennel slaw and mango couscous.

pat

Er, how many ribs in those chops? How thick were they?

Where I am, I'd be hard pressed to find a chop that ANY scope for
stuffing.

Regards
JonH

Quoted message said:

Er, how many ribs in those chops? How thick were they?

Where I am, I'd be hard pressed to find a chop that ANY scope for
stuffing.

Coincidentally, I was at Trader Joe's today
and the free samples were from their frozen
boneless pork chop with apple stuffing.
It was pretty good, but I won't be buying any.

Two products from TJ's that I've been disappointed
with: breaded eggplant cutlets and gorgonzola
gnocchi. The cutlets weren't very impressive --
too wet and limp when lightly fried, and not
flavorful when fried crispy. I ended up throwing
out the remainder. And it was at that point
I remembered I'd tried these once before, and
did the same thing. Hopefully, I won't do it
a third time.

I was so pleased with the pesto-and-cheese-filled
gnocchi, I had to try this new gorgonzola gnocchi.
This was not good. The gnocchi were not filled.
There were these strange white flakes provided
in the package with the gnocchi, and they provided
the flavor. I didn't realize that with the first
batch, and just boiled it till the gnocchi floated.
To my surprise, the flakes dissolved completely.
I thought they were a second kind of pasta,
not a frozen sauce. So in the next batch,
I boiled the gnocchi separately, then added the
flakes and heated gently to melt them. I suppose
I should have read the instructions on the package,
but I threw that away a long time ago. It made
an okay sauce, but I'll never buy this product
again.

Quoted message said:

On Sun, 07 Oct 2007 11:55:14 -0700, Cryambers <[email hidden]>
wrote:

<snipped>

Quoted message said:

Quoted message said:

I made that apple stuffed pork chop recipe last night, and it came out
really well. Two pork chops were more than we could eat, but they
were delicious :-)

I added some warm chicken broth to make the stuffing a little wetter,
but that's about the only significant change I made to the recipe.

FWIW, the rest of the menu was fennel slaw and mango couscous.

pat

Er, how many ribs in those chops? How thick were they?

Where I am, I'd be hard pressed to find a chop that ANY scope for
stuffing.

They were a little more than an inch thick, bone in. The rest of the
stuffing goes into the casserole to be baked, so it doesn't matter how
many chops you have. In fact, to make the 6 chops the recipe calls
for, you might not have much extra stuffing left for the casserole.

pat

(Little Malice) said:

(Steve Pope) said:

Little Malice said:

(Steve Pope) said:
> So what exactly is the point of stuffing a pork chop?

Quoted message said:

Quoted message said:

They're good! Although I'd rather just layer chops and stuffing,
rather than actually stuff the chops themselves...

I guess my main hesitation here is, having figured out how to
cook a pork chop to a nice, juicy, neither overdone nor
underdone state, I'm just sure if I slit it open and
stuffed it, it would come out wrong.

Well, the extra thick ones are more expensive anyway, IIRC. That's
one reason why I just layer them instead. It tastes the same (IMHO)
and is harder to screw up... :-)

Pork chops are sold by the pound, same price regardless of
thickness... in fact in many stores the real thin cut ones are more
expensive per pound because they're more labor intensive... and in
fact if you buy the entire center cut loin it's often less expensive
per pound, and then you can slice your own chops however you like,
which is what I often do.... lot's of times the center cut chops are
$3/lb but the whole center cut loin is $2/lb... no biggie to slice off
four good sized chops and use the rest as a roast, that's like getting
your chops for free. I sometimes see center cut loin pork chops for
$4/lb and center cut loin roasts for $2/lb... a no brainer.

When you prepare stuffed pork chops bread and bake them, they won't
dry out. Just be sure if your stuffing contains meat (pork sausage)
that it's fully cooked before stuffing.

Sheldon