#Gourmet stuffed pork chops how to#

To bake pork chops with stuffing, this recipe uses boneless meat.

Boneless Pork Chops – Make sure to get thick-cut pork chops, so that you can easily slice them for filling.

For measurements, see the recipe card below.

#Gourmet stuffed pork chops how to#

It was delicious.This section explains how to choose the best ingredients cooking stuffed pork chops, what each one does in the recipe, and substitution options. I served with t he spinach and garlic roasted potatoes. I then proceeded with the recipe as if I were using a chop. I cut a couple tenderloins into 3' sections then pounded them to about an inch thick. I am not big on pork chops but love pork tenderloin. Suggest not salting pork separately with this prep.Īnother great Epicurious recipe that is a keeper.

Quite satisfied with result (though adding to saltiness) and I probably could have increased the cheese for even more flavour. I therefore wrapped in prosciutto after browning in skillet and prior to placing in oven, to prevent cheese etc. My pork loin chops were a bit thin and so pockets weren't as deep as I would have liked. I'll make it again with prosciutto.Įasy and tasty. THE best pork chop recipe!! I used canadain bacon for the prosciutto because I had it on hand. Served with sauteed arugula from the yard + mashed potatoes with garlic & olive oil. This time Trader Joe's was out of Fontina, I subbed w/Raclette and got raves raves raves. kosher salt, some crushed garlic, pepper- for between 1/2 hr-2 hrs. I always brine my boneless Costco chops: 8 c water 1/4 c. Have made this multiple times to rave reviews.

Very tasty and easy to prepare-used dried sage instead of fresh Served with roasted finger potatoes and my wife dubbed me the pork chef from now on. It worked well with thin pork chops and I look forward to trying it with thick. It was easy and the results were great!ĭefinitely a keeper. I brined the pork in 2 cups of milk and 2 tsp of salt to keep the pork moist. I added a sliced onion to the garlic for the spinach, a pinch of hot pepper flakes, and a splash of red wine vinegar. Everything stayed inside the chops neatly. I decided to make a paste with the sage, Dijon mustard, minced onion and garlic.I might have been too heavy-handed with the sage, or maybe I just didn't enjoy its flavour in this dish. No fontina or prosciutto so I used gouda and bacon. I had to make a couple of key substitutions and added a couple of things, so it's probably not fair to rate it. It has good flavor and is easy so I'll try it again but probably pre-bake them first. I baked them for about 10 minutes loner after that and they were still a little pink, by then the sauce was ruin and the cheese melted down.

I was skeptical of the cooking times so I left them in the pan a couple minutes longer before turning them and then let them fry for a couple minutes before putting them in the oven and then left them in the oven a few minutes longer than the recipe said and after all that they weren't even close to being done. It's good dish but I must have missed something. I did not care for this mixture, prosciutto with the pork. Since I bought the sage, I also sauteed some carrots and green beans in pancetta, shallot, sage and chicken broth. Instead of sauteed spinach I added cream and made creamed spinach. Delicious combo!! I also cooked Giada's stuffed pork chop recipe this week but this one was better and easier.