Thursday, July 30, 2009

Let's Play: Stuff That Pig!

Buppy and I both really like pork. A lot. We don't eat it as often as chicken it seems, but we like it at least as much. We've found some McCormick Grill Mates marinades that make some uber tasty grilled pork, especially their garlic, herb and wine and the tomato, garlic and basil. However, we like it other ways too and experiment when time and the weather permit. My parents taught me how to make the most fantastic garlic and oregano pork roast that just falls apart after roasting for hours (porketta), but that I'll save for another post. This post, my friends, is about my sister-in-law's recipe for stuffed pork chops.

Now I'm not usually a fan of apple in stuffing, but it really keeps her recipe moist.It's an awesome recipe and I'll keep on stuffin' some piggy!

Stuffed Pork Chops
From Stacey

Finely chop or mince the following ingredients and sweat in pan until lightly done or onions become transparent:
½ small white onion
2 small green onions with tops
2 Tbsp. fresh celery leaves
½ medium apple (Fuji is good)
¼ - ½ c. baby spinach leaves
1 Tbsp. garlic
1 tsp. thyme (dried)
¼ c. chicken broth
Salt and pepper, to taste

6 slices 7 Grain bread (or bread of your choice)

6-8 Club crackers
4 1-inch boneless pork chops

Toast the bread and tear into fine pieces in a bowl; crush the crackers into bread crumbs. Pour hot minced mixture (from above) over bread and toss until mixed. Cut pockets into pork chops, making sure they are actually pockets and you're not cutting all the way through the chops; fill with stuffing. Place in a large pan over medium high heat; pour a little chicken broth into pan (just eyeball it, maybe an 1/8 c., if that) and cover with lid (cock lid). Cook 5 minutes or until broth is gone and chops become golden on the bottom; turn over and repeat. When broth runs out for the second time, turn chops up on edge (stuffed opening down). Cut to open top and spread to see if done (or use an instant read thermometer to temp them). Let brown on stuffing side and cover if not quite done. Remove pork and place on plate; keep warm. Deglaze pan with an additional 1/8 c. chicken broth and put leftover stuffing in to heat lightly. Pour extra stuffing over chops and serve. Yield: 4 servings.
*Linked to Miz Helen’s Country Cottage Full Plate Thursday, 3/10/11.

1 comment:

  1. Those Stuffed Pork Chops are awesome. It is a great recipe. Thank you so much for sharing with Full Plate Thursday and please come back!


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