Best 4 Stuffed Pork Chops All Saints Episcopal Church Longmeadow Recipes

PESTO STUFFED PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
• Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
• Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

STUFFED PORK CHOP

Steps:

• Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
• Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
• Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
• Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
• Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
• Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.

STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
• Salt and pepper inside and out of chops. Set aside.
• Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
• Add parsley, sage, salt, and pepper.
• Add parsley mixture to bread and mix thoroughly, adding water as necessary.
• Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
• Stand on bone end and bake for 1 hour or until well done.
• Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

STUFFED GRILLED PORK CHOPS

Steps:

• Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.
• Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets.
• Use a small skewer if necessary to hold the edges closed.
• Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.