It seems like I can't go into Petty's in Tulsa without picking up some of their stuffed pork chops from their meat department. Every time I cook them I always think to myself.. I can do this! Why don't I do this?
When I was in our local butcher shop a couple of days ago I saw some beautiful butterfly thick cut pork chops and I was immediately inspired to try my own stuffed pork chops. But I wanted mine to be better! I like theirs and all ,but you know I'm a spice girl. So I started thinking of what I wanted to stuff them with. Just like the last recipe, their are about a 50 different flavor combinations you could do. I had originally planned to just stuff them with veggies and herbs. I'm trying to eat low carb you see! But in the end the cornbread stuffing won out. It HAD to be done.
Savory Stuffed Pork Chops
And don't ask me why, but when I jumped off that low carb train I must have bumped my head because I decided to also throw in baby potatoes.
My favorite way of making pork chops has always been to braise them on the stove top then cook in the oven. That method has always produced fork-tender meat.
I happen to have this braising pan (which I'm in love with) but I've also used a casserole pan and covered with foil or use a pyrex dish with a lid. It all works the same.
1. saute your veggies for your stuffing. I used 2 scallions and 2 celery stalks, chopped. Saute them for 2-5 minutes in 1 tsp. of butter.
2. Add spices and garlic, mix well.
3. Add chopped bacon. I just cooked mine super quick in the micowave.
4. Add your cornbread and mix well. If It's a little dry you can add a little bit of chicken broth.
Since I was having to handle the pork chops a lot I used gloves.
Using a sharp knife cut a pocked in your pork chop.
Then stuff! I was able to use all of the stuffing.
For some reason I forgot to take pictures of the pan searing process. But here's what you do: Heat oil in skillet. I used regular canola oil and not olive oil because I was working at a med-high heat and didn't want it to smoke.
Season the outside of the pork chops with salt and pepper and then sear each side of the pork chop. I had 3 in the pan at a time just so I had room to work when turning them. I did end up losing some of the stuffing but that was no biggie. There was plenty in there! You really don't want to cook them for very long- it's just to seal in the juices. A quick sear is all you need.
Put all of the pork chops back into the pan you are going to use in the oven.
I added about a cup of chicken broth to the bottom of the pan for moisture. I also added the baby potatoes but you don't have to do that if you don't want to. I also used from fresh cut herbs from the back yard. Place in a preheated oven at 350 and place your covered dish in the oven and cook for about an hour.
This picture didn't turn out all that well. But I just served this with some fresh steamed broccoli. That took maybe 5 minutes to make tops!
The pork chops were very tender as were the potatoes. It got thumbs up all around the table.
Before you serve, pluck out the herbs you stuck in there. Although they were fragrant during the cooking process they are not very pretty at the end of the cooking process. I replaced them with fresh herbs before serving.
btw.. did I mention it's Shark Week??
6 thick cut pork chops
2 scallions (or 1 medium size onion), diced
2 stalks of celery, diced
1 clove garlic, minced
1/2 tsp. black pepper
1 tsp. salt
1 Tablespoon of poultry seasoning
1 tsp. thyme
1 tsp. paprika
1 tsp. of chopped dried rosemary
1 cup chicken stock
4 strips crisp bacon, crumbled
1 box Jiffy Cornbread Mix (prepared according to package directions)
1/2 cup Canola oil
Oven Roasted Herb Potatoes:
One bag of baby yukon gold potatoes (can also use fingerling potatoes, or baby red potatoes)
1/4 cup of olive oil
1 package of ranch dressing mix
mix oil, ranch mix, and potatoes in a bag and toss to mix.
Bake covered at 350 for one hour - uncover for the last few minutes to get a crispier texture.
Life on the lake is laid back. When we cook it's far from being fancy affair. It's all about relaxing with friends and family and enjoying comfort food. More often than not it's not all that healthy but boy it sure is good!!!
All Appetizer Bar-T-Rito Beef Breakfast Brunch Carne Guisada Casserole Chicken Chili Dessert Drinks Gluten-free Main Course Pasta Pork Salad Sandwich Sauce Savory Beef Stew Side Dish Snack Soup Tapas Tex Mex Tex-Mex Theta Burger Truck Tacos Why Didn't I Think Of That?