what is the correct way of cooking stuffed pork chops?

Question

i want to find out how to do it without getting the cheese to melt and burn before the chops cook

Answer 1

Is that why your avatar has an angry face? Your cheese is melting and burning?

Why not stuff them w/ a mixture of cheese adn bread crumbs. That will help hem in the cheese.

Answer 2

1

Answer 3

4 oz. Goat (Chevre) Cheese softened
1/2 cup Gruyere Cheese shredded
1/2 cup Fuji or Gala Apple chopped
1 Tbs. fresh Sage finely chopped
3 slices Farmer John® Bacon chopped and cooked until crisp
4 Farmer John® Pork Chops
Course Pepper
1/2 tsp. Salt
Basting Sauce
1/4 cup Honey
2 Tbs. Balsamic Vinegar
1 Tbs. Olive Oil

Recipe Instructions:
1: Mix the first five ingredients in small bowl. Set aside.
2: Using a sharp knife, cut a pocket into the side of each pork chop about 3 inches long and 1/2 inch wide at the center of the chop. Season the exterior of each chop with salt and pepper. Press the cheese filling firmly into the pocket.
3: Mix honey, vinegar and oil in a small bowl. Baste chops with sauce. Place stuffed chops on barbecue and grill until browned and cooked throughout, about 7 minutes per side for thick cut chops. Serve.

Answer 4

6 pork chops cut 1 inch thick

1 can cream of mushroom soup

Stuffing:

2 C. dry bread cubes

1 stalk celery chopped finely

1 small onion finely chopped

1/2 C. chicken broth

2 T. butter

1/2 t. sage leaves, crushed

salt and pepper to taste

Cut a pocket in the pork chop for the dressing.

Saute onion and celery with butter until soft. Cool. Add chicken broth.

Add remaining dressing ingredients to a bowl. Pour chicken broth mixture over to moisten bread cubes. Mix well. Add a little water if the stuffing isn't moist enough.

Loosely put stuffing in the pocket of the pork chops. Fasten opening with a toothpick.

Saute pork chops to brown. Place in a casserole dish. Add soup and 1 can of water to the pan. Scrape up any bits from the bottom of the pan. As soon as soup is warm and mixed, pour over pork chops.

Bake for 1 hour at 350°F.

Answer 5

I buy a small loin roast and cut my own pork chops for stuffing as #1 I don't like to make them with the bone still in.
I then make my own favorite dressing from old bread. I like a little apple in my dressing for added flavor and fresh mushrooms are also a must.
I have never used cheese when making stuffed pork chops either.
After I have stuffed the pork chops I place them in a baking pan lined with Reynolds Heavy Duty Foil. (saves cleaning the pan).
Then I take one or two cans of Cream of Mushroom Soup and add about 1/2 cup of milk for each can and mix throughly with a small minced Onion. Pour the mixture over the chops and then bake in oven at 375 degrees until chops are done basting them occassionally. Liquid left in pan can be used to make gravy.

Answer 6

STUFFED PORK CHOPS

Try without the cheese, this ones good:
6 double pork chops with pocket cut along side
1 1/2 c. whole kernel corn
1 1/2 c. sifted bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
1 1/2 tbsp. parsley
3/4 tsp. sage
1 c. applesauce
3 tbsp. milk
1 egg
Cooking oil

Combine corn, bread crumbs, salt, pepper, parsley, sage, applesauce, milk and egg. Stuff each chop and skewer shut. Brown in oil on both sides. Place in glass 9 x 12 inch baking dish. Place remaining stuffing around chops. Add 1 tablespoon browning fat to dressing and 3 tablespoons water. Bake uncovered at 350 degrees for 1 hour. Serves 6.
GOOD LUCK...YUMMY

Answer 7

Zhivago

Answer 8

save the cheese till last and put it on top

Answer 9

pork is disgusting, try making spam with chunks of turkey