if I want to fix stuffed pork chops do I need to get the butcher to special cut them?

Question

or can I do it easily at home what stuffing min do u like with them? I do not eat corn bread and it is all I can get ready to go in Florida

Answer 1

no you can cut your own chops you want to start with a chop that is at leaste one and a half inch thick, jsut cut a pocket into the non-bone side of the chop as close to the exact center as posible. ( helps to cook evenly) If you promise not to give away my secret, I just buy a box of stove top then add my own "extra" like some fresh sliced mushrooms and some dried cranberries to the mix then stuff the chops with that.

Answer 2

Try Alton brown's recipe from his show 'Good Eats':

A. Ask for thick cut 'rib chops'.

B. Heat up 2 cups of apple cider, very hot. Mix in-
1 Cup Salt
1 Cup Dark Brown Sugar
1 Tbs. Black Peppercorns
1 Tbs. Dry Mustard Powder
- let the brine sit for 10 minutes to mix and blend.

C. Add a pound of ice or 2 cups very cold water.
- Add the chops, submerging them well, and chill for 2 or more hours.

D. Mix the following for stuffing:
1 1/2 Cups Cornbread, Crumbled Fine
1/4 Cup Dried Cherries, Halved
2 Tbs. Golden Raisins
1/4 Cup Walnuts, Roughly Chopped
2 tsp. Fresh Sage, Thinly Sliced
1/2 tsp. Freshly Ground Pepper
1/2 tsp. Kosher Salt
1/4 Cup Buttermilk

E. Carefully insert the knife into the side of the chop and push until you hit bone (holding the chop in a bagel slicer helps!) Move the blade back and forth to make a nice-sized pocket with the smallest opening possible.

F. Inject a little stuffing into each chop with a marinade injector, or just force the stuff in with a small spoon, or whatever.

G. Pan fry or grill. Sear over high heat, then cook over lower heat. If grilling, try:
- wipe chop lightly with canola oil
- cook 6 minutes per side over medium high heat (rotating it every couple minutes) This should be at 'Medium'
- cook a couple more minutes at a lower heat for medium well, etc.

H. Let the hot meat 'rest' for a few minutes to re-baste itself before serving.

Answer 3

I use a wild rice stuffing, and no you do not need a butcher to special cut them. Just find some thick Pork Chops and split it open yourself.

Answer 4

Just buy butterfly cut pork chops. I just like regular stuffing made with bread, or Stove Top for a quicker dinner.

Answer 5

no no no autom has it all wrong...they should have thick cut pork chops at your supermarket...cut a small opening into the side of the chop then the easy way is too use stove top stuffing and open the hole with the back of a spoon and fill with stuffing...wrap in foil and bbq or just put into a oven at 350 for about 1 hr.

Answer 6

If they don't have thin cut pork cutlets, you may have to ask the butcher to get them for you, if you aren't skilled at filleting meat (I usually just buy the thin cutlets, makes things easier).

Stuffed Pork Cutlets


Ingredients & Directions

8 boneless lean pork cutlets -- 1/4 inch thick

6 ounces cheddar cheese

4 prosciutto -- cut into thin slices

1 egg -- lightly beaten

1 cup Italian-style seasoned dried bread crumbs

1/4 cup light olive oil or vegetable oil

1 lemon
cut lengthwise into 4 wedges -- for garnish

Trim away any fat or connective tissues from pork. Between 2 sheets of waxed paper, pound each cutlet with flat end of a meat mallet (or a heavy can) until flattened to about 1/8 inch thick. Trim cheese and ham to a size slightly smaller than cutlets.

Top four of the cutlets with a slice of cheese and a slice of ham. Cover with remaining cutlets and pound edges lightly to seal together. Holding each sandwich together dip both sides in egg, then into bread crumbs to coat completely. Place on waxed paper.

In a heavy, 10-inch skillet over high heat, heat oil until rippling. Lower heat to medium-high, add cutlets, and cover with a spatter shield if desired. Cook until cutlets are cooked through (about 5 minutes per side). Remove from pan with slotted spatula, draining off oil, and serve hot, garnished with lemon wedges.

Oh and for the arrogant snot trplddd-there are different ways of making different dishes. That is how I make mine and they taste fine. Same way I prepare stuffed chicken. (And learn how to spell)

Answer 7

Take extra thick chops and slit it almost in two. Sort of like a peta pocket. Then stuff it.

Answer 8

butterfly pork chops, they are split down the middle

Answer 9

pork chop inkooler

Answer 10

does it really matter its all going out your ha la ha la no matter how you make it