Stuffing for Pork Chop Recipe
New way to use pork chop or just left with too much stuffing? Check out this stuffing for pork chop recipe that makes life baffling!
Human creativity is as limitless as the Universe itself. Curiously, the shape of the Universe is eerily similar to the inner structure of our brain which made some scientists wonder if the Universe itself is a huge brain that is capable of thinking and thus has consciousness.
It may sound as Science Fiction at best or something from a comic book, but a thinking Universe can’t be ruled out simply because its non-existence hasn’t been proofed either.
If such blatant excuse were not enough, what’s more astonishing is, that such thing wouldn’t be out of line with everything we know today about the Universe itself. So, if Ego from MCU sounded wild this is even more bizarre.
Of course, given what we know so far about our brain and thinking if the Universe relies on the same processes, it is a really, really slow thinker. Our brain uses electricity to carry information from one place to the other that makes thinking possible.
Since we don’t see electricity zaps around the Universe, we have to assume that information is carried over from one place to the other by light which is hundreds of times faster than electricity, yet it still takes billions of years to get from one side of the Universe to the other.
So, if our Universe thinks and it has consciousness, it must be pretty laid back about many things or it relies on other methods to carry information around, besides the observable “locality.”
Locality means that things don’t just appear and disappear but continuously travel from one place to the other and this is true for every object made up of atoms in our Universe. Subatomic particles though make strange things and apparently don’t really care for locality that much.
These are the same particles that can be entangled over vast distances, randomly appear and disappear and they give us a slim chance to take our destiny into our hands and exercise our free will.
If we think about how our own primitive brain is able to influence our decision processes and how powerless we can be when something highly addictive like sweets, games or just refined carbs grab our attention then we are right to doubt our own freedom.
The price of our own consciousness is to serve our body to fulfill its needs with or without our consent.
It’s not a coincidence that thinking about salad without dressing makes most of us cringe, yet when it comes to fill things with refined carbs lights up our eyes in an instant.
So, if stuffing pork chops with bread filling sounds like a good idea, even though pork chops come in slices and we have to make some extra effort to stuff them, we can muse about how free our will is and why on Earth we should do such stupid thing.
Stuffing pork chop isn’t as straightforward as stuffing chicken due to a missing cavity but it’s not as taxing as making Gordon bleu either. If we get our hands on whole pieces of meat or more importantly, we have a sharp knife to slice the meat up ourselves then we can create custom sized cavities needed for the filling.
Sure if we haven’t had the chance to get a block of meat or we aren’t on that stage in our kitchen knife life yet, then using pre-sliced pieces of pork chops will do just as well.
A couple of toothpicks or trussing needle, however not essential, will come quite handy closing the open ends of the slices and make handling the stuffed pork chops way easier while searing and roasting.
Once the stuffed slices of meat are on our plates and have a chance to taste them, we’ll have no doubts if our efforts were in vain or it was worth all the efforts it took to create them, but one thing is for sure, that no one will try to figure out a way of not having them.
Ingredients
Bread stuffing
- 2 cups / 500g Bread (cubed) (stale will hold its shape better during the preparation process)
- 2 tablespoons / 30g Cooking oil or butter
- 2½ cups / 400g Onion (diced)
- 2 cups / 200g Celery (diced)
- 1 teaspoon / 5g Salt to taste
- 3 tablespoons / 12g Parsley (freshly chopped)
- 1 teaspoon / 0.5 Sage (dried)
- 1 tablespoon / 3.5g Rosemary (freshly chopped)
- 1 tablespoon / 2g Thyme (freshly chopped)
- 3¼ cups / 750g Water (only if bread is dried or stale)
- 2 medium / 100g Eggs
Pork chop stuffing
- 1 cup / 250g Parmesan cheese (grated)
- 2lb / 1000g Pork chop
- 1 cup / 250g Mozzarella cheese (fresh – sliced or grated)
How to make Stuffing for pork chop
- We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like french baguette, bread rolls or similar stuff.
- Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.
- Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 – 20 minutes.
- In a big bowl, mix bread, freshly chopped parsley, sage, rosemary, thyme and the freshly prepared onion-celery.
- Beat eggs and water together.
- Mix the egg-water mixture with the bread.
- Mix in the grated Parmesan cheese.
- Slice the pork chops to desired size then crate a cavity by cutting it in half. Optionally, just place two fairly thin slices of pork chop onto each other.
- To avoid the slices contracting, cut up the white connecting tissue that’s generally is on top of the meat.
- Fill the cavity with some stuffing.
- Add some mozzarella on top if desired.
- Close the pork chop slices with toothpicks or trussing needle.
- In a skillet heat oil to high then sear one side of the pork chop until golden brown, about 3 – 5 minutes.
- Flip the meat over to sear the other side too, about 3 – 5 minutes again.
- Place the seared stuffed pork chops into an oven proof dish.
- Fill the empty spaces with stuffing. Add optional mozzarella on top.
- Put the stuffed pork chops into the middle rack of a 350°F / 180°C oven until the inner temperature of the pork chops reach the safe 145°F / 63°C which should happen when the mozzarella on top and the bread stuffing gets golden brown color.
Put the stuffed pork chops into the middle rack of a 350°F / 180°C oven until the inner temperature of the pork chops reach the safe 145°F / 63°C which should happen when the mozzarella on top and the bread stuffing gets golden brown color.
Enjoy!
Stuffing for Pork Chop Recipe
Ingredients
Bread stuffing
- 2 cups Bread cubed (stale will hold its shape better during the preparation process)
- 2 tablespoons Cooking oil or butter
- 2½ cups Onion diced
- 2 cups Celery diced
- 1 teaspoon Salt to taste
- 3 tablespoons Parsley freshly chopped
- 1 teaspoon Sage dried
- 1 tablespoon Rosemary freshly chopped
- 1 tablespoon Thyme freshly chopped
- 3¼ cups Water only if bread is dried or stale
- 2 medium Eggs
Pork chop stuffing
- 2½ cups Parmesan cheese grated
- 2 lb Pork chop
- 2¼ cups Mozzarella cheese fresh - sliced or grated
Instructions
- We can use either stale or completely dried out bread. Dried bread is much harder to cut up so if we have bread for the sole purpose of making stuffing then cutting it up in advance will save us some effort and time. Best part of the stuffing is the crunchy crust so choose bread with plenty of crust to start with, like french baguette, bread rolls or similar stuff.
- Heat oil in a skillet and sauté (stir-fry) diced onion, celery and salt until glassy / translucent look, about 5 minutes.
- Lower the heat to medium low then slowly caramelize the onion and celery until it is browned, about 15 – 20 minutes.
- In a big bowl, mix bread, freshly chopped parsley, sage, rosemary, thyme and the freshly prepared onion-celery.
- Beat eggs and water together.
- Mix the egg-water mixture with the bread.
- Mix in the grated Parmesan cheese.
- Slice the pork chops to desired size then crate a cavity by cutting it in half. Optionally, just place two fairly thin slices of pork chop onto each other.
- To avoid the slices contracting, cut up the white connecting tissue that's generally is on top of the meat.
- Fill the cavity with some stuffing.
- Add some mozzarella on top if desired.
- Close the pork chop slices with toothpicks or trussing needle.
- In a skillet heat oil to high then sear one side of the pork chop until golden brown, about 3 - 5 minutes.
- Flip the meat over to sear the other side too, about 3 - 5 minutes again.
- Place the seared stuffed pork chops into an oven proof dish.
- Fill the empty spaces with stuffing. Add optional mozzarella on top.
- Put the stuffed pork chops into the middle rack of a 350°F / 180°C oven until the inner temperature of the pork chops reach the safe 145°F / 63°C which should happen when the mozzarella on top and the bread stuffing gets golden brown color.
Notes
Pin now, Enjoy later!
