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!

It’s not a coincidence that thinking about salad without dressing makes some 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.