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!
Course Main Course, Meal
Cuisine American, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Ingredients
Bread stuffing
2cupsBreadcubed (stale will hold its shape better during the preparation process)
2tablespoonsCooking oil or butter
2½cupsOniondiced
2cupsCelerydiced
1teaspoonSalt to taste
3tablespoonsParsleyfreshly chopped
1teaspoonSagedried
1tablespoonRosemaryfreshly chopped
1tablespoonThymefreshly chopped
3¼cupsWateronly if bread is dried or stale
2medium Eggs
Pork chop stuffing
2½cupsParmesan cheesegrated
2lbPork chop
2¼cupsMozzarella cheesefresh - 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.