Cooking pork chops can be exciting for pork lovers! With such a variety in cuts of meat available at the grocery store, you can create pork chops that exceed the taste expectations of every guest!

The first step in cooking pork chops is not the cooking itself; it’s actually going to the market to select what you want. The butcher in the meat department can make a special cut for you to meet your specifications. If you want thick, large pork chops or ones slightly thicker than usual, just ask for them.

One way to consider when cooking pork chops is stuffing them! It takes only a few minutes to cut them in the center and insert the stuffing and then you’re off to create a culinary delight.

Stuffed Baked Boneless Rib Chops

Six 8-ounce boneless cut pork chops

Make two or three slits into the center of the pork chop. Don’t make one slice on one side and the other on the other side; instead make both on one side of the chop. If you’ve never done this yourself, you can ask the butcher at your meat department to do this for you.

The stuffing:
2 cups seasoned cornbread crumbs
1 can chicken broth
1 stalk finely chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped walnuts
1/2 stick butter
2 dashes salt
1 dash pepper

Place pre-seasoned breadcrumbs in large mixing bowl. Add the walnuts, salt and pepper and toss thoroughly and set aside.

Preheat oven to 325 degrees.

Place pork chops on a rack in an oblong baking dish at least 2 inches deep and set aside.

Place the butter in a medium skillet over medium-high heat, adding the onion, celery and green bell pepper. Clarified butter is always best for sautéing. Stir constantly for about five minutes. Add to mixture in bowl and mix well.

Add half the chicken broth and mix well. Continue to add the remaining broth, a little at a time, until just moist enough to fit onto a spoon as you stuff the slits of each pork chop.

Put three to four tablespoons of stuffing into each chop and use wooden toothpicks to secure the open ends while cooking.

Bake 1 hour or more until fork tender.

Arrange pork chops on a warm platter, keeping warm. Spoon apricot fruit jelly or whole berry cranberry sauce over the top of each pork chop

Skim fat from drippings and pour remaining warm liquid over pork chops right before serving. Dig in!

And now for recipes that add a fruity taste to the pork chops:

Skillet-Braised Pork Chops with Apple Glaze

4 to 6 pork chops, about 1 inch thick
3/4 teaspoon salt
1/4 teaspoon pepper
1 pat butter

Place a 12-inch skillet over medium-high heat. Rub the butter over bottom of skillet and add pork chops. Cook until browned on both sides. Add 1/2 cup apple juice. Turn the heat setting to low, cover and simmer until tender (about 40 minutes). Skim any fat from drippings in the pan and pour remaining liquid over chops. Serve immediately.

When cooking pork chops, remember that pork is very versatile. Just by changing the juice to a pineapple, orange, apricot, tomato, peach, or even cranberry sauce, you have brand new flavors and additional great dinners. Just substitute the new juice for the apple juice. Whatever your selection, cooking pork chops using the braised method is sure to be one of your best meals yet!