Cooking pork chops can be an exciting experience for pork lovers! With the variety of cuts available at the grocery store, you can create pork chops that will exceed the taste expectations of every guest!
The first step in cooking pork chops isn’t actually cooking them—it’s selecting the right cut at the market. The butcher in the meat department can make a special cut to meet your specifications. If you want thick, large pork chops, or ones that are slightly thicker than usual, just ask for them!
One fun option when cooking pork chops is stuffing them. It only takes a few minutes to cut them in the center, insert the stuffing, and then you’re ready to create a culinary delight.
Stuffed Baked Boneless Rib Chops
Ingredients:
Six 8-ounce boneless cut pork chops
Instructions:
Make two or three slits into the center of each pork chop. Instead of slicing on both sides, make the slits on one side only. If you’re unsure how to do this, you can ask your butcher to do it for you.
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 the pre-seasoned breadcrumbs in a large mixing bowl. Add the walnuts, salt, and pepper, then toss thoroughly and set aside.
Preheat the oven to 325°F.
Place the pork chops on a rack in a 2-inch deep oblong baking dish and set aside.
Melt the butter in a medium skillet over medium-high heat. Add the onion, celery, and green bell pepper. Clarified butter is always best for sautéing. Stir constantly for about five minutes, then add to the bowl with breadcrumbs and mix well.
Add half the chicken broth and mix well. Continue adding the remaining broth a little at a time until the mixture is just moist enough to fit onto a spoon for stuffing the slits in each pork chop.
Stuff each chop with three to four tablespoons of the stuffing, and use wooden toothpicks to secure the ends while cooking.
Bake for 1 hour or more until the pork chops are fork-tender.
Arrange the pork chops on a warm platter, keeping them warm. Spoon apricot fruit jelly or whole berry cranberry sauce over the top of each chop.
Skim the fat from the drippings and pour the remaining warm liquid over the pork chops right before serving. Enjoy!
Now, for recipes that add a fruity twist to your pork chops:
Skillet-Braised Pork Chops with Apple Glaze
Ingredients:
4 to 6 pork chops, about 1 inch thick
3/4 teaspoon salt
1/4 teaspoon pepper
1 pat butter
Instructions:
Place a 12-inch skillet over medium-high heat. Rub the butter over the bottom of the skillet, then add the pork chops. Cook until browned on both sides.
Add 1/2 cup apple juice. Reduce the heat to low, cover, and simmer until tender (about 40 minutes). Skim any fat from the drippings in the pan and pour the remaining liquid over the chops. Serve immediately.
When cooking pork chops, remember that pork is very versatile. By simply changing the juice to a pineapple, orange, apricot, tomato, peach, or even cranberry sauce, you can create brand new flavors and dishes. Just substitute the new juice for the apple juice. Whatever you choose, cooking pork chops using the braised method will surely result in one of your best meals yet!
