Stuffed Pork Chops Recipe

Pork chops: Bone-in, about 1 inch thick, providing a juicy and flavorful base for the stuffing.

Breadcrumbs: Used to create the stuffing mixture, adding texture and absorbing flavors.

Parmesan cheese: Grated, adding a rich, savory taste to the stuffing.

Parsley: Fresh and chopped, providing a bright, herbaceous note to the stuffing.

Egg: Beaten, acting as a binder to hold the stuffing together.

Olive oil: Used for searing the pork chops, adding a subtle, fruity flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a touch of heat and depth to the seasoning.

When cutting a pocket into the pork chops, make sure to use a sharp knife and create a deep enough pocket to hold the stuffing. Be careful not to cut all the way through the meat. This will help keep the stuffing mixture inside during cooking and ensure the pork chops remain juicy and flavorful.

• bone-in pork chops - Substitute with boneless pork chops: Boneless pork chops can be used if you prefer a leaner cut or if bone-in is not available.

• bone-in pork chops - Substitute with chicken breasts: Chicken breasts can be used for a lighter, poultry alternative that still holds stuffing well.

• breadcrumbs - Substitute with panko breadcrumbs: Panko breadcrumbs provide a lighter, crunchier texture compared to regular breadcrumbs.

• breadcrumbs - Substitute with crushed crackers: Crushed crackers can add a different flavor and texture to the stuffing.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, tangier flavor.

• grated parmesan cheese - Substitute with grated asiago cheese: Asiago cheese offers a nutty and creamy flavor that complements the stuffing well.

• chopped fresh parsley - Substitute with chopped fresh cilantro: Cilantro provides a fresh, citrusy flavor that can add a different dimension to the dish.

• chopped fresh parsley - Substitute with dried parsley: Dried parsley can be used in a pinch, though it has a milder flavor compared to fresh.

• beaten egg - Substitute with flaxseed meal and water mixture: A mixture of flaxseed meal and water can act as a binding agent for the stuffing, suitable for a vegan option.

• beaten egg - Substitute with unsweetened applesauce: Applesauce can be used as a binding agent and adds a slight sweetness to the stuffing.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it a good alternative for cooking.

• olive oil - Substitute with grapeseed oil: Grapeseed oil is another neutral-flavored oil with a high smoke point, suitable for frying or sautéing.

• salt - Substitute with sea salt: Sea salt can be used for a slightly different mineral content and flavor profile.

• pepper - Substitute with white pepper: White pepper provides a milder, slightly different flavor and is less visually noticeable in the dish.

• Allow the stuffed pork chops to cool completely before storing. This helps to prevent condensation, which can make the breadcrumbs soggy.
• Wrap each pork chop individually in plastic wrap or aluminum foil to maintain freshness and prevent freezer burn.
• Place the wrapped pork chops in an airtight container or a resealable freezer bag. Label the container or bag with the date to keep track of storage time.
• Store the pork chops in the refrigerator for up to 3-4 days. For longer storage, freeze them for up to 2-3 months.
• To reheat refrigerated pork chops, preheat your oven to 350°F (175°C). Place the pork chops in a baking dish, cover with foil, and bake for about 15-20 minutes or until heated through.
• For frozen pork chops, thaw them in the refrigerator overnight before reheating. This ensures even reheating and maintains the texture of the stuffing.
• If you're in a hurry, you can use the microwave to defrost the pork chops. Use the defrost setting and check frequently to avoid partial cooking.
• Once thawed, follow the same reheating instructions as for refrigerated pork chops to ensure they are warmed through and safe to eat.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the stuffed pork chops in an oven-safe dish and cover with aluminum foil to retain moisture.
  3. Heat for about 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
  4. Remove the foil for the last 5 minutes to crisp up the breadcrumbs.

• Microwave Method:

  1. Place the pork chops on a microwave-safe plate.
  2. Cover with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let it rest for a minute before serving.

• Stovetop Method:

  1. Heat a skillet over medium heat and add a small amount of olive oil.
  2. Place the stuffed pork chops in the skillet and cover with a lid.
  3. Cook for 5-7 minutes, flipping halfway through, until heated thoroughly.
  4. Ensure the internal temperature reaches 145°F (63°C).

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the pork chops in the air fryer basket, ensuring they are not overcrowded.
  3. Heat for 8-10 minutes, flipping halfway through, until the internal temperature reaches 145°F (63°C).
  4. Let them rest for a couple of minutes before serving.

• Oven: Used to preheat and bake the stuffed pork chops to the desired internal temperature.

• Mixing bowl: Used to combine the breadcrumbs, parmesan cheese, parsley, and beaten egg.

• Knife: Essential for cutting a pocket into each pork chop for stuffing.

• Toothpicks: Useful for securing the stuffed pork chops to prevent the filling from spilling out.

• Skillet: Used to sear the pork chops on both sides until browned.

• Tongs: Handy for flipping the pork chops in the skillet without piercing the meat.

• Baking dish: Needed to transfer the seared pork chops into the oven for baking.

• Meat thermometer: Important for checking that the internal temperature of the pork chops reaches 145°F (63°C).

• Cutting board: Provides a safe surface for cutting pockets into the pork chops.

• Measuring cups: Used to measure out the breadcrumbs and parmesan cheese accurately.

• Measuring spoons: Used to measure the olive oil and chopped parsley.

• Whisk: Useful for beating the egg before adding it to the breadcrumb mixture.

Prepare the filling: Mix the breadcrumbs, parmesan cheese, and parsley ahead of time and store in the fridge.

Pre-cut pockets: Ask your butcher to cut pockets in the pork chops to save time.

Use a thermometer: Check the internal temperature quickly with a meat thermometer to ensure the pork chops are cooked perfectly.

One-pan method: Sear the pork chops in an oven-safe skillet, then transfer directly to the oven to save on cleanup time.