![]() Carefully slice through the middle of the pork chop cutting it in half to form a flap. It’ll take you maybe five minutes to get into the oven and the rest of the cooking time is yours to spend as you wish. Prep pork chop by trimming the fat from around the outside edge. It mingles with the meat juices so well in the oven and turns out what tastes just like a flavorful mushroom gravy, a perfect companion for the pork. Place pork chops on prepared baking sheet and bake, uncovered, for 35 to 60. Step 2 Heat oil in a 12-inch skillet over high heat. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Once you prepare the stuffing, cut a slit in the pork chops and fill them, all that’s left to do is arrange them in a baking dish and top them off with what is maybe the ultimate kitchen shortcut ingredient – cream of mushroom soup. Combine the bread crumbs, cup apple juice, chopped apple, Cheddar, raisins and butter in a medium bowl. Step 1 Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Add water, celery, onion, parsley and 1/4 teaspoon black pepper. Cook chops in remaining 2 teaspoons oil in batches over medium-high heat until browned, 1-2 minutes on each side. Recoat the same skillet with cooking spray. Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Add celery mixture and broth toss to coat. In a medium skillet, melt butter, then add onions and celery and saute until clear. In a large bowl, combine bread and seasonings. Sage Dressing: Cube the bread into small cubes. You can prepare it simply with just some chicken broth, or you can add in the celery and onion that the box might ask you to – totally up to you! Bake at 325 degrees for 1 1/2 to 2 hours, uncover (if the stuffing starts to turn brown early, cover it loosely with a piece of foil, and leave it on for the remaining time). Heat the olive oil in a 10-inch cast iron skillet over medium-high heat, until shimmering. Bake for 15-20 minutes, until no longer pink and internal temperature reaches 140 degrees F using a meat thermometer. Here, it acts as the filling for these stuffed pork chops (so, stuffing stuffed) and goes the extra mile by surrounding them in the baking dish and getting some nice crunchy bits of texture in there too. Place the pork chops on a rimmed baking sheet or small casserole dish. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. ![]() There’s so much more that you can do with a box of stuffing mix than serve it with Thanksgiving dinner and this recipe proves it. Cut horizontal pockets in each pork chop for stuffing.
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