OMG ... Stuffed Pork Chops!!!

17 years ago

I was watching Food Network on Sunday morning and "The Neely's" were on. Once I got past all the kissy, kissy, lovey, lovey crap, I thought the pork chops they were making sounded good.

So I made them. And they are out of this world! I only made two chops, so had a lot of stuffing leftover. I baked it up in a casserole and served it the next night as a side for a roasted chicken. It was superb!

This one is a new favorite, and I will be making this on a regular basis! Only thing I would change would be to cut the salt in the brine down a bit. Sorry, no photo, they didn't last long enough! LOL

Stuffed Pork Chops

From Food Network-the NeelyÂs

1/2 cup kosher salt

3 tablespoons sugar

1 tablespoons light brown sugar

2 quarts water

4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone

2 slices bacon, chopped

2 stalks celery, minced

1 small onion, minced

2 cloves garlic, minced

1 tablespoon freshly chopped rosemary leaves

1 tablespoon freshly chopped sage leaves

2 tablespoons freshly chopped parsley leaves

2 1/2 cups crumbled cornbread

1/4 cup dried cranberries

1/2 cup chicken broth

Salt and freshly ground black pepper

Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.

In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.

In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.

Preheat grill to medium-high heat.

Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Linda

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Comments (13)

wizardnm
17 years ago
Linda, the recipe sounds really, really good. I'd use dried cherries but otherwise....yum!!

Thanks!!

Printing....

Nancy
eileenlaunonen
17 years ago
The 2 times i watched the show the recipes looked really good but i just cant take that love dovey bull...very annoying!
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doucanoe
Original Author
17 years ago
LOL, Eileen! I agree. I was surprised he didn't reach over and give her a good pinch on the booty!

I also tried the broccoli pasta slaw from the same episode, but it was pretty bland.

Linda
User
17 years ago
That does sound good Linda! I think it would be fabulous used as a stuffing for stuffed rubs too. Yum!
BeverlyAL
17 years ago
I'm glad you were able to watch long enough to get the recipe and try it and pass it on to us. I watched a complete show of theirs one time and just can't do it again.
rachelellen
17 years ago
That does sound good. I like cornbread stuffing with dried cranberries too, I just wouldn't have thought to stuff pork chops with it. yum.
Fori
17 years ago
I'm going to try that--thanks!

Does one use floury Yankee-style cornbread for something like this? Or gritty southerner style?
lakeguy35
17 years ago
Yum! Now that I'm back in the city I've been to my favorite little grocer who offers stuffed chops at their meat counter. This looks and sounds a lot like the stuffing they use. Think I'll put this on the list for my DN who will be home next weekend on leave.

Beverly, LOL, I hear ya on that one. The Saturday morning line up on TFN isn't what it use to be anymore.

Fori, I'm thinking the southern style for this recipe.

David
coconut_nj
17 years ago
That show sure can be annoying. I try to spend time on computer or reading when it's on, then just glance up occasionally. Then if I see a recipe that seems promising I hit the website and check it out. lol..

I did notice that they do what I keep seeing a lot of people do. The put the stuffing in on the wrong side. Then when it cooks it just expands out all over the place. If you slit on the inside curve side,[convex] where the membrane is, then when the heat hits it the membrane closes the opening and the stuffing all stays inside. No toothpicks needed.
rachelellen
17 years ago
coconut-nj wrote, "when the heat hits it the membrane closes the opening and the stuffing all stays inside. No toothpicks needed."

Aha! That must have been what the chef at the restaurant I managed must have done! I always wondered how he got stuffed pork chops to hold their stuffing so easily!

Thanks!
doucanoe
Original Author
17 years ago
Fori, I made the cornbread recipe from the back of the Quaker box. Used half the cornbread for the stuffing and served the rest the following night with Chili. It's quite good!

Easy Corn Bread

1-1/4 cups all-purpose flour
3/4 cup Quaker or Aunt Jemima corn meal
1/4 cup sugar
2 teaspoons baking powder
1/2 teaspoon salt (optional)
1 cup skim milk
1/4 cup vegetable oil
2 egg whites or 1 egg, beaten

1. Heat oven to 400Â° F. Grease 8 or 9-inch pan.
2. Combine dry ingredients. Stir in milk, oil and egg,
mixing just until dry ingredients are moistened.
3. Pour batter into prepared pan. Bake 20 to 25 minutes
or until light golden brown and wooden pick inserted
in center comes out clean. Serve warm.

Servings: Aproximately 9 servings

I think the stuffing would be great in a chicken or turkey, too. I usually don't care for fruit with meat, but this is one exception!

Linda
BeverlyAL
17 years ago
Thank you for sharing that bit of info Coconut-nj. I'm anxious to give it a try. I definitely would have stuffed from the other side.
Fori
17 years ago
Thanks for the info, Linda. I'm doing it tomorrow!

OMG ... Stuffed Pork Chops!!!

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OMG ... Stuffed Pork Chops!!!

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