![]() ![]() This post includes varied pork chop recipes from Ina Garten's cookbooks. I like to use tongs instead of forks or spatulas to help hold the stuffing in on the side while flipping them over.Ina Garten's pork chop recipes are all a little bit different with one recipe showing you how to cook them on the grill and others being stuffed or made with apples. Be very careful when turning or moving the stuffed pork chops around on the grill. If you’re running short on time, you can also buy this at the grocery store. You can make your own using my recipe for Smoked Gouda. Smoked gouda makes a world of difference in this recipe, it adds a lot of great flavor. You definitely don’t want bland stuffing. Taste it before stuffing it into your pork chops to ensure it has enough salt and pepper. Season well! Make sure the filling is well seasoned.Bone in chops are a little more difficult to easily stuff and thinner chops are nearly impossible to cut a pocket into for the filling. Start with boneless center cut chops that are 1 inch thick. Ready to get started? Take not of these tips for making the best pork chops! Cook for an additional 6-8 minutes or until the internal temperature of the pork chop reaches 145 degrees F. Cover the pan with a lid and reduce the heat to low. Place the chops into the pan and cook for 2-3 minutes per side to get a nice golden brown crust. Drizzle about 1 Tablespoon of olive oil into the pan and swirl around. Preheat a 12 inch cast iron skillet over medium high heat. In a skillet or on the stove: Follow the instructions for the filling and stuffing. ![]() Bake for approximately 20 minutes, flipping the pork chops over in the pan halfway through, or until the internal temperature reaches 145 degrees F. Follow the instructions for the filling and stuffing and then arrange your pork chops in a 9×13 baking dish that has been lightly coated in non-stick spray. If you don’t want to fire up your grill for these stuffed pork chops, you can absolutely bake them in the oven or even cook on the stove top in a cast iron skillet (my next favorite approach)!įor the oven: Simply preheat to 375 degrees F. I recommend this digital Thermopop from ThermoWorks or the Thermapen MK4 if you’re really serious about BBQ. Get yourself a good instant read thermometer to avoid over or under cooking your stuffed pork chops. Pork is perfectly cooked through, juicy, and safe to eat at 145 degrees F. The best way to guarantee you have a perfectly cooked pork chop is to use an instant read thermometer. The meat itself is quite thin, so everything cooks quickly over that direct heat. For grilling stuffed pork chops, I recommend using direct heat at about 375 degrees F. This allows you to infuse your pork chop with flavor from the inside with an amazing filling as well as from the outside with that nice heat and char from the grill. My absolute favorite way to cook stuffed pork chops is on the grill. This recipe calls for the filling to be made and stuffed into the pork chop while still warm to help shorten the overall cooking time and create a juicier stuffed pork chop. They then have to keep the meat cooking much longer than it should to ensure the filling reaches the correct temperature. Stuffed pork chops can be difficult to cook correctly without drying out because oftentimes people will stuff their pork chops with cold filling. The flavors in this recipe are out of this world with the perfect balance of sweet and savory. These pork chops are the most amazing, delicious, and juicy chops you’ll ever have. It’s a gourmet take on a simple pork chop. ![]() These Stuffed Pork Chops are a savory chop stuffed with a perfectly balanced blend of browned butter, apples, fresh sage, and smoked gouda cheese. Jump to Recipe Jump to Video Print Recipe ![]()
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