stuffed pork chop


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stuffed pork chops

For me, pork chops are something I’m still afraid of even after the numerous recipes I’ve shared with what seemed to involve confidence, but never an oven or baking. This recipe changes that and will definitely remain in my queue.

General consensus will tell you to do bone-in pork chops, but I always buy boneless. Life is short, so do whatever makes you happy, okay? Also, fresh seasonings would be amazing in this dish but let’s be honest, I haven’t cooked a decent meal for myself in a while and I don’t dare waste fresh herbs when I can used dried. Adjust accordingly and to your personal taste.

Also, a note on the breadcrumbs: Use what you have. If I notice bread is starting to go past it’s fresh date then I throw it in my food processor and store in an airtight container or baggie in the freezer. It’s super handy for recipes like this that call for a small amount and it’s already prepped for you.

Next time I think I’ll add less breadcrumb and add sautéed pears to the mix.  Serves 1.

What you’ll need:

  1. 1 teaspoons of butter or olive oil (I like half of each)
  2. 1 thick pork chop
  3. ½ cup of chopped onion
  4. seasonings like parsley, basil, oregano, salt and pepper
  5. ½ cup of coarsely chopped fresh mushrooms
  6. ¼ cup leftover bread crumbs
  7. milk
  8. 1 egg beaten

First, prep your pork chop. Hold the pork chop on it’s side on a cutting board. Using a sharp knife, cut a “pocket” into the pork chop as shown (cut along the whole length of the pork chop).

pork chop with pocket cut into it

pork chop with pocket cut into it

Season both sides of the pork chop with your favorite poultry seasoning or simply use fresh ground sea salt and pepper.

In a small frying pan heat your butter/olive oil. Sear both sides of the seasoned pork chop until nice and golden brown. It won’t be cooked through. Remove from heat + set aside.

In the same pan with whatever pork fat is left, saute your chopped onion for about 2 minutes.

Stir in your mushrooms and breadcrumbs and mix well. Pour the mixture into a small bowl. Add just a splash of milk so the mixture looks like a loose stuffing like shown.

mushrooms, breadcrumbs, onions, splash of milk, beaten egg

chopped mushrooms, breadcrumbs, sautéed onions, splash of milk, beaten egg

Add the beaten egg and stir with a fork until combined.  Stuff the pork chop with as much mixture as you can. The remaining goes at the bottom of a oven safe pan, like a glass pie dish or greased cookie sheet. Place the stuffed pork chop on top.

Bake in a 350 degree oven for about 30-40 minutes or just until the pork chop is cooked (this really depends on how thick your pork chop was but the stuffing helps cut this cook time down quite a bit).

Serve with sauted Brussels sprouts + enjoy!

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