How to cook store bought stuffed pork chops?

How to make baked stuffed pork chops

To prepare these stuffed pork chops, you should start with a moderately thick cut. Although I advise at least an inch, you could get away with slightly more or slightly less.

Turn the chop you’re working with on a cutting board so the fatty side is facing up. then take a lengthwise slice into the opposite side, slowly working your way down from the center.

To prevent them from tearing open while baking, leave enough space after cutting until you’re almost at the fatty side. Additionally, you want to maintain the integrity of the two shorter sides.

While the chop can still remain closed on its own, stuff as much as you can into the pocket. I can usually get about 1/2 cup into each.

Grill the pork chops for six to ten minutes on each side, or until the stuffing reaches 150 degrees F and the internal temperature of the meat is at least 145 F. After removing the pork chops from the grill, give them about three minutes to rest before serving.

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Preheat your oven to 350 F. Although browning chops usually helps them develop a rich flavor and retain moisture, it is not required. If you decide to brown them, heat a skillet until the cooking oil starts to shimmer over medium-high heat. Be careful not to lose the stuffing when you flip the chops after browning them on both sides.

Pork chops that have already been stuffed allow you to serve a warm, homey, flavorful meal without spending a lot of time in the kitchen preparing it. Usually, 1 1/4 to 2 inch thick pork chops are used to make the chops. Look for chops that have already been stuffed with something to keep the stuffing from falling out, like twine or toothpicks. All you have to do to prepare delicious stuffed pork chops is pick them up, bring them home, and preheat your oven or grill.

Cook these stuffed pork chops in the oven for a weeknight dinner everyone will love.

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Try this delicious recipe for baked stuffed pork chops if your family is growing weary of the same meals every week. Even though this dish only requires a few basic ingredients, the flavor is anything but monotonous. With this recipe, the stuffing is bursting with flavorful buttery vegetables, and the pork chops always turn out perfectly cooked. This dish is even more adaptable because you can use boneless pork chops if you prefer.

1/4 cup (1/2 stick) butter

1 large rib celery, finely chopped

1 medium onion, finely chopped

2 cups corn bread stuffing

2 tablespoons chopped fresh parsley

1/4 cup water

1/2 teaspoon salt, divided

1/2 teaspoon black pepper, divided

4 1-inch-thick pork loin chops (about 1-1/2 pounds total)

Nonstick cooking spray

Preheat the oven to 350 degrees F. Coat a 9″ x 13″ baking dish with nonstick cooking spray.- In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saute for 3 to 5 minutes, or until tender.

Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.

Cut a deep pocket in the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture.

Place the chops in the baking dish and coat with the nonstick cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately.

Baked Stuffed Pork Chops!!! Simple!