This week has been a rough
one. I’m located in central Florida and we survived Irma. We lost power
overnight and the only entrance to our neighborhood flooded so badly that we
couldn’t leave for 2 days. Finally, someone removed part of his fence so we
could get out, but there wasn’t anywhere to go. Even if there were, we couldn’t
get gas. So, we ate eggs and sandwiches most of the week. When I finally made
it to the grocery store, I bought fresh fruit. Nothing ever tasted as good as
those strawberries. We, however, were lucky. Many homes in our area flooded.
Some families are beginning their second week of no power. In south Florida and
the Keys many homes were destroyed. In the Caribbean, many people died and some
islands are now inhabitable.
When I could finally
make a real meal, I wanted it to be comforting. My husband loves Stuffed Pork
Chops. This recipe allows you to use anything you would like for stuffing. I
used Cheesy Broccoli Rice and served the rest as a side dish. It would be nice
with Bread Stuffing or even Wilted Spinach.
I hope this finds you
safe at home. Enjoy.
Servings: 2
Time: Active: 20 minutes; Cook: 35 Minutes; Chops in
about 45 minutes
Hardware: Measuring spoons and cups, a knife and
cutting board, a spoon, a large, heavy bottomed skillet that can be used on the
stove top & in the oven (I prefer cast iron), tongs, a thermometer
Ingredients
- ½ cup stuffing (I used Cheesy Broccoli Rice)
- 2-bone-in, center cut, thick pork chops (8 ounces each)
- 1 tablespoon + 2 tablespoons olive oil
- 1 teaspoon onion powder
- 3 garlic cloves
- Salt and pepper
Stuffed Pork Chops |
- Preheat the oven to 375˚. Prepare whatever you are using for stuffing. Separate the ½ cup of stuffing that you will be using. That way you won’t cross contaminate the remaining portion. Keep the stuffing warm. Slice the garlic as thin as possible. Set aside.
- Place the pork chops on a flat surface. Lay your hand flat on top of the chop. Slice in toward the bone. Open the chop like a book and season inside and out with salt and pepper. (See below) Rub the outside with 1 tablespoon oil and season with salt, pepper and onion powder. Place about ¼ cup of stuffing into the chop. Push it far into the chop and press the edges to close. If you can’t close, you used too much.
- Heat the rest of the oil in the skillet over medium high. Add the garlic. Cook the chops until browned, about 3 minutes. Carefully turn, using the tongs to hold the chops closed. Transfer to the oven and bake until a thermometer inserted into the pork reads 160 ˚ (20-30 minutes-don’t overcook).
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