How To make Pocket Pork Chops
2 tb Defatted chicken stock
1/4 c Finely chopped onion
1/4 c Chopped mushrooms
1/2 ea Small apple, peeled and
Chopped 1 tb Raisins
1/2 sl Whole wheat bread, crumbled
1 tb Chopped parsley
1 ds Each salt & pepper
1/4 ts Italian herbs
2 ea 1 inch thick pork loin chops
1/2 c Unsweetened applesauce
Boiling water 1. Preheat oven to 350 degrees f. 2. In small skillet heat chicken stock
and saute onion, mushrooms and apples until translucent. 3. In a small bowl or cup pour boiling water over raisins Set aside a few minutes until raisins are "plumped." Drain. 4. Stir in raisins, bread crumbs, parsley and seasonings into mixture in skillet. 5. Cut a deep pocket in each pork chop. Fill with stuffing and secure with wooden picks. 6. In skillet coated with non-stick spray, brown chops quickly on both sides. 7. Place chops side by side in small baking dish. Pour in a little water (just enough to cover bottom of dish.) 8. Cover and bake 35 to 45 minutes, or until done. 9. Serve chops with applesauce.
To complete menu: Steam and mash 1 1/2 small potatoes and 1/2 cup sliced green beans. NOTE: To make your own applesauce, just peel, core and slice an apple and cook in 2 Tablespoons of water with a dash each of cinnamon and cloves. Mash apple when tender, and VIOLA! instant apple sauce. DAM CARDS: 1 Bread : 3 Meat : 1 Vegetable : 2 Fruit ~- * OLX 1.52 * Despite the high cost of living, it remains popular. ~-- WM v3.10/92-0662 * Origin: NWCS Online + 18 Nodes + 13 Gig + (503) 620-5910 + (1:105/362.0)
=========================================================================== BBS: Ned's Opus Date: 02-28-94 (02:42) Number: 201 From: JOANNE DANZER Refer#: 200 To: ALL Recvd: NO Subj: DAM/WW RECIPES Conf: (7) Dieting
How To make Pocket Pork Chops's Videos
Cordon Bleu Pork Chops | Chef Jean-Pierre
Hello There Friends, Stuffed Pork Chops for you today! As pork is one of the cheaper meats in the market today, why not add something extra to it to make it that much better! Come and learn my techniques for stuffing pork chops and see what I stuff them with. Let me know what you think of this recipe in the comments below!
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Pork Pockets Stuffed with Pickles and Cheese
These moist, cheesy, and tender pork pockets make a great weekday meal! It is also a practical dish if you have family over on the weekend since you can simply pan-fry it and then let it finish in the oven. Watch me make them here and check out the recipe here -
These pork chop pockets are all over Facebook! Super recipe in the oven
These pork chop pockets are all over Facebook! Super recipe in the oven
Ingredients:
pork chop - 900 g (31.74 oz)
onion - 150 g (5.3 oz)
bacon - 150 g (5.3 oz)
mushrooms 100 g (3.5 oz)
salt - 10 g (0.35 oz)
black pepper - 4 g (0.14 oz)
melted cheese - 5 pieces
oil - 30 ml (1 fl oz)
onion - 500 g (17.64 oz)
IN THE OVEN 180 °C (356 °F)/40 minutes
Tray size 24 X 33 cm (9.45 x 13 in)
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Ted the Butcher: Pork - Boneless & Stuffed Pork Chops
Ted the Butcher shows you how to cut boneless pork chops from a whole pork loin, and how to add a pocket for stuffing. Learn more at TedtheButcher.com
Butterflying & Cutting a Pocket into a Pork Chop
Ontario Pork is looking forward to the barbecue season and wants to show you how you can jazz up your pork chops! Check out how to butterfly and create a pocket so that you can combine some of your favourite flavour combinations with the grate taste of Ontario pork!
How to Make Stuffed Pork Chops
Stuffed Pork Chops with Browned Butter Apple Filling
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Savory pork chops are stuffed with a perfectly balanced blend of browned butter, apples, fresh sage, and smoked gouda cheese.
Course: Main Course
Servings: 4 people
Author: Susie Bulloch (heygrillhey.com)
Ingredients
4 1 inch thick center cut pork loin chops boneless
salt and cracked black pepper
4 oz smoked gouda cheese
Browned Butter Apple Filling
4 Tablespoons salted butter
1 small shallot minced
1 small Granny Smith apple diced into small cubes, skin on
1 Tablespoon fresh sage chopped
1 pinch salt and pepper to taste
Instructions
Preheat your grill to medium high heat (around 375 degrees F).
In a medium skillet over medium high heat, melt the 2 Tablespoons of butter. Stir frequently and continue cooking for 1-2 minutes, or until the milk solids in the butter have started to brown and the butter smells a little nutty.
Stir in the shallots and the green apples. Cook for 2-3 minutes. Stir in the fresh sage and season with salt and pepper. Reduce the heat to low and keep warm.
Set your pork chops on a stable cutting board. Carefully use the tip of a sharp knife to cut a pocket in the side of each pork chop. Go slowly so you don't cut all the way through the chop.
Stuff each pork chop with 1 oz of the smoked gouda. Use a spoon to stuff each pork chop with 1/4 of the green apple filling mixture. Press the filling in as tightly as you can and use your hands to bring the open edges closer together. If you would like to secure the edges of the pork chop with toothpicks, that is optional. Season the pork chops on all sides with salt and black pepper.
Place the pork chops on the grill. Close the lid and cook for 5-6 minutes.
Open the lid and use tongs to carefully flip the stuffed pork chops over to the direct heat side of the grill. Cook on direct heat for 4-5 more minutes or until the internal temperature of the pork chops reads 145 degrees F.
Remove the stuffed pork chops from the grill and allow them to rest for 5-6 minutes before serving.
BAKED STUFF PORK CHOPS VARIATION
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)! For the oven, simply preheat to 375 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. Bake for approximately 20 minutes, flipping the pork chops over in the pan halfway through, or until the internal temperature reaches 145 degrees F.
To cook in a skillet on the stove top, follow the instructions for the filling and stuffing. Preheat a 12 inch cast iron skillet over medium high heat. Drizzle about 1 Tablespoon of olive oil into the pan and swirl around. Place the chops into the pan and cook for 2-3 minutes per side to get a nice golden brown crust. Cover the pan with a lid and reduce the heat to low. Cook for an additional 6-8 minutes or until the internal temperature of the pork chop reaches 145 degrees F.
TIPS FOR THE BEST STUFFED PORK CHOPS
Start with boneless center cut chops that are 1 inch thick. 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.
Make sure the filling is seasoned well. Taste it before stuffing it into your pork chops to ensure it has enough salt and pepper.
Smoked gouda makes a world of difference in this recipe, it adds a lot of great flavor. I found mine at the cheese counter in the grocery store.
Be very careful when turning or moving the stuffed pork chops around on the grill. I like to use tongs instead of forks or spatulas to help hold the stuffing in on the side while flipping them over.
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