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Thread: Stuffed Pork Chops

  1. #1
    jmcquown Guest

    Default Stuffed Pork Chops

    Got some nice thick pork chops. They're going to be stuffed I'm saying "so
    sorry" to all you lima bean detractors, there will be nice fat large green
    Fordhooks served alongside

    Jill's Stuffed Pork Chops

    two 1-1/2 inch thick center cut chops
    1/2 c. dried crumbled cornbread
    2-3 Tbs. butter
    1 Tbs. chopped onion
    1 clove garlic, minced
    1/2 tsp. dried sage
    1 Tbs. dried parsley
    salt & pepper
    1/4 c. hot chicken broth

    Prepare cornbread for stuffing: Melt butter and saute onion and garlic
    until tender. Toss with crumbled cornbread in a mixing bowl; season with
    salt and pepper, adding enough chicken broth until nicely the stuffing is
    moist.

    Split the chops down the middle to the bone to form a "pocket". Spoon
    stuffing into chops. Sprinkle with salt & pepper. Place on rack in a
    roasting pan. Bake at 325F degrees for 1 hour 15 minutes or until chops
    are browned and fork-tender. Serves 2

    Jill


  2. #2
    [email protected] Guest

    Default Re: Stuffed Pork Chops

    On Oct 24, 3:49 pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > Got some nice thick pork chops. They're going to be stuffed I'm saying "so
    > sorry" to all you lima bean detractors, there will be nice fat large green
    > Fordhooks served alongside
    >
    > Jill's Stuffed Pork Chops
    >
    > two 1-1/2 inch thick center cut chops
    > 1/2 c. dried crumbled cornbread
    > 2-3 Tbs. butter
    > 1 Tbs. chopped onion
    > 1 clove garlic, minced
    > 1/2 tsp. dried sage
    > 1 Tbs. dried parsley
    > salt & pepper
    > 1/4 c. hot chicken broth
    >
    > Prepare cornbread for stuffing: Melt butter and saute onion and garlic
    > until tender. Toss with crumbled cornbread in a mixing bowl; season with
    > salt and pepper, adding enough chicken broth until nicely the stuffing is
    > moist.
    >
    > Split the chops down the middle to the bone to form a "pocket". Spoon
    > stuffing into chops. Sprinkle with salt & pepper. Place on rack in a
    > roasting pan. Bake at 325F degrees for 1 hour 15 minutes or until chops
    > are browned and fork-tender. Serves 2
    >
    > Jill


    Very similar to the old J of C recipe I use. I skewer the pockets
    closed tho - hate to loss that stuffing. I imagine kitchen twine
    would work as well too.

  3. #3
    Wayne Boatwright Guest

    Default Re: Stuffed Pork Chops

    On Fri 24 Oct 2008 12:49:02p, jmcquown told us...

    > Got some nice thick pork chops. They're going to be stuffed I'm saying
    > "so sorry" to all you lima bean detractors, there will be nice fat large
    > green Fordhooks served alongside
    >
    > Jill's Stuffed Pork Chops
    >
    > two 1-1/2 inch thick center cut chops
    > 1/2 c. dried crumbled cornbread
    > 2-3 Tbs. butter
    > 1 Tbs. chopped onion
    > 1 clove garlic, minced
    > 1/2 tsp. dried sage
    > 1 Tbs. dried parsley
    > salt & pepper
    > 1/4 c. hot chicken broth
    >
    > Prepare cornbread for stuffing: Melt butter and saute onion and garlic
    > until tender. Toss with crumbled cornbread in a mixing bowl; season
    > with salt and pepper, adding enough chicken broth until nicely the
    > stuffing is moist.
    >
    > Split the chops down the middle to the bone to form a "pocket". Spoon
    > stuffing into chops. Sprinkle with salt & pepper. Place on rack in a
    > roasting pan. Bake at 325F degrees for 1 hour 15 minutes or until chops
    > are browned and fork-tender. Serves 2
    >
    > Jill
    >


    Lovely, Jill, including the fordhook limas!

    --
    Wayne Boatwright
    (correct the spelling of "geemail" to reply)

    *******************************************
    Date: Friday, 10(X)/24(XXIV)/08(MMVIII)
    *******************************************
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  4. #4
    Omelet Guest

    Default Re: Stuffed Pork Chops

    In article <[email protected]>,
    "jmcquown" <[email protected]> wrote:

    > Got some nice thick pork chops. They're going to be stuffed I'm saying "so
    > sorry" to all you lima bean detractors, there will be nice fat large green
    > Fordhooks served alongside
    >
    > Jill's Stuffed Pork Chops
    >
    > two 1-1/2 inch thick center cut chops
    > 1/2 c. dried crumbled cornbread
    > 2-3 Tbs. butter
    > 1 Tbs. chopped onion
    > 1 clove garlic, minced
    > 1/2 tsp. dried sage
    > 1 Tbs. dried parsley
    > salt & pepper
    > 1/4 c. hot chicken broth
    >
    > Prepare cornbread for stuffing: Melt butter and saute onion and garlic
    > until tender. Toss with crumbled cornbread in a mixing bowl; season with
    > salt and pepper, adding enough chicken broth until nicely the stuffing is
    > moist.
    >
    > Split the chops down the middle to the bone to form a "pocket". Spoon
    > stuffing into chops. Sprinkle with salt & pepper. Place on rack in a
    > roasting pan. Bake at 325F degrees for 1 hour 15 minutes or until chops
    > are browned and fork-tender. Serves 2
    >
    > Jill


    Sounds good! I can sometimes get some really nice 1" thick chops for a
    good price. I've honestly never tried stuffing them. Wondering about
    how these might turn out deboned and electrogrilled. :-)
    --
    Peace! Om

    "Love and compassion are necessities, not luxuries. Without them humanity cannot survive." -- Dalai Lama

  5. #5
    Sheldon Guest

    Default Re: Stuffed Pork Chops

    On Oct 24, 3:49�pm, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > Got some nice thick pork chops. �They're going to be stuffed �I'm saying "so
    > sorry" to all you lima bean detractors, there will be nice fat large green
    > Fordhooks served alongside
    >
    > Jill's Stuffed Pork Chops
    >
    > two 1-1/2 inch thick center cut chops
    > 1/2 c. dried crumbled cornbread
    > 2-3 Tbs. butter
    > 1 Tbs. chopped onion
    > 1 clove garlic, minced
    > 1/2 tsp. dried sage
    > 1 Tbs. dried parsley
    > salt & pepper
    > 1/4 c. hot chicken broth
    >
    > Prepare cornbread for stuffing: �Melt butter and saute onion and garlic
    > until tender. �Toss with crumbled cornbread in a mixing bowl; season with
    > salt and pepper, adding enough chicken broth until nicely the stuffing is
    > moist.
    >
    > Split the chops down the middle to the bone to form a "pocket". �Spoon
    > stuffing into chops. �Sprinkle with salt & pepper. �Placeon rack in a
    > roasting pan. �Bake at 325F degrees for 1 hour 15 minutes or until chops
    > are browned and fork-tender. �


    Sounds good. May as well dust with flour, dip in egg, and bread with
    seasoned cornmeal too... stuffed pork chops a la shake n' bake. If
    you feel like it add some crumbled browned pork sausage to your
    stuffing.

  6. #6
    SebNoker Guest

    Default Re: Stuffed Pork Chops


    > GUEST wrote:
    > Got some nice thick pork chops. They're going to be stuffed I'm

    saying "so
    > sorry" to all you lima bean detractors, there will be nice fat

    large green
    > Fordhooks served alongside
    >
    > Jill's Stuffed Pork Chops
    >
    > two 1-1/2 inch thick center cut chops
    > 1/2 c. dried crumbled cornbread
    > 2-3 Tbs. butter
    > 1 Tbs. chopped onion
    > 1 clove garlic, minced
    > 1/2 tsp. dried sage
    > 1 Tbs. dried parsley
    > salt & pepper
    > 1/4 c. hot chicken broth
    >
    > Prepare cornbread for stuffing: Melt butter and saute onion and

    garlic
    > until tender. Toss with crumbled cornbread in a mixing bowl;

    season with
    > salt and pepper, adding enough chicken broth until nicely the

    stuffing is
    > moist.
    >
    > Split the chops down the middle to the bone to form a

    "pocket". Spoon
    > stuffing into chops. Sprinkle with salt & pepper. Place on

    rack in a
    > roasting pan. Bake at 325F degrees for 1 hour 15 minutes or until

    chops
    > are browned and fork-tender. Serves 2
    >
    > Jill


    That sounds good, dont eat much pork nowadays
    though....


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