Thread: 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.

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)

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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

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.

> 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....