How to Cook Stuffed Pork Chops

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Ginger-marinated, rye and cornbread-stuffed pork chops will stay tender and juicy when baked. Because you toast the rye and cornbread cubes before making the stuffing, they stay firm with a slight crunch. Top these succulent chops with stir-fried gingered onions, sweet red pepper strips, baby corn and shiitake mushrooms on a bed of mixed salad greens for an Asian-inspired treat. Marinate the chops the night before you wish to serve them.

Things You'll Need

  • 4 to 6 center-cut pork chops, untrimmed
  • Filleting knife
  • 1-oz chunk fresh, sherry-marinated ginger
  • Nutmeg grater
  • 4 cloves fresh garlic, peeled and minced
  • 1 tsp. onion powder
  • 1/4 tsp. red pepper flakes
  • 1/2 tsp. paprika
  • 1 cup sherry or dark rum
  • 1-gallon plastic zipper bag
  • 4 to 6 cornbread muffins, cubed
  • 4 slices rye bread, cubed
  • 1 Tbsp. real butter, melted
  • Cookie sheet
  • 1 yellow onion, minced
  • 2 ribs celery
  • 1 cored apple
  • 9-by-12 baking dish
  • Meat thermometer
  • Cut a slit through the fatty side of each pork chop to within an inch of the bony side. If you have a 1-inch thick chop, the slit should be at the 1/2-inch point.

  • Grate the marinated ginger with a nutmeg grater. Add the minced garlic cloves and mix well. Divide the mixture equally between each pork chop, stuffed in the slits. Mix 1 tsp. onion powder, 1/4 tsp. red pepper flakes and 1/2 tsp. paprika together and sprinkle it over all the chops.

  • Place all the chops in a 1-gallon plastic zipper bag. Add 1 cup sherry or dark rum and turn the chops until they are well coated. Marinate overnight.

  • While the chops are marinating, toss the rye and cornbread cubes with melted butter and spread them on a cookie sheet. Preheat your oven to 400 degrees F for 10 minutes. Turn the oven off and place the cookie sheet inside. Allow the bread cubes to sit in the oven overnight with the heat off.

  • Dice 2 ribs celery, 1 small yellow onion and 1 cored apple.

  • Remove your pork chops from the bag and pour all liquids into a 4-qt saucepan or Dutch oven. Bring the liquid to a full boil for five minutes. Add 1/4 cup apple or orange juice and the diced vegetables. Bring to a full, rolling boil a second time.

  • Slowly stir the bread cubes into the saucepan until all the liquid is absorbed. Place the pork chops in the 9-by-12 baking dish so they are not touching. Fill the slit in each chop with stuffing.

  • Cover the baking dish with foil and bake the chops at 325 degrees F for 40 minutes. Remove the foil and bake until the chops and stuffing are golden brown. Use a meat thermometer to verify that the internal temperature of each chop is 160 degrees F before serving. Return the dish to the oven if the meat has not reached the correct temperature.

Tips & Warnings

  • The USDA says, "For safety, the USDA recommends cooking ground pork patties and ground pork mixtures such as meat loaf to 160 °F. Whole muscle meats such as chops and roasts should be cooked to 160 °F."
  • Verify the temperature with a meat thermometer to help prevent illness.

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  • Photo Credit pork chops image by Dawn Williams from Fotolia.com
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