Stuffed pork chops use thin-cut meat or thick pork chops butterfly-cut to make them thinner, which takes less time to cook. An instant-read digital meat thermometer makes it easy to check the internal temperature of the pork chop and avoid over-cooking. A filling such as rice or bread stuffing is placed in the center of the meat. The meat is wrapped around the stuffing and tied in place or secured with tooth picks. The pork must reach a minimum internal temperature of 145 degrees Fahrenheit according to new guidelines, or 160 F if you prefer the old standards.
Things You'll Need
- Instant-read digital meat thermometer
- Serving plate
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Cook the stuffed pork chops for about 20 minutes. Stuffed pork chops are most commonly cooked in an oven so turning isn't required which can cause the filling to fall out.
Push the probe end of an instant-read digital meat thermometer into the thickest part of the pork chop, pushing it just slightly over halfway through the meat. Check the smallest or thinnest pork chops first because these require less cooking time than thick pork chops. These thermometers have a small screen that displays the temperature almost immediately after probing the pork chop.
Remove the pork chops if they reach the desired temperature of between 145 F and 160 F. Return the pan to the oven if the smallest pork chops haven't reached the proper temperature. Check again after a few minutes if they are close to done. If the small pork chops have reached the correct temperature, continue checking the remaining pork chops.
Wash the probe end of the thermometer thoroughly to prevent cross-contamination that can occur when you probe multiple pieces of meat. Check the next smallest piece of meat. Continue this process of checking pork chops in order of ascending size; wash the probe before checking the next piece of meat.
Set the finished stuffed pork chops on a serving plate and allow them to rest for about three minutes so the juices can redistribute throughout the meat.