Ingredients with Measurements:
- 4 thick-cut bone-in pork chops
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh sage
- 1/4 cup chopped fresh thyme
- 1/4 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped carrot
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- Salt and pepper to taste
- 4 brioche buns
Special equipment needed:
- Meat mallet
- Sharp knife
- Oven-safe skillet or baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Using a sharp knife, make a pocket in each pork chop by cutting horizontally through the center of the chop, being careful not to cut all the way through.
3. In a large bowl, mix together the breadcrumbs, Parmesan cheese, parsley, sage, thyme, onion, celery, carrot, garlic, chicken broth, salt, and pepper.
4. Stuff each pork chop with the breadcrumb mixture, pressing the mixture down firmly to fill the pocket.
5. Use a meat mallet to pound the edges of the pork chops to seal the stuffing inside.
6. Heat an oven-safe skillet or baking dish over medium-high heat. Add the stuffed pork chops and cook for 3-4 minutes on each side, until browned.
7. Brush the brioche buns with melted butter and place them on a baking sheet. Bake in the preheated oven for 5-7 minutes, until lightly toasted.
8. Transfer the skillet or baking dish with the pork chops to the oven and bake for 20-25 minutes, until the internal temperature of the pork reaches 145°F.
9. Remove the pork chops from the oven and let them rest for 5-10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 680
Fat: 32g
Carbohydrates: 48g
Protein: 47g
Substitutions for ingredients:
- Panko breadcrumbs can be used instead of regular breadcrumbs.
- Any hard cheese can be used instead of Parmesan cheese.
- Fresh herbs can be substituted with dried herbs, but reduce the amount by half.
- Chicken broth can be replaced with vegetable broth or water.
Variations:
- Add chopped apples or dried cranberries to the stuffing mixture for a sweet and savory twist.
- Use boneless pork chops instead of bone-in pork chops.
- Substitute the brioche buns with any other type of bread or roll.
Tips and tricks:
- Make sure to seal the stuffing inside the pork chops well to prevent it from falling out during cooking.
- Use a meat thermometer to check the internal temperature of the pork chops to ensure they are cooked through.
- Let the pork chops rest before slicing to allow the juices to redistribute and keep the meat moist.
Storage instructions:
Leftover pork chops can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the pork chops in the oven at 350°F for 10-15 minutes, until heated through.
Presentation ideas:
Serve the stuffed pork chops on a platter with the toasted brioche buns on the side. Garnish with fresh herbs, if desired.
Garnishes:
Fresh herbs, such as parsley or thyme.
Pairings:
- Roasted vegetables, such as carrots, Brussels sprouts, or sweet potatoes.
- Mashed potatoes or roasted potatoes.
- Green salad with a vinaigrette dressing.
Suggested side dishes:
- Creamed spinach
- Grilled asparagus
- Garlic mashed potatoes
Troubleshooting advice:
- If the stuffing falls out during cooking, use toothpicks to secure the opening.
- If the pork chops are not cooked through, return them to the oven for an additional 5-10 minutes.
Food safety advice:
- Make sure to cook the pork chops to an internal temperature of 145°F to ensure they are safe to eat.
- Wash your hands and all surfaces thoroughly before and after handling raw meat.
Food history:
Stuffed pork chops have been a popular dish in American cuisine since the early 20th century. The addition of breadcrumbs and herbs to the stuffing mixture adds flavor and texture to the dish.
Flavor profiles:
The savory stuffing mixture complements the juicy pork chops, while the buttery brioche buns add a touch of sweetness.
Serving suggestions:
Serve the stuffed pork chops with a side of roasted vegetables and a glass of red wine for a hearty and satisfying meal.
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Taste: Savory, Rich, Hearty, Comforting, Tangy