![]() Heat the olive oil in a 10-inch cast iron skillet over medium-high heat, until shimmering. Bake for 15-20 minutes, until no longer pink and internal temperature reaches 140 degrees F using a meat thermometer. If desired, you can thicken pan juices by adding about 2 tablespoons of cornstarch dissolved in water to the juices and simmering until thickened. Place the pork chops on a rimmed baking sheet or small casserole dish. Cover and bake at 350° for approximately 40 minutes or until juices run clear.īefore serving, remove string/toothpicks. Remove the pan from the oven and let the pork stand for 3 minutes. Add soup and sour cream to stuffing mix and stir just until blended. ![]() Set aside for 5 minutes and then fluff with a fork. Bake for 8-10 minutes or until the thermometer registers 145 degrees F. In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil. Bring water to a boil and stir in stuffing mix and butter. Insert a thermometer into the thickest part of the pork chop. Place in a greased baking dish and pour the remaining broth over the chops. Cook the pork chops for 3-4 minutes on each side or until golden brown. Quickly brown the pork chops on both sides. Use a paring knife to cut a deep horizontal slit into each chop to create a pocket. Combine corn, bread crumbs, egg, and butter in a medium bowl mix until stiff and well combined. Melt remaining 4 tablespoons butter in a skillet on medium-high heat. Preheat the oven to 350 degrees F (175 degrees C). Secure the chop by either tying with cooking string, butcher's twine (anything that's not synthetic) or (probably the easiest) using toothpicks. Spoon about 1/2 cup stuffing into each pocket. Combine the cheeses, basil, sour cream, Vegetable Magic and the remaining 1 teaspoon of the. Adjust seasonings, if necessary.Ĭut a pocket in each pork chop by slicing from the fat side, stopping before you cut all the way through. Season each pork chop evenly with 1 teaspoon of the Seasoning Mix. Remove from heat and stir in bread crumbs, cubed bread, 1/2 cup of broth, parsley and spices. Ingredients 6 bacon slices 2 Granny Smith apples, peeled and diced 2 shallots, finely chopped 1 tablespoon chopped fresh ginger 1 tablespoon chopped fresh. Place pork chops in a lightly greased roasting pan or large shallow baking dish. 4 thick cut pork chops bone-in or boneless Salt and pepper Olive oil 1 yellow onion thinly sliced 3 garlic cloves chopped 2 fresh thyme sprigs 1. In a skillet over medium high heat, saute celery leaves, onion and mushrooms in 4 tablespoons of butter until soft. Cook pork chops, in 2 batches, in hot olive oil in a large skillet over medium-high heat 1 to 2 minutes on each side or until golden. While the pork is in the brine, prepare the stuffing: (I allow my pork chops to brine for 2 hours, and they turn out nice and juicy.) Place pork chops in either a shallow dish or large ziplock.Īdd brining solution to pork chops and allow to soak for a minimum of 30 minutes and maximum of 2 hours. First, prepare the brine by heating the water and 1/4 cup of kosher salt over medium heat just until salt has dissolved.
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