Stuffed Pork Chops
Why This Recipe Works
Thick-cut pork chops make the perfect home for a simple stuffing. Unfortunately, most stuffed pork chops are extremely dry and bland, with a filling that looks like it’s trying to escape. We wanted the stuffing to be especially flavorful and rich to offset the mildness of the pork, and we wanted the chops to be moist and juicy.
Our stuffing was easy enough to make—we used a simple combination of aromatic vegetables, herbs, and fresh bread. But the stuffing was so loose, it crumbled and spilled out over the plate when the chops were served. Clearly, we needed a binder. Instead of eggs, we chose cream, which added richness and enough moisture to bring the stuffing together. Because the stuffing didn’t contain eggs, the chops could be cooked to a lower (and more palatable) internal temperature, making for tender and juicy meat. After brining the chops and creating a small “pocket” to hold the stuffing, we started them in a skillet to develop a nice brown crust but finished cooking them through on a baking sheet in a hot oven. A sweet chutney of ginger, apples, and apple cider provided a nice contrast to the savory filling.
For an alternative to chutney, flavorful gravy (sans big roast) is ideal for draping over the stuffed chops. Thoroughly browning both the aromatic vegetables and the flour added significant flavor, as did the inclusion of two kinds of broth: beef and chicken.