![]() Mix the stuffing and fill the pork chops with it.This is a tricky maneuver that when performed correctly will allow you to cram a lot of stuffing into a small space. be careful not too poke all the way out the other sides. Then widen the pocket inside with out making the slit that you initially cut any wider. Use a thin knife and cut a small slit in one end of the pork chop. You can trim a little of that off if you want, but don’t get too carried away. As you can see, these pork chops are nice and fatty. I like to use the bone-in pork chops because they retain much more juice and flavor when cooked. They are probably the most popular pork chops to stuff. These are thick-cut, bone-in pork loin chops measuring two inches thick. Thaw in the freezer for 1 day before reheating.Thick-Cut Bone-In Pork Chops Baked with a Pork Sausage, Garlic, Butter, and Bread Stuffing How to Store: Cover and keep in the refrigerator for up to 3 days. You can also heat in the microwave until warm. How to Reheat: Add the desired amount to a small pan and heat in the oven at 350° F for 10-12 minutes or until warm. Make-Ahead: These are meant to be eaten as soon as they are finished cooking. It’s also very easy to spot the “Montmorency” or Michigan tart cherries right on the front label to imply that they’ve been grown and packaged right here in the US. When locating the packaged dried cherries at your favorite local grocery store, check out the back of the package which will highlight the city or country where they’re from. Imported tart cherries are boxed in shipping containers and travel halfway around the world, whereas our locally grown Michigan Montmorency tart cherries go straight from an American farm to your local grocery store. Montmorency tart cherries are grown locally in the state of Michigan. Imported tart cherries may travel more than 5,000 miles before reaching your grocery store. Choosing Michigan Montmorency tart cherries means you’re picking American-grown fruit. They are bright red when harvested in the summer and retain that bold color dried, frozen, canned, or juiced. Montmorency tart cherries are available year-round. ![]() This traditional pie ingredient has gained a new reputation – praised for its versatility, nutrient density, and health benefits. Thanks to years of scientific research, these ruby red orbs have broken out of the pie shell and onto the superfruit stage. Michigan Montmorency tart cherries are homegrown superfruits with science-based benefits. Serve the pork chops with the sauce and garnish with chopped parsley. Stir in whole grain mustard and dried cherries. To make the optional sauce, boil some beef stock in a pot over high heat until it is reduced by ¾ or thick. Do not make the initial slit into the side of the pork chop any bigger than the width of the knife.Įvenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit with your thumbs.īrown the seasoned pork chops in a large frying pan with oil over high heat for 5-6 minutes or until well browned.įlip the pork chops over, baste with fresh herb baster, and bake in the oven at 350° for 12-15 minutes or until cooked throughout. ![]() Make a small slice into the side of the pork chop and slice it on the inside from front to back. Stir in shredded fontina cheese once it has cooled. Next, add cubed bread, dried cherries, salt, and pepper, and cook for 1 to minutes and set aside to slightly cool. Here are some great things to stuff pork chops with:įollow these simple instructions for making homemade stuffed pork chops:Ĭook some garlic in a small amount of oil over low heat for 1 to minutes.Īdd in the baby spinach and cook until wilted. If it’s too thin the stuffing will break through the pork. One of the most important factors in making this a successful recipe is ensuring your pork chops are at least 1” thick. It’s versatile because you can decide on any stuffing you’d like to use. Stuffed pork chops are an incredibly versatile dish that consists of an agreed-upon stuffing that is then inserted into a small slit of a bone-in or boneless pork chop. This is a sponsored conversation written by me on behalf of the Michigan Cherry Committee. ![]() If you are looking to try out some new recipes, then definitely try my Smothered Pork Chops or Croque Monsieur. I am a huge fan of pork and feel it is such a versatile inexpensive cut of protein. These deliciously easy-to-make stuffed pork chops are loaded with flavor and will absolutely blow your guests away. ![]()
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