Tuesday, December 8, 2009

Chef Chuck's Stuffed Pork Chops


Braciole di Maiale Farcito


A succulent pork chop with focaccia apple stuffing is a heart warming meal. Cooked to perfection this chop remains moist and tender. I brown the chop in butter and olive oil and transfer to a heated oven to finish the cooking.


Stuffed Pork Chops
2 pounds bone in pork chops
2 cups stuffing
1 tablespoon olive oil
1 tablespoon butter
salt and pepper to taste


Wash and make a cut to form a pocket in the pork chop. Bring chop to room temperature about 1 hour. Make your stuffing and gently place in pocket of chop. Heat frying pan add oil and butter and brown both sides of pork chop. Continue cooking in a 400 degree oven for 10 minutes. The internal temperature should be 160, I remove from oven at 155 because it still cooks when out of the oven. Let rest a few minutes and serve with a green vegetable.

2 comments:

  1. lucky for me I took some pork chops out this morning! Hope you're well Chuck. Would love to have you join the "Seven Fishes Feast" with one of your recipes on Italyville.

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  2. Hi Joe! Enjoy those pork chops! Yes I would be honored to join. I will get back to you with a recipe! Thanks for thinking of me. Take care.

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