I don’t know why, but it seems to be getting harder and harder to find thick cut pork chops. Everything I see in the grocery store is thin cut with the bone removed.
I know boneless meats make it easier to eat, but the bone really does provide a lot of flavor in cooking. It seems that we as a society are moving away from this, but the MidCentury cook embraced the bones, so I am learning to love them too!
Unfortunately, these pork chops needed more flavor. They were a bit bland, and a bit overcooked.
The stuffing was really unexceptional. It came out a little thick and paste like. Perhaps changing from bread crumbs to bread cubes would help with this a bit. As the recipe was, I was not impressed.
The pork was seasoned nicely, but a little dry. The hour cooking time was about 15 minutes too long in my opinion.
I think this could be a good recipe with some tweaks. As is to was meh.
BAKED STUFFED PORK CHOPS
6 Thick Pork Chops
2 Tablespoons Butter
1 Onion, Finely Chopped
2 Tablespoons Celery
2 Tablespoon Chopped Bell Pepper
1 Teaspoon Salt
1/4 Teaspoon Pepper
2 1/2 Cups Bread Crumbs
Chicken Stock
Cook onion, celery, and bell pepper in butter until lightly browned. Add crumbs and sprinkle with chicken stock to barely dampen. Season with salt and pepper. Cut pockets into each chop. Fill chop pockets with bread crumb mixture. Add 1/4 Cup water to pan, scraping up browned bits. Season chops with salt and pepper, then add to pan. Lightly brown on each side then cook in a 350 degree oven for one hour to finish.