Making Stuffed Pork Chops

Stuffed pork chops are delicious . . . and they are easy. Once you've made them, they will be a staple in your kitchen repertoire. They're versatile. You can fill them with all kinds of fillings. You can bake them, fry them, or cook them on the grill so they work for year around fare. And if you want to present a nice dish to your company, make stuffed pork chops.

How do you make great pork chops? First, don't overcook them. If you overcook them, they will be dry and tough and no recipe will rescue them. Buy a good cut of meat. And season them well. Pork is mild and it is the seasoning that brings out the flavoring. Pork is adaptive to a wide range of flavors so feel free to experiment.

How do I tell when my pork chops are done?

While you don't want to over cook your pork, it must be cooked until it is safe. It needs to be just right — not over cooked nor under cooked. 160 Fahrenheit degrees is your targeted temperature. To measure the temperature, use an insta-read thermometer and press the probe to the center of the meat. The area next to the bone will be the last to cook.

Meat—pork, chicken breasts, or steaks—becomes firmer as it cooks. If your guests aren't squeamish, you can poke your meat with your finger as it cooks. When it is rare, the meat is soft. When it is well done, the meat is firm. With a little practice, you can get pretty good at it. But it's still a good idea to check doneness with a thermometer.

When I was a very young man, an old cook in Alaska taught me to test meat with my finger since it was my responsibility to man the late-night grill. I got pretty good at judging burgers and steaks—a small skill to master. Still to this day my kids yell out, "Dad, come and tell me if my steak is done" and I go poke it with my finger.

But I digress. Let's start with the following recipe to illustrate how to make stuffed pork chops.

Pork Chops Stuffed with Corn Dressing

This is a classic stuffed pork chops recipe. Again, it is made easy with a packaged dressing mix found at the grocery store. The natural sweetness and moisture of the corn goes well with pork chops.

Ingredients

3/4 cup seasoned stuffing mix

1 tablespoon butter
1/3 cup chopped celery
1/3 cup chopped onion
2/3 cup kernel corn, drained

4 (3/4 inch thick) pork chops

1/2 teaspoon dried thyme
1/2 teaspoon sage
1/4 teaspoon salt
1/8 teaspoon pepper

Directions

1. Prepare the stuffing mix according to package directions. Set aside.
2. In the butter, sauté the chopped celery and onion until just tender. Add these vegetables to the dressing. Add the corn to the vegetables.
3. With a fillet or other thin-bladed knife, cut the pockets in the pork chops. Place the pork chops on a cutting board. Holding the knife parallel to the board, cut a pocket into the pork, starting from the fatty side and going nearly all the way through but leaving the sides intact and the opening small.
4. In a small bowl, mix the thyme, sage, salt, and pepper together. Rub the mixture into the pork chops on both sides.
5. Stuff about 1/3 cup of the dressing into the pork chops, reserving any that does not fit into the pockets. Push the dressing far into the pocket of each pork chop with the dressing pushed away from the opening. Push two toothpicks diagonally through the outer edges of the pork chop to secure the opening.
6. You can now cook the pork chops on the grill, in a skillet, in the oven. To cook the pork chops in a skillet, cook them in butter for about six to eight minutes on each side or until done. To cook them on the grill, brush the pork chops with oil and then cook them for four to eight minutes on each side over medium heat. To bake them in the oven, place the pork chops on a lightly oiled baking sheet (or on a rack on a baking sheet if you would like to keep the pork chops out of the pan juices). Cover the pan with aluminum foil and tightly press the foil around the edges to trap steam and keep the chops from drying out. Bake for about 45 minutes at 350 degrees.