Q1: What are the absolute best pork chops to use for stuffing?

For this recipe, you must use thick-cut, bone-in, center-cut pork chops that are at least 1 1/2-inches thick. Thinner, boneless chops will not have enough room to create a generous pocket for the stuffing and are much more likely to overcook and become dry with this cooking method.

Q2: How do I know for sure when my pork chops are cooked through without drying them out?

The only 100% foolproof way to guarantee a juicy, perfectly cooked pork chop is to use an instant-read thermometer . The USDA recommends cooking pork to an internal temperature of 145°F (63°C) , followed by a 3-minute rest. This will result in a pork chop that is incredibly juicy and may still have a hint of pink in the center, which is perfectly safe and delicious.

Q3: Can I stuff the pork chops ahead of time?

Yes, this is a perfect make-ahead dish for a dinner party! You can prepare the stuffing and completely stuff the raw pork chops, and then store them, well-covered, in the refrigerator for up to 24 hours . This makes the final cooking process incredibly fast.

Q4: What is the best and safest way to cut a pocket in a thick pork chop?

The key is to use a small, sharp paring knife . Place the pork chop flat on your cutting board. Hold your knife parallel to the cutting board and carefully insert the tip into the center of the fatty edge of the chop. Gently work the knife back and forth, keeping it parallel to the board, to create a deep pocket that goes all the way to the bone, being careful not to cut all the way through to the other side or through the top or bottom of the chop.

Q5: What are prunes, and are they very sweet?

Prunes are simply dried plums . They have a wonderfully deep, complex, and jammy sweetness that is much less sugary than other dried fruits. Their rich, slightly tangy flavor is a classic and absolutely incredible pairing with savory, rich meats like pork.

The Best Juicy & Elegant Stuffed Pork Chops

An elegant recipe for thick-cut, bone-in pork chops with a sweet and savory stuffing. A deep pocket is cut into the side of each pork chop and filled with a flavorful mixture of tangy goat cheese, chopped prunes, and toasted almonds. The stuffed chops are then pan-seared until golden brown on both sides, then simmered in a covered Dutch oven with a little water until cooked through. The remaining braising liquid and any stuffing drippings are reduced to create a thick pan sauce to serve over the chops.

Author: Evelyn

Ingredients

1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 bone-in pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese

Instructions

In a small bowl, mix the chopped prunes and chopped almonds with 1 tablespoon of the lemon olive oil.
Using a sharp knife, cut a deep pocket on the side of each pork chop, starting from the fat side and cutting towards the bone.
Season the outside of each chop with salt and pepper to taste.
Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the pocket. Then, stuff the prune and almond mixture on top of the cheese. Secure the opening of each chop with toothpicks.
Heat the remaining 2 tablespoons of lemon olive oil in a large shallow Dutch oven over medium-high heat.
Sear the stuffed chops on both sides until they are golden brown.
Add enough water to the Dutch oven to come about 1/4 of the way up the side of the chops.
Cover the pot, reduce the heat, and simmer for 15 to 20 minutes, until the chops are cooked through.
Remove the cooked chops to a serving platter.
Bring the remaining liquid and any stuffing drippings in the pot to a simmer and cook until it has reduced to a thick sauce.
Pour the sauce over the chops, garnish with more toasted almonds, and serve.

Notes

Using thick, 1 1/2-inch bone-in pork chops is ideal for this recipe as it allows for a generous pocket for stuffing.
Securing the stuffed pocket with toothpicks is an important step to keep the filling from falling out during cooking.
The combination of searing and then braising (simmering in liquid) ensures the pork is both browned and flavorful, as well as tender and cooked through.

Find it online: https://cookupjoy.com/stuffed-pork-chops/