I decided on Stuffed Pork Chops for dinner last night. I had a couple of nice thick ones in the freezer, and I thought it would be interesting to stuff them. I found a recipe that used bread crumbs and chopped onion as the stuffing. Dullsville, man! I decided to make up my own mix to cram inside these babies, while retaining the cooking method, and I think they turned out fairly well.
Ken and I agreed that I probably cooked them a little too long, as the pork was a little on the dry side. I also think they could have used a little more cheese, but Ken said to be careful and not overpower the chops. Besides, there's only so much space for cramming in the stuffing mix.
I found the original recipe on All Recipes, where you can find the original as well as plenty of other stuffed pork chops recipes. The recipe that follows is what I did.
Stuffed Pork Chops
2 thick-cut pork chops (at least 1")
approx. 1 tablespoon seasoned, dry bread crumbs
approx. 2 tablespoons frozen spinach, thawed and drained
approx. 1 ounce smoked Gouda cheese, shredded
salt and fresh ground pepper to taste
a little Essence
1 tablespoon butter
1/2 cup beef broth
Cut slits in pork chops on one side to make a pocket. Combine bread crumbs, spinach, and shredded cheese, and mix well. Stuff chops generously and skewer shut with toothpicks. Salt and pepper chops to taste, and sprinkle with Essence if you like that kind of thing. (We do!)
Heat butter in skillet. Brown chops on medium heat for about 5 minutes per side, till nicely browned. Add beef broth and simmer on low for 30 minutes, or till tender, turning at least once. Remove toothpicks and pour pan juices over chops before serving.
It's a beautiful day, so that means steaks on the grill tonight! The T-bones are thawing. I'll run out to the store (Ken suggests that I drive instead) soon, while Ken mows, and get us a couple of nice big potatoes to bake. Hope everyone is enjoying their weekends so far!