It's cold and rainy here this week, so I thought it would be a good time to focus on comfort foods. So stay tuned this week for warm, filling, stick-to-yer-bones recipes to keep you going on these blustery, frigid days.
First in our line of comfort foods this week is stuffed pork chops. Who says stuffing is just for Thanksgiving? Ditch the chicken and give the other white meat some love.
There are mixed opinions when it comes to stuffing meat (especially poultry), but whichever way you look at it, stuffing keeps the meat moist and also is an ingenious way to add flavor.
You'll learn several useful techniques through this recipe--namely, how to cut a pocket into a pork chop and how to make homemade gravy. Both invaluable skills!
Anyway, I start my stuffing or dressing or what have you with celery, onions, butter, and salt and pepper. These can start softening up while you work on your pork.
Even if you don't think you like celery, I think it's an essential flavor and texture element to stuffing. Don't believe me? Fine, then, leave it out. Don't say I didn't warn you.
Find the side of the chop away from the bone--the part with the fat on the side. Keep it flat on your work surface--don't want to miss and cut yourself!--and decide where you want the pocket.
Lightly score the side of the chop to make an incision through the layer of fat. Once you're into the softer, pink part of the meat, waggle your knife around gently. Cut as close to the sides of the pork chop as you can, without cutting through. And don't make the opening of your pocket too large. The larger you make it now, the more work you'll have to do closing that hole up later.
Don't get excited and overstuff, though, or the excess will come right out and will make a minor mess.
I put the extra stuffing into a casserole dish and heat it in the oven (so I guess it would be dressing at this point?) It gets served on the side with dinner.
I'm not a technical type. I'm a "there, I fixed it" kind of girl.