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Stuffed Baked Pork Chops

This is another one of those very easy meals to prepare on a cold winter night.  At the Village Butcher Shoppe, we prepare our stuffed chops starting with a double center cut pork chop then we stuff it with a savory bread stuff.

All you need to do is sear the chops if you with and finish cooking in the oven while you prepare the rest of the meal.

Ingredients

Cooking Steps

<< Pork Recipes

1. Preheat the oven to 350°F and a heavy bottom oven safe skillet (cast iron preferred).  Add a little good cooking oil to the bottom of the skillet (about 1 Tablespoon).
2. Brown the pork chops over medium heat for 2-3 minutes until they have a nice caramel color.  Don’t worry about cooking them fully on the stove, the oven will be used to finish them off.
3. [Optionally] Remove the browned pork chops and set on a plate to hold for just a moment.  Add the chopped vegetables to the skillet and arrange the browned pork chops on top of the vegetables.
4. [Optionally] Empty the contents of the condensed soup into a bowl and fill the soup can about ¼ with water and then another ¼ with your favorite wine.  You should have about ½ of a cup of liquid.  Mix into the condensed soup and pour it over the pork chops and vegetables.
5. Place the skillet with the Pork Chops and Soup/vegetable mix into the oven uncovered.  Roast for about 25-30 minutes.  Check the temperature and make sure the pork chops are cooked to an internal temperature of 150°F before removing from the oven.  Don’t overcook if you are NOT using the soup mix since that will dry them out!!  Using the soup mix will help to seal the moisture in.
6. Once the chops are up to the required temperature, remove from the oven and let rest covered on the stove for 5-10 minutes.  Be very careful not to burn yourself on the hot skillet.
7. Serve with Seasoned Rice, Vegetables and a small Salad.  Enjoy!