Top tip: A large handful of toasted sliced almonds add a marvellous crunch when sprinkled over the top of these stuffed pork chops. Put a small mound of stuffing on each chop. Add a little water to the stuffing to moisten. Add the stuffing to the pork chops, evenly dividing it among them, and transfer to the rack. In a saucepan, saut onion, parsley, and celery in butter add 1/2 teaspoon salt, a dash of pepper and the poultry seasoning then mix with breadcrumbs. Remove toothpicks, then serve with the reserved stuffing. Ingredients 2 tbsp (30 ml) olive oil 2 x lb (500 g) bone-in pork chops salt and pepper, to taste 6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided 2. Cut a pocket in the center of the pork chop, stopping about a ½' from the end. Transfer to a lined baking tray and place in the oven to bake for 10-15 minutes or until cooked through.Drizzle with olive oil and season with salt and pepper, then cook over medium-high heat in a large frying pan for 3-4 minutes on each side or until golden brown. Stuff the pockets with the stuffing and secure them with toothpicks. Using a sharp knife, cut a horizontal pocket into each pork chop.Press it down into the pocket of each chop. Place about 1/4 cup of stuffing into the. Once the chops are cool enough to handle, use a spoon to stuff the pork chops with the apple cornbread stuffing. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Stir in the cranberries, season with salt and pepper and remove from the heat. Combine the cornbread, golden raisins, walnuts, dried cherries, pepper, sage, salt, and buttermilk in a mixing bowl. Directions Step 1 Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. ![]() Cook until the butter melts, then add in the breadcrumbs and stir to combine. Stir in the garlic, thyme and the remaining butter.The most preferable for stuffing is a thick cut rib, loin, or boneless chop. ![]() Sauté the onion for a few minutes or until translucent. There are four different cuts of pork chops.
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