This is one of the best recipes I have for pork chops. Almost every pork chop recipe I come across calls for some sort of pan fry then 30 minute bake to pork chops. This cooking method seems to always make my chops over cooked, dry, and horrible tasting. So playing around with the cooking times and methods I came up with some so simple. So simple in fact, I can’t understand why so many other recipes call for so much cooking. Hey, I figure I must be doing something right if I haven’t made us sick or killed us yet. So here is a pork chop recipe good enough to serve to company.
This recipe can stuff 4 medium sized chops decently. But since I can always only seem to find a pack of 3 chops to feed two of us, I over stuff those chops!
Ingredients:
- 4 pork chops
- 1 cup of your favorite herb seasoning bread crumbs (for variety mix in some Panko crumbs and stuffing mix)
- ½ cup of finely chopped onion
- 3 packets of sugar or about a teaspoon
- ½ teaspoon of pepper
- ½teaspoon of salt
- 2 tablespoons of parsley
- 3 tablespoons of butter, melted
- 1 can beef broth
- 1/3 cup red cooking wine
Directions:
In a large sauce pan, heat on medium the beef broth and wine.
To cut a pocket in the pork chop, lay it flat on a cutting board. With one hand, evenly press down on the chop with your whole hand to keep it secure to the cutting board. Start by inserting the knife in the center of the chop and making a one inch opening. Make sure you do not cut through to the other side of the chop. This can be done by feeling the pressure of the knife as you cut. Continue cutting the pocket throughout the chop.
Mix the remaining ingredients thoroughly. Now stuff those pork chops full. If you have any remaining bread crumb mixture, shape them into balls.
By now the beef broth and wine should be simmering. Add the chops and the bread crumb balls and cover. Depending on the size of the chops, the cook time should be around 7 to 10 minutes per side.
Serve and spoon the remaining sauce over the chop. Our normal side is couscous.
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