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Plate Fodder Pork Chops

My Best Stuffed Pork Chops
 Serves 4
The recipe calls for Hickory nuts.  They have a sweetness and earthiness that other mass harvested nuts just can't provide. You can buy them online hereHowever, if you just cannot bring yourself to spending $20 for nuts, you can substitute 1/2 Cup of Pecans and a 1/2 Cup of Pine Nuts for the Hickory nuts. The pine nuts will give you some of the depth that pecans alone are missing.

Ingredients
4 - 1" Thick Center Cut / Bone-In Pork Chops (Ask your Butcher to butterfly them for you if you aren't adept with a knife.)
1 Cup Hickory Nut Meats - Chopped
1/2 Cup Celery - Chopped
1 Clove Garlic - Minced
1 Tablespoon Butter 
2 Tablespoons Olive Oil
1 Teaspoon  Fresh Thyme - Chopped
1/4 Teaspoon Fresh Sage - Chopped
1/2 Cup Stale Bread Crumbs
1/2 Cup Crumbled Cornbread
1 Teaspoon Salt
1/2 Teaspoon Ground Black Pepper
1 Teaspoon Flour 
1 Cup Chicken Stock
1 Large Mixing Bowl
2 Large Frying Pans

1 Medium Saute Pan

  • Over medium heat, melt the butter and sweat the celery and garlic  - about 3 minutes
  • Add the hickory nut meats and heat for another minute.
  • Remove from heat and place in the mixing bowl
  • Add the thyme, sage, bread and cornbread crumbs
  • Mix thoroughly with  your hands
  • Add the chicken stock, salt and pepper
  • Mix thoroughly and set aside
  • Open each of the chops and place 2 heaping tablespoons of stuffing mixture on one side of the chop
  • Fold the chop over and place on a large plate
  • When all chops are filled, place in the fridge for 30 minutes (or up until 30 minutes before serving)
  • Heat the 2 frying pans over medium high heat 
  • Add 1 Tablespoon olive oil to each pan
  • Add the pork chops and cook uncovered for 8 minutes on each side. Check about 4 minutes into cooking to make sure they are not browning too quickly - if they are, adjust the heat down a little.
  •  Scrape the drippings and excess oil from one of the pans into the other
  • Add the flour and cook a bit - until the flour sizzles
  • Add the cup of chicken stock and cook until it thickens slightly
  • Pour  the gravy up into a gravy boat
  • Serve Immediately
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