What is the best way to cook stuffed thick cut boneless loin pork chops

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4 Comments

Picholine October 24, 2015
Thanks I can't wait to try either recipe sounds great! I want to avoid making a dry tough chop!
 
Smaug October 24, 2015
Actually, I missed the "stuffed" part- grilling (perhaps with a simple rub) might be a better way to go (but then I live in California, where we grill in mid October and harvest tomatoes at Thanksgiving).
 
Smaug October 24, 2015
I usually braise them- wine and garlic and thyme are essential; usually a sweet and sour element- sherry vinegar and Maple Syrup go well, and maybe something hot. Things like creole mustard or liquid smoke (should be a brand, like Wrights, that just contains smoke and water- some of them are full of odd stuff) can take it to a new direction. I cook them until they're done (don't use a thermometer, but 155 is generally considered safe for pork). They don't have the thermal mass to pick up temperature off the heat to any degree. I cook them on the stovetop, and cook the liquid down to a glaze at the end of the process.
 
foodforthought October 24, 2015
Preheat oven to 375. Dust chops well with salt, pepper, rosemary and thyme. In a heavy skillet, brown both sides of chops in a bit of oil. add 1/2 c white wine or dry sherry, 1/2 c apple juice to pan. i like to add a tablespoon or two of maple syrup as well. Bring to a simmer, transfer to oven for 20-35 minutes. Monitor internal temp. Pull as meat approaches 127-130. Set chops aside tented with foil...they should come up to 135+ while you complete sauce. Simmer remaining liquid down to a glaze. Swirl in a pat or two of butter. Serve.
 
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