How to make Stuffed PorkChops

hi everyone I'm back and today I'm gonna show you all how to make stuffed pork chops here's what you will need you will need thick cut pork chops and make sure they're nice and thick cut alright I have 5 thick pork chops you will need olive oil I have a seasoning blend here that has parsley black pepper herbs de Provence and seasoning salt you will need oil and I have Dijon mustard Dijon mustard is optional you do not have to use it you will need cream of chicken and we might use a little bit we might use a little bit of the chicken broth now I have stuffing that I've already made this is just a box stovetop stuffing that's pre-made ok so I've got that cooked off over here you will need a large skillet to fry your pork chops in and I just have enough oil in the pan to coat the pan and to cook the pork chops so now first thing that we like to do this recipe is so easy this recipe is so easy and yet so tasty trust me when I tell you this now what I've done ahead of time that's my oven beeping letting me know that it's nice and preheated to 350 degrees because later we will need to go into our oven excuse me but we're gonna start our pork chops in the skillet but since they're so thick you want to finish them off in the oven to make sure that they're done ok so first thing that I like to do let's go in and you want to put some oil onto the meat ok rub that oil on there just like so alright and you want to rub on the side so you want to rub underneath it you're gonna flip it over and get that oil in and this oil will help for your juice to be nice and for your juice for your pork chop to be nice and juicy and moist alright and it will help for your seasonings to adhere on to the meat alright so I like to do that first before you put any seasonings on now what I've done before I put the video on I've washed this meat with lime vinegar in cold water alright so we're gonna finish get that oil on there just like so all right beautiful absolutely okay we're gonna have some oh we're gonna have some good stuff pork chops tonight guys you hear me whoo none of this is gonna go to waste we're gonna chow down on these bad boys all right you don't have a chance of spreading bacteria because we're all meats carry bacteria and you don't want to get anyone sick so after dealing with raw meats wash your hands guys this real quick and simple all right so here's what we're gonna do let's go in let me get a spoon what I like to do well let me show you one thing first when I went to my butcher I was going to show you all how to make the pocket here but my butcher said hey you I told him what I was making and he said you want me to cut the slit in there and I said absolutely right so but here's the way you would do this if you had a pork chop that you hadn't done yet you want to go in and kind of poke a hole in just like that and then you kind of just you know go this way okay that's how you would make your slit all right in that what form a pocket and make sure you go deep enough so that your stuffing doesn't come all out all right but that's how you do it nothing hard nothing hard in this kitchen guys all right so here's what I like to do let's go in with our Dijon mustard this is definitely optional I love to do it every time I make a stuffed pork chop I use Dijon mustard and I spread just a little bit in the middle now if you all are gonna say oh my gosh Gina no I don't like Dijon mustard or whatever you might say hey like I said don't use it if you don't like it okay so I'm just gonna put I'm just gonna put a little bit in okay and kind of just smear it in there just like that get both of the walls okay you don't want to put a whole lot but get both of the walls of the inside of this pork alright and you want to do each one I'm gonna do each one and I'll be right back okay everyone I'm back what I've done was I've spread a little bit of Dijon mustard in the pocket of each one now for one second and don't want you all to think that these pork chops are gonna taste like mustard because it won't it just gives it a really distinct flavor that people people can't notice it they're just kind of like oh this thing is good you hear me right but they don't know that there's mustard in it and I also feel like that mustard in there helps for this meat to get nice and tender in the inside I love to use it like I said like I see it guys but feel free hey feel free to not use it if you don't want to all right so then we're gonna go in with our spice make sure whatever spices you like that's the spices that you're going to use okay but if you want to use the ones and I'm using use a seasoning salt the herbs de Provence add the pepper and the parsley flakes all right and then we're gonna put some you know I gotta put some saison on there right oh absolutely aren't these pork chops beautiful yes they are so I paid I believe I paid 1250 for the five of these which is not bad not bad at all absolutely I was happy with that price get your seasoning in on there and then we're gonna let these sit for it least a good ten minutes before we put them in the pan because we want that seasoning the soak down into this meat and also what I don't want you all to do is this goes for any meat that you ever cook don't take your meat right out of the refrigerator and think you're gonna put it right in that pan because what will happen if you don't let your meat rest outside of the refrigerator your meat will get shocked oops look at that guys I'm gonna have to gather my spices let's put them over here see how that happened it's okay things happen right hey I'm really cooking it here Oh what I was saying is if you think for one second that you're gonna take that meat out of the refrigerator and put it right in that hot pan what'll happen is you'll have dry meat because your meat will seize up it will go into shock so what you want to do you want to rest your meat right rest it out on the counter for a while let it get nice and room temperature and then you put it in that hot pan and it can kind of relax it's not going from freezing cold to burning up hot right so that's a great tip trust me when I tell you and then when you start doing that you absolutely notice that your meats are more tender absolutely because you let that meat rest before you put it into the hot pan taking it right out that frigerator doesn't work no it doesn't I don't know how I took that over but it's okay it's okay all right next thing that I'd like to do is we're gonna go in with our beautiful beautiful says oh you all right know me know I love some sad song I love sad zone I love Maggie poyo and I love Jesus right Oh in my parsley I cannot live without God I can't live without my parsley absolutely it's true though all right here's my son's own beautiful oh yeah baby I'm really cooking in here you hear me I'm gonna feed my family tonight this beautiful meal they're gonna be satisfied me and my husband's gonna watch a good movie tonight okay what I'd like to do let me scoot those spices back over that I accidentally tipped over okay so what we're gonna do let's flip this over and flip and flip all right and what you'll start to see you'll start to see the spices I'm gonna put more sauce on on the other side you'll start to see these spices starting to get a little darker in color and what that means is that they're starting to soak in to the meat all right absolutely there we go season those bad boys up you only get one chance to season them and when you season them you season them good only season you have to worry about is salt everything else put that flavor in there you want some flavor when you're cooking guys all right so then we're going to let these sit I'm gonna wash my hands after these set for at least 10 minutes I'll be back and I'll show you how to put this beautiful meal together be right back okay everyone our seasonings has soaked down nicely into this meat and you can see how the meat has turned to a darker color the seasons have changed a little to a deeper color all right now what we're gonna do go ahead and take you some stuffing all right open up your pork and you stuff that bad boy but here's what I don't want you to do don't get crazy with it right like don't put too much in there okay because it will have the potential of coming out and then you'll be frustrated and it won't look that pretty okay but put you some in there right let me show you get you some in there and you should be able to close it let's see let's say like this beautiful just like that you should be able to close it alright we don't want it to where it's like this all right you got enough in there that's enough all right that's beautiful and then get you some more I'm gonna go back in stuff this one in the same manner okay and then I'll lift this one up and show you mmm this stuffing smells so good I don't know about you all but I love stovetop stuffing and if you all don't want to use like a a box stuffing hey feel free to make your own and honestly I'm doing apples on the side if you all would like to put apples in this hey you do that that would be beautiful see how we can close it but we have a nice amount in there that's what you want all right because I've made look at that and that beautiful I've made dressings before put them in here and they've had cranberry and apples and things like that do that it's beautiful absolutely I just choose to do my apples on the side today okay I have a really nice Apple recipe I'll show you all okay see that let's continue to do these get this stuffing right on in here oh yeah and whatever of this stuffing that's leftover hey I'll just put it in the bottom of my pan okay all right beautiful and I'll let it cook with the pork chops can you see that and just kind of mush it around make sure it gets in there see we have a nice amount you can still close it that's what we're looking for guys all right we'll do this last one I am like so excited for this it's funny because my mouth is watering already and this is not done you my mouth is watering whoo because he spices smells so good and I know exactly how good this is gonna taste that's why my mouth is watering look at those guys in that one beautiful chop yes it is you can't you can't deny it all right so then I need to wash my hands and we want to show you how I need to sear these pork chops up I'll be right back okay I did not forget to put my parsley off almost forgot all right let's get that on there I love the color that it gives you're gonna have that green on there all right gotta put that green on there to kind of change the mood right you don't want the same mood every day do you here you go and then put these in the pan I'll put parsley on the other side all right it makes for such a beautiful color all right there we go meanwhile over here my pan is starting the heat up but I need this pan nice and hot you hear me I don't want to or you don't want to put your meat in the pan and your pan is not hot enough because if it's not hot what'll happen is that means that meat will steam and we don't want gray-colored looking pork chops we want a nice seared pork chop that has a golden brown color to it now this will have a red tint to it because I put that beautiful sazzle and sass on gives like a oranges color but but you'll see get this pan nice and hot once it's nice and hot we're gonna put a little bit of butter in here the oil can withstand the heat the butter is for flavor be right back okay everyone my pan is nice and hot let's do this all right so then I'm gonna put some butter in and once you start to see your butter start to sizzling and get nice and melted that's when you can put [Music] [Music] into the soil just like so I'm gonna be very neat all right we're not gonna go in with the fork don't go in with the fork grabbing them and punching at it and picking at it and looking under it just let it be just let it get nice I'm trying to fix my camera guy just let this get nice and seared be patient with it and this bad boy is going to turn out so good I know I'm crazy guys I know you guys laugh at me I guess I get so excited in this kitchen I really do see that see how that's nice and close but yes but you all see I've put a lot of stuffing in there right would I be able to set this one in there it would be so nice if I can fit this this one is but what I don't want to do is over crowd my pan okay let's see what I can do can I do it Gina come on baby you can do it there you go now I'm gonna turn this up on medium-high I'm gonna get a nice sear once it starts to get nice and golden brown I'll be right back all right okay everyone I just wanted to show you that our pork chops or sizzling up just like I want them to do and I don't see a brown ring around the bottom so I'm not gonna mess with I know they're not burning all right once I see like um you'll start to see a brown ring about this high around the bottom then you know to turn them bad boys but right now they're ok I'll be right back we don't have something falling all out of these all right we have a nice beautiful sear we have our stuffing still in the middle and we have one beautiful absolutely [Music] I don't know if I did or not look see I think that one might be slips I don't know if I did or not let's see we'll say that it's slip it's not I'll give it another flip and then this is gonna go in the oven on 350 degrees so that we can get the middle nice and done it's because right now we're now gonna get the middle done we got stuffing in there this is gonna take oven to get that middle nice and done all right so we'll be taking these out here because I'm gonna make a little sauce that they're gonna nestle down into and then we'll put this in the oven all right okay everyone let's take our pork chops out just like so okay Oh we can see that you therefore check them out set them on the pan or on the tray that I have over here let me show you how to make a quick sauce oh yeah see that beautiful I didn't forget to put the parsley on this side my camera keeps trying to get away from me right alright so then that one okay everyone now what I've done I've cleaned my pan out because I didn't want to use all of that oil that was in there okay and I didn't want to use those drippings all right so I got like two tablespoons of oil 3 tablespoons of butter that I'm melting let me show you what our tops look like look at this guy's like we keep that okay sorry my phone was ringing we can eat this right now right it's amazing but it's not done in the middle okay take a beautiful sauce and these pork chops these stuffed pork chops are going to nestle down into this sauce pan all right check this out cream of chicken cream up tick low sodium cream of chicken you can use regular cream of chicken or you can use low sodium it's really up to you that's just what I had on hand both of them taste delicious I'm gonna be honest with you low sodium and the regular they're both beautiful if you didn't want to use cream of chicken you can use cream of mushroom all right or even cream of celery would be great okay so we are gonna use some of our chicken broth okay and we're just gonna throw some in okay how much Gina just throw something okay because what happened I'm so serious this will think all right and you can see it thickening up right now I have this on a medium heat right now on the stove I'm on a pour some more I can broth again I'm gonna go in with a half of my chicken blue yarn because that's gonna have this so much flavor I'm not gonna use the other half now if you just have the little tiny chicken boy on cubes just use one for one okay now this kind you can kind of smash it it's a different kind it's made by noir okay so what you do is you just kind of smashed it just like so put that flavor in there get you some flavor there you go baby mm-hmm now we're talking right we are seriously talking and you see how the sauce is thickening up like I told you let's go ahead and put us some more chicken broth in all right and it'll make a great gravy that this sets down into all right and remember we have that butter i'ma go ahead and throw it all in why not why not it's not gonna hurt it it's not gonna do anything wrong beautiful then we're going to take these pork chops we're gonna set these chops down into this beautiful sauce and we're gonna bake these on 350 degrees until they're done all right how do you know when they're done you can take the temperature on it all right you can cut down into one of them all right if you don't have a thermometer you cut down into one of them and take a peek at it you know one is done now remember that we've halfway cooked these already okay so while we're trying to do is get that middle nice and done now look at this I'm going oh let's see I'm going in with this beautiful chop look at that guy it's one more time put it right on in there oh man I get so excited in this kitchen and you all say Gina she put you you put your foot here I always do I always do if I'm cooking something guys I put my foot I put my elbow I put my hands I put my love I put everything and each dish that I make you can be a short if I cook something for you oh I put my foot in it barefooted absolutely all right so now look at this beautiful mess all right so this broth I'm gonna turn this off this broth that we have here this thickened chicken cream of chicken with the chicken broth and the chicken Boyan what this will create in the oven it'll give off some steam and that steam will come up through these pork chops and and steam in that oven and cause these to be nice and tender I'm gonna put these in the oven and I'll be right back show you these charts I just found some of the edges a mother sauce you everyone are beautiful apples or granny smith apples are nice and sliced I like to leave the skin on if you want to take the skin off hey feel free to take the skin off no problem there okay now I have a half of stick of butter into our skillet alright we're going to take the apples oh and we're going to put them into the butter just like so if you're going to cut your apples ahead of time make sure you soak your apples in orange juice or lemon juice in that way once the air hits them they'll start to turn brownish in color okay so then there's one other course let me take that out so then we want to cook these down for a little while okay I'll let you know I'll let you guys know I have so much fun when I make these apples everyone loves them this right here is cinnamon if you're a person that likes nutmeg just put you a tiny bit of nutmeg if you like allspice you can put just a tad bit just a pinch of allspice in here okay I'm using cinnamon today and that's about all you need all right so then we'll get these apples nice and coated in the butter and get them to cooking I have this on a medium-high heat by the time these apples are done or even before the apples are done I'll be pulling those pork chops out guys and this is gonna be our side dish to our stuffed pork chops absolutely and guys it smells so good already I haven't even been cooking this for five minutes beautiful I'm gonna let these go for a little while and then I'll let you know when the room we're going to put the brown sugar and our vanilla in I'll be right back one okay everyone let's take a peek in at our beautiful apples they're smelling delicious and they're starting to get nice and soft the one thing I don't want I don't want these to be mushy and so I'm going to take them off of the stove before they get really mushy I'm gonna put a little bit more send them on in there yes I am there you go butter get in there these pork chops are smelling good yes they are let these go for a little bit longer and then we'll put our vanilla we're going to put our vanilla in last but we're going to put our brown sugar in and I have a cup of brown sugar if you don't want to use brown sugar hey you're free to use syrup or honey or even a ghave nectar you can use Splenda they have a Splenda and brown sugar possibilities are endless when you are making these like I said use Splenda if you like - absolutely okay everyone and I'll be right back okay everyone let me show you what I'm working with we don't have stuff we don't have stuffing popping out all over the place do it no we don't it's stuck down there in the middle oh you're gonna get Oh guys this is self-explanatory this is so good this is so tasty this was so easy to make oh my goodness I can't wait to sink my teeth down into there now let's take a peek oops sorry let's take a peek at let me fix my humor everyone sorry about this let's take a peek and our beautiful Apple before they start to get too soft let's go in with that cup of brown sugar and be very gentle because we don't at this point we don't want to break up our beautiful apples that we took the time to cut and cook down so you kind of use the soft spatula and just stir it just like so okay yes absolutely this is our side dish yes it is this is my side dish too to our beautiful stuffed pork chops and we go with the vanilla here's the thing I'm gonna be honest with you but as much vanilla as you want in there as much as you like in there and while I'm looking at this I'm thinking I just might throw a little bit of syrup in okay I'll just see but right now this is looking beautiful I'm gonna turn my heat down on low oh man hey I came to cook today I came to cook today and I'm making a dessert tonight and my dessert is the pretzel salad I'm gonna make that right now the time is 709 p.m. so I'll be making a pretzel salad and both of these videos will post may be late tonight okay I have a business I you know I'm busy in the daytime so I try to get my videos done as soon as I can and therefore some of them post pretty late but the good thing about that is a lot of you when you get up the morning you can watch it or watch it on your lunch break or when you come home you got a new video to watch absolutely I don't need to put any syrup or anything in there this is melt it down exactly how I wanted it to our apples are complete check this out guys can you imagine eating these apples right next let me unplug them real quick right next to these beautiful chops oh my lord thank you Jesus for this meal thank you Lord for your blessings and all your goodness alright everyone here in a second I'm going to plate this up oh and I'm gonna let you know what this tastes like be right back okay everyone let's make a plate all right all right all right who'll I got my eyes on one I got my eyes on one it's crazy cuz I don't want to take the biggest one but I do oh that would be so greedy of me I'm not gonna take the biggest one I'm not gonna do it I'm not gonna do it guys I'm not I can't I can't whoops almost lost Mik here am i sorry alright alright I see I see the one I see you I see you baby I see you waiting on me right here okay okay and I'm coming for you oh no let me get a hold of this mmm-hmm look at this look at that beautiful miss beautiful stuffing down in there oh my oh okay and then of course you know let me grab my plate you know I gotta have some of this beautiful sauce remember we got the butter in there we got the boy on cue we got the chicken broth and the cream of chicken oh man my camera keeps falling I'm so sorry well let's see let's just set it up this way here we go great view okay I'm gonna drizzle drizzle my drizzle oh I love a good drizzle guys is that beautiful or what whoo one more just a little bit a little bit more I'm just gonna lay it a little bit more on their Oh see this right here i I'm not even gonna say you guys I'm not even gonna say it look at that stuff pork chops 101 if you never had any guys you better make you some you hear me you better make you some my mouth is watering all right okay grab my fork [Music] mm oh I just tasted the sauce beautiful cinnamon apples beautiful you hear me mmm and I'm on them right on the side just mix them up well put you some right on the side of this pork apples apple sauce and pork go so well together even you could even do peaches this way look at that guys I'm not gonna be I'm not gonna be so greedy I have to watch everything I eat I'm not gonna be too greedy I keep telling myself don't be too greedy Gina mmm that bless this meal mmm thank you Lord Jesus I love you thank you for taking care of me and my family blessing over us keeping us safe every day thank you for this beautiful meal amen all right Oh which way to go I'm diggin right into this beautiful pork I kind of I got a dig in right here I have to mmm this part calling my name oh and I'm gonna try my best to describe the flavor the flavor oh look at this this red 3 that's beautiful man oh man mmm this is so good sis competing with the best of steaks you hear me little bit I love a good steak guys but this right here blue this is good you hear me I mean it wasn't on camera oh I'd have this whole this pork chop picked up in my hands and I'd be Nolan on these bones you hear me look at the guys taste that right there oh yeah baby and a beautiful orange this red color that the song gifts always loved that color is so beautiful it's like a bird Kimber cuffs it is oh let's say give me some of that stuffing give me some of that meat Oh guys taste that right there you got the stuffing you got oh man you got that Dijon mustard that you cannot figure out what it is but that taste is so lovely up against this stuffing taste that guys right there oh so delish taste it dressing right there oh yeah baby I gotta go in with one of the apples you gotta taste that Apple just that Apple right there whoo those apples are hot dressing mmm I am so grateful for this meal I thank you Lord whoo this is good all right I want you all to taste this tea just stays right there you get that dressing you got some of the pork chop at the bottom get a good picture of that the perfect cut now what I want you to know these cooked for 15 to 20 minutes in the oven all right mmm now remember we cooked them on top of the stove and then they cooked inside of our beautiful sauce so they're done oh and they are so delicious goodness sakes Oh Marcy the apples give me some apples and what I want I gotta take some of the apple with the meat in the dressing and pare it all up just like so you had you have to that's what this dish is meant to do taste that right there everything in there mmm-hmm oh this works this works if you all enjoyed this recipe hey give me a thumbs up if you haven't subscribed make sure you subscribe and make sure you click on that notification bell so that you can be notified every time I upload one of these awesome videos I'm not done eating this guy's I'm telling you I can finish eating the whole thing tastes that piece right there mmm I am enjoying this one yes give me that Apple come on Apple give me yourself Apple mmm boy are they gonna enjoy this meal I'm so grateful to be able to share my recipe with you all and feed my family this beautiful meal oh look right there guys bite right there that's a great picture what I love if you follow this recipe exactly to the T you will have nice and tender nice and tender pork chops hmm it's good it's so good make sure you put that sauce at the bottom because like I said that sauce will kind of steam up through the meat it helped to keep that meat nice and tender in the oven man is it good I'm gonna go in right here that was a big pork chop look at that put a little bit of stuffing on there oh yeah that's a great picture taste right there guys there you go in the end you want some apple oh I know you want some apple I know you want some of this Apple get on there Apple all right we got the Apple we've got the pork chop we got the dressing there you go so good in there's always god bless have a great night thank you all for watching good night you

Channel: In The Kitchen With Gina Young

Views: 724,531

Rating: 4.8377895 out of 5

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Id: XcG5RmU4_BY

Length: 44min 31sec (2671 seconds)

Published: Fri Nov 30 2018