Stuffed Pork Chops - Food Wishes

hello this is chef john from food wishes comm with stuffed pork chops that's right i'm gonna show you my favorite technique for stuffing pork chops as well as showing you one of my favourite stuffie is for pork and above-and-beyond producing something that's visually impressive we are also with this method flavouring our pork chops from the inside and by the way keep in mind this is just a techniques video and this is gonna work no matter what stuffing you decide to use although the peach stuffing you're about to see was really really good so feel free to do this as shown and to get started the first thing we'll do is crisp up a few strips of bacon in a non-stick pan which as usual we will do over medium heat and once we have most of that fat rendered out and our bits of bacon are browning up beautifully we'll go ahead and use that rendered fat to saute some diced onion as well as some diced green poblano chili which I really wanted to be jalapeno but inexplicably this door was out but anyway what we'll do is cook that stirring for about five or six minutes or until our onions start to soften up and turn translucent and once that happens we can go ahead and throw in our cubed up peach which because we're big fans of multitasking we should probably prep while our bacon onions and peppers are cooking and to do that we will take a knife and cut into the peach right in the middle into the crease if we can find it all right this didn't really have a pronounced one but whatever the closest to cleavage you can find and we'll slice it and cut all the way around and then we'll simply twist the two halves which should separate just like this if you're using their freestone peach okay if you're using a clingstone it won't and at that point just our peeling and slicing but if it does come apart like this and your peach is nice and ripe that snow should pull out very very easily if it's ripe if it's still firm and under ripe like this one it will be very hard to pull out which most times would be upsetting but actually first stuff you like this being a little bit firm is okay and then what we'll do is peel off the skin before cutting these into like quarter-inch cubes and for that I like to give it one slice like this oh and please be careful a peeled peach is a slippery peach so keep your fingertips out of the way and then we'll cut those two pieces into strips after which we can turn it and simply slice across into cubes and the good news here even this was still fairly firm it was actually still nice and sweet and has feel free to substitute any other fresh fruit you like I mean you are after all the HR Pufnstuf of your stuffing stuff and once we have that stuff done we'll go ahead and check our onions and once those onions have softened up and turned translucent we can go ahead and add our peach and we will stir all that together and what we'll want to do here still on medium heat let's cook these stirring until they just start to soften up and get tender which is gonna depend on how ripe they were all right this might only take you like a minute or two or if they were really firm like mine maybe it takes you five or six minutes and one clue you're gonna have is you're gonna see some moisture coming out and bubbling but an even bigger clue as you'll test them with a fork and as soon as they are tender we'll go ahead and pull that off the heat and transfer it into a mixing bowl where we will add the rest of our stuffing stuff and man did that smell good but anyway once that's been bowled we'll go ahead and add some freshly picked timely use or the chopped pork friendly you're above your choice we will also do some freshly ground black pepper some salt of course as well as the customary shake of cayenne and then as far as our binder goes I'm going with some crushed up crackers or ice lt''s to be exact but of course if you wanted you could use some crunch top bread cubes or some bread crumbs or even some corn bread would be nice and we'll go ahead and give that a mix and then decide if it needs any more liquid which depending on how juicy your fruit is and other ingredients you may not need but after a little bit of stirring I decided I did so I snuck in a couple tablespoons of chicken stock and then continued mixing and then what actually just we do here after this is mixed we should probably refrigerate it since the cold stuffing is always easier to stuff something with then a warm or room temperature stuffing so we'll go ahead and pop that in the fridge while we proceed to prep our pork and what I have here are two extra thick center-cut boneless pork chops which yes is one of the ultimate culinary oxymorons since by definition a chop is a piece of meat that has a rib attached and then the key to cutting a perfect pocket inside these is visualization so before we stick the knife in we're gonna place the knife on top and just watch the movements of what's going to happen inside the pork so we're gonna stick that in the center and slice one way and then turn and slice the other all right going as close as we can without poking through the edge and by visualizing that first I think it's gonna be a lot easier when we actually stick the knife in which we want to make sure we do into the fat side exactly halfway down and one of the keys here is we're using the tip of the knife to cut the pocket inside but please note where the knife goes into the meat we are not moving all right that is our fulcrum and we kind of want to leave the knife fix there and just use the tips in both directions to make that pocket nice and big inside and by doing it that way you're going to ensure that your incision is not too large and we won't have too much of that stuffing spilling out and of course have you said that once the pocket is made we do want to make sure we have at least two inches to get the stuffing in so once we're happy with our pockets we can do a little bit of fine-tuning to that part and that's it once that's been accomplished we can go ahead and fill these with our stuffing and know there is no graceful way to do this all right just go ahead and grab that stuff and shove it in like no one's watching which reminds me ideally no one's watching and of course we really want to make sure we're pushing that stuff in all the way to the edges of our pockets and that's it as long as you visualized and got a pretty decent pocket cut this really is not a very hard procedure and then once those are set before we head to the stove we'll go ahead and season those generously on both sides with some salt and then what we'll do is roast these in a nice hot oven but first we want to sear those in a little bit of oil set over high heat and we'll place those down and let them go for about three or four minutes or until that's I get some beautiful browning on it and because we're gonna pan roast these we really only need to get a good sear on one side so we'll just leave those alone for about three minutes or so and then we'll go ahead and flip those over and that's it for the stovetop step these pork chops are not ready to transfer into the center of a 400 degree oven for about 15 minutes or so or until cooked to your liking which for me was an internal temp of about 145 to 150 or as I like to say until they look like this and then what we'll do is carefully remove those two plates which I did all wrong right grab them on the side so you don't crush that stuffy interruption but it's fine it's still gonna look amazing anyway we'll remove those and cover them with a little bit of foil while we make our sauce and we can remove the stuffing that spilled out and just serve it on the plate or if you want just leave it in the pan while we make the sauce it really doesn't matter and what we're gonna do here is add a splash of chicken broth as well as a couple of tablespoons of balsamic vinegar and we're gonna turn our heat on a medium-high and then give this a stir to deglaze the bottom while we wait for it to come up to a boil oh and just like you can use any stuffing you on this we could have used any other kind of liquid in vinegar we wanted in our sauce all right whether you use fruit juice or white wine or red wine vinegar or white vinegar or sherry vinegar the procedure is exactly the same and by the way if you don't place a towel on that hot handle there is a 100% chance you burn yourself so always always keep a towel on the handle and then to finish this super simple sauce what we'll do as soon as that starts to boil is turn off the heat and then stir in a chunk of cold butter and as long as we keep that moving it's gonna emulsify into that warm acidic liquid and it's gonna thicken it up and make it nice and shiny and that my friends is how you make every pan sauce in the world and that's it as soon as that butter disappears it is ready to spoon over our now plated pork chop which even though I wreck the appearance of the stuffing that was poking out with my tongs still looks pretty good but anyway I went ahead and spooned that over and decided it did not need any garnishing there was just nothing that was going to make this look any better so I grabbed a fork and knife and went in for a taste and we'll get to the taste in a minute but as far as the appearance goes I really think this came out amazingly well you can see here that perfectly positioned pocket of stuffing which does take a few minutes of effort but really does produce quite an impressive presentation which of course wouldn't matter if this didn't taste good but that wasn't a problem as this really was spectacular all right thanks to that nice hot oven and relatively short cooking time plus having our nice moist stuffing inside this pork was wonderfully tender and juicy and literally flavored from the inside out and while so many different kinds of stuffing could work here when you have the sweetness of peach and the savoriness of those onions and peppers and that little bit of smoky meaty goodness from the bacon just oh so subtly scented with that time you are talking about a world-class pairing with pork and even though there's not a lot of it having that buttery sweet and sour pan sauce go with it really puts it over the top so I just absolutely loved how this came out and yes in case you're wondering you can absolutely grill these instead of doing them in the oven although in that case you will have to make a sauce separately which is really not that hard but anyway whether you do these on a nice smoky grill outside or inside in your oven like I did these either way I really do hope you give these a try soon so please follow the links below for the ingredient amounts a printable written recipe and much more info as usual and as always you

Channel: Food Wishes

Views: 325,981

Rating: 4.9510484 out of 5

Keywords: Stuffed, Pork, Chop, baked, meat, stuffing, chef, john, food, wishes, cooking, recipe

Id: aKuWgCY2Owc

Length: 9min 47sec (587 seconds)

Published: Fri Jul 17 2020

Reddit Comments

[u/SmartassBrickmelter]

Chef John ROCKS!

This is exactly the type of tutorial I like to see.

[u/smurgleburf]

this is one of my favorite childhood dishes that my mom would make. I can’t wait to try it out for myself!