Remove from plastic tray and place onto baking pan about 1/2" apart. Spanikopita: For best results cook from a frozen state. Let pork chops rest for 5 minutes before serving. Bake in a 350☏ oven for 35 minutes or until internal temperature reaches 165☏. Sear in butter or margarine until brown, and then place in a baking dish covered with foil. And, yes, there definately will be a next time.Stuffed Pork Chops: Thaw in refrigerator overnight. I followed the recipe verbatim and am not sure what, if anything, I would change next time. Yes, it takes a little time, but the rewards are many. Makes the stuffing in the pan VERY tasty.Īm not sure the 194th review is worth reading, but I just loved this recipe. Put the extra stuffing around the chops when you put them in the oven, and pour the liquid over everything. Deglaze the pan in which you seared the chops with wine/chicken broth. Salt in the stuffing, and deglazed with a little redĪs stated by other reviewers, make a little extra stuffing. (I hope that made 's late and I have a mild food coma).Ĭant say enough about this recipe. This made for maximum stuffing space, but minimum spillage. I found the stuffing stayed in the chop a lot better by making a very small horizontal incision on the side of it, and then making a couple of sort of sweeping cuts inside. I pan seared about 3 mins on each side, and then cooked 14 minutes at 350. Same general taste as the recipe, I think, so I feel confident reporting that it was delicious.įollowed other reviews re cooking time. I substituted a lot, so I will not rate, but in the event that any one is out of a few things, I can assure that panko crumbs work great in lieu of french bread, gorgonzola is fab for the cheese, and leftover carmelized onions from pizza last week were delish. I love all of the ingredients, so I thought this would be a sure winner, but ultimately found that this is not a keeper for me. Maybe I did something wrong (my french bread cubes were a little large), but I did not really enjoy this meal. I also deglazed the skillet with a nice malbec and some chx broth and it was divine with the chops. I did not, however, increase the amount of blue cheese and only used the cheese to stuff the chops (my boyfriend doesn't like blue cheese, so I didn't want to push my luck - though he liked these chops!. I tripled the stuffing and put the leftovers around the chops in the pan as others have suggested. I think there are better chop recipes out there Cheese leaks out and the cook time was way too long for my oven resulting in over cooked pork. instead of blue cheese or roquefort, i used a soft goat cheese. I lowered the temp and time.Īfter reading several reviews, I was concerned that the chops might be a bit dry so I lowered the oven temp to 325 and brined the chops before stuffing - didn't work they were dry. Loved these but I added broth to them when I put them in the oven. The meat was tender and beautiful and the stuffing divine. We kept coating it in olive oil so it wouldn't dry out. We seared it and then stuffed it and tied it up and put it in the oven for about an hour at 220F. Asked my butcher what the best pork to stuff was and he gave me a large (1 kg) piece of Pork Neck. This was quite the crowd pleaser at my dinner party last night. These pork chops were mighty tasty! After reading the reviews, I was worried about the chops drying out, so I added a bit of vegetable stock that I had on hand into the pan.
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