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Old 12-22-2010, 06:09 AM   #1
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Question Bone-In vs Boneless Pork Chops

Hi All,

For Christmas Eve dinner I am making stuffed pork chops for 5 people. I have not done these before but found a reliable recipe that I think will work.

This recipe calls for 4 bone-in chops. I want to use boneless. Is there anything I need to change here? I have never cooked bone-in chops and have only done boneless twice. In fact, I don't eat much meat on my own so am generally not as comfortable with it...

Here are the cooking instructions:

5. TO STUFF AND COOK THE CHOPS: Adjust oven rack to lower-middle position, place rimmed baking sheet or shallow roasting pan on rack, and heat oven to 450 degrees. Remove chops from brine and rinse under cool running water; pat dry with paper towels. Place one-quarter of stuffing in pocket of each chop. Trim reserved lemon wedges from stuffing recipe to 2-inch lengths; insert one lemon wedge into each pocket to contain stuffing. Sprinkle chops with salt and pepper.
6. Heat oil in heavy-bottomed 12-inch skillet over medium-high heat until just beginning to smoke. Arrange chops in skillet and cook without moving chops until well browned, about 3 minutes. Using tongs, flip chops and cook until well browned on second side, 2 to 3 minutes longer.
7. Using tongs, transfer chops to preheated pan in oven; cook until instant-read thermometer inserted into center of stuffing registers 135 degrees, 15 to 20 minutes, flipping chops halfway through cooking time. Transfer chops to platter, tent loosely with foil, and let rest 10 minutes (internal temperature will climb to 145 degrees). Serve immediately.

Any thoughts? Tips?

Thank you!

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Old 12-22-2010, 09:20 AM   #2
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I use boneless all the time. They cook more evenly. You can follow the recipe the same way. Make the cut for the stuffing pocket on the edge where the bone used to be, not the edge with the fat.

Tip: When making the cut. Keep the opening size small and just put the knife in at different angles to make the pocket bigger inside.
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Old 12-22-2010, 09:27 AM   #3
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I only and always use bone in. I think they have way more flavor than boneless. and they're just as easy.

Sounds delicious. What time is dinner?
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Old 12-22-2010, 09:53 AM   #4
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I use both types of chops but prefer bone-in because they end up more tender and flavorful. The only adjustment I can think of is that maybe you wouldn't have to bake them as long using boneless.
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Old 12-22-2010, 11:27 AM   #5
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I used only boneless for years. Switched to bone in a while back. I agree that the bone in seem to have more flavor.

The only recommendation I would have is go get thick chops for stuffing. At least an inch, more is better.
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Old 12-22-2010, 11:40 AM   #6
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I agree that bone in is more flavourful. But boneless can be easier to work with. Andy gave some excellent tips. Snickerdoodle made a good point that they may cook a little quicker, so check the temperature sooner.

Let us know how it turns out.
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Old 12-22-2010, 11:52 AM   #7
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Bone in is usually cheaper as well as tastier. You can always sandwich the stuffing between two thin chops and grill them like you would any grilled sandwich.
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Old 12-22-2010, 12:17 PM   #8
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Jeni, glad to see you are brineing them first. Regardless of bone in or bone out, they should always be brined. Today's pork chops from skinny pigs lack the flavor and juice in years gone by, so it's a very important step for good results.

Quote:
Remove chops from brine
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Old 12-22-2010, 12:23 PM   #9
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Thanks everyone, this is exactly the kind of info I was looking for! I will take a look and see what chops are available. If the bone in look thicker/better then I will get those as long as they aren't too expensive.
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Old 12-22-2010, 12:44 PM   #10
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Quote:
Originally Posted by Zhizara View Post
Bone in is usually cheaper as well as tastier. You can always sandwich the stuffing between two thin chops and grill them like you would any grilled sandwich.
I buy a whole boneless pork loin at Costco. I can almost never find bone in pork for that cheap.
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