"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Beef, Pork, Lamb & Venison > Pork
Reply
 
Thread Tools Display Modes
 
Old 07-16-2015, 04:03 PM   #1
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Stuffed pork chops, questions

I plan to make some stuffed pork chops with some of that entire pork loin I bought at Costco. I have never done this, but I did read through the topics here about stuffed pork chops.

I plan to stuff with sliced Jarlsberg cheese and sliced Black Forest ham. All the recipes I find for "cordon bleu pork chops" say to bread the chops. Is that necessary / important? I really don't want to bother with breading this time.

How well would this work on the grill? I was thinking brown them, then turn down the heat to finish them. I have a gas grill.

Any tips and tricks to make this easier or better?

__________________

__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 07-16-2015, 04:44 PM   #2
Master Chef
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 8,248
I've made stuffed chops only a few times. Stuffed them with an apple-bread mix and baked. I never breaded them - and the surface was kinda dry. I guess there is a reason for breading them!

I never thought to grill them stuffed. That sounds delicious! If you do put them on the grill, be sure to close up the slit or you might lose all the cheese. Maybe it would work if you foil-wrapped them, put them in the toaster over to get them started cooking, then finish them on the grill? There has to be a trick to make sure the raw meat touching the stuffing gets cooked adequately, too. I'm interested to hear how you end up cooking them, and how they turn out.

Now you have me wishing I went ahead and bought that whole pork loin from the corner grocery store when I was there yesterday. I still have 5 hours to decide before they close for the day.
__________________

__________________
... nothing is given. Everything is earned. You work for what you have... ~~~ LeBron James
Cooking Goddess is offline   Reply With Quote
Old 07-16-2015, 04:48 PM   #3
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
TL, any time I have made stuff pork chops I never breaded them. I always insisted on two bone chops, cut a slit in the side, widened the pocket with my fingers and stuffed with stuffing of choice. I secured the pocket with toothpicks and butcher's twine. I never breaded them before placing them in the oven. They always browned nicely in the oven. I turn them over once halfway through the baking. I try to make sure my stuffing is always in very moist so that it keeps the meat inside moist. And I like a nice thick rim of fat on the rim.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-16-2015, 05:02 PM   #4
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,852
I've never breaded them, either. I haven't done them on the grill; I seared them on both sides in a pan, then turned down the heat, covered it and cooked them till they were done.

On the grill, I would sear them on both sides over high heat, then turn it down to medium and move them to the other side of the grill with the flame off. Put them on a piece of foil to prevent any oozing filling from landing on the fire. Then close the cover and cook till done.
__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 07-16-2015, 05:33 PM   #5
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,096
Stuffed pork chops, questions

When I've watched Rachel Ray do stuffed chops, she didn't bread them either. I think she toothpicked them closed, and cooked them on her indoor grill. Or maybe on the stovetop, then in the oven.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-16-2015, 06:26 PM   #6
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec, Canada
Posts: 18,874
Send a message via Skype™ to taxlady
Thanks for the info and tips. I'll use "poultry needles" to make sure the hole stays closed and the suggestion of using foil to catch oozing cheese will be used as well.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 07-16-2015, 06:37 PM   #7
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,032
Quote:
Originally Posted by taxlady View Post
Thanks for the info and tips. I'll use "poultry needles" to make sure the hole stays closed and the suggestion of using foil to catch oozing cheese will be used as well.
Your welcome. Glad to help anytime I can.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 07-16-2015, 08:10 PM   #8
Master Chef
 
Cheryl J's Avatar
 
Join Date: Jun 2012
Location: California
Posts: 6,297
It's been a while since I've made stuffed pork chops (boy does that sound good), but I've always used a bread based stuffing to help hold any goodies inside. I sear them on the stove top, then add a little water, cover, and finish cooking in the oven.

I've never cut a loin into chops, then stuffed and grilled them - will be watching this thread, I hope it turned out great, Taxy!
__________________
Grandchildren fill the space in your heart you never knew was empty.
Cheryl J is offline   Reply With Quote
Old 07-17-2015, 06:18 PM   #9
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,257
My guess is that the breaking is intended to hold in the oozing cheese. But sounds like you have the situation under control...
__________________
Less is not more. More is more and more is fabulous.
jennyema is offline   Reply With Quote
Old 07-18-2015, 10:47 PM   #10
Master Chef
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 9,876
I haven't done stuffed pork chops in a while but I do know I'll never cook another pork chop that has not been brined. I would do the same for stuffed pork chops too, especially if they are cut from a pork loin.
__________________

__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Reply

Tags
pork, recipe

Stuffed pork chops, questions I plan to make some stuffed pork chops with some of that entire pork loin I bought at Costco. I have never done this, but I did read through the topics here about stuffed pork chops. I plan to stuff with sliced Jarlsberg cheese and sliced Black Forest ham. All the recipes I find for "cordon bleu pork chops" say to bread the chops. Is that necessary / important? I really don't want to bother with breading this time. How well would this work on the grill? I was thinking brown them, then turn down the heat to finish them. I have a gas grill. Any tips and tricks to make this easier or better? 3 stars 1 reviews
Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:30 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.