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Old 03-27-2013, 06:48 PM   #1
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Stuffing for pork chops

For Easter I am planning either stuffing pork chops or butterfly a pork loin and stuff it. Whats your favorite stuffing that you use? Can't decide which one to use. regular bread stuffing or corn bread or something all together dif.
Happy Easter to you all

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Old 03-27-2013, 07:13 PM   #2
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If I was feeding my family it would be a small amount of highly seasoned traditional bread stuffing.

I might toss in some dried cranberries just to upset a couple of them!

Don't forget the Bell's seasoning!
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Old 03-27-2013, 07:26 PM   #3
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I recently stuffed some pork tenderloins with a diced dried apricot bread stuffing and it was delish...I really like dried fruit with pork.
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Old 03-27-2013, 07:36 PM   #4
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We like to stuff them a spinach and feta cheese stuffing with sautéed shallots and bread crumbs.
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Old 03-27-2013, 07:42 PM   #5
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I'm partial to apples (w fresh bread cubes, sage or thyme, celery (optional), & unsweetened apple juice).


These are unstuffed, but I've been saving this one to try:

Bourbon Glazed Pork Chops & Peaches
Bourbon-Glazed Pork Chops and Peaches – You've Got To Taste This | MyRecipes.com
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Old 03-27-2013, 07:50 PM   #6
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For stuffing pork loin, I like prunes and apricots. This is the recipe I use: http://www.discusscooking.com/forums...tml#post951472. It would probably work butterflied instead of as a roulade.
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Old 03-27-2013, 08:55 PM   #7
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I'm think it will be basic bread with some apples and cranberries added.
I had planned on chunky applesauce for a side but but thanks to your suggestions going to add it to the stuffing.
roasted carrots, Yellow and zuccini squash, asparagus , fingerling potatoes mixture and a cheese souffle
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Old 03-27-2013, 09:12 PM   #8
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I have one 2" thick pork chop in the freezer. In pantry I have Stove Top for pork. I am going to marry them. Stuff the chop, sear it on both sides and place in oven to finish. Baked tater to go with it. I am for traditional stuffing all the time. Although I have made a spinach and cheese stuffing for a pork loin roast. Delicious! Come to think of it, I may just make a potato stuffing with sausage for the chop. Haven't made that in years. Keeps the chop nice and moist.
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Old 03-28-2013, 06:46 AM   #9
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Hubbie told me he really wants hotdogs out on the grill and potato salad for Easter dinner. Since it is just the two of us I might consider it. I still am making the pork dinner as that was going to be our dinner and I was taking dinner to my 90 year old aunt for her Easter Dinner. So a slight change in plans doing the hog dogs for him -taking dinner to my aunt and then leftover pork dinner will be tomorrow dinner.
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Old 03-28-2013, 10:27 AM   #10
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Mushroom caps - chopped small
Onion - chopped small
Chopped Spinach - fresh (steamed) or frozen (thawed) - squeeze dry
Butter
Olive oil
Herbs and spices

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Old 03-28-2013, 10:51 AM   #11
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When I stuff a tenderloin I dice some apple and onion, saute them a bit in butter with garlic, slivered almonds or crushed walnuts, something green, (even if it's just dried basil), and some panko crumbs. It ends up being just the right amount of stuffing for a pork loin and because everything is small it rolls up well.
A stuffed pork chop though I'd go big. Probably bread instead of panko crumbs. And of course let it hang out for extra stuffing.

The hot dogs sound good though. I think I'll pick up a pillow pack of Smiths hot dogs today!
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Old 03-28-2013, 11:51 AM   #12
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Herb stuffing with granny smiths, onion, celery amd fresh sage. I use butter and apple juice to moisten the stuffing. Make extra on the side.
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Old 03-28-2013, 03:49 PM   #13
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looks delious msmofet
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Old 03-28-2013, 05:29 PM   #14
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Quote:
Originally Posted by Andy M. View Post
We like to stuff them a spinach and feta cheese stuffing with sautéed shallots and bread crumbs.
THAT sounds delish!
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Old 03-29-2013, 12:07 AM   #15
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Herb stuffing with granny smiths, onion, celery amd fresh sage. I use butter and apple juice to moisten the stuffing. Make extra on the side.


ours is very similar. we start with those ingredients, but then brown and crumble some italian style sweet turkey sausage, add chopped mushrooms, moisten with chicken or turkey stock, and dot the top of the mixture ina baking dish with a generous amount of butter. it's baked at 350 until the top gets crunchy, the apples, shrooms, and veggies are soft and the liquid is fully absorbed.

this is what we make for thanksgiving as a side dish, and then i've used leftovers to stuff things like pork chops or veal breast.

subtract the sausage and add some shrimp or crabmeat, and it's great for stuffing flounder, crabs, lobster, or making baked clams.
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Old 03-29-2013, 07:19 AM   #16
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subtract the sausage and add some shrimp or crabmeat, and it's great for stuffing flounder, crabs, lobster, or making baked clams.
Oh, I have a wicked crab diablo stuffing. I use it for flounder and stuffed, butterflied shrimp. I also like to brine and grill chops that get served with a chunky andouille BBQ sauce. Pork with pork, what could be better!
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Old 03-30-2013, 02:15 PM   #17
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looks delious msmofet
Thank you letscook. The picture is a stuffed and rolled pork loin roast but I use the same stuffing for chops which I have no picture for. But either one gets stuffed and seared in a cast iron pan. Then stick the pan in oven to finish cooking. After meat is removed I make the gravy in the same pan with the fond/drippings.
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