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!
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!