This tasty stuffed pork chop recipe is a simple and delicious dinner for two that you can have done in just a short amount of time. Want to impress your date, make this with this tasty mushroom marsala sauce and mashed potatoes and you will knock their socks off.
How To Make Stuffed Pork Chops Easy
First of all, girl, if you are making my stuffed pork chop recipe difficult, you are doing it all wrong. Stuffing pork chops or loin chops isn’t rocket science. Second, if you aren’t sure how to cut them, have the butcher cut the chops for you. I had the loin chops pictured here, cut by the butcher. I don’t care for the top cut, but the good thing is that they held the stuffing well. You can also cut them from the side if you are stuffing bone-in pork chops. The difference between regular rib pork chops and loin chops is that loin chops do not have the bone and are taken from the center cut. Pork chops or pork rib chops take part of the rib and the center cut.
How To Stuff Pork Chops
To stuff pork chops you must begin with a thick cut chop. Thick cut tenderloin chops also work well for this recipe. Just take a sharp knife, I use a filet knife, but a paring knife is good too. I then slice the meat till the cut is about a quarter to a half an inch from the other side. For the stuffing, I often use Stove Top stuffing. It’s quick and easy to put together and almost everyone I know loves it. You can use any stuffing you like though. Make sure the stuffing is cool before you put it in the meat cavity. Stuff the cavity as full as you can without pressing the stuffing in too much. To close the opening use wooden toothpicks which helps to seal in the stuffing. A top cut stuffed pork chop recipe doesn’t need to be seeled.
How To Cook Stuffed Pork Chops On The Stove
I find that the best way to make my stuffed pork chop recipe is to use the stove top to sear the meat in an oven-safe skillet, then transfer the oven and finish cooking at about 425° F. Chops can be cooked all the way on the stove, however, I think the results are better with the searing/oven method. The meat should sizzle when it hits the pan but not get super smokey. Cook for about 8 minutes on each side, depending on the thickness, or until the meat is about 175° F. If you don’t have a thermometer make sure the juices run clear and the meat is not too pink. If you are using loin chops as thick as the one I have photographed, it will be hard to do on the stove. Baking them works better.
How To Grill Stuffed Pork Chops
I prefer grilling pork chops when the weather is agreeable, but here in the fridged cold of the pacific northwest, that is not always an option. However, if it’s not raining (too hard) I’ll get out there and grill up some meat any time of year. Just get the grill hot, around 500° or so and grill for about 8 minutes on each side. Be careful when turning the meat so that you don’t lose too much if any stuffing. Again, the juices should run clear and the temperature should be around 175° F.
What Is Marsala Sauce
Marsala sauce is a rich sauce where the two key ingredients are marsala wine and mushrooms. Marsala wine is a wine from Sicily that is primarily used for cooking. The sauce can be made thick by using flour or cornstarch to thicken it. Marsala sauce can also be made creamy. It can be used on a variety of foods, like stuffed pork chop recipes, chicken, beef, potatoes, and I have read that it can also be used in some desserts.
What Does Marsala Sauce Taste Like
There are two styles, dry or sweet. A dry marsala is often used for savory cooking while sweet is used for dessert cooking but can also be used for pork loin or chicken. I read somewhere that you can substitute for dry marsala for sweet but you cannot do the other way around. I’m not sure about why that is so, but if you know please say so in the comments, because I am curious. Unfortunately, I live in a small town and the one grocery store only had one choice so I bought it. I was not disappointed however, my sauce turned out great for this recipe.
How To Make Marsala Sauce Thick
The sauce marsala sauce in the stuffed pork chop recipe should thicken in the final simmer. If you want it thicker, just add a litter extra flour or simmer it a little longer. Remove the sauce from the heat when it reaches a gravy-like consistency.I tend to like my sauces kind of thick, so I may add a little extra flour, and simmer a little bit longer. Just keep an eye on the sauce stirring continuously.
Lessons Learned: The Stuffed Pork Chop Recipe and Loin Chops
Pork chops and loin chops are similar but they are not the same. Cutting a loin chop as thick as these made them difficult to get fully cooked. I had the butcher cut these since there were no thick cut chops in the supermarket. I prefer a cut about 2 inches thick that I can slice and stuff from the side. This allows a sear on each side and a finish in the oven. While these held the stuffing nicely, they were too thick. Also, if you are doing a pork chop, you may have the bone to work with so a sidecut is a better option.
Stuffed Pork Chops With Marsala Sauce
Pork chops stuffed with dressing and topped with a flavorful marsala sauce.
- 3 tbsp butter or olive oil
- 1/2 lb mushrooms, chopped
- 1/4 c onions, chopped
- 1 tbsp garlic, minced
- 3 tbsp all purpose flour
- 1/2 c marsala wine
- 1 1/2 c beef or chicken broth
- 1 tsp kosher salt
- 1 tsp black pepper
- 2 large pork chops, thick cut
- 1 tbsp olive oil, for the chops
- 1/4 tsp salt, to taste, for the chops
- 1/4 tsp pepper, to taste, for the chops
Make dressing and set aside to cool. Stovetop stuffing works great for this.
Make a cut in the side of the pork chops, carefully cutting until a pocket opens up in the meat. If there is a bone cut to the bone, otherwise, watch you do not cut all the way through.
Stuff the chops with the dressing, if necessary, use wooden toothpicks to shut the dressing inside.
Rub a teaspoon or so of olive oil on the outside of the chops. Sprinkle with salt and pepper.
Preheat the oven to about 425 and heat a cast iron skillet (or any oven-safe skillet) over medium heat on the stove.
Sear the chops on one side for 2 minutes, turn and sear the other side for another two minutes.
Place the pan in the preheated oven for another 8 minutes or so, or until the pork chops are done. Pork chops should reach an internal temperature of 145° F.
Remove from the oven and the pan and let rest with foil over them. While the chops are resting make the sauce.
Combine butter, mushrooms, and onions in a saucepan over medium heat.
Sautee for 5 to 10 minutes. Once the mushrooms reach desired tenderness, add the garlic and flour and mix in well with the other ingredients.
Deglaze the mixture with the marsala wine.
Add broth, salt, and pepper and bring to a slow simmer for a few minutes until the sauce reaches a gravy-like consistency.