Stuffed Pork Chops – a complete experiment

Knowing the basics can be essential. You can’t break the rules until you know the rules, right? So I knew I wanted stuffed pork chops – something different from the BBQ pork that I’ve been making. But what to put in it?

Egg. Yes, that holds it together. Breadcrumbs. To absorb the egg to hold it together. Veggies. Duh! Spices. Even more obvious – that’s how I cook. The correct combination of the bunch was the trick. I felt like I was doing a science experiment.

It doesn't look highly appetizing, but it tastes AMAZING.

It doesn't look highly appetizing, but it tastes AMAZING.

After talking to mom about her ideas on the topic, we came up with garlic and onions, essential in almost any super tasty dish that involves other veggies. Carrots, grated, not chopped. They’d cook faster that way. And I don’t like to wait. Celery, for a little crispness; mushrooms…because they’re awesome. On to the spices. Oregano, to give it a smoky flavor; salt and pepper, of course ( that’s another one of those essentials); sage for it’s unnatural and earthy flavor that doesn’t get the pleasure to be in a lot of the dishes I make; parsley to bring out the flavors of the other herbs; basil to go with the oregano. I might have missed something there…Here’s the recipe.

Part two of the experiment. To grill or to bake? I had two different cuts of pork chops – both which were a pain in the butt to butterfly. Note to cooker: don’t use pork chops that you want to butterfly that have a bone, it’s rather difficult. Therefore, the smaller, boneless pork chops were butterflied, stuffed and grilled, ready in about 15 minutes. The thicker cut, bone-in pork chops were butterflied to the best of my ability and baked at 350 degrees. That took closer to an hour. And frankly? The grilled ones tasted better. Maybe baking the pork chops in some chicken stock too? They were surrounded by the stuffing though…curiouser and curiouser.

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