Stuffed pork chops are one of those foods that are easy enough to make for the family on a busy day and impressive enough that you can present to company. And stuffed pork chops are one of the most versatile main dish foods that we know. Both sweet and savory fillings go well with pork chops so you can stuff them with an endless array of choices. They work in both the summer and winter. And since you can grill them as well as fry or bake them, they are great to make on the patio in the summertime.
How do you make great pork chops? First, don’t overcook them. If you overcook them, they will be dry and tough and no recipe will rescue them. Buy a good cut of meat. And season them well. Pork is mild and it is the seasoning that brings out the flavoring. Pork is adaptive to a wide range of flavors so feel free to experiment.
It is critical that pork is cooked just right. If it is cooked too long, it will be ruined. For food safety, it needs to be cooked enough. So that you don’t over-cook or under-cook your pork, use an insta-read thermometer. The internal temperature should reach at least 160 degrees.
Meat—pork, chicken breasts, or steaks—becomes firmer as it cooks. If your guests aren’t squeamish, you can poke your meat with your finger as it cooks. When it is rare, the meat is soft. When it is well done, the meat is firm. With a little practice, you can get pretty good at it. But it’s still a good idea to check doneness with a thermometer.
When I was a very young man, an old cook in Alaska taught me to test meat with my finger since it was my responsibility to man the late-night grill. I got pretty good at judging burgers and steaks—a small skill to master. Still to this day my kids yell out, “Dad, come and tell me if my steak is done” and I go poke it with my finger.
Stuffed Pork Chop Recipes