The stuffed pork chops are very juicy and are filled with a mix of herbs and breadcrumbs that makes me think of the best kind of Thanksgiving stuffing. They’re easy, juicy, and absolutely delicious!.
Stuffed pork chops make for an easy, impressive weeknight dinner The combination of savory bread stuffing and tender, juicy pork is hard to beat However, with lean pork, overcooking can easily lead to dry, disappointing chops. Follow these helpful tips to keep your stuffed pork chops moist and delicious every time.
Start with Thick-Cut Chops
The thickness of the pork chop matters when stuffing and baking. Thin, flattened chops overcook quickly and dry out Look for chops that are at least 1 inch thick, with 1 1⁄2 inches being ideal. The extra thickness allows the interior to stay moist and tender when the outside browns. Thick chops also provide ample space for a generous amount of stuffing.
Brine the Pork
A salt and sugar brine infuses pork chops with flavor and moisture. Dissolve 1/4 cup kosher salt and 1/4 cup sugar in 4 cups water. Add chops and refrigerate for 1-2 hours. Rinse and pat the chops dry before stuffing. The brine seasons the meat and helps it retain moisture as it cooks.
Employ a Buttermilk Soak
For added tenderness and juiciness soak pork chops in buttermilk before cooking. Simply place chops in a resealable plastic bag or baking dish and cover with buttermilk. Refrigerate for 2-8 hours. The lactic acid in buttermilk tenderizes the meat. Rinse and pat the chops dry before stuffing and cooking.
Sear the Meat
Searing these baked stuffed pork chops in a skillet before you bake them will help keep the moisture in. Get the skillet very hot before adding oil. Brown the stuffed chops well on both sides, about 2-3 minutes per side. The sear gives you that delicious browned flavor while sealing the surface to lock in juices.
Use a Meat Thermometer
Taking the internal temperature of stuffed pork chops as they bake prevents overcooking. Insert an instant read thermometer into the thickest part of a chop after 10 minutes. For juicy pork, remove chops from the oven when they reach 135°F. The temperature will rise another 5-10 degrees as they rest. Cook to 140°F for slightly less pink pork.
Let Them Rest
Allowing baked stuffed pork chops to rest before cutting and serving is crucial for moisture. The meat continues cooking from residual heat and the juices redistribute evenly. Rest chops for at least 5 minutes tented loosely with foil after removing them from the oven. The short rest makes a big difference in succulence.
Add Moisture to the Stuffing
A moist stuffing infused with butter, broth, or cream helps keep pork chops juicy. Dry bread stuffing acts like a sponge, absorbing moisture. Skip dried out cubed bread and use fresh soft bread a day or two old. Also add a couple tablespoons of chicken or vegetable broth, melted butter, or heavy cream to the stuffing.
Keep the Stuffing Loose
Over packing the stuffing into pork chops causes them to dry out. Lightly fill the slit or pocket in each chop without compacting the stuffing. Loosely filled, it allows steam and moisture to circulate rather than compressing the meat. Any excess stuffing can bake alongside the chops.
Brush with Butter
For extra insurance against dry pork, brush the top of the stuffed chops lightly with melted butter before baking. The butter bastes the meat, keeping it tender. Avoid overdoing it though, as too much surface fat can make the chops greasy.
Tent with Foil
If the pork chops are browning too quickly on top during baking, tent them loosely with foil. This slows down surface evaporation and drying. Check often and remove the foil towards the end to re-brown if needed. Keep the foil from directly touching the pork.
Bake at a Moderate Temperature
High oven temperatures promote moisture loss. For moist chops, bake at 350°F – 375°F. The more moderate heat allows the interior to cook through gently before the exterior dries out. Monitor closely and pull them at 135°F for slightly pink pork.
Add Moisture to the Pan
Placing pork chops over 1/2 cup of chicken broth rather than a dry baking sheet adds extra moisture to the oven environment. The evaporating broth permeates the meat, keeping it succulent as it cooks. For easier cleanup, use a foil-lined sheet pan.
Incorporate Creamy Ingredients
Stir sour cream, cream cheese, or goat cheese into the stuffing mix. The creaminess permeates the pork chops as they bake, keeping them extra moist and rich-tasting. Just a couple tablespoons balances the dry bread. Soft cheese blends right in when mixed with hot stuffing.
Make Gravy from the Pan Drippings
Deglaze the skillet you browned the pork chops in to make a flavorful gravy. The brown bits stuck to the pan are full of meaty flavor. Sauté aromatics like onions and garlic, then whisk in broth and flour. Simmer until thickened. Drizzle this over your chops for added moisture.
Let Sauce Carryover in the Oven
Placing stuffed pork chops atop a flavorful sauce in the pan allows the sauce to baste the bottom as it bubbles. Try apple cider, barbecue sauce, salsa, or brown gravy. The sauce distributes moisture while adding flavor. Just keep the liquid below the stuffing slit.
Wrap in Bacon
Nothing beats bacon for keeping lean meats like pork chops moist. Drape a slice of bacon over each stuffed pork chop before baking. The rendering bacon fat continually bastes the meat. Crisp the bacon at the end by popping the pan under the broiler for a couple minutes.
Incorporate Juicy Fruits and Veggies
Mix chopped apples, dried cranberries, diced peppers, zucchini, or other produce into the stuffing. Their moisture and flavor is released into the pork chops as they bake. Opt for produce with high water content. Go easy on starchy veggies like potatoes.
With these handy tips and tricks, you can enjoy flavorful stuffed pork chops that come out perfect and juicy every single time. Monitor temperatures, incorporate moisture into the stuffing, sear the chops properly, and let them rest before digging in to be rewarded with succulent, mouthwatering baked stuffed pork chops.
Meal Prep Tip
You can make the stuffing and cut a pocket in the pork chops up to one day ahead of time and store them separately in the fridge.
You can also fully stuff the pork 1 day in advance. Let come to room temperature prior to continuing with the recipe.
How to Make Stuffed Pork Chops
- Pork Chops. You can use pork loin chops or pork rib chops. Chops that are at least 1 1/2 inches thick and bone-in will taste the best.
How to Make Guy’s Stuffed Pork Chops | Guy’s Big Bite | Food Network
FAQ
How do you keep baked pork chops from drying out?
What is the secret to moist pork chops?
How do you keep pork moist when baking?
What’s best to stuff pork chops with?
How do you cook stuffed pork chops in the oven?
Heat oven to 450°F. Place the flour, eggs and panko on three separate plates. Season the flour with salt and pepper and lightly dredge the stuffed chops. Dip in the beaten egg and then in the breadcrumbs. Melt the butter in a very large ovenproof skillet over medium-high heat.
How do you keep pork chops moist?
Marinate or Dry Rub the Pork. Coating the pork with a rub or marinade that contains salt is key to ensuring that the pork turns out tender and juicy, not dry. Salt tenderizes meat and helps it retain water, keeping your pork chops moist. (For another way to keep pork chops moist Stuffed Pork Chops .) Tip!
How to cook pork chops in a pan?
In a pan, heat cooking oil. Over medium heat, pan-fry the marinated pork chops for 3 minutes, one side at a time or until the meat turns golden brown in color and fats renders. Then remove it from the pan and set it aside. In the same pan, add a tablespoon of cooking oil to saute if necessary. Saute the chop garlic and onion until aromatic.