Pork chops-Stuffed Pork Loin Chops/Gluten Free Recipe too

Pork chops-Stuffed Pork Loin Chops
Gluten Intolerant?- try the same recipe stuffed with my artichoke dip or mixed vegetables-see below
Makes 3 stuffed chops

Ingredients:

3-1 inch -pork loin chops

Rub Mix-below

Stuffing mix-below

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Stuffing:

2 cups bread cubes, or Stuffing mix cubes

3 tbsp butter-melted in microwave for 20-30 seconds

1/4 of chicken or vegetable stock ( I used chicken stock)

Salt-few sprinkles, won't need much with the stock included

1/2 tsp rosemary

1/4 tsp garlic powder

Few turns of pepper mill-1/4 tsp approx.

2 stalks of celery

onion-1/3 cup chopped, or 1-1inch slice of a large onion, chopped.

Mix together the chopped vegetable, raw, and the bread cubes and herbs, toss in a bowl to mix evenly.  Next distribute the butter around the mix in the bowl, stirring as you go to not make any part more wet than the rest.  Next add the 1/4 cup of stock, carefully trying to not completely moisten.  The meat will add juices and you don't want your stuffing soggy.

Baking:

Bake 325 degrees F for 40-45 minutes.  You want your instant read thermometer to be at 165-170 degrees F to be considered done. Pork is done at 170 degrees F and will continue to cook once out of the oven.  Let rest 10-15 minutes and enjoy.

Using a small sharp knife, stand the port chop on end and cut a pocket 1/2 way down the center of the chop as shown.  It's not hard, this is my first try at doing so, and it worked well.

Prepare the rub mixture.

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Prepare the Stuffing:

2 cups bread cubes, or Stuffing mix cubes

3 tbsp butter-melted in microwave for 20-30 seconds

1/4 of chicken or vegetable stock ( I used chicken stock)

Salt-few sprinkles, won't need much with the stock included

1/2 tsp rosemary

1/4 tsp garlic powder

Few turns of pepper mill-1/4 tsp approx.

2 stalks of celery

onion-1/3 cup chopped, or 1-1inch slice of a large onion, chopped.

Mix together the chopped vegetable, raw, and the bread cubes and herbs, toss in a bowl to mix evenly.  Next distribute the butter around the mix in the bowl, stirring as you go to not make any part more wet than the rest.  Next add the 1/4 cup of stock, carefully trying to not completely moisten.  The meat will add juices and you don't want your stuffing soggy.

Place 1/3 of the stuffing into each pork chop.  In any left over, cook up in a ramekin or small baking dish.  Place that extra stuffing in the oven for 25 minutes.

I like to cook on a silpat (silicone baking sheet) so they don't stick.  You can also just spray oil the pan.

Bake at 325 degrees F for 40-45 minutes.

Let rest 10-15 minutes, and serve.

Try a drizzle of olive oil on top right before service, really adds something to it.

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Gluten Intolerant?- try the same recipe stuffed with my artichoke dip or mixed vegetables

Gluten Free Stuffed Chops with artichoke filling
Makes 3 stuffed chops (sorry pictures are of the stuffing mix chops)

Ingredients:

3-1 inch -pork loin chops

Dry Rub Mixture-below

Artichoke Dip-below

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Using a small sharp knife, stand the port chop on end and cut a pocket 1/2 way down the center of the chop as shown.  It's not hard, this is my first try at doing so, and it worked well.

Prepare the rub mixture.

Rub:

3/4 tsp salt

Pepper-few turns

1/2 tsp oregano

1/2 tsp onion flakes

1 tsp dill

1 tsp Rosemary

Sprinkle or 2 of paprika

Mix all together and season chops inside and out after cutting in the pocket and before stuffing them.

Prepare the Stuffing:

To make the filling, you will need 1 jar of artichoke hearts, 1/2 cup mayonnaise, and 1 cup of grated Parmesan. 

I use a Cuisinart to chop up the artichoke hearts, but if you prefer, they can be fine chopped with a knife.

Mix up all ingredients in a mixing bowl.

Spread into an 8 inch square pan or an 8 inch cake pan.  Bake for 25 minutes for the square pan and 30-35 minutes for the round cake pan.  Bake at 350 degrees F.

It should be golden brown when done.  This is great just as it is, perhaps not that pretty, but the taste will win you over.

Place into a bowl, and use a paper towel to absorb some of the excess oil.

Place 1/3 of the cooked artichoke dip into each pork chop. (sorry pictures are of the stuffing mix chops)

I like to cook on a silpat (silicone baking sheet) so they don't stick.  You can also just spray oil the pan. (sorry pictures are of the stuffing mix chops)

 Baking:

Bake 325 degrees F for 40-45 minutes.  You want your instant read thermometer to be at 165-170 degrees F to be considered done. Pork is done at 170 degrees F and will continue to cook once out of the oven.  Let rest 10-15 minutes and enjoy.

 (sorry pictures are of the stuffing mix chops)

Let rest 10-15 minutes, and serve. (sorry pictures are of the stuffing mix chops)

Try a drizzle of olive oil on top right before service, really adds something to it.

 (pictures are of the stuffing mix chops)