What’s for Dinner – Stuffed Pork Chops

I cheated on the use-it-up challenge. I bought pork chops at Costco because I had a coupon, they looked delicious, and it was an incredible price. I also cheated last week when I bought Goldfish crackers, but let’s ignore that.
These were the biggest, thickest pork chops I’ve ever seen. An inch and a half thick! the package was 6.75 pounds, and there were 11 pieces in it, so if you do the pork chop math, it comes out to over half a pound per delicious chop. Are you drooling yet?

I knew exactly what I wanted to do with them. Stuff them! The pork chops I get at the grocery store aren’t usually fat enough to stuff, so I was really excited about the wonderful opportunity in my fridge. Thank you, Costco, for making a recipe dream come true.

This recipe isn’t really a recipe, because I threw it together and didn’t take notes, but you can do the same thing and get a great result, I promise! This is the best kind of recipe, because you don’t really need to measure or pay attention.

I cut a pocket in two pork chops and sprinkled the inside and outside with some salt and pepper. I made about a cup of Stovetop stuffing, but with less water than the instructions say, because I figured the pork chop juice would add a lot of squishiness and I didn’t want watery stuffing. I crammed as much as I could fit into those pork chops and tried to pinch them closed so it wouldn’t fall out. I heated some butter in a pan, rubbed the pork chops with a little ground sage, and dropped them in to brown well on both sides.

I moved the chops to a baking dish and put in a splash of chicken broth to help prevent them from drying out, and I cooked them at 350F for about 30 minutes, until my meat thermometer told me it was safe. Depending how fat your chops are and how long you browned them, your cook time can vary a lot. Use a thermometer, check after 20 minutes, and keep going from there.

When they were done, I put the original pan back on the stove with more butter and whisked in some flour over medium heat. I added chicken broth and simmered and whisked until it looked right to me, then I added some sauteed mushrooms and onions that I pulled out of the freezer (I thawed them first in the microwave).

I am glad that I have nine giant pork chops left, because that means I get to do this again.

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