Follow Cookwork on Twitter
Follow Cookwork on Facebook

Pork Chops with Pecan and Onion Stuffing

Pecans-shell-group

rating

  • Current rating: 0.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
0 ratings
prepare
cook
6
serves

INGREDIENTS

6 (1 3/4-inch thick) bone-in pork loin chops, 1 rib per chop (about 5 lb.)
1.0 cup of Onion Stuffing for Pork Chops with Pecan and Onion Stuffing Magnifying_glass
2 tbsp. vegetable oil
1 tsp. salt
1/2 tsp. freshly ground black pepper
1/2 cup hot chicken broth

INSTRUCTIONS

  1. 1
    Preheat the oven to 350°F.
  2. 2
    Using a small sharp knife and beginning on the outer curved edge (the one with the thin layer of fat), cut a pocket into each pork chop that’s about 4 inches wide and 2 ½ to 3 inches deep. Pack the stuffing into the pockets in the pork chops, dividing the total amount evenly.
  3. 3
    Heat the oil in a large skillet over moderately high heat for 1 minute, then brown the chopsallowing 3 to 4 minutes per side per chop. Sprinkle with the salt and pepper and pour the hot chicken broth into the pan around the chops.
  4. 4
    Cover and bake for about 40 minutes or until a thermometer registers 145°F. Remove the chops from the oven and let stand for about 10 minutes before serving.

recipe search tags

preparation methods
Meals/Courses
cuisines North & South American, Other North American
Spinner Loading