Stuffed Pork Chops
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Date: 2020-07-18
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Comments and reviews: 10
Mike
Dear Chef John,
MANNA from heaven indeed was your recent salisbury steak recipe and video. I was gobsmacked living in the Philippines for the past five years, one missed classic Americana comfort foot. This dish in particular was best served in front of TV, in a TV dinner, on a TV tray. Too add to the fun I had u expected House guests and we three tackled it together. Executive Chef, Sou Chef, Prep Cook and dish was her.
I bought extra meat and mushrooms which was a problem. For the Rice cooker clicked warm just As the mashed potatoes were Riced with heavy cream and butter and salt just As the gravy simmered to the desired thickness / reduction.
A cute little riot occured As my guests got out ramekins As they attempted to fill them with potatoes and gravy. Fortunatelly my inner Marine Corps surfaced.
Once everything was plated the only sound was oohs and ahhs. Accompsnied by the melodic tinkle of Silver wear
I had to make adjustmemts As supermarket ground meat is just.
Odd, slightly gamey, so for 700 G of ground beef I incorporated 300 g of ground pork In the Philippines pigs are worshipped.
The pork and Chicken are smaller here But way more flavorful. We made four big steak sized patties and used the excess for meatloaf. Masarap my friend.
reply
Dear Chef John,
MANNA from heaven indeed was your recent salisbury steak recipe and video. I was gobsmacked living in the Philippines for the past five years, one missed classic Americana comfort foot. This dish in particular was best served in front of TV, in a TV dinner, on a TV tray. Too add to the fun I had u expected House guests and we three tackled it together. Executive Chef, Sou Chef, Prep Cook and dish was her.
I bought extra meat and mushrooms which was a problem. For the Rice cooker clicked warm just As the mashed potatoes were Riced with heavy cream and butter and salt just As the gravy simmered to the desired thickness / reduction.
A cute little riot occured As my guests got out ramekins As they attempted to fill them with potatoes and gravy. Fortunatelly my inner Marine Corps surfaced.
Once everything was plated the only sound was oohs and ahhs. Accompsnied by the melodic tinkle of Silver wear
I had to make adjustmemts As supermarket ground meat is just.
Odd, slightly gamey, so for 700 G of ground beef I incorporated 300 g of ground pork In the Philippines pigs are worshipped.
The pork and Chicken are smaller here But way more flavorful. We made four big steak sized patties and used the excess for meatloaf. Masarap my friend.
reply
TalkShowKelly
If and when you forget the pan was in n the oven and grab the handle, remember this: aluminum foil is an excellent burn remedy. I think I was making a CJ recipe with pork and grapes. Grabbed the sizzling hot handle when I started to make the sauce. A blister like a big grape tomato popped up immediately. Google led me to aluminum foil. I was amazed at its efficacy in reducing the pain to a minor annoyance within minutes. Next day I just had a red patch and no pain. Remember this! Have used it a number of times since with similar results. I always put a towel on the handle now, every time.
reply
If and when you forget the pan was in n the oven and grab the handle, remember this: aluminum foil is an excellent burn remedy. I think I was making a CJ recipe with pork and grapes. Grabbed the sizzling hot handle when I started to make the sauce. A blister like a big grape tomato popped up immediately. Google led me to aluminum foil. I was amazed at its efficacy in reducing the pain to a minor annoyance within minutes. Next day I just had a red patch and no pain. Remember this! Have used it a number of times since with similar results. I always put a towel on the handle now, every time.
reply
Calissa
I picked up a stuffing insertion technique from Alton Brown that has worked very well for me that made things a cleaner and easier. loop the tip end off of a syringe (med to lg/30ml to 100ml) and use what is left of the tube and plunger to fill the cavity. While I care little for the small improvement in clean and easy side, it also keeps the required opening size much smaller so more stuffing stays put while cooking.
reply
I picked up a stuffing insertion technique from Alton Brown that has worked very well for me that made things a cleaner and easier. loop the tip end off of a syringe (med to lg/30ml to 100ml) and use what is left of the tube and plunger to fill the cavity. While I care little for the small improvement in clean and easy side, it also keeps the required opening size much smaller so more stuffing stays put while cooking.
reply
MrVovansim
Chef John, I'll be honest with you. I've never had a stuffed pork chop I loved. I mean, they've always been fine, but I always thought to myself: self, this is ok, but would be better as just a normal chop without all the stuff inside.
But then. I've never seen a chef John recipe that left me less than satisfied. So, I'll follow the links above, give this a try soon, and (hopefully) enjoy.
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Chef John, I'll be honest with you. I've never had a stuffed pork chop I loved. I mean, they've always been fine, but I always thought to myself: self, this is ok, but would be better as just a normal chop without all the stuff inside.
But then. I've never seen a chef John recipe that left me less than satisfied. So, I'll follow the links above, give this a try soon, and (hopefully) enjoy.
reply
bandiceet
I realise this may be a bit of an odd thing to admit, but I want to get one of those stainless steel fry pans Chef John has in this video, the type that can go from stove top to oven, for no other reason than to have one like Chef John.
I already do have a pan that can handle both the stove and oven, it is cast iron, which cooks very differently than stainless steel.
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I realise this may be a bit of an odd thing to admit, but I want to get one of those stainless steel fry pans Chef John has in this video, the type that can go from stove top to oven, for no other reason than to have one like Chef John.
I already do have a pan that can handle both the stove and oven, it is cast iron, which cooks very differently than stainless steel.
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jus4funtim
Chef John; Once you've browned both sides well what do you think about finishing them Sous vide?
Like E FUDD's post, I too have never cooked or been served a moist tender pork chop stuffed or not, and I'm 65.
The only pork I've had come out super moist and tender is ribs, a roast, Chile Verde, and those you cook low and slow for hours
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Chef John; Once you've browned both sides well what do you think about finishing them Sous vide?
Like E FUDD's post, I too have never cooked or been served a moist tender pork chop stuffed or not, and I'm 65.
The only pork I've had come out super moist and tender is ribs, a roast, Chile Verde, and those you cook low and slow for hours
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Diane
My friend and I choose a recipe every week. We've already decided on butter garlic pork tenderloin for next week so in a month probably we'll make this. This looks even better than the other but let's not get confused. :) Chef John, helping weary Americans get through life one meal at a time.
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My friend and I choose a recipe every week. We've already decided on butter garlic pork tenderloin for next week so in a month probably we'll make this. This looks even better than the other but let's not get confused. :) Chef John, helping weary Americans get through life one meal at a time.
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David
Cher Chef Pere John, do you personally recommend non stick, or stainless steel? can you do a video of kitchen requisites please. David ps we use gas and induction coking, so any hints on how cooking differs using either would be appreciated.
[ps is a ripe peach a juicy fruit?
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Cher Chef Pere John, do you personally recommend non stick, or stainless steel? can you do a video of kitchen requisites please. David ps we use gas and induction coking, so any hints on how cooking differs using either would be appreciated.
[ps is a ripe peach a juicy fruit?
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Tasty
I am in awe with this Stuffed Pork Chop recipe. Happy you reminded us of an old fashioned way to make a stuffing. The fact that you used peaches in the stuffing took it to a whole new level. I am definitely going to make this recipe. Thank you Chef John.
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I am in awe with this Stuffed Pork Chop recipe. Happy you reminded us of an old fashioned way to make a stuffing. The fact that you used peaches in the stuffing took it to a whole new level. I am definitely going to make this recipe. Thank you Chef John.
reply
Geoff
Perfect! I've got some nice thick cut pork chops that I was try to decide what to do with. Hmm. I don't have any peaches on hand, but I do have some really nice fresh cherries. I think I can come up with something. My mouth is watering already. hehe. :D
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Perfect! I've got some nice thick cut pork chops that I was try to decide what to do with. Hmm. I don't have any peaches on hand, but I do have some really nice fresh cherries. I think I can come up with something. My mouth is watering already. hehe. :D
reply
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