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Richard’s Italian Stuffed Pork Chops: A Taste of Unexpected Culinary Magic

There are certain dishes that transcend mere sustenance; they become edible memories, woven into the fabric of our lives. Richard’s Italian Stuffed Pork Chops is one such dish for me. I remember a particular Halloween night, the studio air thick with the scent of metal dust and creative exhaustion after a marathon seven-hour session. Richard, bless his heart, had the day off and decided to surprise me with a home-cooked meal. At that point, he was still a novice in the kitchen, a culinary student in the truest sense, learning the ropes from scratch. Yet, armed with a recipe he’d found and a healthy dose of his own inventive spirit, he conjured up these stuffed pork chops. The result was nothing short of spectacular, a testament to his burgeoning talent and a meal that still warms my heart every time I think of it.

Recipe Overview

Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 2
Yield: 2 stuffed pork chops
Dietary Type: N/A

Ingredients

The beauty of this dish lies in its deceptively simple yet harmonious combination of flavors. Here’s what you’ll need:

4 pork chops (thin chops, two for each serving – look for cuts that are about 1/2 inch thick for optimal stuffing and cooking)
1/4 cup Italian seasoned breadcrumbs
1/2 lb Italian sausage, removed from casings
2 ounces ham, thinly sliced (about 3 slices, a good quality deli ham works perfectly)
1 cup mozzarella cheese, shredded
3 cloves garlic, minced
Salt and pepper, to taste
Cotton string (for tying the chops)
4 tablespoons olive oil
1 cup onion, finely chopped
1/4 cup butter
1 1/2 cups chicken broth
1 cup cooking sherry

Equipment Needed

While this recipe doesn’t demand a professional brigade of tools, a few key items will make the process smoother:

A good quality chef’s knife for chopping and slicing.
A cutting board.
A medium bowl for mixing the stuffing.
A large, oven-safe skillet (cast iron is ideal for browning and then transferring to the oven).
A roasting pan (if your skillet isn’t oven-safe).
Kitchen twine or cotton string.
A tongs for handling the hot pork chops.

Instructions

Let’s get down to the business of creating these delicious stuffed pork chops. The process is straightforward, but attention to detail will yield the best results.

Begin by preheating your oven to 350°F (175°C). This will ensure your oven is at the perfect temperature when the chops are ready for their slow, tenderizing bake.
Take your pork chops and rinse them gently under cool water. This is a quick step to ensure they are clean.
Next, pat the pork chops thoroughly dry with paper towels. A dry surface is crucial for achieving a beautiful sear in the skillet. Place them on your cutting board and set them aside for a moment.
Now, let’s prepare the flavorful stuffing. Cut the casing off the Italian sausage and place the sausage meat into a medium bowl.
To the bowl with the sausage, add the Italian seasoned breadcrumbs, the thinly sliced ham (you can chop this into smaller pieces if you prefer), the shredded mozzarella cheese, and the minced garlic.
Using your hands or a sturdy spoon, mix all the stuffing ingredients together until they are well combined. You want this mixture to hold together somewhat, like a very large, loosely formed meatball.
Take your four prepared pork chops. You’ll notice they are thin. The goal here is to create a pocket for the stuffing. Place one pork chop on your cutting board.
Divide the sausage mixture into two equal portions. Place one portion of the stuffing mixture onto one of the pork chops, spreading it out but leaving a small border around the edges.
Carefully place a second pork chop on top of the stuffing, creating a “sandwich.” The stuffing should be nestled between the two chops.
Repeat this process with the remaining two pork chops and the second half of the stuffing. You will now have two stuffed pork chop “sandwiches.”
This is where the cotton string comes in. To keep everything together and ensure the stuffing stays inside, you’ll need to tie each stuffed pork chop very tightly with the string. Wrap the string around the edges multiple times and secure with a knot. You can also gently push any exposed stuffing back inside the chops as you tie them. The goal is to create a compact package.
In your oven-safe skillet, add the 4 tablespoons of olive oil and place it over medium-high heat. Allow the oil to heat up until it shimmers slightly.
Carefully, and being mindful of the hot oil, place the tied stuffed pork chops into the hot skillet. Be careful not to let the cotton strings touch the bottom of the pan directly, as they can scorch.
Sear the pork chops on both sides until they are beautifully browned. This typically takes about 3-4 minutes per side. This browning adds a crucial layer of flavor.
Once browned, carefully transfer the seared stuffed pork chops to a roasting pan. If your skillet is oven-safe, you can leave them in the skillet and proceed to the next step.
Now, let’s make the pan sauce. Into the same skillet you used for searing (do not wipe it clean; those browned bits are flavor gold!), add the 1/4 cup butter. Once melted, add the chopped onion and sauté for about 2-3 minutes until it begins to soften.
Deglaze the pan by pouring in the 1 1/2 cups chicken broth and the 1 cup cooking sherry. Stir well, scraping up any browned bits from the bottom of the pan.
Let this sauce mixture simmer and reduce for 6 to 8 minutes, allowing the flavors to meld and the liquid to thicken slightly.
Pour this flavorful sauce evenly over the stuffed pork chops in the roasting pan (or skillet).
Cover the roasting pan tightly with foil (or a lid if using an oven-safe skillet).
Bake in the preheated 350°F (175°C) oven for 1 hour. This long, slow bake will ensure the pork is cooked through and incredibly tender, while the stuffing also heats thoroughly.
Once the baking time is complete, carefully remove the stuffed pork chops from the oven. Let them rest for a few minutes before serving.
Before serving, remove the cotton string that was used to secure the chops.
Drizzle the delicious pan sauce over the stuffed pork chops.

Expert Tips & Tricks

Pork Chop Selection: For this recipe, thinner pork chops are key. They allow the stuffing to cook evenly with the meat. If you can only find thicker chops, you can butterfly them by slicing horizontally almost all the way through and opening them like a book, then pounding them slightly thinner.
Stuffing Consistency: If your stuffing mixture feels too wet, add a tablespoon more of Italian breadcrumbs. If it seems too dry and crumbly, a tiny splash of chicken broth or even water can help bind it.
Securing the Chops: Don’t be shy with the string! Tying them tightly is essential for preventing the stuffing from escaping during cooking. Butcher’s twine is ideal if you have it.
Pan Sauce Depth: The sherry adds a wonderful depth of flavor. If you prefer not to use sherry, you can substitute with an equal amount of dry white wine or an additional cup of chicken broth, though the flavor profile will be slightly different.
Doneness Check: After the hour of baking, you can check the internal temperature of the pork with a meat thermometer. It should reach at least 145°F (63°C) in the thickest part of the meat, away from the stuffing.

Serving & Storage Suggestions

These stuffed pork chops are a showstopper and are best served hot, right out of the oven.

Serving: Present each stuffed pork chop whole, with the sauce spooned generously over the top. They pair beautifully with simple sides that allow the rich flavors of the chop to shine. Think creamy mashed potatoes, a light green salad with a vinaigrette, or some roasted asparagus.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating: To reheat, gently warm the pork chops in a covered baking dish with a splash of broth or water in a 325°F (160°C) oven until heated through. You can also reheat them gently in a skillet over low heat, or in the microwave, though be cautious not to overcook the pork.

Nutritional Information

While exact nutritional values can vary based on specific ingredients and portion sizes, here’s an approximate breakdown for this recipe, assuming two servings.

Nutrient	Amount per Serving	% Daily Value
Calories	~1057 kcal	53%
Total Fat	~62.7 g	81%
Saturated Fat	~23.7 g	119%
Cholesterol	~167.4 mg	56%
Sodium	~1659.1 mg	72%
Total Carbohydrate	~21.3 g	8%
Dietary Fiber	~1.05 g	4%
Sugars	~5.55 g	11%
Protein	~46.5 g	93%

Note: These values are estimates and can fluctuate based on the specific brands and types of ingredients used.

Variations & Substitutions

While this recipe is fantastic as is, here are a few ideas to tailor it to your preferences:

Herbaceous Twist: Add a tablespoon or two of fresh, finely chopped parsley, basil, or oregano to the stuffing mixture for an extra layer of fresh, Italian flavor.
Spicy Kick: If you enjoy a bit of heat, use hot Italian sausage and/or add a pinch of red pepper flakes to the stuffing.
Mushroom Medley: Sauté some finely chopped mushrooms with the onions before adding them to the sauce for an earthy, umami boost.
Cheese Variety: Feel free to experiment with other melting cheeses in the stuffing, such as provolone or a blend of Italian cheeses.

FAQs

Q: Can I make the stuffing ahead of time?
A: Yes, you can prepare the stuffing mixture a day in advance and store it in an airtight container in the refrigerator. Just be sure to mix it well again before stuffing the pork chops.

Q: What kind of pork chops are best for this recipe?
A: Thinly cut pork chops, about 1/2 inch thick, are ideal for this recipe. They cook more evenly with the stuffing.

Q: Is it important to tie the pork chops with string?
A: Yes, tying the pork chops with string is crucial to keep the stuffing contained within the pork during the cooking process.

Q: How can I tell if the pork chops are cooked through?
A: You can check the internal temperature with a meat thermometer; it should register at least 145°F (63°C) in the thickest part of the meat. Alternatively, the juices should run clear when pierced with a fork.

Q: Can I use a different type of broth instead of chicken broth?
A: While chicken broth is recommended for its neutral flavor, you could also use vegetable broth for a similar effect. Beef broth might overpower the delicate flavors of the pork and stuffing.

Final Thoughts

Richard’s Italian Stuffed Pork Chops are a delightful testament to how a simple recipe, with a touch of personal flair, can become something truly special. They offer a comforting, satisfying meal that feels both rustic and elegant. I encourage you to give this recipe a try, to experience the magic of a perfectly stuffed pork chop enveloped in a savory, sherry-infused sauce. It’s a dish that’s perfect for a cozy weeknight dinner or for impressing guests with its unexpected deliciousness. When you make it, I’d love to hear about your experience – perhaps you’ll discover your own culinary memory in the making!

Richard’s Italian Stuffed Pork Chops Recipe