tag:blogger.com,1999:blog-6472213308394833455.post7660472404941805169..comments2022-05-01T01:34:14.857-04:00Comments on The Food Crawl: Stuffed Pork ChopsLorrainehttp://www.blogger.com/profile/00586033696850781391noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-6472213308394833455.post-32639057059082203482011-09-12T10:46:11.314-04:002011-09-12T10:46:11.314-04:00Some of the chops I cut into a double chop, but th...Some of the chops I cut into a double chop, but there were also single chops in the mix. I did not use toothpicks to keep them closed. When I make a pocket in the chop I don't slit open the side. I make a small slit in the middle of the chop and then using my knife I make the slit bigger on the inside of the chop, but the outside only shows a small opening. This helps the stuffing stay in, you do loose a little bit of the stuffing but nothing significant. <br />My family loves sausage. I just stuffed some artichokes! YUM!Lorrainehttps://www.blogger.com/profile/00586033696850781391noreply@blogger.comtag:blogger.com,1999:blog-6472213308394833455.post-41189437849929951792011-09-10T20:19:57.759-04:002011-09-10T20:19:57.759-04:00I have never had luck making these, as either the ...I have never had luck making these, as either the stuffing falls out while cooking or the stuffing isn't evenly distributed in the chop. It's hard to tell in the photo...<br />...is it a double chop (with 2 bones)<br />...how big a pocket did you carve out<br />...did you use toothpicks to keep the side closed?<br />Finishing in the oven probably helps keep the stuffing in. That's what good restaurants do. I will have to try it again with your stuffing combo. The traditional plain bread stuffing does nothing for me. Sausage is one life's perfect foods. Instead of chops, I might buy just the whole boneless loin of pork and make as thick a slice as needed.Anonymousnoreply@blogger.com