How to Make Guy's Stuffed Pork Chops | Guy's Big Bite | Food Network
Ready to get stuffed? Guy shows you how to make double-cut pork chops.
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Stuffed Double-Cut Pork Loin Chops
Recipe courtesy of Guy Fieri
Total: 3 hr 10 min
Prep: 25 min
Inactive: 2 hr
Cook: 45 min
Yield: 4 servings
Level: Intermediate
Ingredients
Brine:
4 bone-in, double-cut loin chops (3 to 4 pounds total)
5 cups water
1/4 cup kosher salt
1 tablespoon fresh cracked black pepper
3 tablespoons Dijon mustard
1 tablespoon dried sage
1 tablespoon granulated garlic
Stuffing:
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced pancetta
6 cups cremini mushrooms, very thinly sliced
Salt and fresh cracked black pepper
1/4 cup minced shallots
1 teaspoon minced fresh sage leaves
1/2 cup shredded fontina cheese
Breading:
1 teaspoon Italian seasoning
1 teaspoon fresh cracked black pepper
3/4 cup panko breadcrumbs
1/2 cup flour
2 eggs
2 tablespoons olive oil
1/4 cup bacon fat
Sauce:
1/4 cup minced shallots
1 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons plain yogurt
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped Italian flat-leaf parsley, for garnish
Directions
For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
Preheat the oven to 350 degrees F.
For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
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How to Make Guy's Stuffed Pork Chops | Guy's Big Bite | Food Network
Stuffed Pork Chops - Food Wishes
I’ve never been a big fan of stuffing steaks and chops, since it makes the cut of meat trickery to cook, and the stuffing is almost always better cooked separately, and served alongside. But, I make an exception when it comes to these double-cut pork chops, especially when they’re being flavored from the inside-out with fresh peaches.
For the fully formatted, printable, written recipe, follow this link:
To become a Member of Food Wishes, and read Chef John’s in-depth article about Stuffed Pork Chops, follow this link:
You can also find more of Chef John’s content on Allrecipes:
Gourmet Stuffed Pork Chops Recipe
#pork #porkchops #gourmetrecipe
Read Full Recipe:
Stuffed Pork Chops Recipe In Our New Kitchen
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Stuffed d Pork Chops Recipe In Our New Kitchen Welcome Everyone to my channel and thank you all for watching today we had so much fun in the kitchen making this video for you all. And the taste of these stuffed Pork Chops are Out Of site.
If you are new to my channel Welcome and If you are Returning welcome Back boy do I have some Great video coning soon for you all so make sure you have the notification bell on so you can be notified When I upload a new video and press all to get all notifications.
Who would have ever thought that making stuffed Pork Chops were so easy to make now you know.
And as Always thank you all for Watching God bless you all Good Night.
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INGREDIENTS
PORK CHOPS
STOVE TOP STUFFING
GREEN APPLE CHOPPED
SALT PEPPER SAZON GARLIC POWDER SEASONING BLEND PARSLEY FLAKES MONTREAL STEAK SEASONING
OIL FOR PAN
STEP BY STEP TUTORIAL
GOD BLESS ENJOY ????
Thick Cut Salt & Pepper Pork Chops
The secret to juicy pork chops without a making brine? Buy the thickest ones you can find. They're harder to overcook and the results are tasty and tender. Recipe here:
Cast iron pan here:
Apple Stuffed Pork Chop Recipe
For this recipe and more visit here website
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In this recipe video April makes a Stuffed Pork Chop recipe. This would make a wonderful main dish during the holidays. It will be just beautiful on your Christmas dinner table or New Years Eve table. It can also prepped ahead of time, so it won't take too long to prepare on the big day.
Serves 4
Ingredients:
4 bone in, 1 inch thick pork chops
1 cup onion, finely chopped
1/2 cup celery, finely chopped
2 garlic cloves, minced
1 tsp dried rosemary, or 2 tbls fresh
1 cup apple, finely chopped
1 1/2 cup breadcrumbs
1/4 cup chicken broth
2 tbls maple syrup
2 tbls dijon
1/2 teaspoon dried rosemary, or 1 tsp fresh
1 1/4 tsp salt, divided
1 tsp pepper
1 tbls butter
2 tbls olive or canola oil, divided
Directions
Using a sharp. pairing knife cut a slit in each chop through to the bone to create a pouch for the stuffing. Set aside.
Heat a skillet over medium heat and add the oil and butter. Add the onion and celery to the skillet and cook until softened. Next add the garlic, rosemary, apples, breadcrumbs, chicken broth, 1/2 teaspoon salt, and 1/2 teaspoon pepper as well. Stir everything together and then remove from the heat and set aside to cool. Once the stuffing has cooled, stuff it into each chop.
Preheat the oven to 350 degrees.
MIx together the mustard, maple syrup, remaining 1/2 tsp rosemary, 3/4 tsp salt and 3/4 teaspoon pepper. Rub the mixture on the outsides of the stuffed chops.
Heat the skillet to medium high heat and add the remaining oil. Once the oil is hot add the pork chops, brown for 3-4 minutes, carefully flip and brown for another 3 minutes. Do this step in 2 batches if you do not have a large enough skillet. Transfer the chops to a large baking dish and bake for 15-20 minutes until the pork is fully cooked. Enjoy!