Stuffed Pork Chops with Gravy

Stuffing seems to go so well with pork chops, so why not combine the two? You don't always have to have super thick chops to stuff either, you can easily pound the chop out and roll it up! And you can't have stuffing without gravy, I LOVE gravy, so we're making a quick pan gravy to accompany these lovely chops.

We're going to make the stuffing first.  Common ingredients used in stuffing recipes are onion, celery, garlic and fresh herbs.

A little bit of bacon never hurt anybody.  Who am I kidding, I use bacon in everything I possibly can! It adds such great flavor.

Saute bacon until it starts to get slightly golden, then add onions and celery and saute until onions are translucent, about 4 minutes.

Next add chopped garlic and House Blend. Saute until onions begin to caramelize.

Lastly, add some fresh herbs. I like using flat leaf parsley and fresh thyme. Once combined, turn off heat.

Stir in bread cubes.  I'm using a cubed sandwich bread.  You can also use a plain stuffing mix. Combine well with onion mixture.

Time for some liquid. I'm using a combination of white wine and chicken stock. So about 1/2 cup of white wine to start.

You want the stuffing to be slightly wet, so add about 1/2 of stock to start. Add more stock if it needs it.

Always season with each layer. Another sprinkle of House Blend and give it a taste.

This is the consistency you are looking for. Set aside and lets get the pork chops ready to stuff.

Lay plastic wrap out on counter and place chop in between layers.  Pound out to about 1/8" thickness.

Season each chop with House Blend.

Place stuffing towards end of pork chop and start rolling from end to end as tight as you can get it without squeezing stuffing out.

You can use toothpicks to secure the seams, but it should stay sealed on its own, if its not over stuffed. Heat a saute pan on high heat and some olive oil.

Place rolled chops into searing hot pan seam side down first. This is important, especially if you're not using toothpicks. Season with House Blend. It may seem like we're using a lot of House Blend, but really in each instance, it's just a pinch, so be sure your not "over-pinching" with the seasoning!

Sear chops for about 3-4 minutes on all sides until they reach this beautiful golden caramelized color. Be sure meat is cooked through, if its not, then put the lid on and lower the heat to medium and continue cooking until done. Then remove from pan and get ready for gravy time!

Add some fat to the pan, whether it be bacon fat or oil, you need about 2 tablespoons of fat and 2 tablespoons of flour. 

Whisk together for a few minutes to cook the flour taste out. Your heat should be on medium at this point.

Next, whisk in some room temperature milk. It's going to thicken really quick so dont leave it and keep up with the whisking! Gravy should be thick and smooth.  Season with House Blend and a touch of nutmeg. To serve, place a spoon full of gravy onto serving plates. Cut pork rolls in half at an angle and place over gravy.  If you like gravy as much as I do, then you can spoon some more over the pork chops.

 

RECIPE

STUFFED PORK CHOPS WITH GRAVY

Prep Time: 25 Minutes  Cook Time: 45 Minutes Difficulty: Medium Servings: 4

Ingredients:

  • 3 slices bacon, chopped
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 garlic cloves, chopped
  • 2 tablespoons flat leaf parsley, chopped
  • 1 teaspoon fresh thyme
  • SplenDishes House Blend
  • 1 1/2 cups bread cubes
  • 1/2 cup dry white wine
  • 3/4 cup chicken stock
  • 4 pork chops, boneless
  • 3 tablespoons olive oil
  • 2 tablespoons all purpose flour
  • 1 1/2 cups warm milk
  • pinch of nutmeg

Directions:

Heat saute pan on medium high heat. Saute bacon until its lightly crispy, then add onions and celery and saute until onions are translucent. Add garlic and fresh herbs and continue to cook another 2-3 minutes. Season with House Blend and remove from heat.

Stir in bread crumbs and mix well with onion mixture. Stir in wine and stock until all the bread crumbs have absorbed the liquid and consistency is slightly wet.  Taste and re-season if needed. Set aside until ready for pork.

Lay plastic wrap out on flat counter, place pork chops in between wrap and pound to 1/8" thickness.

Season pork chop with House Blend and place 2-3 tablespoons of stuffing along edge of meat.  Roll chop up end to end and place seal side down.

Heat pan on high heat. Add oil and sear pork chops seam side first. Brown on all sides for 3-4 minutes or until pork is cooked through. Remove from pan and set aside.

Add 2 tablespoons of oil and 2 tablespoons flour to pan. Whisk together on medium heat, then whisk in milk until thickened. Season with House Blend and a pinch of nutmeg.

To serve, spoon gravy onto plate, then cut pork chops in half at an angle and place over gravy.  Spoon additional gravy over meat if desired.


Shonali T.
Shonali T.

Author

Originally from Sonoma County, Shonali's love of food began at a young age in her backyard “mud kitchen”. She published her first cookbook, Shonal’s Kitchen, The Eclectic Home Chef in 2007. She then began experimenting with different spices and started creating blends to cook with. In 2009, SplenDishes by Shonali was born and since then she has expanded her product line to carry gourmet sauces, spice blends, mustards, jams, jellies, chutneys and specialty items. You can find SplenDishes products at local farmers markets, on the shelves of local gourmet grocery stores and online at SplenDishes.com.



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