One of the perks of raising your own pigs is getting to decide exactly how they are cut. We decided on thicker pork chops so that we didn't have to remove the bone on one side. This has been absolutely fantastic. The chops stay nice and moist and we all get a healthy serving of vitamin and mineral rich fat. (If you have extra time, check out this fascinating article regarding food from Mother Earth News. The article contains some interesting information regarding grass-fed animals.)
Back to the pigs! There are so many ways to cook pork chops but I have found that I love Jamie Oliver's method the best. I was reading one of the Best of The Best cookbooks put out by Food & Wine magazine and came across a description of what to put in pork chops. I tried it that night and it was delicious. I have made it dozens of times since and really recommend it.
Stuffed Pork Chops
organic unsalted butter, softened but not melted
organic sage (I use dried)
organic minced garlic
pasture raised organic pork chops
organic coconut oil for searing
1. Preheat oven to 425 degrees.
2. Mix the butter, sage, garlic and nuts.
3. Cut a slit in the pork chop. I usually do it through the fat.
4. Open the slit and stuff.
5. Heat an oven safe pan on the stove with coconut oil until the oil is hot. Sear one side, then the other.
*Once both sides have been seared, I use a spatula to spread any remaining filling and put it on top of the chops.
6. Put pan into the oven and cook until desired doneness.
7. Allow to rest a few minutes once they are removed from the oven.
That's it. It doesn't take more than 5 minutes to make the filling, stuff the chops and sear them; the preheating of the oven takes longer.
I really love adding chopped walnuts to the filling, although you don't have to. My husband is not a fan of nuts with his meats but he really enjoys the walnuts.
The chops are always flavorful and juicy, even if you over cook them.
In typing up this recipe, I tried to find the original Jamie Oliver recipe online but was unable to. I did, however find this video with his instructions on stuffing the chops. Looks like I have been making the slit in the wrong spot! I will try this next time and if it makes the chops that much better, I will update this article.
Do you ever stuff your chops?
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