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Breaded stuffed pork chops7/23/2023 How Long to Bake Pork Chops at 350 Degrees F Baking pork chops at 350 degrees F will. Sauvignon Blanc makes a nice pairing for this dish. Increase the bake time for thicker pork chops, as well as breaded or stuffed pork chops. Garnish with the parsley and the remaining pancetta and serve immediately. Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt. Deglaze the pan with the stock and scrape any bits from the bottom. Remove and lightly tent with foil.įor 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. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Place on a baking pan fitted with a wire rack and place into the oven. Hold gently with tongs and cook the edges as well. Ingredients 4 pork chops with pocket cut to stuff 2 eggs beaten 1 cup of all- purpose flour 2 cups bread crumbs Stuffing: 1 cup Italian style bread. 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. Add the eggs to a second shallow bowl and beat.ĭredge the chops through the egg, then lay in the breading and press to adhere. Reserve any remaining filling for the sauce.įor the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Stuff with the cooled filling and secure the opening with toothpicks. Remove the chops from the brine and pat dry. Remove to a plate to cool, spreading out evenly. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Remove to a paper towel-lined plate, leaving the fat in the pan. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.įor 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. 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.
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