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double cut pork chop stuffing?

post #1 of 9
Thread Starter 
I have been wanting to try my hand at stuffing some pork chops but the only thing that keeps coming to mind for the stuffing is suasage and apple chunks. For some reason I think stuffing pork with pork is weird. Keep in mind I'm going to cook them on my smoker after first searing them over the coals. Any ideas?
post #2 of 9

When I hear stuffing I think of something made with moistened bread.  Maybe bread, milk or stock, celery, chicken livers, sausage?

post #3 of 9
Thread Starter 
Ya ill probly throw in some bread crumbs or panko for a binder, but I wanted to stay away from a "Thanksgiving" style stuffing.
post #4 of 9

You can take cooked potatoes as a binderbounce.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #5 of 9

Or some leftover rissotobounce.gifbounce.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #6 of 9
Thread Starter 
I really like the rissoto idea. Nvr thought of going with a rice base but would that stand up in the smoker.
post #7 of 9

Jalapeno Cornbread.

post #8 of 9

Chefbuba beat me to it;

Polenta was the nex thing I was going to saybounce.gifbounce.gifbounce.gif

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply

Every smoker quits smoking sooner or later!

Only the smart ones are doing it while they are still alive.

Reply
post #9 of 9

My Nonna Margherite used to serve this dish when she had co-authored her NYC Trattoria many years ago.

 

 

Veal Chops Stuffed With Proscuitto di Parma & Dried Porcini Mushrooms ...

 

Stuffing:

 

for 4 chops:

 

3/4 ounces dried porcini mushrooms or other fresh wild or domestic mushroom available regionally

1 cup hot water

1 tsp. butter

3 green scallions ( white part )

1/ 8 tsp. salt

1/8 tsp, freshly ground black pepper

3 ounces Proscuitto di Parma finely chopped

 

Veal or Pork ...

 

4 rib or lion chops about 3/4 pounds each

2 tblsps Evoo

10 tblsps white dry Italian or Sicilian wine

 

Stuffing Instructions ...

 

Place mushrooms in small bowl and add hot water and let soak 30 mins.

Take the mushrooms out of bowl and rinse thoroughly.

Slice mushrooms discarding any debris.

Strain the mushroom liquid through a sieve lined with several layers of dampened cheesecloth.

Reserve the liquid.

 

Melt butter in heavy skillet and add the onions, and sauté 2 mins. Then, add mushrooms and 1 1/2 tblsps. of the reserved mushroom liquid.

Add S & P.

Cover and simmer  2 mins. and take off stove top.

 

Mix in Proscuitto di Parma and stir gently.

 

The Chops ...

 

*** starting at the centre, of the side opposite the bone of the cho, cut a 1 inch lengthwise 1 inch deep slit.

 

Move the knife in an arc and create a pocket of 3/4 inches through the meat.

 

Repeat the slicing procedure with remaining chops.

 

Skewer closed.

 

Enjoy.

 

*** If you would like the entire recipe, please do not hesitate to ask.

 

Margaux, have nice wkend.

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