Pioneer Woman Stuffed Pork Chops

Cooking Pioneer women stuffed pork chops, In this recipe, I am going to reveal to you how to make perfect stuffed pork chops in the manner of pioneer women. Furthermore, you will find information about storing, reheating, and other valuable tips for great stuffed pork chops.

How Long Does It Take To Cook Stuffed Pork Chops At 400 Degrees?

It will take 25 to 30 minutes to bake stuffed pork chops in an oven set to 400 degrees. Depending on the thickness of the pork chops, the stuffing inside, and the oven temperature, the cooking time may vary. Checking the internal temperature is the best rule to follow. Check the internal temperature 5 to 7 minutes before the recommended baking time.

How Do You Tell If Stuffed Pork Chops Are Done?

You'll know your stuffed pork chops are properly cooked when their internal temperature reaches between 160°F and 170°F. Always check the temperature before 7 minutes of the recommended baking time.

Pioneer Woman Stuffed Pork Chops Ingredients

For The Brine:

• ¾ Cup Brown Sugar
• ¼ cup Salt
• 6 Cups Water
• 4 Center Cut Rib Chops, Bone-In, 1 Inch Thick

For The Stuffing:

• 1 Tablespoon Vegetable Oil
• 1 Large Red Onion, Halved, and Thin Sliced about (¼ Inch Thick or less)
• 1 Tablespoon Granulated Sugar
• ¾ Cup Port
• ⅓ Cup Pitted Dates, Chopped
• ⅓ Cup Dried Sour Cherries
• 1 Orange, Cut Into 4 Wedges
• 3 Tablespoon White Vinegar
• 2 Teaspoons Fresh Thyme Minced
• ¼ Teaspoon Table Salt
• ⅓ Cup Pecans Toasted, Chopped

Seasoning and Topping:

• Kosher Salt
• Ground Black Pepper
• 2 Tablespoon Vegetable Oil
• ¾ Cup Blue Cheese Crumbled

How To Make Pioneer Woman Stuffed Pork Chops

Make Brine and Prepare Chop:

1. Dissolve brown sugar and salt in water in a large bowl or container large enough to hold all the pork chops and water.
2. Make a pocket, almost to the other side of the pork chop, but not through, with a sharp knife. 
3. Cover and refrigerate the pork chops in brine for 2 hours.

Prepare The Sauce:

1. As you prepare the sauce, heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat until it shimmers. 
2. Cook the red onion slices and granulated sugar, stirring often until the onions are soft and browned, it will take about 20-25 minutes.
3. While the onions are cooking, combine the port, dates, and cherries in a microwave-safe bowl. 
4. Cover top with plastic safe-wrap and microwave on high until the mixture is simmering, about 1 minute. 
5. Set aside.
6. Squeeze ¼ cup of juice from the oranges into a small bowl. 
7. You will use the juiced wedges again in a later step of this recipe.
8. Add 2 tablespoons of vinegar, 2 tablespoons of orange juice, and 2 tablespoons of thyme after the onions are browned. 
9. The mixture should be thick and jam-like after about 10-12 minutes, but you can cook it longer. 
10. Taste and season with salt and pepper after adding the last tablespoon of vinegar and pecans. 
11. After you've mixed the ingredients, let it sit for a few minutes until it's warm.

Stuff and Cook the Pork Chop: 

1. Place the rimmed baking sheet in the lower-middle position of the oven rack. 
2. Turn the oven on to 450 degrees.
3. Rinse the chop with water after it has been removed from the brine. 
4. With paper towels, dry chop well.
5. Fill the pocket of each chop with ¼ of the filling mixture. 
6. Depending on the shape of the orange wedge, trim it to fit into the outside opening of the pork chop. 
7. Season chops with salt and ground black pepper.
8. Warm 2 tablespoons vegetable oil in a 12-inch, heavy-bottom skillet until it appears to be smoking.
9. Brown chops carefully in a hot skillet, about 3 minutes.
10. Then flip the chops over and brown them well on the opposite side.
11. It is important not to move chops until it is time to flip them, or they will not develop a nice brown crust.
12. Move the browned chops to a baking sheet preheated in the oven with tongs.
13. Bake The stuffed pork chops, flipping halfway through until an instant-read thermometer inserted into the center of the stuffing reads 165°F, taking about 15 to 20 minutes.
14. Cover loosely with foil and transfer chops to a plate.
15. Give it 10 minutes to rest. 
16. Serve immediately with your favorite sides.

How Long Can You Keep Stuffed Pork Chops In The Fridge?

Stuffed pork chops can be kept in the refrigerator for one to two days if stored properly. It is important to cool the chops until it reaches room temperature before refrigerating. Wrap the stuffed pork chops in plastic wrap to keep them moist and prevent them from drying out.

How Long Can You Keep Stuffed Pork Chops In The Freezer?

Stuffed pork chops can be frozen for 8 to 9 months. If your pork chops are large, divide them into portions. Place each portion in the freezer bag, leaving about ½ inch of room for expansion. Thus, the stuffed pork chops can be thawed and reheated easily.

How To Reheat Stuffed Pork Chops In The Oven

1. Preheat the oven to 350°F.
2. Place the leftover stuffed pork chops in a greased baking sheet.
3. Cover the stuffed pork chops with aluminum foil to avoid drying out.
4. Reheat for 15 to 20 min, or until the internal temp reaches 165°F.

Note: Make sure to reheat leftover stuffed pork chops covered with aluminum foil to avoid drying out. You can brush the pork chops with melted butter to get some juicy chops.

How To Reheat Stuffed Pork Chops In The Microwaves

1. Divide leftover stuffed pork chops into servings to reheat them easily. 
2. Place the serving in a microwave-safe bowl. 
3. Reheat for 2 min, or until warm through and the internal temp is 165°F.

Note: Don't use aluminum foil in the microwave. The FDA reiterates that food completely covered in aluminum foil should not be put in the microwave.

How To Reheat Stuffed Pork Chops In The Air Fryer

1. Preheat the air fryer to 350°F. 
2. Brush the leftover stuffed pork chops with melted butter(you can use garlic butter for more taste). 
3. Wrap the chops with aluminum foil and place them in the air fryer basket.
4. Reheat for 7 to 10 minutes or until the internal temperature reaches 165°F.
5. Serve and enjoy.

Can I Cook Stuffed Pork Chops From Frozen?

If your stuffed pork chops are frozen, you can always cook them in an air fryer for 20 to 25 minutes at 350°F. It is also possible to bake them for 40 to 45 minutes at 350°F. It is also not necessary to thaw the frozen stuffed pork chops; you can bake it straight from the freezer.

What To Serve With Stuffed Pork Chops

As side dishes for stuffed pork chops, you can serve mashed potatoes, tomato salads, and roasted vegetables such as carrots and asparagus. The stuffed pork chops can also be served with gravy, fries, and dipping sauces like ketchup, mayonnaise, or mustard.

The following are the best sides for stuffed pork chops:

• Garlic Mashed Potatoes
• Ina Garten Scalloped Potatoes
• Sweet Potatoes Fries
• Sweet Potato Casserole
• Pioneer Woman Sausage Balls
• Julienne Salad

Pioneer Woman Stuffed Pork Chops Nutrition Facts

Serving Size: 1 chop (280g)

• Calories from Fat 365
• Calories 616
• Total Fat 41g
• Saturated Fat 14g 
• Trans Fat 0.3g 
• Polyunsaturated Fat 4.1g
• Monounsaturated Fat 17g
• Cholesterol 229mg
• Sodium 1177mg
• Potassium 937mg
• Total Carbohydrates 3.7g
• Dietary Fiber 1.1g 
• Sugars 0.7g 
• Protein 57g

Pioneer Woman Stuffed Pork Chops

Author: Emily Hill Cooking Method:Stir-frying, Baking Cuisine:American Courses:Dinner

Difficulty:BeginnerPrep time: 20 minutesCook time: 55 minutesRest time: 10 minutesTotal time:1 hour 25 minutesServings:4 servingsCalories:616 kcal Best Season:Available

Description

Pioneer Woman Stuffed Pork Chops

Ingredients

For The Brine:

• ¾ Cup Brown Sugar
• ¼ Cup Salt
• 6 Cups Water
• 4 Center Cut Rib Chops, Bone-In, 1 Inch Thick

For The Stuffing:

• 1 Tablespoon Vegetable Oil
• 1 Large Red Onion, Halved, and Thin Sliced about (¼ Inch Thick or less)
• 1 Tablespoon Granulated Sugar
• ¾ Cup Port
• ⅓ Cup Pitted Dates, Chopped
• ⅓ Cup Dried Sour Cherries
• 1 Orange, Cut Into 4 Wedges
• 3 Tablespoon White Vinegar
• 2 Teaspoons Fresh Thyme Minced
• ¼ Teaspoon Table Salt
• ⅓ Cup Pecans Toasted, Chopped

Seasoning and Topping:

• Kosher Salt
• Ground Black Pepper
• 2 Tablespoon Vegetable Oil
• ¾ Cup Blue Cheese Crumbled

Instructions

Make Brine and Prepare Chop:

1. Dissolve brown sugar and salt in water in a large bowl or container large enough to hold all the pork chops and water.
2. Make a pocket, almost to the other side of the pork chop, but not through, with a sharp knife. 
3. Cover and refrigerate the pork chops in brine for 2 hours.

Prepare The Sauce:

4. As you prepare the sauce, heat 1 tablespoon of vegetable oil in a medium saucepan over medium-high heat until it shimmers. 
5. Cook the red onion slices and granulated sugar, stirring often until the onions are soft and browned, it will take about 20-25 minutes.
6. While the onions are cooking, combine the port, dates, and cherries in a microwave-safe bowl. 
7. Cover top with plastic safe-wrap and microwave on high until the mixture is simmering, about 1 minute. 
8. Set aside.
9. Squeeze ¼ cup of juice from the oranges into a small bowl. 
10. You will use the juiced wedges again in a later step of this recipe.
11. Add 2 tablespoons of vinegar, 2 tablespoons of orange juice, and 2 tablespoons of thyme after the onions are browned. 
12. The mixture should be thick and jam-like after about 10-12 minutes, but you can cook it longer. 
13. Taste and season with salt and pepper after adding the last tablespoon of vinegar and pecans. 
14. After you've mixed the ingredients, let it sit for a few minutes until it's warm.

Stuff and Cook the Pork Chop: 

15. Place the rimmed baking sheet in the lower-middle position of the oven rack. 
16. Turn the oven on to 450 degrees.
17. Rinse the chop with water after it has been removed from the brine. 
18. With paper towels, dry chop well.
19. Fill the pocket of each chop with ¼ of the filling mixture. 
20. Depending on the shape of the orange wedge, trim it to fit into the outside opening of the pork chop. 
21. Season chops with salt and ground black pepper.
22. Warm 2 tablespoons vegetable oil in a 12-inch, heavy-bottom skillet until it appears to be smoking.
23. Brown chops carefully in a hot skillet, about 3 minutes.
24. Then flip the chops over and brown them well on the opposite side.
25. It is important not to move chops until it is time to flip them, or they will not develop a nice brown crust.
26. Move the browned chops to a baking sheet preheated in the oven with tongs.
27. Bake The stuffed pork chops, flipping halfway through until an instant-read thermometer inserted into the center of the stuffing reads 135°F, taking about 15 to 20 minutes.
28. Cover loosely with foil and transfer chops to a plate.
29. Give it 10 minutes to rest. 
30. Serve immediately with your favorite sides.

Keywords:Pioneer Woman Stuffed Pork Chops, Stuffed Pork Chops