![]() ![]() What side dishes go with Stuffed Pork Chops? This pork chop recipe can be made up to 24 hours in advance and should be stored in the refrigerator in an airtight container until you are ready to make them.I served this for our weekly family Sunday dinner and paired it up with a few of our favorite side dishes! ![]() This means that you will be prepping the pork chops – making the filling and stuffing the chops – and then placing the pork chops in the refrigerator. Stuffed pork chops can be prepared the day before. Of course, the safest course of action is to use an instant read thermometer. If you are working with pork chops that are 1 1/2 inches thick, it will take approximately 15 minutes to hit 135 degrees. Pulling stuffed pork chops out of the oven when they reach an internal temperature of 135 degrees Fahrenheit and then letting them rest, tented, for 5 to 10 minutes will bring the final temperature to 145 degrees. Pork is safe to eat at 145 degrees Fahrenheit. Therefore, when you pull meat out of the oven, the internal meat will continue to cook and the internal temperature will continue to rise. It releases heat both to the external air around it, but also to the internal portion of the meat. When meat is removed from the oven, it continues to release heat. Carry over cooking allows us to reach an internal temperature that is good from a food safety perspective while keeping us from a temperature that is going to dry out the meat. Pork is drastically different when it is overcooked (read: not good). Carry Over CookingĬarry over cooking is a great little trick done in cooking that helps keep meat from drying out or over cooking. That way you can take them out of the oven right when they hit 135 degrees and you don’t have to risk them getting over cooked. If you want to skip this portion of the recipe, you can, but I suggest that you use an instant read thermometer that can stay in the pork chop while it bakes. It creates a nice brown crust on the pork chops that deepens the over all flavor. I love the pan searing that we are doing in this recipe. This will keep the hole only about an inch in width which will allow the stuffing to stay in while the pork chop cooks. Try to not move the part of the knife that is on the outer edge of the pork chop.
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