stuffed pork chops HELP

[Anonymous No.5687458]

So I'm looking to take some 2" thick pork chops and stuff them with something before grilling them. I want it to be something interesting but not too out there. Bonus points for side dish recommendations... Thank you!

[Anonymous No.5687471]

>>5687458
Take my advice, thick pork chops aren't that good. I'd cut them in at least half if not thirds and coat them in a nice cornmeal/paprika mixture and shallow fry them. You'll have a heck of a time cooking anything thicker than that and not dying from pork poisoning.

[Anonymous No.5687486]

>>5687458
1. stuff them with ham and cheese (and other spices if you feel like adding them)
(optional step) 2. cover them with a ticket layer of bechamel sauce and let it cold down for an hour.
3. coat them in white flour, egg and breadcrumbs. (if you have completed step 2,do it carefully)
4. fry them at medium heat until brown and crispy on the outside
5. after that let them rest for 5 minutes
6. ???
7. PROFIT!

[Anonymous No.5687487]

>>5687486
>stuff them with ham and cheese
>ham

[Anonymous No.5687491]

>>5687487
yes, you know. Thin layers of cooked ham ಠ_ಠ

[syn No.5687510]

>>5687458
Thick is fine. Use your pallet to decide. You can go Green Apple cooked down a bit like sauce, like this:
Stuffing
3 tablespoons unsalted butter
1 small onion, diced small
1 medium rib celery, diced small
1/2 teaspoon table salt
2 cloves garlic, minced or pressed through a garlic press (about 2 teaspoons)
2 teaspoons minced fresh thyme leaves
1 tablespoon minced fresh parsley leaves
2 cups bread cubes (1/4 inch cubes) from 1 baguette
2 tablespoons heavy cream

Melt the butter in a 12-inch skillet over medium heat until the foaming subsides. Add the onion, celery, and salt and cook until the vegetables are softened and beginning to brown, about 10 minutes. Add the garlic and herbs and cook until fragrant, about 1 minute. Transfer to a medium bowl, add the bread cubes, cream, and pepper, and toss well to combine. Using a rubber spatula, press the stuffing lightly against the sides of the bowl until it comes together.

For a side, sweet and sour peppers. Google the YouTube of Ramsay making it.

For starch, orzo.

[Anonymous No.5687513]

>pork

[Anonymous No.5687516]

>>5687513
>being a mudslime

[Anonymous No.5687518]

>>5687516

Nope. It's low quality meat. All of it. Ham is shit, pork chops are shit (probably the most pleb thing to ever eat in ones life.).

Beef is superior in every way. Pigs are filthy animals and roll around in their shit. Next time you have that pork roast, remember the skin is saturated with disease, feces, and worms that will infest your stomach.

[Anonymous No.5687530]

>>5687518

[Anonymous No.5687531]

>>5687518
shut the fuck up, muhammed
you are ignorant and smell of goats

[Anonymous No.5687538]

>>5687471
>Take my advice, thick pork chops aren't that good
Retard. Ignore him.

OP, since you are grilling, thick is absolutely best, as is a bone-in, if you're stuffing them. Cut your pocket on a flat surface and make sure the knife goes to the bone, but try to keep the opening small as you bisect the interior up against the bone.
I very much like a cornbread stuffing, with copious sage, a fruit like orange section or apple slices, and a finishing glaze of something sweet-hot, like some chili paste spiked marmalade or jam, any flavor will do, which you can add in the final stages of grilling. Rub the pork chop inside and out before stuffing, or marinade. Calvados is amazing, or some oaky like an aged bourbon or whiskey, if you aren't going to use some woodchips or smoker box on your grill. I love a sauteed spinach filling, need to cook it day in advance with some mushrooms, chili flakes, and then add a little cheese like smoked gouda. You can also deglaze the spinach with some balsamic and go italian in your rub, and try a little gorgonzola in there. Your filling can be very simple too, lemon zest and onions, roasted peppers, roasted garlic, handful of chopped herbs. Think flavor over some abundant spilling out filling. One thing I do is sear the side of the chop after side 1 has grillmarks, holding meat vertical with tongs for a moment. It seals up the seam before side 2 has a chance to boil it and force it outwards.

[Anonymous No.5687545]

>>5687531
bet you would place pork above goat

[Anonymous No.5687572]

>>5687518
muhammad plz

[Anonymous No.5687576]

>>5687530
Apart from USA, where beef is so low quality that it may as well be pork, it's true.

top tier beef>lamb>mid tier beef=mutton=horse>pork=low tier beef