Joe Major's Stuffed Pork Chops Recipe

Name: Joe Major's Stuffed Pork Chops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1 1/4- to 1 1/2-inch-thick center-cut loin chops, bone in; 1 pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better); 4 cloves garlic, finely chopped; 1 bunch green onions, thinly sliced; 1 egg white; Salt; Coarsely ground black pepper; Crushed dried red chili pepper or red pepper flakes; 1/2 cup flour; 1/4 cup vegetable oil; 1 medium yellow onion, chopped; 1 green bell pepper, chopped; 1 rib celery, chopped; 1 cup chicken stock; Pinch of thyme; 1 bay leaf

Servings: persons

4 1 1/4- to 1 1/2-inch-thick center-cut loin chops, bone in
1 pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better)
4 cloves garlic, finely chopped
1 bunch green onions, thinly sliced
1 egg white
Salt
Coarsely ground black pepper
Crushed dried red chili pepper or red pepper flakes
1/2 cup flour
1/4 cup vegetable oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 rib celery, chopped
1 cup chicken stock
Pinch of thyme
1 bay leaf

1
Insert a boning knife in the side of each chop, cutting a deep pocket to within 1/2 inch of the bone, being careful to keep the opening only large enough to insert the tip of a pastry bag.
2
(Or ask your butcher to do this for you.)
3
Put ground pork, garlic, green onion, egg white, 1/4 cup water, salt and the black and red peppers to taste in a bowl and mix well.
4
Pack the mixture into a pastry bag and pipe 1/4 of it into each chop.
5
Season chops with salt and black pepper and dredge in flour.
6
Heat the oil in a heavy skillet over high heat and brown the chops, 2 minutes on each side.
7
Remove them from the pan and add the onion, green pepper and celery.
8
Saute until onions are transparent, about 3 minutes, then add the stock, scraping up any brown bits.
9
Return chops to the skillet, add thyme and bay leaf, cover and simmer 15 minutes.
10
Turn chops and simmer 15 to 20 minutes more.
11
Remove and let them stand 5 minutes before serving.

654

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 4 1 1/4- to 1 1/2-inch-thick center-cut loin chops, bone in, 1 pound finely ground pork (preferably Boston Butt shoulder -- the fattier the better), 4 cloves garlic, finely chopped, 1 bunch green onions, thinly sliced, and more.

Yes, Joe Major's Stuffed Pork Chops falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Joe Major's Stuffed Pork Chops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions