Ingredientes para Baked Stuffed Pork Chops And Pan Gravy
- 1 1/2 cups (100g) cubed bread
- 1/4 cup (57g) butter and 2 tablespoons (28g) butter
- 1 medium chopped onion
- 2 stalks of chopped celery
- 1/4 cup (15g) chopped fresh parsley
- 1/2 cup (60g) raisins
- 1 1/2 teaspoons salt and 1 teaspoon salt
- 1 teaspoon dried marjoram
- 1/4 teaspoon black pepper
- 4 (1-inch thick) pork chops
- 1/4 cup (30g) all-purpose flour
- 1 cup (240ml) apple juice
- 2 tablespoons reserved pork fat
- 1/2 cup (120ml) water
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Baked Stuffed Pork Chops And Pan Gravy? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Cómo preparar Baked Stuffed Pork Chops And Pan Gravy
- Melt 1/4 cup (57g) butter in a large skillet over medium-high heat. Add 1 medium chopped onion and 2 stalks of chopped celery and sauté, stirring frequently, until the onion is golden brown (about 5 minutes).
- Remove the skillet from the heat.
- Gently stir in 1 1/2 cups (100g) of cubed bread.
- Add 1/4 cup (15g) chopped fresh parsley, 1/2 cup (60g) raisins, 1 1/2 teaspoons salt, 1 teaspoon dried marjoram, and 1/4 teaspoon black pepper.
- Toss lightly to combine. Set aside.
- Preheat oven to 350°F (175°C). Trim excess fat from 4 (1-inch thick) pork chops, reserving the fat.
- Using a sharp paring knife, cut a pocket in each chop, all the way to the rib.
- Fill each pocket with 1/4 cup (30g) of the stuffing mixture.
- Fasten each pocket with two toothpicks.
- In a small bowl, whisk together 1/4 cup (30g) all-purpose flour and 1 teaspoon salt.
- Lightly coat the pork chops on both sides with the flour mixture, reserving the remaining seasoned flour for the gravy.
- Heat 2 tablespoons (28g) butter and 2 tablespoons of reserved pork fat in a large oven-safe skillet over medium-low heat.
- Working in batches of 2-3 chops, brown the chops well on both sides for 8-10 minutes per side, or until browned. Use tongs to turn.
- Remove the browned chops to a plate lined with paper towels.
- Pour off excess fat from the skillet. Add 1 cup (240ml) apple juice (or white wine, cider, or a combination).
- Scrape up the browned bits from the bottom of the skillet over medium heat.
- Pour the apple juice mixture into the bottom of the roasting pan.
- Stand the chops bone-side down in the roasting pan.
- Cover with foil and bake in the preheated oven for 1 hour.
- Uncover and bake for another 30-40 minutes, or until the pork chops are tender and the internal temperature reaches 145°F (63°C).
- Remove the chops to a platter and tent with foil to keep warm.
- For optional gravy: Over medium heat, boil the drippings uncovered until reduced to 1 cup (240ml).
- In a small bowl, whisk together the reserved flour mixture with 1/2 cup (120ml) of water until smooth.
- Add the flour mixture to the reduced drippings and bring to a boil, stirring constantly.
- Reduce heat and simmer for 3 minutes, or until thickened.
- Taste and adjust seasonings as needed. Strain if desired.
- Serve the baked stuffed pork chops with the pan gravy.
Nutrition Information (Approximate per serving)
Sodium
51 g
Sugar
52g
Fat
61g
Carbs
9g
