Stuffed Pork Sirloin Chops
On a whim at the store this past week, I picked up some Boneless Pork Sirloin Chops. As I looked through my pantry trying to come up with a way to make these chops more than just an average chop, I decided to take my experience from stuffing chicken to stuff chops.
This lead me to a new recipe that my family learned to love. It’s a light, healthier way to stuff a chop, using what you have on hand in those stuffed pantries.
- 4 Boneless Pork Sirloin Chops
- 6 Pieces of Bread, Dried
- 1/2 Cup Vidalia Onion, Chopped
- 2 Celery Stalks, Chopped
- 1/2 Cup Grated Carrots
- 1/2 Cup Chicken Broth
- Olive Oil
- Garlic Powder
1. Preheat oven to 375*.
2. In a cast iron skillet add a little bit of olive oil and cook the onion, celery, and carrots for 5-10 minutes or until soft. Once done pour into a medium sized bowl.
3. Tear the bread into stuffing sized pieces and put in the boil with the veggies, also adding in the chicken
4. Mix the stuffing mixture well.
5. Beat the chops until they are about 1/4 inch in thickness, then pour a few tablespoons of stuffing on one side of the chop. Also, add a dash of garlic powder.
6. Fold over, making the ends meat and secure with toothpicks.
7. Continue doing this with the remaining chops.
8. In the skillet that you were using for the veggies, sear the pork chops for about 2-3 minutes on both sides. This will require you to take out the toothpicks then re-insert.
9. Place the pork chops in a foil lined baking dish. If you have any stuffing leftover top the chops with the stuffing and a little bit of garlic powder if you prefer.
10. Bake in the oven for 1 hour possible up to 1 1/2 hours depending on the thickness of the meat.
These came out smelling delicious and tasting it as well. It was a different flavor for me as I do not regularly make sirloin chops; however, we loved them. They were nice and tender.
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