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.
Stuffed Pork Sirloin Chops
- 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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