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Hi, I’m Betty, welcome to Betty’s Kitchen. Tonight I forget we were making some stuffed pork chops and I’m going to start with a mixture that actually is something that you can pick up and prepare pretty easily, it’s stuff top setting mix and pork of variety and I’m going to make some changes to it so it’s not going to be just straight following the instructions but that’s merely going to be for our stuffing comes found for our pork chops.
So, let’s start with that. We’re going to make ½ stick of butter or margarine, I got that melted already so this is what we’re going with and then to that we’re going to add some chicken broth, you probably seeing me come out here with cans of chicken broth before, this happens top be and I’ve wax mucks, that just another way and get at your store. I need one and ½ cup so any kind of chicken broth or you find some other can of stack that you like, it can be vegetable stack or it could be some other flavor as long as it will go well with pork that we found.
What we’re going to do is bring this over to the stove, turn it on and bring it to a boil. So we’re just making of our stuffing makes of this boils. That’s give me a chance to talk to you about the pork chops. I have two pork chops here that I’ve been working with already today and you’ll say that they are pretty thick, and for you look at the side and there fairly well trend of fat but you needed a little bit of fat in there for it to bake well in the oven and that’s what I’m going to do, I’m going to stuff this then put them in a casserole dish, cover it and put it in the oven.
Now, what I’ve done already to get a started is to take a knife like this and just slice down and open up a cavity in each one of these, you need thick pork chops for this to work. So you just slice down like it set it up little farther and the more of a cavity you can get, more stuffing you can get in there, so dip as you can without going all the way trough because you want to live that together on the back side.
Okay, our stuffing will go in there, so I made wash my hands just can to a full rolling ball. So I’m going to bring it back to my works space. Now, it was done end that off for a second. I’m going to show you what will I do is I continue on my recipe. In this box is sub stack stuffing mix, you’ll see that we have some chunks dried bread, bread cramps crotons, whatever and I am sure there is a rye and white and there are so on and white and so on and there are flavors in there, that’s the reason it is for pork it has some flavors. I really like my dressing be flavor full so what I’m going to do is add an one tea spoon of rub sage so I measure that on tea spoon full and I’ll just sprinkle that on the top and that I think about stove top stuffing mix is that once you reach it will boil.
And then you stir it out like this. You can put a lid on it and just let it sip for five minutes and you got stuffing. Now we would like to comment that I’m just doing this a quick and easy way because the main focus here is to show you stuffed pork chops but if you want some really good deluxe stuff pork chops use this stuffing mix that I have and beat on Belly’s kitchen channel and I think it’s called southern corn bread siege stuffing. I didn’t want to just repeat that whole process again for you but I thought I’d show you something I know different, something that was quicker and easier but my recommendation is that you make it from scratch if you really want to impress someone, if you’re making for kiss please use the home made stuffing but by just a quick dinner at night like for me and my husband here this is going to be.
All we need is to get it together like this and then will just open this pouches and stuff them and then I got some toothpicks here that I will use to close them up. If the toothpicks don’t work really well then we can wrap them in aluminum foil and that will hold together but we want to just propend open and this wont use nearly all of the stuffing, don’t worry about that we will let this set covered and then maybe 15 minutes before I think those will going to be done I am not stick it in the oven and brown it up a bit and that make a nice of compliment to go with our stuff pork chops.
So you just use your hands here and maybe we only need more than one spoon, I have this little spoon here -- do you want to get a snatch in there as you can but you still want to be able to close it up so let me see if I can show this one then I will go off to the other one my self.
Just push that in there, it’s hot but the pork chop is cool so you can go ahead and just push it as much as possible bring this down and then use a toothpick at the edge and some go out the edge and that’s alright will try to push it back but try to get always sew like that and then you stuffing that might have come out just push it back in, it should work fine.
So when you’re finish with one complete stuff pork shop it’s going to look like that. Will bake it, it will be nice and lushes as the pork chop but when you cut into it you’re going to get that nice stuffing. So you can do as many as you want but I’ve got to come a large casserole this year. I’m just putting two in here, that’s one and the other one will set right by it like whole four, if you have more than that just a larger a casserole dish. You need something that can be covered; you can cover with aluminum foil if you have a rectangular top dish that would be fine.
So, I’m go to go away and get this ready as going to go in a 350 degree oven and will let bake for, pork it takes 30 to 45 minutes. I’ll be checking on it and I’ll be checking for done this you do have to cook pork completely all the way trough. So I’ll let you see it after we are ready to take out to take out the end.
This stuff pork chops are ready to go in the oven and I just trying to measure a couple of things before they go in. I did soften them in a sense that I used this meat tenderizer which has no MSG. It does provide the salt, so when they were open up and the cavity was revealed you kind a put a little meat tenderizer down in there and then the top and the bottom.
And that gets all of that hide and covered as well as some in the inside. Also this dish has been sprayed with some cooking all spray, I just spray that and had it ready I kind of forget to tell you all about that this would stick very badly if you didn’t either pour some water or some cooking all spray and a cleanness thing to do is the cooking oil spray or of course you can put an aluminum foil inside, that can wrap it up. But this an easy way to go about it and we just put the lid on and we’re ready to go.
Our stuff pork chops are done and what I show they look like, the two pork chops that we’ve filled and put in the oven have baked for 15 minutes now after 35 minutes I put about tow cups of chicken stack in the rest of the dressing that was left put it around the outside and let it just baked together with the chops.
So we’re going to pick one of these chops and put it out on our serving plate and I want you to see what it looks like, how much you know that his done all the way trough and it has nice texture and also stiffing inside. Straight do like this and see what we have.
You have your pork chop and there is still stuffing inside that’s it look that stuff from that angle. Here you can see it inside there so you get a nice bite when you bite into it but we have all this extra.
So I’m going back to the dish and I’m just going to scoop out some of that stuffing to put around our pork chop, that’s plenty and normally you will have other items in your dinner, I just didn’t fix anything other than this to show you tonight. And I have my left over side that I make earlier so this will work on eight.