Published May 1, 2005.
Before we could build the best stuffed pork chop recipe, we had to find the right chop. The perfect choice turned out to be the rib chop, which has an unbroken eye of meat into which a wide pocket can be cut with a sharp paring knife. We then developed stuffing mixtures for our stuffed pork chop recipe that incorporated enough moisture, fat, and assertive flavors to enhance the lean, mild pork. The best cooking results came from searing the brined, stuffed chops in a hot skillet and transferring them to a preheated baking sheet to finish cooking in the oven.
Prepare the stuffing while the chops brine. (The stuffing can also be made a day in advance, but it must be microwaved just to room temperature before being packed into the chops.) One stuffed chop makes for a very generous serving. If desired, remove the meat from the bone and cut it into 1/2-inch slices to serve 6.
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