Hi I’m Tom Papoutsis. Today we’re doing pork basics and we’re going to do Stuffed Pork chops.
What we have here is essentially the last not even quarter at this point of pork tenderloin. You take your pork tenderloin and you cut it. Essentially for a stuffed pork chop, the pork chop we actually want about a half inch. The stuffed pork chop, I’m actually going to go probably you can see where I have my line here, the half inch, so let’s go about an inch on it. I’m going to cut down into it, cut down in, now I have a nice thick pork chop.
Now, this is where the stuff part comes into play, what I need to do is I need to take this and you could see it has this little tail here, that doesn’t concern me. What I’m going to do is I’m going to take my knife, I’m going to stick this in and very carefully because remember your hands on the other side here. You’re going to just cut it, you do not want to go the whole way through. You’re going to cut a pocket into this pork chop, so essentially what I’m doing is, better watch that.
I’m going to come back this way and I’m following with the blade inside, I’m following this like this and I’m going to make a pocket that we’re actually going to take stuffing and we’ll put stuffing in here and then we’re going to bake it. So you could see how I’m bringing my knife around. So the knife actually kind of came around like this. Now what I’ve got is I’ve got a nice pocket which I’m going to, you can see inside here, I’m going to open it up a little bit because I didn’t quite go through all the way. Now I’ve got that nice pocket in there that we’re going to stuff that with stuffing and we’re going to bake it and these are just absolutely wonderful once they’re baked and stuffed.
Okay, we’ve whiffed up a batch of store bud stuffing, now you can actually take and make a scratch stuffing. You can buy it in a box as is today we kind of cheated that, that’s what we did, just for speed purposes and we’re going to take the stuffing. We have our pork chop, it’s a ready cut and you could see we already have it pocketed. As easy as is, I mean it is super easy, we cut that, remember, we cut this off with that tenderloin, we took our knife and we just run it around the outside. Sharp knife, very carefully made a pocket and now we’re also going to do is stuff it.
Also I’m going to do is take this stuffing and just work it into this pocket, very simple, very easy. Just take, load your fork up or spoon, whatever you’re using and we’re just going to stuff it right in there. You’re going to, it’s going to be a little messy, you can see we get it kind of going all over the place but that’s okay, don’t worry about it. We can still, we’re not going to use that but this here we will and that’s it.
We’re going to stuff it, just like this, it’s kind of hard to get hold it with the fork but we’ll be able to manage. And I want to put a nice generous portion in there, I am making a mess. Man I’m making a mess but that’s okay, it’s all good. If you want to, you don’t want be and just put the stuff in here and just pack it in with your fingers, just be done with it. Alright, why be dainty, come on, this is cooking here. Alright, there I’ve got it know, I’m going to take some. You could see how I have that kind of packed down a little bit. We’re going to take some nice loosely, this is what makes it really nice. There it is, loosely pack.
Now, I’m going to put this on my stand that I love so dearly, there we go, clean this up a little bit. There we go, there’s our stuffed pork chop. Now you can see, these will stand, so once you get them stuffed like that, they will stand and we’re going to put that in our oven at about 375 for about 40 minutes. Let me drop my gloves here really quick and I will load that in to the oven and we’re going to let that cook for about 40 minutes at 375 degrees. In it goes, there we are, let it bake, when it’s done, we’ll come back and show you the finished product.
We’ve about 45 minutes, our pork chop, we just checked it, it’s done, we’re ready to pull it out. So let’s get the pork chop out and we’ll show you how it finished up. You see it’s got this nice stuffing in it, I want to go ahead and just pick it up very carefully and we’re going to move it over to our plate. There we go.
Now, slide this out of the way here a little bit so can you see a little better. This is our stuffed pork chop, I’m going to cut down into and let you see what it actually looks like in the center. A nice and actually when I’m cutting this you can’t tell but the pork is actually still really nice and juicy. There is your pork chop right there. You got this nice stuffing in here, nice, totally done pork.
Remember we took them, we cut that big wide about one inch chop out of the tenderloin and then we took our knife, made the pocket, we filled it with the stuffing, baked it for about 40-45 minutes and there you have it, Stuffed Pork Chop. Next, we are going to move on to a pork roast.
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