Stuffed pork chop

Stuffed Pork Chop - a special recipe for festive meals

Get ready to savor a delicious stuffed pork chop recipe that promises to become the star of your meals! This recipe is not just a simple dish, but a complete culinary experience that combines the enticing flavors of pork with rich stuffing and fresh vegetables. Let’s embark together on the preparation of this tasty dish!

Preparation time and servings

- Preparation time: 30 minutes
- Cooking time: 2 hours
- Total time: 2 hours and 30 minutes
- Number of servings: 6-8 servings

Ingredients

- 2 large pork chops (approx. 3 kg)
- 800-900 g sausage mix (minced pork and beef, seasoned with garlic, salt, pepper, and a little water)
- 3-4 small celery roots
- 2 apples (preferably sweet varieties like Golden)
- 3 medium onions
- 3 large carrots
- 200 ml white wine
- Salt, pepper, and hot paprika (to taste)
- Olive oil (for greasing)

Necessary utensils

- Sharp knife
- Long wooden spoon
- Heat-resistant dish
- Aluminum foil
- Blender (for sauce)

A brief story about stuffed pork chop

Stuffed pork chop is a recipe with deep roots in culinary tradition, often associated with festive meals and special occasions. This recipe has been passed down from generation to generation, with each family having its unique version. The rich and flavorful stuffing transforms a simple piece of meat into a festive dish, while the vegetables add a note of freshness and health.

Step by step for a perfect stuffed chop

1. Preparing the meat
- Start by trimming the pork chops of fat and skin. This will help achieve a finer texture and reduce fat in the dish.
- Use a long, sharp knife to make a deep incision in the middle of each chop, forming two pockets. Make sure not to cut all the way through, just enough to fill the chop well.

2. Stuffing the chop
- Using a long wooden spoon, fill the pockets with the sausage mixture. It’s important to press the mixture well to prevent the chop from coming apart during cooking. A well-packed stuffing will ensure a juicy and flavorful final result.

3. Adding the vegetables
- Peel and slice the carrots into long, thin strips. Use a thin knife to make holes in the chop where you will insert the carrot slices. This step not only adds flavor but also gives the dish a pleasant appearance.
- Peel the other vegetables and apples, cutting them into large pieces. These will add moisture and contribute to the overall flavor of the dish.

4. Baking in the oven
- In a heat-resistant dish, place the chopped vegetables and apples. Put the stuffed chop on top, then season with salt, pepper, and hot paprika.
- Add the wine and enough water to reach halfway up the dish. This will help steam the meat, ensuring it remains juicy.
- Cover everything with aluminum foil and place the dish in a preheated oven at 200 degrees Celsius. Bake for one hour.

5. Turning and browning the chop
- After the first hour, carefully remove the foil and turn the chop over. Cover again with foil and let it bake for another hour. This process will ensure even cooking and perfect texture.
- Finally, remove the foil and let the chop brown on each side for about 15-20 minutes. This will create a delicious crust that adds extra flavor.

6. Preparing the sauce
- Once the chop is done, take it out of the oven and keep it warm. Everything left in the dish, including the vegetables and juices, will be the base for a delicious sauce. Use a blender to puree these ingredients until you achieve a smooth and creamy consistency. You can adjust the thickness with a little water if necessary.

Serving and suggestions

This stuffed pork chop is perfect served alongside creamy mashed potatoes, fragrant rice, or sautéed green vegetables. It can also be sliced cold and served as an appetizer on a platter, accompanied by fine cheeses and olives.

Nutritional information

This dish is rich in protein due to the pork and sausage stuffing, also providing a good source of vitamins and minerals from the vegetables. Approximately 300 calories per serving, depending on the exact portion and ingredients used.

Variations and tips

- Stuffing variations: You can experiment with different types of meat or add herbs (such as rosemary or thyme) to change the flavor.
- Alternative vegetables: Instead of celery, you can use zucchini or bell peppers, and the apples can be replaced with dried apricots for a sweeter taste.
- Sauces: You can add mustard sauce or soy sauce to the vegetable mixture to enhance the flavor.

Frequently asked questions

1. Can I cook this recipe in a slow cooker?
Yes, you can adapt the recipe for a slow cooker. Follow the same steps to prepare the chop, then add everything to the slow cooker and cook for 6-8 hours on low heat.

2. Can I freeze the stuffed chop?
Yes, the stuffed chop can be frozen. Make sure it is well wrapped to prevent freezer burn. When you are ready to serve it, let it thaw in the refrigerator before cooking.

3. What wine should I use?
Any dry white wine is suitable for this recipe. You can choose a wine with fruity notes to complement the flavors of the dish.

Preparing this stuffed pork chop is undoubtedly a culinary adventure that will bring joy and flavor to every meal. I encourage you to try this recipe and share unforgettable moments with your loved ones around the table. Enjoy your meal!