2020-11-10 18:55:25
Seattle, WA
Stuffed Pork Chops
Ingredients
| Amount | Ingredient | Calories | Link |
|---|---|---|---|
| 1/2 lbs. | Pork Chops | 522 | Buy Fresh! |
| 1/8 tsp. | Kosher Salt | 0 |   |
| 1/8 tsp. | Black Pepper | 1 |   |
| 1/8 tsp. | Garlic Powder | 1 |   |
| 1/2 cup | Celery | 86 | Buy Fresh! |
| 1/2 cup | Onion | 32 | Buy Fresh! |
| 2 cups | Croutons | 244 | Buy Fresh! |
| 1/8 tsp. | Kosher Salt | 0 | |
| 1/8 tsp. | Black Pepper | 1 | |
| 2 tbsp. | Salted Butter | 204 | Buy Fresh! |
Preparation
Slice the fatty side of each pork chop to create a pocket. Season the pork chops with kosher salt, freshly ground black pepper, and garlic powder. Insert the temperature probe into the thickest part of the pork chop.
Heat a cast iron skillet on medium heat and add a tablespoon of olive oil. Once the oil is hot, add the chopped celery and diced onion. Sauté the celery and onion for 10 minutes or until tender. Season with kosher salt and freshly ground pepper. Remove the celery and onion from the skillet and set aside.
If using store bought croutons you may skip this step. We made our own which is super simple to do. Slice any bread of your choice into bite sized cubes, we used freshly baked baguettes. Add the bread cubes to a hot cast iron skillet and toast the bread for about 5 minutes or until nicely toasted. Add 2 tablespoons of salted butter, toss several times, and remove from heat.
Mix the celery, onion, and croutons together in a large mixing bowl. Season to taste with kosher salt and freshly ground black pepper. Fill the pocket of each pork chop with the crouton mixture. Place the pork chops on a wire rack on top of a baking sheet. When ready to cook pre heat the Anova Precision Oven.
Step 1 - Pre Heat
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 165 °F
Steam: 100%
When the oven is ready insert the pork chops and plug in the temperature probe.
Step 2 - Roast
Heating Elements: Rear
Sous Vide Mode: On
Temperature: 165 °F
Steam: 100%
Cook the pork chops until the probe target temperature reaches 140 °F. Once done, remove the pork chops from the Anova Precision Oven and allow to rest for at least 5 minutes. Once rested remove the probe and configure the Anova Precision Oven to sear using the settings below.
Step 3 - Pre Heat
Heating Elements: Top, Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: Off
Once the oven is ready, sear the pork chops for approximately 8 minutes or until nicely seared.
Step 4 - Sear
Heating Elements: Top, Rear
Sous Vide Mode: Off
Temperature: 482 °F
Steam: Off
Pay careful attention to not burn stuffing or pork like we did on ours. We accidently seared for 9 minutes, 8 minutes would have probably been the perfect time to remove. Serve and enjoy!
Parings
Stuffed pork chops go amazingly well with a glass of Sauvignon Blanc or Pinot Noir.
Nutrition
A 5 ounce serving of pork chop with stuffing is only about 380 calories.
Recommended Serving Size: 5 oz. (Approximately 380 cal.)
Total Servings: Approximately 2
Items Used
Below are a few of the items used to create the finished result. The curated items below and ingredients above have been carefully selected and represent what we believe to be the best balance between quality and cost.