Baked Stuffed Pork Chops

Baked stuffed pork chops is a dish made from pork loin and is taken perpendicular to the spine of the pig.

Pork chops are very much famous all around the world and in the United States of America almost 10% of the overall pork consumption is pork chops. 

Baked Stuffed Pork Chops
Baked Stuffed Pork Chops

Scale

  oz=1 ounce  gallon=3.78 litres     qt=32 ounce

YIELD: 50 portions    EACH PORTION: 6 oz, chop

Recipe

Step One To Prepare Baked Stuffed Pork Chops

Ingredients 

INGREDIENTSQUANTITY
Pork chops50 (6 oz)

Method

1. With a boning knife , cut pockets in chops.

Step Two To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Corn stuffing:
Whole kernel 
corn

Basic bread
stuffing (see recipe
below this recipe)

Oil


1 No 303
can


2½ qt


for chops



 

Method

2. Drain corn and combine with basic stuffing

3. “Using pastry bag and large round tube ,squeeze corn stuffing into pocket of each 
chop.Fasten opening in chop with toothpick.

4 .Place chops in lightly greased roast pan.You will need 2 pans for 50 portions.Brush 
tops of chops with oil,broil to brown and bake in 375°F. oven for ½ hour.Small amount
of stock may be added during baking to prevent drying.
 

Step Three To Prepare Baked Stuffed Pork Chops

INGREDIENTSQUANTITY
Brown sauce ( see  
recipe below)
 
1 gallon 


Method

5. Remove cooked chops from oven and deglaze roast pan.Strain deglazing liquid into hot brow sauce and bring to boil.

6. Serve 2 oz ladle of sauce over each chop for a single portion.

 

                                   Basic Bread Stuffing

Scale 

lb= pound  oz=1 ounce  

YIELD: 50 portions         EACH PORTION : 3 oz

Recipe

Step One To Prepare Basic Bread Stuffing

Ingredients 

INGREDIENTSQUANTITY
Bread, 2 to 4 days
old
6 LB

Method

1. Trim bread removing crusts ; cut in cubes.Soak in cold water and drain it.

Step Two To Prepare Basic Bread Stuffing

Ingredients 

INGREDIENTSQUANTITY

Celery chopped  

Onions chopped

Butter
Or salad oil
Or bacon fat
1 lb 

3 lb

12 oz
 

Method

2. Saute celery and onions in fat until tender.

Step Three To Prepare Basic Bread Stuffing

Ingredients 

INGREDIENTSQUANTITY
Poultry 
seasoning 

Salt

Sage

Parsley,
Chopped 


¾ oz 


1½ oz

¾ oz

1½ oz


 

Method 

3. Combine vegetables seasonings and bread and toss lightly to blend

4. Place in greased baking pan and cover with greased paper.Bake at 350°F to 375°F 
for 1 hour

Brown Sauce

Brown Sauce
Brown Sauce

 

Recipe

YIELD: 5 qt

Scale 

lb=pound  oz=1 ounce  qt=32 ounce  pt=16 ounce

Step One To Prepare The Brown Sauce

Ingredients

 

INGREDIENTSQUANTITY

Onions medium 
dice  

Celery medium
dice

Carrots medium
dice

Butter or margarine
or other fat agent

Bread flour
 

1 lb


½  lb


½  lb


10 oz


10 oz

Method

1. Saute all vegetables in butter or fat in heavy sauce pot until onions are transparent.

2. Add flour and cook for 10 minutes
 

Step Two To Prepare The Brown Sauce

Ingredients

INGREDIENTSQUANTITY

Brown stock
hot(see  
recipe below)

Tomato puree

Bay leaf ,whole

salt

Pepper
 
5 qt



8 oz

1

to taste

to taste

Method


3. Add hot brown stock and tomato puree stirring until slightly thickened and smooth.

4. Add bay leaf salt and pepper and cook for 1 ½ hours .

5. Adjust flavor and consistency.

6. Strain and hold for service.

 

Brown Stock

Basic Brown Stock
Basic Brown Stock

 

Recipe

Step One To Prepare The Brown Stock

Ingredients

Scale  gallon=3.78 litres

YIELD: about 4½ gallons

 

INGREDIENTSQUANTITY
Beef Bones25 lb

Method

1. Review preparation of stock.Cut bones with meat saw.

2. Place the bones in a large roasting pan and brown in preheated oven at 375°F.

3 .Turn bones occasionally to brown uniformly.

4. Remove bones from pan and place in stock pot.

Step Two To Prepare The Brown Stock

Ingredients

INGREDIENTS
QUANTITY
Water to cover25 lb

Method

5. Drain fat from pan and reserve.

6. Deglaze roast pan with part of water  to dissolve crusting.

7. Cover bones with cool water and deglazing liquor and bring to a boil.

8. Reduce heat and simmer for 3 hours.

Step Three To Prepare The Brown Stock

Ingredients

INGREDIENTSQUANTITY

Mirepoix  
Onions
 
Celery

Carrots

Tomatoes 
canned

Bay leaves

Thyme

Peppercorns, 
crushed

Cloves whole

Parsley stems


2 lb 

1 lb 

1 lb

½ NO 10 can 


3

1 tsp

1 tsp


6

 

Method


9. Saute vegetables for mirepoix in reserved fat until browned.

10. Add mirepoix , tomatoes , spices,herbs to stock.

11. Simmer for an additional 3 hours.

12. Strain through china cap and cheese cloth.

13. Vent and cool.Refrigerate and use as required.

Summary
Baked Stuffed Pork Chops
Article Name
Baked Stuffed Pork Chops
Description
This article will tell you the right techniques and methods to prepare delicious baked stuffed pork chops by the help of natural ingredients.
Author
Publisher Name
Cooking Plus Homedecor
Publisher Logo

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