So if you know me at all, you know that I am not really a fan of country music. I know, I know, to many that is blasphemy. I was brought up on music from Kenny Rogers, the Oakridge Boys, Mac Davis, and Waylon Jennings, among others. My dad loved the stuff (still does!). As a result, it always felt a little forced upon me, so I rebelled by declaring my hatred for all of it. I went the way of 80’s big hair and hard rock instead (loved me some Def Leppard in the day!). Yeah, I had a rousing childhood.
Living here in Texas makes it tough, with everyone assuming I listen to George Strait 24/7 (Not that there is anything wrong with George Strait, mind you. My husband loves George). Others assume that I must always wear a cowboy hat and boots, and have all of my denim bedazzled to the hilt. Um, no. I still like my classic rock, minus the big hair now. No country music on the radio for this Yankee girl. However, in this day and age “country music” is a whole different thing. While I have been known to say that much of it has in the past tended to make my ears bleed, the crossover artists have certainly grown on me. Carrie Underwood, anyone?
One of the artists that I admit I never had an opinion one way or the other about was Trisha Yearwood. She is lovely, she has a beautiful voice, but I never really paid much attention given that she IS a country music star. Enter the Food Network and her show “Trisha’s Southern Kitchen”. If you haven’t seen it, it’s worth watching just for her sharp, dry, sarcastic sense of humor. And who knew she could cook up a storm like that? Well, now I know, and I love her and her easy way of making you feel right at home as she shares her recipes.
Shortly before the holidays, one of her shows showed her making stuffed pork chops. The pork chops looked so darned good that I ran right out and bought the ingredients to make for my family while they were in town. I served it with fresh green beans and homemade spaetzle (that’s for another post, for sure). Even my mother, who has a particularly picky palate, enjoyed the meal. The only drawback–the chops are HUGE and can serve many more than you think! On the flip side, leftovers for everyone!
Enjoy, YA’LL.
I got this yummy and relatively simple recipe from Trisha Yearwood's Food Network Show, "Trisha's Southern Kitchen". While I am known to change, tweak and change recipes with relative regularity, this time I didn't--I went with it exactly the way Trisha made it. Delicious. Now, I would likely tweak it in the future to play with the stuffing ingredients and some of the herbs and flavors in the stuffing and breading, but it is comforting, satisfying, and super good just the way it is.
| Servings | Prep Time |
| 4 people | 40 minutes |
| Cook Time |
| 70 minutes |
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I got this yummy and relatively simple recipe from Trisha Yearwood's Food Network Show, "Trisha's Southern Kitchen". While I am known to change, tweak and change recipes with relative regularity, this time I didn't--I went with it exactly the way Trisha made it. Delicious. Now, I would likely tweak it in the future to play with the stuffing ingredients and some of the herbs and flavors in the stuffing and breading, but it is comforting, satisfying, and super good just the way it is.
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Ingredients
- 3 tbsp butter unsalted
- 1 medium onion chopped
- 1/2 cup breadcrumbs
- 1/8 tsp salt
- 1/8 tsp pepper
- 1/8 tsp garlic powder
- 1 egg large lightly beaten
- 2 tbsp Italian parsley finely chopped
- 4 bone-in pork chops center cut preferably, approximately 1 1/2 inches thick
- 1 cup flour
- 1/4 cup vegetable oil
Servings: people
Instructions
- Preheat oven to 325 degrees. Using foil, make two rings and place into oven safe baking dish (use cooking rack that fits inside dish if you have it). Spray dish and foil rings with cooking spray.
- Melt butter in large skillet. Add onions and saute until translucent. Add breadcrumbs, salt, pepper and garlic powder. Stir to combine.
- Remove skillet from heat. Add egg and parsley to onion and breadcrumb mixture. Mix to incorporate.
- Pat dry pork chops. This will help with browning. Cut slit in each pork chop, about 3/4 way through each chop. Fill pocket in each chop with breadcrumb stuffing. Secure each chop with toothpick to help keep stuffing in each chop.
- Preheat skillet over medium high heat. Drizzle of vegetable oil. While skillet warms, add flour to separate bowl. Carefully dredge each pork chop to coat with flour. Add pork chops to skillet.
- Sear chops for approximately 3 minutes per side, or until nicely browned on each side.
- Place each pork chop on top of foil ring. Cover baking pan and bake chops in preheated oven for 1 hour.
- Serve with green vegetable and side of your choice, and enjoy the comforting flavors of this home style dish!
Recipe Notes
The tip above from the episode about using the foil rings really worked like a charm. I have baking racks, but figured I'd be the guinea pig for anyone out there who is doubting whether it works. It does! The pork chops were juicy, flavorful, and more than enough for a hungry crowd. Dinner is served, YA'LL!
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