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How to Make a Stuffed Pork Chop

Watch and learn our test kitchen's techniques on how to stuff a pork chop, either on the bone or butterflied, in this video from EVERY DAY WITH RACHAEL RAY magazine. From our collection of Step by Step cooking videos.

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-I'm Diana Sturgis, test kitchen director at Every Day with Rachael Ray Magazine. And I'm going to be stuffing pork chops. These two different kinds-- this one is a bone in pork chop. This one is a boneless pork chop. So we'll start with this one. Choosing knife that's very sharp-- make sure your knife is sharp before you start. And I know that I'm not gonna need a knife that's-- has a longer blade in that because it's gonna go towards the bone. So first of all, a nice thick chop, it's nice [unk] make an incision here this way. Can you see? Straight and hit the bone. Good. I'm going to then wiggle the knife this way so I'm making a pocket. And it's halfway between the top and the bottom. Then I'm going to take it out, reverse the blade, wiggle it that way. So the next thing I'm gonna do is put my finger in, wiggle it around and I can get a spoon in there with some stuffing in. Choose whatever side spoon you want. This is a rice mixture with some hoisin sauce and some scallions chopped up and seasoning so this will be flavorful. Just push it in with your fingers, if you're queasy about handling raw meat you can use those disposable plastic gloves, some people do that. I think that's a good amount. But I want to conceal it right in the middle and then pat it down, let me show you. Use your fingers to spread it out evenly. And here we go. It's ready for salt and pepper, ready for the skillet and then the oven. Now this one is a boneless pork chop and I'm going to butterfly it. I use a slightly longer-bladed for this one. And again, it's a nice thick pork chop. It's chilled 'cause it's easy to cut with it's cold. And I'm going to keep the knife blade horizontal to the board. Find out where the halfway mark is. Use this hand as a guide but don't get your thumb involve and doing a slicing sawing motion. What I'm going to do is stop when I get to it in half an inch of the other side. And then you can check your blade and see-- visualize how far you've gone. And that looks good. There's plenty of room to put the stuffing in. It's like a book, like a butterfly. This is the season stuffing. This one we're gonna put plenty of stuffing in. So our starch as well as our flavoring and seasoning and moisturizing addition is going into the pork chop. Flatten it out and we're gonna close it shut. I'm going to secure it with a couple of toothpicks. One here, one here. These toothpicks were kind of long so you can trim them off with the shears, with a scissors so that they'll hold the meet but they're not gonna interfere with it when you put it in the skillet to cook. There we go, it's already to be seasoned salt and pepper each side ready for cooking. And this one here has already been cooked. Isn't that look like a fun pork chop? Stuffed pork chop and it tastes really good. Thank you for watching.