Hungarian Stuffed Pork Chops

Pork chops are suitable for roasting, grilling, or frying, but there are also stuffed pork chop recipes. They can be used boneless or bone-in. Pork chops are usually cut between 1⁄2 and 2 inches thick. Improved breeding techniques for hogs have made it possible to cook pork to a lower temperature, helping the meat to remain juicy, while still being safe to eat. Government guidelines now recommend a minimum temperature for cooking pork chops of 145 °F

View Save Print / Hungarian Stuffed Pork Chops

1 In a large skillet over medium-high heat, render the bacon until almost crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Let skillet grease cool slightly. Pour excess grease in a container to the side. In the same skillet, add onion, green pepper, and mushrooms. Cook until onions are tender. Remove from heat.

2 Set the pork chop up on its side cut down as far as you can go without slicing the bottom of the meat. Do this with each pork chop. Season with salt and pepper.

3 In a skillet heat the bacon grease that you set aside earlier. Sear each chop for 2 minutes per flat side. Sear the top and bottom thin sides for about a minute each. Remove from pan and let cool for a few minutes so you can handle them.

4 Preheat oven to 350 degrees F.

5 While that is cooling, add the walnuts, nutmeg, maple syrup, sage, and a little salt and pepper to the original skillet. Heat until everything is combined. 6 In a baking dish, set up the pork chops to look like 4 toasters. Transfer the skillet mixture with a slotted spoon into each chop. When you think you have too much left in your skillet, press down the stuffing in each pork chop and add some more mixture!

7 Place baking dish in the oven and cook for 20-30 minutes. More..!