I want to make these these stuffed pork chops only I don’t have an oven nor do I have that particular cut of chop. I have thin cut boneless chops.
My idea: Put the stuffing between two chops, hold with toothpicks. Instead of the oven, after both sides are browned, lower heat, cover and cook for maybe 10 minutes? Whaddaya think?
Also, I tried chopping up apples, putting them in a skillet with apple-y spices, some brown sugar and butter and then pouring that over a cast iron skillet lined with crumbled graham crackers and butter. It tasted delicious but fell apart into a mess when served. Can anyone think of a way to make this more cohesive on the stove? It doesn’t have to slice into a piece or be bar-like, just not fall apart completely.
Sounds like it should work. The timing may be tricky though. The covered pan will be providing more of a moist heat, and may not get up to the temperature of the oven. I’d just check them after 10 minutes, then again every 5 minutes until they were done to my liking. I’d brown the chops a little more to start with under high heat so they’ll keep some crunch after moist cooking, but you may not care about that. It won’t cook very evenly either. There’s direct heat conducted from the pan on the bottom while the top is getting cooked by the moist heat in the pan. Another approach is to just heat them in double boiler after the saute. This will take a little longer, but it should cook a little more evenly. Another alternative is to just brown them on high heat, then reduce the heat and continue to cook uncovered, flipping once or twice. Good luck.
I once had a dish in a restaurant that was pork, topped with apples, topped with cheddar cheese. You might try something like that. Cook the chops and then add the apples crumb mix on top (you’ll probably want to cut back on the sugar) and then put some cheddar slices on top of that. The cheese will be farthest from the heat so it won’t melt too quickly and it’ll hold the apples together. Plus everything’s better with cheese.
I’d cook the stuffing first, as it says to, but I’d cook it a little bit longer, and then the chops in the same skillet. I’d keep the stuffing warm in a covered dish, or in a separate covered pan on very low heat. Then I’d serve the stuffing on top of the chops when they’re done. I might or might not add cheese.
I think that any cruciferous vegetable would be good with this, cabbage or Brussels sprouts or whatever. But then, that’s what I always think when I serve pork.