Rick’s Stuffed Pineapple Pork Chops, the Recipe and tutorial.

Posted: November 11, 2008 in Cool Stuff just for you

Alright, this is a very picture intensive entry, because today I’m going to demonstrate how to cook stuffed pineapple pork chops. YUM!

Catherine took the photos, so you should let her know you liked them. I only took a few.

Here is what you will need.

  • How ever many boneless thick pork chops you want to stuff. 
  • celery
  • sweet onion
  • stuffing mix
  • mushrooms
  • can of chicken broth
  • can of pinapple (chunk or slices) fresh pineapple if you can afford it.
  • Seasoning salt
  • Montreal Steak Seasoning
  • a sharp knife
  • a sauce pan
  • a baking dish

Ok, to start with you want to pick some pretty thick boneless pork chops.  I go to a local butcher for mine.  They aren’ t that expensive, but you want to make sure they are thick enough to stuff.  I reccomend around one and half to two inches thick.  You  may want to go leaner than the ones you see here, the fat does make the stuffing taste better, but if you are watching calories, you probably could go much leaner. 

Make sure they are getting close to room temperature before you go cutting into them.  That comes later.

On a cutting board take your onion, celelry and mushrooms and dice them into the desired chunks.  I would add some water chestnuts too, but I didn’t have any.  It makes the stuffing warmer when you are eating and adds a slight crunchy texture to it.

 

Now take your can or box of chicken broth and empty that and the pineapple juice out of the pineapple can into a sauce pan.  add your veggies and put on the stove.  Bring to a boil until the veggies are tender- not mushy.

 

 

After the veggies and broth are ready, pour them over your bread from the stuffing mix.  Then stir in until the juice is all soaked into the bread.

 

 

At this point you want to dice up your pineapple and add it to the stuffing mix.

 

 

Now you will want to prepare the chops to be stuffed.  With a sharp knife take the chop and set it sideways (fat side up) on your cutting board.  Then slice down through the middle like this:  Don’t cut all the way through as you want the chop to remain together at the seam.  Like a hot dog bun. 

Now season your chop on the inside and outside.  I suggest Montreal Steak Seasoning and Johnies Seasoning salt.  Here is what it should turn out to look like before you stuff it.

 

Now take a tablespoon and your stuffing mix and put about 5 to 6 spoonfulls into the middle of the chop and then fold the top over.  Don’t squish it together to tightly. 

After you have stuffed your chops with desired amount you will want to set your oven for 375 degrees, if you are cooking in a convection oven, 400 if you are not.

Now set your chops on a broiler pan or into a baking dish and put them in the oven when it’s ready to go.  

 

40 to 55 minutes will do the trick.  Watch them after about 35 minutes and don’t let them dry out by cooking too long.  If you want at this point to make a little gravy or pineapple sauce to drizzle over the top when you are done, you could.  But for the sake of time today, I am using some gravy I made yesterday.

Set your timer and let those babies bake.

after about 45 minutes you should have something that looks like this.

 

Take a couple of pineapple rings and plate them with the chop, drizzle some sauce or gravy over the top and serve with some steamed veggies and you are ready to eat a fabulous Stuffed pork chop meal.

 

These are pretty yummy, and fairly easy to make.  The butcher at Michael’s meats suggested using pineapple and so I just gave it a shot.  WOW, nice combination with the sweetness of the pineapple and the savory flavor of the pork.  They would make a nice meal to serve to friends or family.  Enjoy!

Feel free to ask any questions you  might have.  I would love to answer them.  Dig in!

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Comments
  1. Sarah says:

    Oh my gosh, those look amazing! Thanks for doing this for our viewing pleasure, though quite cruel. If you go back and look at the last picture, there is a bread crumb at the bottom that has 2 dots and a smile on it.. quite funny i think, see if you can spot it. Great job Catherine on the pictures, they look terrific!

  2. Randy says:

    BAMM! Can I take it up a notch and use fresh pineapple? I’ll try this at home. Yummy!
    For dessert..A 10 second hug and a 10 second kiss!!!!!!!(Served by spousse only!)
    Yes I will have permission and supervision if I use anything pointed or sharp, when cooking.

  3. merrymarlene says:

    Jim says hold the pineapple!…Good observation from Sarah, how did you do that Rick? The face, I mean…

  4. Sherri says:

    Wow, those looks great. I’ll take Jim’s pineapple! I love the smiley face, too…must mean it’s good for you!

  5. Sherri says:

    ps You should do a cooking show.

  6. brittany says:

    What’s that? You’re making me dinner tomorrow? : ) Mmm! You are making me hungry! That looks tasty. I may have to try it out one of these days. If I do, I will definitely let you know!

  7. emilyp says:

    Awesome! Thanks so much for the lesson in pork chop stuffing. I’m pretty pumped to try out your recipe. I think it even may be the first home cooked meal I serve Brandon when he gets home. Yay!

    P.S. Loved all the pictures. It made it so much easier to follow. Great Job Cat!

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