Stuffing Pork Chops

By making a single horizontal cut in a pork chop you can create a pocket to contain a stuffing. This adds flavour and helps make the meat go further, as well as basting the meat on the inside during cooking and making it moist. The most suitable chops for this technique are those cut from the loin. They can be pan-fried or grilled, or braised in the oven.

1. Insert a boning knife in the fatty side of the chop and work it horizontally to the bone to make a pocket.

   

2. Spoon the stuffing (see box) into the pocket and press the edges firmly together.