Stuffed Porkster Chops Recipe Reviews - Allrecipes.com (Pg. 1)
Photo by naples34102
Reviewed: Oct. 7, 2012
Disclaimer: I used this recipe as a basic guide, tweaking it to my tastes (which I feel is what we should all do with any recipe), using the "a little of this and a little of that" approach. For example, I didn't have any hamburger buns laying around, nor was I about to buy any specifically for this recipe. But I did have some odds and ends laying around that substituted quite nicely – some partially smooshed bakery garlilc croutons and about half a dozen lonely crostini hanging out in the freezer. In other words, any type of bread you have around works out fine. For a more complex flavor I used poultry seasoning instead of rubbed sage; enough to my satisfaction – again, I didn’t measure. For richness and added moistness I added a little melted butter to the stuffing and didn’t use quite as much celery and onion as the recipe directed – again, I added it “to taste,” to what seemed right for me. I topped the stuffed chops with bacon and, because my chops were quite large (thanks, Hubs…) they needed about 45 minutes in the oven. Upon serving, I finished them off with a quick gravy made of melted butter, cornstarch, chicken broth and a dash each of Worcestershire sauce and soy sauce for color. So… use this great reference recipe confidently, working with it to your own tastes and you’ll be very pleased.
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Reviewer:

Photo by naples34102

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA
Living In: Mequon, Wisconsin, USA
Reviewed: Oct. 13, 2012
Wish that I'd trusted my instinct to lightly saute the onions and celery in a little butter before mixing them together with the rest of the stuffing ingredients. And I think that Naples also had a great idea with her bacon topping. Should've done that too. The veggies were a bit too crunchy and the flavor a bit bland. As is, this will probably not be a keeper for me.
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Photo by Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA
Living In: Omaha, Nebraska, USA
Reviewed: Apr. 25, 2014
Good stuff and they look super pretty on the plate. I did use stuffing that I had prepared earlier but I make mine pretty much the same as directed with the addition of carrots for some color and I do saute my veggies just a bit to ensure they are not crunchy. We loved these chops and they turned out so nice for my first time make a stuffed pork chop. Thanks for the tasty submission.
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1 user found this review helpful

Reviewer:

Photo by ladybuggs5224

Cooking Level: Expert

Living In: Pueblo, Colorado, USA


 
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