I’ve been chasing the perfect stuffed pork chop recipe for years. Years ago, in someone’s home, I was served the perfect stuffed pork chop, at least as I remember it. It was tender and flavorful and, of course, filled with a tasty stuffing. The other day, I was flipping through an old cookbook, and there was a recipe for stuffed pork chops that covered the chops with the stuffing and slow roasted them. The authors rhapsodized about how this method allowed the pork chops to stay moist and tender while the stuffing browned on top. It was genius. Alex just happened to come home with pork chops later that day. There was some rich pork gravy in the fridge, leftover from another project, so instead of slow-roasting, it could be said that my chops were braised, but no matter, because they were awesome. Stuffing on top, it’s the only way to go.
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