Savory Pork with Stuffing and Sour Cream Sauce

Introduction

Indulging in a hearty, flavorful dish that combines succulent pork with a rich stuffing and a velvety sour cream sauce is a culinary experience that celebrates the bounty of harvest season. The Harvest Stuffed Pork Chops recipe, featured on Love With Recipes, offers a perfect balance of savory, sweet, and aromatic flavors that will elevate your dinner table and impress family and friends alike. This dish is not only a feast for the palate but also a visual delight, showcasing the vibrant ingredients that evoke the warmth and comfort of autumnal gatherings.

At its core, the recipe emphasizes tender pork chops carefully opened and filled with a mixture of dried fruits, fresh apples, herbs, and bread crumbs, creating a delightful contrast of textures and tastes. The slow simmering process ensures the meat remains moist and infused with the flavors of the stuffing, while the luscious sour cream sauce adds a creamy, tangy finish that ties everything together. Whether you’re preparing for a special occasion or a cozy weekend dinner, this dish offers a satisfying and memorable experience that highlights the best of seasonal ingredients.

Time

Total Preparation and Cooking Time: Approximately 2 hours 15 minutes

• Preparation Time: 45 minutes
• Cooking Time: 1 hour 30 minutes
• Additional Time (resting, garnishing): 15 minutes

Needed Equipment

To achieve optimal results for this recipe, gather the following kitchen tools and equipment:

• Sharp chef’s knife: For slicing and chopping ingredients efficiently.
• Cutting board: Preferably a large, sturdy surface to facilitate chopping and slicing.
• Meat mallet or tenderizer: To gently flatten or tenderize pork chops if necessary.
• Kitchen twine or toothpicks: For securing stuffed pork chops during cooking.
• Mixing bowls: Various sizes for preparing stuffing and sauces.
• Skillet or heavy-bottomed pan: For searing and browning the pork chops.
• Large Dutch oven or braising pan: For slow cooking the stuffed chops in liquid.
• Wooden spoon or spatula: For stirring and deglazing pan juices.
• Measuring cups and spoons: For accurate ingredient measurement.
• Grater or zester: Optional, for zesting apples or adding zest to the sauce if desired.
• Kitchen thermometer: To verify pork doneness if needed.
• Serving platter: To arrange the finished dish attractively.
• Cooking twine or skewers: For securing the stuffed pork chops during braising.
• Aluminum foil: For resting the meat or covering during cooking if needed.

Tags

Harvest, Autumn, Comfort Food, Pork, Stuffed Meat, Family Dinner, Easy Dinner, Hearty Meal, Seasonal Recipes, Holiday Dish, Special Occasion.

Serving Size

This recipe yields approximately 6 to 8 servings, depending on the size of the pork chops and portion preferences. Each serving includes a stuffed pork chop accompanied by the rich sour cream sauce, making it a complete and satisfying meal.

Difficulty Level

Intermediate. While the techniques involved—such as stuffing, searing, and slow braising—are straightforward, attention to detail is essential to ensure the pork remains tender and the stuffing stays securely inside during cooking.

Allergen Information

Dietary Preference

Contains dairy, eggs, and gluten. Adaptable for gluten-free, dairy-free, and vegetarian diets with substitutions. Not suitable for vegans due to the presence of pork and dairy.

Course

Main Course

Cuisine

American / Seasonal / Comfort Food

Ingredients in Tables

Primary Ingredients

Additional Ingredients

Instructions

1. Prepare the Pork Chops

Begin by selecting high-quality pork chops, preferably with a good amount of marbling to ensure tenderness and flavor. Using a sharp knife, carefully slice each pork chop horizontally to create a pocket, taking care not to cut all the way through. The goal is to create a pouch that can comfortably hold the stuffing without tearing. If the chops are thick, you may gently tenderize them with a meat mallet to ensure even cooking and easier stuffing.

Next, season the pork chops generously with salt and freshly ground black pepper on both sides. This step enhances flavor and helps to form a flavorful crust during searing. Set the seasoned chops aside while preparing the stuffing.

2. Prepare the Stuffing

For the stuffing, start by cutting a loaf of hearty bread into small cubes. Preferably use rustic bread or sourdough for added flavor. Place the bread cubes into a skillet over medium heat with 2 tablespoons of melted butter. Toast the bread, stirring frequently, until golden brown and slightly crisp. This step not only adds texture but also prevents the stuffing from becoming soggy during cooking.

Once toasted, transfer the bread cubes to a large mixing bowl. Add the dried currants, which lend a subtle sweetness and chewy texture, and chopped apples for freshness and tartness. Quartered prunes are incorporated for their rich, sweet flavor and soft texture. Finely chop fresh parsley to add a vibrant herbal note and mix everything together.

To bind the stuffing, beat the eggs until well combined and stir them into the mixture. Season with ground cardamom, a fragrant spice that adds warmth and complexity, along with salt and pepper to taste. The mixture should be moist but not overly wet; adjust with additional bread cubes or a splash of water if needed.

3. Stuff the Pork Chops

Using a spoon or small scoop, fill each prepared pork chop pouch with the stuffing mixture, pressing gently to pack the filling without overstuffing. If there is leftover stuffing, spoon it into a buttered baking dish to bake separately as a side dish or for later consumption. This extra can be baked at 350°F (175°C) for about 20-25 minutes until heated through and crispy on top.

4. Secure and Brown the Stuffed Chops

Once stuffed, secure each pork chop with kitchen twine or toothpicks to prevent the filling from escaping during cooking. This step ensures the integrity of the stuffed meat and helps maintain a neat presentation. In a large skillet or heavy-bottomed pan, melt the remaining 2 tablespoons of butter over medium-high heat. Carefully place the stuffed chops into the hot pan, searing each side until golden brown, about 3-4 minutes per side. This creates an appealing crust and seals in the juices.

5. Slow Cook the Stuffed Chops

Transfer the seared pork chops to a large Dutch oven or braising pan. Add about 1 cup of hot water or broth to the pan to create a moist environment for slow cooking. Cover tightly and reduce heat to low. Allow the chops to simmer gently for 1 1/2 to 1 3/4 hours, turning occasionally and checking the liquid level. The slow braising process ensures the pork becomes tender and flavorful, allowing the stuffing to meld with the meat.

6. Prepare the Sour Cream Sauce

Once the pork chops are cooked through and tender, remove them carefully to a heated serving platter. To make the sauce, check the pan juices; if they have reduced significantly, add a splash of hot water or broth to deglaze the pan, scraping up any browned bits for maximum flavor. Stir in the sour cream, blending thoroughly to create a creamy, tangy sauce. Dissolve 1 tablespoon of flour in a small amount of water or additional sour cream and whisk into the sauce to thicken. Cook over medium heat for 5-10 minutes, stirring constantly, until the sauce reaches the desired consistency. Adjust seasoning with salt and pepper as needed.

7. Serve

Arrange each stuffed pork chop on individual plates, spoon generously with the sour cream sauce, and garnish with fresh parsley sprigs for a touch of color and freshness. Serve hot, accompanied by your favorite seasonal side dishes for a complete, satisfying meal.

Preparation Tips

• Choosing the right pork chops: Look for chops with a good balance of meat and fat for optimal flavor and juiciness. Bone-in chops tend to be more flavorful, but boneless can be easier to work with.
• Stuffing consistency: The stuffing should be moist enough to hold together but not soggy. Adjust with bread cubes or eggs accordingly.
• Securing the stuffing: Use kitchen twine or toothpicks generously to prevent the stuffing from falling out during searing and braising.
• Searing technique: Ensure the pan and butter are hot before adding the stuffed chops to develop a rich crust.
• Slow cooking: Patience during braising ensures tender meat. Do not rush this step, as it is key to developing flavor and texture.

Nutritional Information in Tables

Tips and Tricks

• Enhancing flavor: Incorporate a splash of apple cider or white wine into the braising liquid for added depth.
• Vegetable additions: Sauté diced onions, celery, or carrots and add to the stuffing for extra nutrition and flavor.
• Make ahead: Prepare and stuff the pork chops a day in advance, refrigerate, and cook when ready to serve for convenience.
• Leftovers: Extra stuffed chops or stuffing can be stored in airtight containers for up to 3 days in the refrigerator or frozen for longer storage.

Add-ons

• Crunchy toasted walnuts or pecans sprinkled over the finished dish for added texture.
• Drizzle of honey or balsamic glaze for a sweet contrast.
• Additional fresh herbs such as thyme or rosemary for garnish.

Side Dishes

• Roasted seasonal vegetables (e.g., Brussels sprouts, carrots, parsnips).
• Creamy mashed potatoes or sweet potatoes.
• Buttered egg noodles or rice pilaf.
• Fresh green salad with vinaigrette dressing.

Improvements

• Use applewood-smoked bacon bits in the stuffing for a smoky flavor.
• Add a dash of cinnamon or nutmeg to the stuffing for an aromatic twist.
• Experiment with different dried fruits such as apricots or cranberries for varied sweetness.
• Incorporate sautéed mushrooms into the stuffing for umami richness.

Save and Store

Leftover stuffed pork chops can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of water or broth to maintain moisture. For longer storage, freeze individual portions wrapped tightly in plastic wrap and foil, lasting up to 3 months. To reheat, thaw overnight in the fridge and warm in an oven at 350°F (175°C) until heated through.

FAQ

Can I make this dish ahead of time?

Yes, you can prepare and stuff the pork chops a day in advance. Keep them refrigerated, then sear and braise when ready to serve.

Can I substitute the pork with chicken or turkey?

While the recipe is optimized for pork chops, boneless chicken breasts or turkey cutlets can be used as substitutes, adjusting cooking times accordingly. However, the flavor profile will differ.

Is there a vegetarian version?

Replace the pork with hearty vegetables like stuffed acorn squash or eggplant, and use plant-based proteins or grains for the filling. Skip the braising step or cook in vegetable broth.

What wine pairs well with this dish?

A medium-bodied white wine such as Chardonnay or a light red like Pinot Noir complements the flavors beautifully. Apple cider or a crisp cider also pairs nicely, enhancing the seasonal theme.

Conclusion

The Harvest Stuffed Pork Chops recipe from Love With Recipes is a celebration of seasonal ingredients and comforting flavors. Its combination of tender, flavorful pork, sweet and savory stuffing, and creamy sour cream sauce creates a dish that is both elegant and approachable. Perfect for family dinners, holiday feasts, or special occasions, this recipe offers a delightful medley of textures and tastes that will leave everyone asking for seconds. With thoughtful preparation and attention to detail, you can master this dish and enjoy the warmth of a harvest-inspired meal that truly satisfies the senses.

References

Sources include classic American and European culinary techniques as documented in “The Flavor Bible” by Karen Page and Andrew Dornenburg, and traditional recipes from regional harvest festivals. For further inspiration, see “The New Food Lover’s Companion” by Sharon Herbst and Ron Herbst.