I’ve been wanting to try making stuffed pork chops since I don’t do much stuffing in food. I also look for any excuse to making something in the air that is quicker and healthier. I made some variations to my recipe when I researched it. Serves 4-6.
Ingredients
- 6 boneless porkchops
- 1/2 pack low sodium Sazon, no color
- 1-2 Tbs oil
- 1/2 cup bread crumbs
- 1/2 cup crushed wheat saltines
- 1/2 onion, finely chopped
- 1 celery stalk, finely chopped
- 5-6 garlic cloves, finely chopped
- 1 green onion, chopped
- 2 Tbs. dried parsley
- 1/8 tsp salt
- 1/2 tsp dried sage
- 1/4 ground pepper
- 1/2 tsp dried Thai basil (you can use dried thyme as substitute)
- 1/2-1 cup broth (I used 1/2 ham broth packet from Sazon)
1. Prepare chops my making a brine using 1 Tbs. sugar, 2 Tbs salt and about 6 cups cold water. Dissolve the salt and sugar into the water. Rinse and place the chops into the brine. If you need to add or remove water, do it now. Put on fridge for at least 30 minutes.
2. Chop up the onions, garlic and celery, Set aside. Meanwhile, turn on the sauté feature in your instant pot or you can use a pan on the stove at medium heat adding about 1-2 Tbs oil.
3. Add the chopped onions, garlic and celery and cook for about 4-5 minutes. Remove and place in a bowl. Turn of the pot.
4. Combine the parsley, sage, pepper salt, basil, bread crumbs and saltines in the bowl. Mix and add broth until the stuffing is combine and not runny. Set aside.
5. Take the chops out, drain and dry them using some a paper towel. With a sharp knife, cut a slit in the center of the chop, being carefully not to cut through the whole piece.
6. Using a spoon, scoop out some of the stuffing mixture and place into the pork chop. You can add as little or as much as you’d like but if you over stuff it, the stuffing will spillover when turning it in the pot. I did stuff mine’s almost to the it maximum but they turned out well. Use some toothpicks to hold the chop together. Add and rub some the Sazon powder on both sides of the chops.
7. Using a non stick spray, coat the inside of your air fryer and place chops at the bottom and try not to crowd the basket. I’m using my Instant Pot Ari Fryer lid, so I am able to place only two chops at a time. Spray a little more of the oil over the chops. Keep in mind that the thickness of the chop or if it has a bone in might affect how long to cook. Set temperature for 325 and timer for 20 minutes. After 10 minutes, turn the chop over. Check for doneness with a thermometer and it should read 145 degrees for the meat and at least 160 degrees for the stuffing. I found that 20 minutes was enough for the chops I had but you can cook longer if it needs more time. Let the chops rest for about 10 minutes before serving.
You can now enjoy your chops with whatever side you desire, such as I did here with mashed potatoes, gravy, steamed zucchini, asparagus and broccoli. These came out very juicy and flavorful. I hadn’t expected how well they came out only using a few basic ingredients and minimal salt. I hope you try these and if you do, let me know how they turned out. Thank you once again for stopping by and Buen Provecho!
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