Pork Chops Stuffed with Caraway Rye
Submitted by BobbiJeanne
Thick-cut pork chops stuffed with a caraway rye bread and mushroom filling, pan-seared golden then finished with a tangy vinegar pan sauce.
YIELD
4 servingsPREP
10 minCOOK
25 minREADY
35 minStuffed pork chops with real personality. The filling is built on toasted caraway rye bread cubes mixed with sauteed mushrooms, onion, and garlic, bound together with egg. It’s earthy, savory, and just a little bit funky from those caraway seeds.
The technique here matters. You split each chop horizontally to the bone, pound the flaps thin enough to wrap around the stuffing, then secure with toothpicks. Don’t cut all the way through or the filling will escape during cooking. Sear the stuffed chops over moderately high heat until deeply browned on both sides, then lower the heat and let them cook through gently.
The pan sauce at the end brings everything together. Red wine vinegar hits the hot skillet, deglazing all those caramelized pork bits, then chicken broth turns it into a sharp, savory sauce that cuts through the richness of the meat.
Chef Tips
- Toast the rye bread cubes until just lightly golden. Over-toasted bread absorbs less moisture and makes the stuffing crumbly.
- Use a meat mallet gently when pounding. You want the flaps thinner, not torn. Torn meat means stuffing leaking everywhere.
- Press the sauce through the sieve firmly to get all the onion pulp into the final sauce. That’s where the body comes from.
Variations
- Sourdough swap: Use sourdough bread with a pinch of fennel seed instead of caraway rye for a milder, anise-scented filling.
- Apple and rye: Add diced tart apple to the stuffing mixture for a sweet contrast that pairs naturally with pork.
Ingredients
Directions
Preheat the oven to 300. Put the bread cubes in a baking dish and place in the oven. Bake about 5 min. or until lightly brown.
Meanwhile, melt the butter in a saucepan and add 1 cup of the chopped onion, the garlic and the mushrooms. Cook, stirring, until wilted. Spoon the mixture into a mixing bowl and add the parsley, caraway seeds, bread cubes and egg. Stir well.
Holding a knife parallel to the surface of the meat, split each chop in half to the bone, top to bottom, but do not cut entirely through. Place the flaps of each chop on a flat surface and pound with a mallet.
Do not break the flesh or the stuffing will ooze out. Stuff each chop with equal portions of stuffing. Fold the flaps together to enclose the stuffing and secure with wooden toothpicks.
- Heat the oil in a heavy skillet large enough to hold the chops in one layer without crowding. Add the chops and cook over moderately high heat about 4 min on each side until well browned.
Continue cooking, turning occasionally, about 15 min. Transfer the chops to a hot serving dish and keep warm.
Pour off the fat from the skillet and add the remaining onion. Cook, stirring, about 1 min. then add the vinegar and stir well. Add the broth and bring to a boil, stirring.
Remove the toothpicks from the chops. Srain the sauce, pushing through the sieve as much of the solids as possible, and serve.
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