Courtesy Food Network
With help from fellow music superstar Trisha Yearwood, Clarkson prepares stuffed pork chops on Yearwood’s Food Network cooking show, Trisha’s Southern Kitchen.
What compelled the newlywed/mom-to-be to try her hand in the kitchen? “I’m thirty-one years old—I should be able to cook,” she admitted.
When the cooking pro asked Clarkson to chop some parsley, a basic kitchen task, she got nervous. “If I screw this up, I’m sorry,” she said. “I just started cooking—don’t judge me!”
But her confidence kicked in when she whisked an egg, prompting a “You got that!” accolade from Yearwood. Clarkson cracked, “This is skill!”
For the major event—filling the pork chops with vegetable stuffing—Yearwood pointed out that using the back of a spoon to mash the veggies will yield more inside. “You’re so much better than I am,” the novice says, impressed.
“I’ve done it before,” Yearwood pointed out. “Once you’ve done it, you’ll get it.”
To which Clarkson retorted, “Show off!”
Want to join in? Watch below for a sneak peek of the episode—and then make Yearwood’s Stuffed Pork Chops along with them when the episode airs on Nov. 23, at 10:30 a.m. on the Food Network.
Stuffed Pork Chops
3 tbs. unsalted butter
1 medium onion, finely chopped
½ cup breadcrumbs
Pinch garlic powder
1 large egg, lightly beaten
2 tbs. chopped fresh parsley
4 bone-in pork chops, about 1½-inch thick
1 cup all-purpose flour
¼ cup vegetable oil
1. Preheat the oven to 325 degrees.
2. Melt the butter in a large skillet over medium-high heat. Add the onions and sauté until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
3. To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1½-inches wide.
4. Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
5. Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
6. Place a rack in a roasting or baking pan and add water, being careful not to cover the rack. Place the chops on the rack, and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.
Cook’s Note: If you don’t have a roasting rack, you can make rings out of foil and rest your pork chops on them to prevent the chops from sticking to the bottom of the pan.
Recipe adapted from Georgia Cooking in an Oklahoma Kitchen by Trisha Yearwood (c) Clarkson Potter 2008