Culinary Creations w Chef Jay Shrimp Stuffed Pork Chops

bread crumbs

🥗Healthier: oats

💰Cheaper: crushed crackers

Oats provide a healthier option and crushed crackers can be more economical.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is lower in fat and calories, while processed cheese is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is a lighter option, while water with seasoning can save costs.

pork chops

🥗Healthier: chicken breasts

💰Cheaper: pork loin

Chicken breasts are leaner, and pork loin can be a more affordable cut.

Start by preparing center cut pork chops without bones.

Make a slit in each pork chop to create a pocket for stuffing.

Ensure the pocket is deep enough but not going all the way through.

Prepare the stuffing using cornbread stuffing, adding cheese (mozzarella or Parmesan).

Cut shrimp into three pieces, remove tails, and add to the stuffing mixture.

Fold the shrimp into the stuffing until well incorporated.

Stuff the pork chops with the shrimp and cheese mixture, being careful not to overstuff.

Prepare an egg wash with seasoned eggs and half and half.

Dip the stuffed pork chops into the egg wash, then coat with seasoned breadcrumbs.

Place the coated pork chops into a pan.

Bake the pork chops in the oven at 375°F for 25 minutes.

After 25 minutes, add sauce to the pork chops to keep them moist.

Prepare to plate the dish by unmolding cooked Jasmine rice from a glass bowl.

Spray the inside of the bowl with quick spray before adding rice to help it unmold.

Smooth down the rice in the bowl to ensure it holds its shape when plated.

Place the prettiest pork chop on top of the rice on the plate.

Add sauce over the pork chop and rice as desired.

Place sautéed broccoli on the side of the plate.

Add extra shrimp on the dish for garnish.

Finish with a sprinkle of chopped parsley for presentation.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens