Stuffed thick-cut pork chops from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

  • pork chops
  • stuffing of your choice

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Red onion jam stuffing with Port, pecans, and dried fruit; Spinach and Fontina stuffing with pine nuts

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Cheri on December 17, 2011

    Must brine for one hour before stuffing. Can be prepared to this point one day ahead

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