Cooking stuffed pork chops requires an oven-safe skillet to ensure maximum flavor and moisture retention. The process involves three steps: searing the pork chop in a skillet, transferring it to the oven to cook thoroughly, and making gravy from the drippings. Performing all steps in one skillet improves efficiency and flavor retention. Not all skillets can withstand oven temperatures, so cast iron and stainless steel are recommended for this method to achieve juicy, flavorful chops that are not dry or forgettable.
Using a single oven-safe pan is what keeps all that flavor within the dish. Most stuffed pork chop recipes follow three key steps: sear the stuffed chop in a skillet to seal it, transfer it to the oven to cook through, and make a gravy with all those flavorful drippings.
To add more flavor to your pork chops, all three steps should be completed in the same oven-safe skillet. The first reason is efficiency: you could sear the chop in one pan, move it to a baking tray, then scrape all the drippings back into a pan to make the gravy - but that's unnecessary juggling.
Done right, your pork chops will be juicy and full of flavor; done wrong, they turn out dry and forgettable. Stuffing the chops helps tilt the odds of success in your favor, adding moisture and extra flavor into every bite.
Not all skillets are built to handle super-high temperatures, and knowing which ones can be used to finish dishes off in the oven is crucial. Cast iron and stainless steel skillets are both solid choices.
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