The stuffed pork chops are very juicy and are filled with a mix of herbs and breadcrumbs that makes me think of the best kind of Thanksgiving stuffing. They’re easy, juicy, and absolutely delicious!.
Stuffed pork chops are a delicious and easy dinner option They are made by cutting a pocket into the side of a thick pork chop and stuffing it with a savory breadcrumb mixture The chops are then seared and baked until cooked through,
While fresh stuffed pork chops are hard to beat, it can be tempting to make a big batch and freeze some for later Freezing cooked meat can extend its shelf life for several months
But can you freeze stuffed pork chops without compromising texture and flavor? Are there any special considerations for freezing and reheating them?
In this complete guide, I’ll share tips for successfully freezing and reheating stuffed pork chops. With the right techniques, you can enjoy freezer-friendly stuffed chops that taste just as amazing as the fresh version!
Benefits of Freezing Stuffed Pork Chops
Freezing cooked stuffed pork chops provides several advantages
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Longer shelf life: Properly frozen pork chops maintain optimal quality and flavor for 2-3 months in the freezer.
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Meal prep and planning: Make a batch of stuffed chops and freeze in individual portions. Thaw them as needed for quick weeknight dinners.
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Cost savings: Buy pork when it’s on sale and freeze extra stuffed chops.
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Less food waste: Freezing helps prevent uneaten stuffed chops from spoiling.
How to Freeze Stuffed Pork Chops
Follow these simple steps for freezing stuffed pork chops:
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Make sure chops are completely cooled after cooking.
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Place each stuffed pork chop in a freezer-safe zip top bag or airtight container. Squeeze out excess air before sealing.
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Label bags with contents and freeze-by date (2-3 months from when frozen).
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Arrange bags in a single layer in the freezer until solidly frozen, then stack.
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For longer storage, wrap each chop tightly in plastic wrap or foil before bagging. The extra barrier prevents freezer burn.
Tip: Freeze stuffing separately from uncooked chops, then assemble and bake as needed. This prevents the stuffing from overcooking.
Tips for Successful Freezing
Follow these tips to freeze stuffed pork chops at peak quality:
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Freeze promptly: Freeze cooked chops within 1-2 days of preparation.
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Portion: Freeze chops in individual or meal-sized portions to thaw only what you need.
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Exclude air: Use a vacuum sealer or squeeze out excess air from bags. Air causes freezer burn.
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Use freezer-safe materials: Choose bags and containers designed for freezer use.
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Prevent moisture loss: Use an extra layer of plastic wrap or foil to protect chops.
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Blot fat: Gently blot any excess marinade or surface moisture before freezing. This prevents ice crystals.
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Avoid overcrowding: Leave space between chops in the freezer until frozen solid.
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Freeze uniformly: Spread chops in a single layer on a tray and freeze completely before stacking bags.
How to Thaw Frozen Stuffed Pork Chops
To safely thaw frozen stuffed pork chops:
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Refrigerator: Place bag of chops on a plate to catch drips. Thaw 24 hours for every 1 inch thickness.
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Cold water: Submerge bag in cold water, changing water every 30 minutes. Cook immediately once thawed.
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Microwave: Use the defrost setting based on weight, stopping to turn chops over. Cook immediately.
Do not thaw at room temperature or in hot water. This allows bacteria to grow. Chops should be cooked to an internal temperature of at least 145°F.
Tips for Reheating Frozen Stuffed Pork Chops
To retain moisture and prevent dried out pork chops:
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Oven: Bake chops at 350°F on a foil-lined baking sheet until heated through, 15-25 minutes.
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Skillet: Cook over medium heat with a little oil or broth, turning occasionally, until hot.
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Microwave: Microwave individual chops on half power for 2-3 minutes. Cover and let rest before serving.
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Slow cooker: Add 1⁄2 cup broth and cook chops on Low for 3-4 hours.
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Add sauce: Coat chops in gravy, au jus, or sauce to add moisture.
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Don’t overcook: Heat chops just until hot, not beyond recommended safe temps.
Reheating fully cooked, thawed stuffed pork chops requires less time than cooking them from raw. Always check internal temperature using a meat thermometer. Enjoy your reheated stuffed chops within 3-4 days.
Frequently Asked Questions
Can you freeze raw stuffed pork chops?
It’s best to fully cook chops before freezing. Raw pork shouldn’t be frozen for more than 4 months. Cooked chops maintain quality in the freezer for 2-3 months.
How long do cooked stuffed pork chops last in the freezer?
Cooked stuffed pork chops maintain optimal flavor and texture frozen for 2-3 months. They remain safe to eat frozen for 4-6 months.
Can you freeze baked stuffed pork chops?
Yes, fully baked stuffed chops can be frozen once cooled completely after cooking. Ensure all internal juices are cooked through before freezing.
Should you freeze pork chops with or without stuffing?
For best results, freeze stuffed chops with the stuffing already inside. Use an extra layer of plastic wrap to prevent the stuffing from drying out.
Is it better to freeze pork chops raw or cooked?
Cooked pork chops freeze better to maintain moisture and texture. Raw pork shouldn’t be frozen more than 4 months. Cooked chops stay optimal frozen for 2-3 months.
The Takeaway
Freezing cooked stuffed pork chops at their peak can extend their shelf life by several months. Follow these tips for successfully freezing chops, thawing, and reheating without losing moisture and flavor. With proper handling, frozen stuffed chops can taste just as delicious as fresh. Prepared frozen chops make fast, flavorful weeknight meals.
Meal Prep Tip
You can make the stuffing and cut a pocket in the pork chops up to one day ahead of time and store them separately in the fridge.
You can also fully stuff the pork 1 day in advance. Let come to room temperature prior to continuing with the recipe.
Market Swap
Shallots are closely related to onions, garlic, and chives. To substitute shallot, use 1/2 of a yellow onion or white onion.
- Breadcrumbs. I added herbs to the dish with Italian seasoned breadcrumbs, which didn’t take any extra work.
- Egg. It may come as a surprise, but adding an egg to the breadcrumb stuffing at the end makes it thicker and more moist, just like what you do with regular stuffing.
- Parmesan Cheese. A nutty, salty touch that gives the filling nuance.
- Flour. Dredging (a. k. a. Putting flour on the pork chops before searing them gives them a delicious, golden brown outside.
- Dry the Pork Chops. Add the seasonings.
- Saute. Cook the shallots and sage in butter.
- Prepare the Stuffing. Stir in the Parmesan and breadcrumbs.
- Stir. Mix the beaten egg into the stuffing mixture.
- Cut. Create a pocket in each pork chop.
- Stuff. Fill the pork chops and secure them with toothpicks.
- Brown the Pork. Dredge each pork chop with flour before cooking.
- Bake the Pork. Put the pork chops in a roasting pan on a rack or a ring of foil. Add a little water to the pan. Put the pork chops in the oven at 325 degrees F with the lid on for 25 to 35 minutes, or until the internal temperature reaches 135 degrees F. The temperature will rise as the pork rests. ENJOY!.