Biscuit Stuffing Pork Chops Recipes

Steps:

• Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pork chops; cook 8 to 10 minutes, turning once, until browned. Place pork chops in baking dish. Pour gravy over top.
• In same skillet, cook celery and onion over medium-high heat 3 to 5 minutes, stirring frequently, until tender; remove from heat.
• In small bowl, stir Bisquick mix, sage and milk until blended. Stir in celery and onion mixture. Drop large spoonful of dough onto each pork chop.
• Bake 20 to 25 minutes or until biscuits are golden brown and pork chops are no longer pink in center.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium skillet, melt the butter over medium-low heat. Add the rice and saute until it is light brown, about 5 minutes.
• Spread the rice in a 9- by 13- by 2-inch casserole. Sprinkle the pork chops with salt and arrange them on top of the rice. Pour the broth and 2/3 cup water over the chops. Spread the onion rings over the chops and sprinkle them with the pepper. Cover the dish with aluminum foil and bake until the pork chops are tender, about 45 minutes.
• Change the oven to broil, add a bit more broth if the rice is dry and return the dish to the oven for a couple of minutes until the pork is browned.

Steps:

• Heat oven to 350°F.
• In large skillet, brown pork chops in oil.
• Place in ungreased 13x9 inch pan.
• In medium bowl, combine soup, celery, onions, egg, pepper and poultry seasoning; mix well.
• Seperate dough into 10 biscuits; cut each into 8 pieces.
• Stir biscuit pieces into soup mixture; spoon over pork chops.
• Bake for 45 to 55 minutes or until biscuit pieces are golden brown.

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

Steps:

• 1. Heat oven to 350 degrees. In large skillet; brown chops in oil until brown. Place chops in a greased glass casserole dish; 9x13. In medium bowl, combine; soup, celery, onion, seasonings and egg, mix well. Separate dough in to 10 biscuits, and cut biscuits in to small pieces. Stir the biscuit sections (pieces) in to soup mixture; spoon evenly over pork chops.
• 2. Bake in oven for 45-55 minutes or until golden brown on top. Yield: 6 servings

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.