CHEESE & POTATO STUFFED PORK CHOPS RECIPE - (4.5/5)
Provided by á-74953
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan. Make a "pocket" in the chops to hold the filling. Here's a very good video explaining how: Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin...so you can read the newspaper through them. For this, I used my box grater--the side that has the "U" shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don't want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels. Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter. Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper. Bake at 400 degrees F for 40-50 minutes. SLOW COOKER METHOD: Proceed as above, except don't prepare a baking dish. Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward. Cover and cook on HI for 4-5 hrs. Serves 4. Read more: http://www.bakeatmidnite.com/2014/08/cheese-potato-stuffed-pork-chops.html#ixzz3TxeBEIbJ
CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
SCALLOPED POTATOES AND PORK CHOPS
This is my favorite recipe and has been since childhood. I especially love the potatoes!
Provided by JOCE
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h30m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.
Nutrition Facts : Calories 566.8 calories, Carbohydrate 35.1 g, Cholesterol 118.6 mg, Fat 33 g, Fiber 2.4 g, Protein 32.5 g, SaturatedFat 19.3 g, Sodium 448.3 mg, Sugar 6 g
GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.
Provided by Tasty
Categories Dinner
Time 25m
Yield 8 pork chops
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
- Season all sides of the pork chops with salt and pepper.
- Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
- Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
- Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams
PORK CHOP AND POTATO CASSEROLE
My family loves this recipe. It is easy and delicious. Pork chops are browned, then baked in a creamy mushroom sauce with potatoes, onion and cheese.
Provided by WANTU
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h20m
Yield 5
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
- In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
- Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.
Nutrition Facts : Calories 705.4 calories, Carbohydrate 37.9 g, Cholesterol 122.7 mg, Fat 46.8 g, Fiber 4 g, Protein 32.7 g, SaturatedFat 17.7 g, Sodium 635.9 mg, Sugar 5.3 g
GOAT CHEESE STUFFED PORK CHOPS
Make and share this Goat Cheese Stuffed Pork Chops recipe from Food.com.
Provided by tonyp063
Categories Pork
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- heat 2 oil and butter over medium-high heat in a skillet.
- insert paring knife into chop at end away from bone & open a 2 inch hole almost to bone.
- Work knife back & forth until the pocket is almost the full size of chop. Set aside.
- Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
- Remove onions & celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
- Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery & onion in a bowl & allow cheese to slightly melt from the heat of the vegetables.
- When mixture is cool enough to work with (3-5 minutes) divide stuffing evenly and stuff chops. Do not be afraid of over stuffing. Season both sides with salt & pepper.
- Return skillet to a medium-high heat and bring to temperature.
- Sear stuffed chops, turning once until browned on each side. About 2-3 minutes per side.
- Once chops are browned add the 1/2 cup of wine (adjust as necessary. the liquid should reach 1/2 way up the sides of the chops) and the remaining sprig of thyme.
- Immediately reduce heat to a simmer and cover.
- Cook at simmer 30 minutes or until internal temp is 160.
- Once chops are done, remove & keep warm.
- Discard thyme sprig.
- Increase heat to high & add remaining goat cheese.
- Stir pan sauce constantly until reduced by half.
- Plate with kluski or egg noodles & green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.
Nutrition Facts : Calories 794, Fat 50.9, SaturatedFat 23, Cholesterol 201.4, Sodium 459.6, Carbohydrate 5.2, Fiber 0.5, Sugar 3.1, Protein 65.4
PORK CHOPS AND CHEESE POTATOES
Comfort food for soul! My DS is not a fan of pork chops but cover them with potatoes and cheese sauce.....gone in a flash.
Provided by LAURIE
Categories One Dish Meal
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Brown chops in large skillet.
- Toss potatoes, onions, flour and seasonings together.
- Place potato mixture in buttered 13x9 pan.
- Place chops on top of potato mixture.
- Add soup and milk to skillet.
- Bring to boil over medium heat.
- Pour over chops and potatoes.
- Cover and bake at 350 for 1 hour.
- Uncover and bake and additional 15 minutes.
Nutrition Facts : Calories 504.5, Fat 20.6, SaturatedFat 8.8, Cholesterol 94.1, Sodium 1269, Carbohydrate 48.6, Fiber 5.5, Sugar 3.6, Protein 31.2
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