Easy Un Stuffed Pork Chops Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

Steps:

• In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Steps:

• With half the butter, butter small 8" casserole with lid while oven pre-heats to 350* . Mix apples into stuffing and press into the baking dish.
• Dry pork chops with paper towels and lightly season with salt and pepper.
• Melt remaining butter over medium high heat. When it stops sizzling, brown the chops on both sides. Remove chops to the casserole on top of the stuffing.
• De-glaze the pan with a little stock or wine, and pour the drippings over the chops and stuffing. Bake covered for 50 minutes. Uncover for 10 minutes. Add a salad or veggies to complete the meal.

Steps:

• Position an oven rack in the middle of the oven and preheat the broiler.
• Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
• Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
• Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

Steps:

• In a large skillet, heat oil over medium heat. In batches, brown pork chops 2-3 minutes on each side. Return all to pan., In a small bowl, mix remaining ingredients; pour over chops. Bring to a boil. Reduce heat; simmer, covered, 4-5 minutes or until a thermometer reads 145°. Let stand 5 minutes before serving. Freeze option: Place pork chops in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring sauce and adding a little water if necessary.

Steps:

• Make a 2-inch long cut in the side of each chop to form pocket. Top each ham slice with 1 Singles and 1/4 of the spinach; roll up. Stuff 1 ham roll in pocket in each chop; press edges of pocket together to seal.
• Sprinkle both sides of chops evenly with sage.
• Heat oil in large skillet on medium-high heat. Add chops; cook 8 to 10 min. on each side or until cooked through and golden brown on both sides.

Steps:

• Heat a little oil or butter on medium high heat in large skillet.
• Optional: Season chops with salt and pepper or seasoning of your choice.
• Place chops in skillet and cook until brown, flip over and cook until brown on the other side.
• Mix breadcumbs, onions, 1/4 cup butter or margarine, 1/4 cup water and sage.
• Place chops in greased casserole dish and place mound of stuffing on each chop.
• Mix soup and 1/3 cup water and pour over chops.
• Bake at 350 for about one hour.