STUFFED PORK CHOPS
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
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.
25-MINUTE UNSTUFFED PORK CHOPS
When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it's been seared.
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 11
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.
UNSTUFFED PORK CHOPS
This is comfort food at its finest. The savory flavors of sage and onion in the stuffing infuse the chops while they bake and the pork come out tender and moist.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 6
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°.
Nutrition Facts : Calories 637 calories, Fat 31g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1467mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 1g fiber), Protein 46g protein.
STUFFED PORK CHOPS
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
- Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
- Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.
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
BAKED STUFFED PORK CHOPS
WONDERFUL baked dish! This entree is a mainstay in our home and has been added to our family favorites list. May use bone-in or boneless pork chops. Easy and quick preparation. Note: One 6 oz. box of stuffing mix yields 6 servings. If your family likes a lot of stuffing you may consider using 2 boxes.
Provided by Seasoned Cook
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Lightly brown pork chops in oil. Remove from heat.
- Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
- Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
- Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.
Nutrition Facts : Calories 685.6, Fat 37.3, SaturatedFat 12.5, Cholesterol 156.1, Sodium 1263.2, Carbohydrate 37.4, Fiber 1.4, Sugar 4.8, Protein 47.2
SAVORY STUFFED PORK CHOPS
Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
STUFFED PORK CHOPS III
Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.
Provided by Karen
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
- Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 22.8 g, Cholesterol 75.2 mg, Fat 22.3 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 11.8 g, Sodium 812.3 mg, Sugar 3.6 g
EASY UN-STUFFED PORK CHOPS
Make and share this Easy Un-Stuffed Pork Chops recipe from Food.com.
Provided by Secret Agent
Categories One Dish Meal
Time 1h15m
Yield 2 chops, 2 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 666.8, Fat 37.3, SaturatedFat 12.1, Cholesterol 90.3, Sodium 1194.8, Carbohydrate 52.9, Fiber 7.5, Sugar 11.4, Protein 29.2
EASY STUFFED PORK CHOPS
Discover a simple take on the classic cordon bleu with our Easy Stuffed Pork Chops. Our Easy Stuffed Pork Chops are filled with cheese, sage and spinach.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 29 g
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