Incredibly Delicious Stuffed Pork Chops 5fix Recipes

Steps:

• Preheat oven to 400 degrees F.
• Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
• Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
• Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

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.

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in skillet over medium high heat until slightly brown, remove from skillet, reserve bacon drippings.
• In same skillet, with 2 tablespoons bacon drippings cook brussels sprouts and hash brown potatoes over medium high heat for 10 minutes, adding additional bacon drippings if needed, season with salt.
• Add bacon to potato mixture.
• With sharp knife make a pocket in pork chops.
• Stuff pork chops with potato mixture, season pork with salt.
• Bake at 350 for 30 to 35 minutes or until slightly turning brown.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes.
• Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side.
• Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
• Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside., Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Recoat the same skillet with cooking spray. Cook chops in remaining 2 teaspoons oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.