PEACH-STUFFED PORK CHOPS
I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 2
Number Of Ingredients 16
Steps:
- Preheat the oven to 400 degrees F (200 degrees C).
- Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
- Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
- Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
- Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
- Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
- Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
- Remove chops from the pan to a plate and cover loosely with foil.
- Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 20 g, Cholesterol 100.3 mg, Fat 30.6 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 984.6 mg, Sugar 8.4 g
PESTO STUFFED PORK CHOPS
Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.
Provided by SDaisy2
Categories World Cuisine Recipes European Italian
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
- Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
- Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.
Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g
PESTO STUFFED PORK CHOPS
This is so easy to make, and served with pesto pasta is awesome. I've used this filling to stuff whole pork loins. Always turns out really good and very impressive looking. If you want to impress a crowd this is surely going to please.
Provided by MissLadybug
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- for filling stir together feta, pesto and pine nuts.
- place equal amounts of filling in each pork chop, secure opening with toothpick.
- for the rub, combine all other ingredients except for balsamic vinegar in a bowl
- brush rub on each pork chop.
- Bake at 375 degrees for 35-45 minute.
- During the last 5 minutes of cooking, brush balsamic vinegar on pork chops.
Nutrition Facts : Calories 51.5, Fat 3.9, SaturatedFat 1.7, Cholesterol 9.5, Sodium 119.9, Carbohydrate 2.9, Fiber 1.3, Sugar 0.6, Protein 2.3
PESTO-STUFFED PORK CHOPS
Make and share this Pesto-Stuffed Pork Chops recipe from Food.com.
Provided by Caroline Cooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut deep pockets in one side of chops.
- Mix croutons, pesto sauce, tomatoes and Tabasco, if using. Stuff pork chops.
- Stand pork chops on end; uncut side down, so that stuffing is at the top.
- Pour white wine around chops.
- Cover tightly with foil and bake at 350 F; for 40 minutes.
- Uncover and continue baking about 15-20 minutes until slightly browned.
- Remove chops to heated plates.
- Stir in about 1/3 cup additional wine or water and 2 teaspoon cornstarch to sauce.
- Whisk until thoroughly blended.
- Serve sauce by drizzling around chops.
Nutrition Facts : Calories 285.6, Fat 14.8, SaturatedFat 5, Cholesterol 75, Sodium 206.8, Carbohydrate 7.9, Fiber 0.9, Sugar 2, Protein 23.9
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
PESTO RICE-STUFFED PORK CHOPS
My family loves pork chops so I experimented stuffing them. I used some of our favorite flavors like pesto and used it to stuff them. It was a huge hit!-Carolyn Popwell, Lacey, Washington
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a food processor, combine the basil, parsley, pecans and garlic; cover and process until blended. Transfer to a small bowl; add the rice, cheeses, oil and chili sauce. , Cut a pocket in each pork chop by slicing almost to the bone. Sprinkle chops with lemon-pepper. , In a large skillet, brown chops in butter; cool for 5 minutes. Fill with rice mixture; secure with toothpicks if necessary. Place in a 13x9-in. baking dish coated with cooking spray., Bake, uncovered, at 350° for 28-32 minutes or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 463 calories, Fat 30g fat (9g saturated fat), Cholesterol 116mg cholesterol, Sodium 234mg sodium, Carbohydrate 10g carbohydrate (1g sugars, Fiber 2g fiber), Protein 39g 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.
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