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.
STUFFED PORK CHOP
Steps:
- Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
- Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
- Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
- Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
- Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
- Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
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.
STUFFED PORK CHOPS
Make and share this Stuffed Pork Chops recipe from Food.com.
Provided by tfemrite
Categories One Dish Meal
Time 40m
Yield 4 porkchops, 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Prepare stuffing according to directions on box, increasing water by 1/4 cup.
- Cut slit into the side of each pork chop, cutting it almost in half. This is easiest on a mostly frozen chop.
- Stuff (and I mean stuff) each chop with as much stuffing as it can hold. You can also add a pat of butter, salt and pepper, or seasonings if desired.
- Bake for 35 minutes, or until juice runs clear.
- We enjoy having cauliflower with our meal.
- Also-- DO NOT brown chops before hand. This causes them to be too tough, and too rigid to stuff correctly.
Nutrition Facts : Calories 451.2, Fat 14.3, SaturatedFat 4.9, Cholesterol 124.4, Sodium 687.3, Carbohydrate 32.5, Fiber 1.4, Sugar 3.5, Protein 44.5
PILAF-STUFFED PORK CHOPS
A quick homemade gravy adds the finishing touch to these tender pork chops stuffed with rice and colorful vegetables. Serve them with corn on the cob and Key lime pie (shown above right) or complete the meal with applesauce and bakery cookies.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside., Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. , Place in an ungreased 11x7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a thermometer inserted into the meat portion reads 160°, Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.
Nutrition Facts : Calories 375 calories, Fat 15g fat (7g saturated fat), Cholesterol 101mg cholesterol, Sodium 809mg sodium, Carbohydrate 26g carbohydrate (2g sugars, Fiber 1g fiber), Protein 33g protein.
STUFFED PEPPERS WITH PILAF
Provided by Food Network
Categories main-dish
Time 1h25m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Cut around the stems of the peppers (reserving the stem caps), remove the seeds, wash and drain the peppers. Set aside.
- Heat the oil in a large saute pan, add the onions and pine nuts and saute until onions are soft and golden, 10 to 15 minutes, seasoning with salt to taste. Add the rice, and saute for 5 minutes. Stir in tomatoes and cook a minute longer, then add the currants, mint, sugar and nutmeg. Add the hot water and lemon juice, adjust seasonings, and bring to a boil. Cover and simmer over low heat until all the liquid is absorbed, about 10 minutes. Remove from heat and let rice stand for 5 to 10 minutes to cool.
- Preheat oven to 350 degrees.
- Stuff the peppers loosely with the rice mixture, and close them with the reserved caps. Place stuffed peppers side by side in a baking dish and drizzle with olive oil. Add a little water to the baking dish, cover and bake for 30 to 40 minutes, or until peppers are tender and rice is fully cooked, adding more water to dish if needed. Squeeze lemon juice over the peppers and serve warm or room temperature with remaining lemon wedges.
STUFFED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
- In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
- In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
- Preheat grill to medium-high heat.
- Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.
SAUCY PILAF-STUFFED PORK CHOPS
Since becoming an 'empty nester', I'm always on the lookout for delicious dishes that yield 2 servings to avoid constantly eating leftovers. This is from TOH Quick Cooking Magazine. This dish would be handy for working couples and single people too.
Provided by shelbyrose
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- In a saucepan, bring 1/2 cup water to a boil.
- Add rice.
- Remove from heat; cover and let stand for 5 minutes.
- Fluff rice with a fork.
- Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
- Cut a pocket in each pork chop; sprinkle with salt and remaining pepper.
- In a skillet, brown chops in butter; cool for 5 minutes.
- Stuff each chop with 1/2 pilaf mixture.
- Place in an ungreased 11-in x 7-in x 2-in baking dish.
- Pour the beef broth over the chops.
- Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
- Remove chops and keep warm.
- Pour cooking juices into a saucepan.
- Combine corn starch and cold water until smooth; stir into juices.
- Bring to a boil; cook and stir until thickened.
- Stir in browning sauce, if desired.
- Serve over pork chops.
Nutrition Facts : Calories 426.2, Fat 26.2, SaturatedFat 11.1, Cholesterol 84.3, Sodium 472.6, Carbohydrate 25.2, Fiber 1.1, Sugar 0.9, Protein 21
PORK CHOPS AND RICE PILAF
Make and share this Pork Chops and Rice Pilaf recipe from Food.com.
Provided by Margie Ethridge
Categories Oven
Time 1h12m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Season pork chops with salt and pepper.
- Brown both sides of pork chops, no oil needed with a non stick skillet.
- Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
- I use hot water so that the margarine melts.
- Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
- Cover tightly with foil and bake at 350°F for 1 hour.
- Bake for 1 hour and 15 minutes for really thick pork chops.
- Experiment with different rice pilaf mixes, but I like the chicken versions best.
Nutrition Facts : Calories 177.9, Fat 11.8, SaturatedFat 3.9, Cholesterol 56.3, Sodium 50.4, Protein 16.9
PORK CHOPS WITH BARLEY PILAF AND ONION GRAVY
Make and share this Pork Chops With Barley Pilaf and Onion Gravy recipe from Food.com.
Provided by Chef 4TeenSon
Categories Pork
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees F.
- Season pork chops with salt. Heat a large pot over high heat. Brown the pork chops on each side and set aside, reserving drippings and the pan for the gravy.
- In a separate pot, bring the chicken broth, barley, peppers and carrots to a boil and cook for 10 minutes. Remove from heat and stir in onion, pecans and apple, along with salt and pepper to taste. Spread evenly into a 9x13 inch baking dish. Arrange the pork chops over the barley mix.
- Cover and bake 1 ½ hours until the barley is tender and the pork has reached an internal temperature of 155 degrees F. (Thickness of pork chops and actual oven temperatures vary.).
- 50 minutes later, heat the pan used to sear the pork chops over medium heat, add the butter and ¼ cup of the chicken stock.
- When boiling, scrape any brown remains from the bottom of the pan. Add the onions, syrup and sugar to the pan, stirring occasionally until onions are soft and caramelized, about 15 minutes.
- Add the flour to the pan and stir constantly for 2 minutes. Add the remaining chicken stock; bring to a boil while stirring. Reduce heat to medium low and simmer uncovered for 15 minutes, stirring occasionally. Season with salt and pepper. Keep warm until the pork chops and barley is done.
- Serve pork chops with gravy over the top and the barley on the side.
Nutrition Facts : Calories 1039.3, Fat 43.1, SaturatedFat 11.1, Cholesterol 92.1, Sodium 1500.8, Carbohydrate 125.7, Fiber 23.6, Sugar 27.4, Protein 43.4
STUFFED PORK CHOPS
Make and share this Stuffed Pork Chops recipe from Food.com.
Provided by Shirl J 831
Categories Pork
Time 1h47m
Yield 6 serving(s)
Number Of Ingredients 24
Steps:
- In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes.
- Set aside.
- In a small bowl thoroughly combine the seasoning mix ingredients; set aside.
- Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing.
- In a large skillet, brown the ground pork in the remaining 3 Tbsp.
- butter over high heat, about 3 minutes.
- Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well.
- Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed.
- Add the stock and cook 5 minutes, stirring frequently.
- Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed.
- Remove from heat.
- Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand.
- Prop chops with pocket side up in an ungreased 13x9-inch baking pan.
- Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing.
- Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes.
- Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat.
- Serve immediately with each chop arranged on top of a portion of the remaining stuffing.
Nutrition Facts : Calories 578.4, Fat 34, SaturatedFat 15.6, Cholesterol 159.4, Sodium 1338.2, Carbohydrate 25.7, Fiber 2.9, Sugar 14.3, Protein 41.5
RICE-STUFFED PORK CHOPS
Seasoned coating and rice mixes speed up these mouthwatering chops. "They really impressed my husband when we were first dating."-Becky Aderman, Niagara, Wisconsin.
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.
Nutrition Facts : Calories 481 calories, Fat 18g fat (8g saturated fat), Cholesterol 109mg cholesterol, Sodium 1121mg sodium, Carbohydrate 39g carbohydrate (1g sugars, Fiber 1g fiber), Protein 38g protein.
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