Pork Chops With Andouille Pecan Stuffing Recipes

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PORK CHOPS WITH ANDOUILLE-PECAN STUFFING

Andouille is a spicy smoked pork sausage originally from France; it's a staple in Cajun cooking. Serve this dish with Wilted Mustard Greens and an Individual Macque Choux Pudding.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14



Pork Chops with Andouille-Pecan Stuffing image

Steps:

  • Heat 2 tablespoons olive oil in a large saute pan over medium heat. Add the onion and garlic, and cook until they begin to soften, about 3 minutes. Add the celery and carrot, and cook until tender, about 3 minutes. Add the sausage, and cook until lightly browned, about 5 minutes. Transfer to a bowl, and stir in the pecans, bread crumbs, thyme, parsley, salt, black pepper, and cayenne; set aside to cool.
  • Preheat oven to 350 degrees. With a sharp paring knife, make a horizontal incision along side of each chop; cut a deep, wide pocket in the chop. Fill the pork chops with stuffing; gently press pork chops to pack and secure stuffing.
  • Heat the remaining tablespoon olive oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high heat until just starting to smoke. Saute the pork chops, in batches if necessary, until browned, about 2 minutes per side. Transfer the pork chops to a roasting pan large enough to hold all of them; bake until cooked through, about 20 minutes.

3 tablespoons extra-virgin olive oil
1 onion, finely chopped
3 garlic cloves, minced
1 celery stalk, finely chopped
1 carrot, finely chopped
4 ounces andouille or other spicy sausage, finely chopped
3 ounces pecans, finely chopped
2 tablespoons bread crumbs
2 teaspoons chopped fresh thyme
2 tablespoons finely chopped fresh flat-leaf parsley
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground black pepper
Pinch of cayenne pepper
6 one-inch-thick pork rib chops

PORK CHOPS WITH CORNBREAD STUFFING

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Pork Chops with Cornbread Stuffing image

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

STUFFED PORK CHOPS

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16



Stuffed Pork Chops image

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.

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoons light brown sugar
2 quarts water
4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

PORK CHOPS WITH STUFFING

This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11



Pork Chops with Stuffing image

Steps:

  • In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

Nutrition Facts :

6 pork chops (1/2 inch thick)
1 tablespoon vegetable oil
3 cups cubed day-old bread
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese, optional

STEAKHOUSE PECAN PORK CHOPS

Elevate pork chops to the next level with these pork chops which take little time and are company worthy. Just be careful when cooking because the pecans can burn rather fast.

Provided by thedailygourmet

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 25m

Yield 4

Number Of Ingredients 11



Steakhouse Pecan Pork Chops image

Steps:

  • Pulse pecans in a food processor until they resemble crumbs. Transfer to a shallow dish; add panko and cornstarch. Stir to blend.
  • Season pork chops with Italian seasoning, garlic salt, and pepper. Coat both sides with Dijon mustard and honey. Add pork chops to the pecan mixture, one at a time, pressing with your fingertips to help the coating stick. Shake off any excess and transfer to a lined baking sheet.
  • Preheat a large saute pan over medium heat for 2 to 3 minutes. Place butter and oil in the pan, then add pork. Cook for 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C) for medium. Let rest for 5 minutes before serving.

Nutrition Facts : Calories 589.3 calories, Carbohydrate 22.6 g, Cholesterol 87.5 mg, Fat 43.1 g, Fiber 3.1 g, Protein 33.1 g, SaturatedFat 9.2 g, Sodium 429.3 mg, Sugar 5.5 g

1 cup pecans
½ cup panko bread crumbs
2 tablespoons cornstarch
2 pounds thick-cut pork chops
½ teaspoon Italian seasoning
½ teaspoon garlic salt
½ teaspoon ground black pepper
1 tablespoon Dijon mustard
1 tablespoon honey
2 tablespoons unsalted butter
2 tablespoons canola oil

STUFFING-TOPPED PORK CHOPS

Stuffing and pork chops outdo themselves in this easy, weeknight-quick dish made with cream of mushroom soup and shredded cheddar cheese.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 6 servings

Number Of Ingredients 5



Stuffing-Topped Pork Chops image

Steps:

  • Heat oven to 350°F.
  • Brown chops in hot oil in skillet on medium-high heat 3 min. on each side. Place in 13x9-inch baking dish sprayed with cooking spray.
  • Prepare stuffing as directed on package; stir in soup. Spread over chops.
  • Bake 20 min.; top with cheese. Bake 10 min. or until chops are done (145°F). Let stand 3 min. before serving.

Nutrition Facts : Calories 500, Fat 28 g, SaturatedFat 10 g, TransFat 2.5 g, Cholesterol 95 mg, Sodium 1140 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 36 g

6 bone-in pork chops (2-1/4 lb.)
1 Tbsp. oil
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork
1 can (10-3/4 oz.) condensed cream of mushroom soup
1-1/2 cups KRAFT Shredded Cheddar Cheese

EASY BAKED PORK CHOPS WITH STUFFING

Comfort food for a cold winters night... This recipe is one of my old ones. I usually serve it once a year, but it is a welcomed one, as my husband LOVES stuffing!

Provided by Scandigirl

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10



Easy Baked Pork Chops with Stuffing image

Steps:

  • Sprinkle both sides of chops with salt and pepper.
  • In a large skillet over medium-high heat; brown pork chops in the oil.
  • Removed pork chops and set aside.
  • Cook onion and celery in the same skillet until onion is tender.
  • Add chopped apples and cook another minute.
  • Stir in chicken broth and celery soup.
  • Bring to a simmer.
  • Remove from heat; stir in stuffing cubes until cubes are moistened.
  • Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
  • Place pork chops on top of stuffing.
  • Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

6 boneless pork chops, about 1 1/2 lbs.
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 onion, chopped
2 celery ribs, chopped
2 tart apples, peeled,cored,chopped
2 cups chicken broth
1 (10 1/2 ounce) can cream of celery soup, undiluted
6 cups herb-seasoned stuffing cubes

PORK CHOP AND STUFFING CASSEROLE

Delicious pork chops and stuffing,with yummy gravy. I got this recipe from Home Cooking Magazine years ago from Janice Goff. Everyone who makes this loves them,tasty and tender,too.

Provided by Glittergirl

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6



Pork Chop and Stuffing Casserole image

Steps:

  • Brown chops.
  • Remove and add water to the frying pan.
  • Place chops in a single layer in a baking dish.
  • In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
  • Then add contents of crumb packet.
  • Mix well.
  • For as many chops,make a ball of stuffing and place on top of each chop.
  • Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
  • Bake uncovered, 1 to 1 1/2 hours at 350 degrees.

4 -6 pork chops
1 box stove top pork stuffing mix
1 can cream of mushroom soup
3/4 cup water, mixed with
pork dripping
1/4 cup melted butter

BAKED PORK CHOPS WITH STUFFING

I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10



Baked Pork Chops with Stuffing image

Steps:

  • In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

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



Stuffed Pork Chops III image

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

4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth

SKILLET PORK CHOPS AND STUFFING

Complete with green beans and stuffing (and ready in just 20 minutes), these skillet pork chops are just like Grandma's! (Maybe even better.)

Provided by My Food and Family

Categories     Home

Time 20m

Yield Makes 6 servings.

Number Of Ingredients 5



Skillet Pork Chops and Stuffing image

Steps:

  • Melt 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until cooked through (160°F). Remove from skillet; cover to keep warm.
  • Add beans, water and remaining 2 Tbsp. butter to skillet. Bring to boil, stirring occasionally.
  • Stir in stuffing mix just to moisten. Top with the chops; cover. Reduce heat to low. Cook 5 min. or until heated through.

Nutrition Facts : Calories 320, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 75 mg, Sodium 650 mg, Carbohydrate 25 g, Fiber 3 g, Sugar 4 g, Protein 26 g

1/4 cup (1/2 stick) butter or margarine, divided
6 boneless pork chops, 1/2 inch thick (1-1/2 lb.)
3 cups frozen green beans
1-2/3 cups water
1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Pork

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From mealplannerpro.com


PORK CHOP STUFFING CASSEROLE (OVEN RECIPE) - RECIPES THAT CROCK!
Instructions. Preheat your oven to 350. In a bowl mix stuffing and broth together and set aside. Place your pork chops in the bottom of your 9×13 baking dish. Pour soup over your chops and spread evenly. Once stuffing has absorbed all of the chicken broth pour evenly on top. Cover with foil and bake for 30 minutes.
From recipesthatcrock.com


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