Pork Chops With Glazed Apples And Stuffing Recipes

Steps:

• In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

Steps:

• Preheat oven to 350°. Place first four ingredients in a large bowl. Add 3/4 cup juice and melted butter; toss until combined., Cut a pocket in each pork chop by slicing horizontally to the bone. Fill each with about 1/2 cup stuffing; place on a rack in a roasting pan. Sprinkle pork with salt and pepper. Add 1-1/2 cups apple juice to pan. Cover tightly with foil; bake until a thermometer inserted in pork reads at least 145°, 35-45 minutes., Place remaining stuffing in a greased 8-inch baking dish. Bake, covered, until heated through, 20-25 minutes., Meanwhile, for glaze, place brown sugar and remaining 1/4 cup apple juice in a small saucepan; bring to a boil, stirring to dissolve sugar. Reduce heat; simmer, uncovered, until mixture is reduced by half, about 5 minutes., To serve, brush chops with glaze. Serve with additional stuffing.

Steps:

• In a large resealable plastic bag, combine flour and 1/2 teaspoon salt. Add pork chops; toss to coat. In a nonstick skillet coated with cooking spray, brown chops for about 3 minutes on each side. Transfer to a shallow 2-1/2-qt. baking dish., In a large bowl, combine the bread cubes, apples, celery, onion, poultry seasoning, pepper and remaining salt; toss to coat. Add water and butter; toss to coat. , Place 1/2 cup of stuffing on each pork chop. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until a thermometer reads 160°.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a Dutch oven, melt 1 tablespoon butter over medium heat. Cook onion in butter until the onions are very soft and begin to brown. Remove from heat. Stir in apple, celery, and dried cranberries. Season with salt.
• Lay each chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving three sides intact. Stuff each chop with apple-cranberry mixture.
• Melt remaining butter in the Dutch oven over medium heat. Pan-fry chops in butter for two minutes on each side. Cover, and bake in preheated oven for 45 minutes.
• Transfer chops from pan to a plate, and cover with foil. Place the Dutch oven back on the stovetop over medium heat. In a small bowl or measuring cup, stir together apple juice, cornstarch, and brown sugar; pour into Dutch oven. Reduce liquid volume by half, stirring frequently. Season to taste with black pepper. Serve this apple glaze over pork chops.

Steps:

• Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. Melt butter in large skillet over medium heat. Add onion and celery; cook 3 to 4 minutes or until crisp-tender, stirring occasionally.
• Add apple, raisins and apple juice; cook 2 to 3 minutes or until mixture comes to a boil. Remove from heat; stir in stuffing mix. Spread mixture in sprayed baking dish. Top with pork chops. Cover with foil; refrigerate at least 8 hours or overnight.
• Heat oven to 350°F. Bake covered for 30 minutes.
• Uncover baking dish; brush pork chops with jelly. Bake uncovered an additional 15 to 20 minutes or until pork chops are thoroughly heated.

Steps:

• In a large skillet, saute celery and onion in butter until tender. Place in a large bowl. Stir in the remaining stuffing ingredients., Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing mixture. Secure with toothpicks. Sprinkle pork with salt and pepper., In a large skillet, brown chops in oil and butter on both sides. Transfer to a greased 13x9-in. baking dish. Add broth to the skillet, stirring to loosen browned bits from pan; stir in the apple, walnuts and syrup. Pour over pork chops., Cover and bake at 350° for 50-60 minutes or until a thermometer reads 160°. Discard toothpicks before serving.

Steps:

• Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
• In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
• Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Steps:

• Preheat oven to 350°F.
• Lightly brown pork chops in frying pan.
• Grease the bottom of a casserole dish.
• Put apple filling on bottom of dish.
• Add pork chops on top of that.
• Top with "cooked" stove top stuffing.
• Bake for 35 minutes covered with aluminum foil.
• Remove foil and bake for another 10 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
• Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
• Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, season the pork chops on both sides with salt and the paprika. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add the pork chops and cook until browned, adjusting the heat as needed so the butter doesn't get too dark, about 2 minutes per side. Remove the pork to a plate.
• Add the apples and shallots to the skillet. Cook, tossing, until lightly browned, about 3 minutes. Move the apples and shallots to one side of the skillet and add the tomato paste to the other side. Cook the tomato paste, stirring, until it darkens slightly, about 1 minute. Add the vinegar, honey and thyme, then stir in 1 cup of the boiling water from the pot. Bring to a simmer and cook until the apples are tender and the sauce thickens, 8 to 10 minutes. Add a little more water, if needed.
• Meanwhile, add the pierogi to the pot of boiling water and cook as the label directs. Remove with a slotted spoon and transfer to the skillet; nestle the pork chops in the mixture. Cut the remaining 1 tablespoon butter into small pieces and stir into the sauce. Cook, stirring, until the pierogi are coated in the sauce and the pork is just cooked through, about 2 minutes. Divide among plates. Top with chives.

Steps:

• In a skillet, brown pork chops in oil over medium high heat.
• Meanwhile, prepare stuffing according to package directions.
• Spread pie filling into a greased 13 X 9 in baking dish.
• Place the pork chops on top; spoon stuffing over chops.
• Cover and bake @ 350 fkor 35 minutes.
• Uncover and bake 10 minutes longer until a meat thermometer reads 160.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

Steps:

• Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
• In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

Steps:

• Sprinkle pork chops with sage and salt. In a large skillet, brown chops in oil on both sides. Transfer to an 11x7-in. baking dish coated with cooking spray., Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat., Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake, uncovered, at 350° for 20-25 minutes or until a thermometer reads 160°.

Steps:

• For stuffing, in a large skillet, cook bacon over medium high heat until crisp. Remove with a slotted spoon and rain on paper towels. Reserve 2 teaspoons drippings in skillet. Cook leeks in reserved drippings for 3 to 4 minutes or until almost tender. Add the wine, thyme, salt, and pepper. Cook and stir until liquid is evaporated. Remove from heat. Stir in cooked bacon.
• For glaze, stir together the apple jelly and mustard; set aside. Trim fat from chops. Make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets with chops. If necessary, secure with wooden toothpicks. Sprinkle with additional salt and pepper.
• Place chops on rack of an uncovered grill directly over medium coals or medium low flame on your gas grill. Grill about 20 minutes or until juices run clear, turning once, and brushing with glaze the last five minutes of grilling. Remove toothpicks before serving.

Steps:

• Heat oven to 350. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
• In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture, place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
• Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

Steps:

• Heat oven to 350. Season each pork chop with salt and pepper to taste.
• Combine stuffing mix, chicken broth, apple, onion and parsley; mix well.
• Place half of stuffing mixture in greased 11x7-inch baking dish. Place pork chops on top and spoon remaining stuffing over the chops.
• Cover and bake for about 45 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
• Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
• Season pork chops with salt and black pepper.
• Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
• Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package.
• Spread pie filling onto bottom of 13x9-inch baking dish sprayed with cooking spray; top with chops and stuffing. Cover.
• Bake 35 min. or until chops are done (145ºF), uncovering for the last 5 min. Remove baking dish from oven; let chops stand 3 min. before serving.