Pork Chops With Herb Stuffing Recipes

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

Steps:

• Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
• Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
• Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

Steps:

• In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

Steps:

• In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper.
• If the butcher didn't make the pocket in the chop for you - with a small knife, make a horizontal slit in each pork chop to create a pocket. Be careful not to cut all the way through.
• Fill each pocket with 1/2 of the cheese and basil.
• Brush each chop with olive oil and rub the rosemary mixture all over both chops.
• Heat a grill pan or heavy medium skillet over medium high heat until hot.
• Add the pork chops and cook for 5-6 minute.
• Turn the chops over and cook for 5-6 min more, or until the chops are cooked through and the cheese is ooooey and goooey.

Steps:

• Whisk olive oil, soy sauce, lemon juice, parsley, rosemary, thyme, ground coriander, garlic, and lemon zest together in a shallow dish. Add pork chops and toss to evenly coat. Cover the dish with plastic wrap and marinate in the refrigerator for at least 1 hour, turning chops halfway through.
• Preheat an outdoor grill for high heat and lightly oil the grate.
• Remove chops from the marinade and gently shake off excess. Discard the remaining marinade.
• Place chops on the preheated grill and reduce heat to medium. Cook until no longer pink in the center, about 8 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let rest for 5 minutes before serving.

Steps:

• Toast bread cubes on a baking sheet until golden, about 7 minutes.
• Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat.
• Cook onion, stirring, until soft, about 3 minutes.
• Add celery; cook 1 minute.
• Transfer to a bowl- Reserve skillet.
• Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons chicken stock with onion mixture.
• Season with salt and pepper, the stuff chops.
• Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork.
• Heat 2 tablespoons oil in skillet over medium-high heat.
• Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven.
• Bake at 350°F until pork registers 155°F, about 15 minutes.
• Transfer to a plate; cover.
• Add sherry and 1/2 cup stock to skillet and cook over medium-high heat; stirring, until reduced by half- Serve with pork.

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.

Steps:

• In a shallow bowl, melt butter. In a large resealable plastic bag, combine the potato flakes, cheese and garlic powder. Dip chops, one at a time, in butter, then place in bag; seal and shake to coat., In a large skillet, cook chops in oil over medium heat for 7-8 minutes on each side or until a thermometer reads 160°.