Pork Chops With Stuffing And Green Beans Recipes

Steps:

• Heat oven to 350°. Spray square baking dish, 8x8x2 inches, with cooking spray. Trim fat from pork if necessary. Sprinkle both sides of pork with salt and pepper.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork in skillet about 10 minutes, turning once, until brown. Place in baking dish.
• Mix remaining ingredients except onions in medium bowl. Spread over pork chops.
• Bake uncovered about 50 minutes or until mixture is bubbly. Sprinkle onions over casserole. Bake uncovered 5 minutes.

Steps:

• Preheat oven to 350º F.
• Coat an 11"X7" baking dish with cooking spray.
• Season both sides of pork chops with thyme, crushed rosemary & black pepper. **(note - I chose not to add salt as prepackaged stuffing mixes usually have a very high sodium content).
• Heat a large skillet over medium-high flame & add the oil. When hot, add the chops. Brown 3-4 minutes per side.
• Prepare stuffing mix per package directions. Set aside.
• Drain green beans & spread in bottom baking dish. Distribute onion rings evenly atop the green beans.
• When pork chops are browned, arrange them on top of onions.
• Add stuffing mixture to dish, filling in spaces around and between chops.
• Cover loosely with foil & bake 35 minutes. Remove foil & bake another 10 minutes or until meat is no longer pink in the center.
• ** Note - I used thick, boneless chops. If you use thinner ones, adjust bake time accordingly unless you enjoy dry pork!

Steps:

• Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
• Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
• In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
• Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
• Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
• On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
• To make the Three-Onion Cherry Jam:
• In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
• When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.

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.

Steps:

• Preheat oven to 425°F. Prepare stuffing as directed on package. Mix MIRACLE WHIP and mustard; set aside.
• Place chops in 13x9-inch baking dish; brush with half of the mustard mixture. Turn chops over; brush with remaining mustard mixture. Top with stuffing; cover with foil. Bake 10 min.
• Meanwhile, place beans on large sheet of foil; drizzle with Italian dressing. Bring up foil sides. Double fold top and ends to seal packet. Uncover chops; place bean packet in oven. Bake chops and beans 20 min. or until chops are cooked through (160°F) and beans are heated through.