Stuffed Pork Chops With Stovetop Stuffing Recipe 455

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

Steps:

• Put pork chops in a 9x13" baking pan.
• Make stuffing as directed on pkg. Cool to room temperature.
• Add sour cream and soup. Mix well.
• Add sage and salt and pepper, and mix again.
• Put stuffing on top of pork chops, or slice pork chops horizontally, and put stuffing in the middle of each one, and put in oven.
• Cook at 350, for 1 hr., or until no longer pink in the middle.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

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.

Steps:

• Heat large heavy nonstick skillet on medium-high heat. Sprinkle chops with seasonings. Add chops and onions to skillet; cook 8 to 10 min. or until chops are done (145°F), turning chops and stirring onions after 5 min. Remove chops from skillet; set aside.
• Cook and stir onions 5 min. or until golden brown; stir in Worcestershire sauce. Return chops to skillet. Spoon onions over chops.
• Mix stuffing mix and water; spoon around edge of skillet. Top with cheese; cover. Cook 5 min. or until stuffing is heated through and cheese is melted.

Steps:

• Brown chops in hot oil in large skillet on high heat. Reduce heat to medium-high; cook 5 min. on each side or until chops are done (145°F), adding onions for the last 5 min. Remove chops from skillet, reserving onions in skillet; cover chops to keep warm.
• Add carrots and water to skillet; stir. Bring to boil. Add stuffing mix; stir just until moistened.
• Return chops to skillet; top with cheese. Reduce heat to low; cover. Cook 5 min. or until cheese is melted.

Steps:

• Cut into side of pork chops - butterfly them for stuffing. Season meat with salt, pepper, and thyme and set aside.
• Saute celery and onions in butter for 5 minutes on med heat. In bowl, mix onion, celery, 4 cups Stove Top Stuffing and stir in enough broth to moisten. Set stuffing aside.
• Using blender or food processor, finely chop 2 cups Stove Top and place Stove Top crumbs in bowl. Lightly scramble the eggs with 1 Tbsp. water for an egg wash.
• Stuff each pork chop with stuffing. Dredge each chop in the flour, then the egg wash and finally the Stove Top crumbs. Place in roasting pan.
• Bake at 350°F for 1 hour.