Stuffedporkchopsallsaintsepiscopalchurchlongmeadow Recipes

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

Steps:

• Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
• Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
• Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
• Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
• Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
• Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Steps:

• Lightly brown pork chops in oil. Remove from heat.
• Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
• Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
• Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

Steps:

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.

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:

• 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.

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:

• Preheat oven to 350 degrees F.
• Trim fat from chops.
• Cut a 2 inch pocket in each chop.
• Sprinkle inside of each pocket lightly with salt and pepper.
• Set aside.
• Melt butter in a large skillet over medium heat.
• Add onion and mushrooms; saute until tender.
• Remove from heat.
• Stir in sage, salt, pepper, and bread crumbs.
• Add 1/3 cup sour cream or plain yogurt to mixture.
• Add enough broth/water to moisten and hold stuffing together.
• Spoon stuffing into pockets.
• Secure pockets with kitchen twine or toothpicks.
• Place chops in baking dish.
• Add remaining broth/water.
• Cover and bake for 30 minutes.
• Remove cover, bake for 20 minutes or until tender.

Steps:

• Preheat oven to 350 degrees F.
• With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
• Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
• Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.

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°.

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:

• Set oven to 325 degrees.
• Prepare a 13" x 9" greased baking pan.
• In a frypan, saute onions, garlic (if using) green peppers and sausage in butter for 15-20 minutes.
• Sprinkle a little cinnamon and cloves over the apples.
• Combine veggie mixture with the bread crumbs.
• Add eggs, apples and sherry.
• Season with a dash of thyme, salt and pepper to taste.
• Stuff pork chop pockets.
• Bake for 1 hour, or until chops are cooked.
• Baste with juices.
• Sprinkle with paprika.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
• Salt and pepper inside and out of chops. Set aside.
• Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
• Add parsley, sage, salt, and pepper.
• Add parsley mixture to bread and mix thoroughly, adding water as necessary.
• Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
• Stand on bone end and bake for 1 hour or until well done.
• Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Cook bacon in a nonstick pan over medium heat until almost crisp, about 5 minutes. Add onion and poblano pepper and saute until onion turns translucent, 5 to 6 minutes more. Add peach and cook until tender and starting to give off some juice. Remove from heat and transfer to a bowl.
• Stir thyme leaves, black pepper, salt, cayenne, and saltine crackers into the peach mixture. Add 2 tablespoons chicken broth if needed for added moisture. Refrigerate until needed.
• Cut a pocket in the center of each pork chop, starting with a small incision on the fat side of the chop, exactly halfway down. Use the tip of the knife to cut as close to the edges as possible without poking through. Try to make an incision at least 2 inches wide.
• Fill the pockets with the stuffing, packing and pressing in firmly. Season both sides of the chops with salt.
• Heat olive oil in an oven-safe pan over high heat. Sear chops in the hot oil until browned on one side, about 3 minutes. Carefully turn the chops over and transfer the pan to the center of the oven.
• Bake in the preheated oven until an instant-read thermometer inserted into the centers reads 145 degrees F to 150 degrees F (63 to 66 degrees C), about 15 minutes.
• Remove chops from the pan to a plate and cover loosely with foil.
• Return the pan to the stovetop and place a towel over the hot handle. Add 1/4 cup chicken broth and balsamic vinegar. Bring to a boil while scraping the bottom of the pan with a spoon to deglaze. Turn off heat and stir in butter. Adjust seasoning if desired and serve over pork chops.

Steps:

• Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
• Make a stuffing by adding the remaining ingredients in a bowl and mixing.
• Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
• Stuff the pork chop with all the stuffing.
• You can keep mounding it inside the pocket so that the the meat actually forms a mound.
• Thread a long piece of button thread or cooking cord through the large needle.
• Stick the needle through one side of the meat then through the other side and knot the thread.
• Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
• In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
• Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
• Serve with a nice green salad and a hot vegetable.