STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
STUFFED PORK CHOPS II
The fastest, easiest way to stuff pork chops.
Provided by RAINY918
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h5m
Yield 4
Number Of Ingredients 6
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.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 49.8 g, Cholesterol 98.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 24.2 g, SaturatedFat 8 g, Sodium 1111.8 mg, Sugar 6.2 g
SAVORY STUFFED PORK CHOPS
1 1/2 inch pork chops stuffed with savory stuffing, bake total of 50 minutes and viola. All you need is a veggie and you have a satisfying dinner. I found this recipe in the Easy Everyday Cooking recipe book. Great basic recipe if you are craving porkchops. I have made some others on this site and was very pleased with them as well, but I find this one to be less time consuming and tastes great.
Provided by K c6462
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Trim fat from chop cut a 2 inch pocket in each pork chop. Sprinkle each pocket 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 and stir in sage, salt, pepper and bread crumbs.
- Add enough broth to hold stuffing together, them spoon into pockets.
- Secure pockets with kitchen twine or toothpicks place on baking dish.
- Cover with lid or foil and bake for 30 minutes.
- Remove cover and bake for 20 minutes or until tender.
Nutrition Facts : Calories 394.3, Fat 21.5, SaturatedFat 8.9, Cholesterol 90.3, Sodium 452.6, Carbohydrate 22.1, Fiber 1.7, Sugar 2.8, Protein 26.9
CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
STUFFED GRILLED PORK CHOPS
Steps:
- In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
- Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.
STUFFED PORK CHOPS
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
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.
STUFFED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
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.
STUFFED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
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.
STUFFED PORK CHOPS
Provided by Claire Robinson
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
- Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
- Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.
STUFFED SAVORY PORK CHOPS
These are the way I have made stuffed pork chops all my married life. I usually only serve one pork chop per person because they make a large serving. You can use either thick boneless pork chops or thick regular pork chops. I prefer using those with bones as I feel they give a richer moister flavor. I have given the recipe for one serving. Simply multiply the ingredients for as many people as you wish to serve. You don't have to sew the pocket shut if you do not wish...I just prefer this method since it retains all the stuffing better inside the meat and keeps the moisture inside as well. Sewing utensils: Button Thread or cooking cord and a large needle with a big eye.(You need strong thread so that it can be easily removed prior to serving.)
Provided by CarrolJ
Categories Pork
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 372.5, Fat 19.9, SaturatedFat 6.7, Cholesterol 286.5, Sodium 866.7, Carbohydrate 15.9, Fiber 1.9, Sugar 4, Protein 30.9
PEAR STUFFED PORK CHOPS
This recipe was a mistake, when I lost my good house keeping magazine, I thought this was how it was made, then I found it on the internet, and the real recipe was pork chops with pear stuffing. But I still prefer my way. It's a good one for those who like to have applesauce with their pork chops.
Provided by candi hurst
Categories Pork
Time 40m
Yield 5-10 serving(s)
Number Of Ingredients 7
Steps:
- Cut the chops in the middle, as if to make a pocket.
- Season the pork chops with the salt, pepper, and garlic, and set aside.
- In a pot cook the stuffing as the directions indicate on the box.
- When the stuffing is finished, take the pears and mash them up with your hands and drop them into the stuffing.
- After the pears are mixed in with the stuffing, take a table spoon, and stuff the pork chops.
- When the chops have been stuffed, lightly sprinkle the pear syrup from the can over all of the chops.
- Place on a cookie sheet, bake on about 350, until the chops are cooked thoroughly.
Nutrition Facts : Calories 346.4, Fat 2.5, SaturatedFat 0.6, Cholesterol 0.7, Sodium 1086.9, Carbohydrate 73.5, Fiber 5.2, Sugar 24.2, Protein 7.8
STUFFED PORKSTER CHOPS
This is a GREAT entree to any meal. The men love it and it tastes like a lovely down home cooked meal...definitely a favorite of the entire family! Serve with your favorite sides such as tators and gravy or salad or even baked mac and cheese.
Provided by scrumptousbunny
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish.
- Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy.
- Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops.
- Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 525.7 calories, Carbohydrate 47.1 g, Cholesterol 135.1 mg, Fat 16.2 g, Fiber 3.3 g, Protein 44.7 g, SaturatedFat 5.3 g, Sodium 1148.8 mg, Sugar 1.6 g
STUFFED PORK CHOPS
From Rachael Ray. I have not tried this recipe but will have to try it. It looks very good. It's stuffed with raisins and.....it's a recipe for the barbecue :)
Provided by Boomette
Categories Pork
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill or grill pan to high. In a casserole dish, whisk together the orange juice concentrate, vinegar, cornstarch, cloves and 1 1/2 cups water.
- In a medium bowl, combine the bread, raisins, garlic powder and 1/4 cup of the juice mixture; season with salt and pepper.
- Cut a 2-inch-wide pocket through the center of each chop, cutting from the fatty side toward the bone. Spoon 3 tablespoons of stuffing into each pocket. Marinate the chops in the juice mixture for 30 minutes.
- Lower the grill temperature to medium. Grill the chops, covered, basting once, until golden, about 4 minutes. Turn, and baste again. Cover and grill the chops until an instant-read thermometer inserted into the center registers 150 degrees, about 4 minutes.
Nutrition Facts : Calories 588.1, Fat 16.4, SaturatedFat 5.4, Cholesterol 75, Sodium 462.1, Carbohydrate 80.1, Fiber 3.4, Sugar 41.1, Protein 30.6
EASY STUFFED PORK CHOPS
Discover a simple take on the classic cordon bleu with our Easy Stuffed Pork Chops. Our Easy Stuffed Pork Chops are filled with cheese, sage and spinach.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make a 2-inch long cut in the side of each chop to form pocket. Top each ham slice with 1 Singles and 1/4 of the spinach; roll up. Stuff 1 ham roll in pocket in each chop; press edges of pocket together to seal.
- Sprinkle both sides of chops evenly with sage.
- Heat oil in large skillet on medium-high heat. Add chops; cook 8 to 10 min. on each side or until cooked through and golden brown on both sides.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 29 g
PEACH-STUFFED PORK CHOPS
I'm gonna show you my favorite technique for stuffing pork chops, as well as one of my favorite stuffings for pork. Above and beyond producing something that's visually impressive, we are also flavoring our pork chops from the inside out with this method. So, this is basically a technique video and will work no matter what stuffing you decide to use--although this peach stuffing was absolutely delicious.
Provided by Chef John
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h10m
Yield 2
Number Of Ingredients 16
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.
Nutrition Facts : Calories 474.4 calories, Carbohydrate 20 g, Cholesterol 100.3 mg, Fat 30.6 g, Fiber 1.6 g, Protein 28.9 g, SaturatedFat 12.2 g, Sodium 984.6 mg, Sugar 8.4 g
STUFFED PORK CHOPS
From Libby's old newspaper clippings. stuffed with veggies not stuffing the recipe called for some water but now the meat has water in it so doesnt need that lol ive folded over a pork steak with this works fine if you look at juice in picture i had at least 1/2 cup juice coming from just chops you might want to add a couple of tablespoons cornstarch with 1/8 c water to chops . this has awesome flavor
Provided by Dienia B.
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Mix the corn, bell peppers, celery, and butter together.
- Cut pockets in the pork chops.or can fold over pork steak flour the meat.
- Stuff pockets with vegetable mixture.
- mix flour into soup , if you are going gluten free just use cornstarch.
- Place chops into a casserole dish.
- Pour soup over meat. if you don't want watery gravy do cornstarch here
- Cover casserole with foil paper.
- Bake for 2 hours at 350 degrees Fahrenheit.
Nutrition Facts : Calories 452, Fat 22.9, SaturatedFat 7.8, Cholesterol 147.9, Sodium 390.1, Carbohydrate 16.7, Fiber 1.9, Sugar 3.4, Protein 44
STUFFED PORK CHOPS
Forget basic & go for bold Stuffed Pork Chops. Add a glaze of raspberry vinaigrette, brown sugar and Dijon mustard for elegant Stuffed Pork Chops.
Provided by My Food and Family
Categories Home
Time 45m
Yield Makes 6 servings.
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Spoon into pockets in chops; sprinkle with pepper. Spoon remaining stuffing into 13x9-inch baking dish.
- Heat large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing. Core remaining apple; cut into 12 rings. Place over chops; brush with 1 Tbsp. of the remaining dressing.
- Bake 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over apples and chops.
Nutrition Facts : Calories 560, Fat 23 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 120 mg, Sodium 820 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 46 g
OVEN-BAKED STUFFED PORK CHOPS
This is a nice and easy recipe that gives a Spanish taste to any American meal!
Provided by newmom09
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
- Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
- Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
- Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
- Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 966.7 calories, Carbohydrate 131.2 g, Cholesterol 80.4 mg, Fat 24.8 g, Fiber 5.8 g, Protein 50.3 g, SaturatedFat 6.5 g, Sodium 3181.8 mg, Sugar 14.8 g
STUFFED PORK CHOPS
Make the stuffing ahead, just refrigerate. Just make sure to bring to room temp before stuffing the chops.
Provided by Moirianne
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
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.
APPLE STUFFED PORK CHOPS
A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Provided by Nancy Burrowes
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g
STUFFED ITALIAN PORK CHOPS
Make and share this Stuffed Italian Pork Chops recipe from Food.com.
Provided by Aroostook
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove sausage meat from casing.
- Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
- Lower heat on frying pan and add the stewed tomatoes.
- Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
- Empty contents into a separate dish and add bread crumbs, basil and red pepper.
- Stir until mixture is moldable.
- Cut thick pork chops down the side to make a pocket.
- Stuff each pork chop with stuffing mixture until full.
- Use toothpicks to hold chops together.
- In frying pan, add chicken broth, mushrooms and some chopped garlic.
- Cook until garlic is brown.
- Add pork chops.
- Cook pork chops on low heat until meat is white (about one hour).
- Baste chops with juices from pan.
- Serve with mushrooms on top of each pork chop.
- Serves eight.
STUFFED PORK CHOPS
Make and share this Stuffed Pork Chops recipe from Food.com.
Provided by MizzNezz
Categories Pork
Time 57m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In skillet, saute celery and onion in 1 Tablespoon butter.
- Put into a large bowl.
- Add croutons, milk, parsley, salt, paprika, and pepper.
- Mix well.
- Cut a pocket in each chop, fill with stuffing.
- Brown chops in remaining 2 Tablespoons butter.
- Put chops in a greased 9x9 inch baking pan.
- Pour broth over chops.
- Cover and bake at 350 degrees Fahrenheit for 45 minutes.
- Remove chops and keep warm.
- Pour pan drippings into a saucepan.
- Mix cornstarch and water.
- Slowly stir into drippings.
- Cook and stir for 2 minutes until thickened.
- Serve with chops.
Nutrition Facts : Calories 481.3, Fat 26.8, SaturatedFat 11.5, Cholesterol 150.1, Sodium 812.8, Carbohydrate 14.4, Fiber 1.8, Sugar 1.6, Protein 43.2
STUFFED PORK CHOPS
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
- Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
- Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.
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