Stuffing Stuffed Pork Chops Recipes

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:

• 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:

• 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 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:

• 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.

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.

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:

• 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.

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.