"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a large skillet over medium high heat. Preheat the oven to 350 degrees F.
- Season chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to hot skillet then add the chops and sear to caramelize the meat on each side, 1 to 2 minutes. Transfer chops to a pan or casserole dish and add 1/2 cup chicken stock to help the meat remain moist while it finishes cooking ¿ just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven. Roast for 15 to 20 minutes as you make the stuffing.
- Return pan to the stove and add another tablespoon extra-virgin olive oil. Add Italian sausage and crumble it as it browns. Add celery and onions and cook 2 or 3 minutes then add red bell pepper and apricots. Cook 2 minutes, then add parsley and sage and another 1/2 cup of chicken stock. Reduce heat and cook stuffing 5 or 6 minutes longer until apricots are tender and plump. Add a splash of chicken stock and 1/4 cup heavy cream to moisten stuffing.
- To serve, remove chops from oven. Place 4 chops on individual plates or on a platter. Mound sausage and vegetables on first chop, then top with second chop and pour gravy down over the top of stacked chops and filling. The pan drippings may also be added to the gravy to stretch the amount.
SUNDAY SUPPER STUFFED PORK CHOPS (RACHAEL RAY)
Make and share this Sunday Supper Stuffed Pork Chops (Rachael Ray) recipe from Food.com.
Provided by hungrykitten
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
- Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble corn muffins into the pan and combine stuffing.
- Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
- In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
- To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chops with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.
Nutrition Facts : Calories 994.6, Fat 37.2, SaturatedFat 15.1, Cholesterol 173.4, Sodium 1084.9, Carbohydrate 106.6, Fiber 17, Sugar 14.8, Protein 61.4
LICK YOUR CHOPS SUPPER
Provided by Rachael Ray : Food Network
Time 1h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Put the potatoes and parsnips in a medium pot and cover with water. Bring to a boil over medium heat, salt the water, and cook until tender, 15 to 18 minutes. Drain and put them back into the hot pot. Mash with the milk and salt, pepper, and nutmeg to taste. Add the cheese and stir until melted.
- While the potatoes and parsnips come to a boil, rub the chops with lots of salt, pepper, and sage. Heat the extra-virgin olive oil over medium heat in a large oven-safe skillet. Add the garlic and saute for 3 minutes, then remove the garlic with a slotted spoon and raise the heat to medium-high.
- Add the chops and brown on both sides, about 5 to 6 minutes. Add the vermouth or wine to the pan and transfer to the oven. Cook the meat through for 7 to 8 minutes more. While the meat cooks, bring a couple of inches of water to a boil over medium heat and salt the water. Add the broccolini and cook for 5 to 6 minutes, then drain. Arrange the chops on 4 plates. Add the butter to the pan and whisk it into the pan juices, then spoon the sauce over the chops. Serve with the mashed potatoes and parsnips and the broccolini alongside.
SUNDAY PORK CHOPS
"I love this recipe because it tastes like a 'real' Sunday supper, but I don't have to spend my whole Sunday making it," says Trisha Kruse of Eagle, Idaho. "Instead, I can bike or work in my garden all day and still have this amazing dish on the table to wind up the weekend with a home-cooked, sit-down meal for my family."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine brown sugar and garlic powder; rub over both sides of pork chops. In a large skillet, brown chops in oil over medium heat. Remove from the pan. , In the same skillet, combine the Mexicorn, broth, stuffing mix and butter; top with pork chops. Cover and cook for 10-12 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 369 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1484mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g protein.
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