STUFFED DOUBLE-CUT PORK LOIN CHOPS
Provided by Guy Fieri
Time 3h10m
Yield 4 servings
Number Of Ingredients 29
Steps:
- For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
- For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
- Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
- Preheat the oven to 350 degrees F.
- For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
- Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
- In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
- For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
- Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.
STUFFED PORK CHOPS
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
- Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
- Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.
STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS
Steps:
- Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
- Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
- In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
- Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
- Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
- On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
- To make the Three-Onion Cherry Jam:
- In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
- When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.
STUFFED PORK CHOPS
A while ago, my boyfriend requested stuffed chops with a different kind of filling. I came up with this version, which stems from a recipe for stuffed mushrooms. He raved about them for days.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes. , Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.
Nutrition Facts :
GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.
Provided by Tasty
Categories Dinner
Time 25m
Yield 8 pork chops
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
- Season all sides of the pork chops with salt and pepper.
- Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
- Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
- Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams
STUFFED PORK CHOPS WITH GRAVY
"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
Nutrition Facts : Calories 339 calories, Fat 21g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 744mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
STUFFING-STUFFED PORK CHOPS
You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
STUFFED PORK CHOPS
Make and share this Stuffed Pork Chops recipe from Food.com.
Provided by tfemrite
Categories One Dish Meal
Time 40m
Yield 4 porkchops, 4 serving(s)
Number Of Ingredients 2
Steps:
- Preheat oven to 375 degrees Fahrenheit.
- Prepare stuffing according to directions on box, increasing water by 1/4 cup.
- Cut slit into the side of each pork chop, cutting it almost in half. This is easiest on a mostly frozen chop.
- Stuff (and I mean stuff) each chop with as much stuffing as it can hold. You can also add a pat of butter, salt and pepper, or seasonings if desired.
- Bake for 35 minutes, or until juice runs clear.
- We enjoy having cauliflower with our meal.
- Also-- DO NOT brown chops before hand. This causes them to be too tough, and too rigid to stuff correctly.
Nutrition Facts : Calories 451.2, Fat 14.3, SaturatedFat 4.9, Cholesterol 124.4, Sodium 687.3, Carbohydrate 32.5, Fiber 1.4, Sugar 3.5, Protein 44.5
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 III
Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.
Provided by Karen
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 55m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 367.6 calories, Carbohydrate 22.8 g, Cholesterol 75.2 mg, Fat 22.3 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 11.8 g, Sodium 812.3 mg, Sugar 3.6 g
GRILLED TRIPLE CHEESE AND BACON STUFFED PORK CHOPS
My DH raved about these chops calling them "EPIC", and they now supersede his 2 other most favorite meals that I prepare which are my baked chicken Parmesan and my mom's lasagna recipe. He claims they can stand up in any fancy restaurant as their house specialty and that they would get away with charging well over $50 per meal...then again he does have to still live with me after he eats it..so he could be slightly over exaggerating! LOL I presented these along side a tossed Caesar Salad and a serving of Tender Field Peas with Snap Beans. Hope you enjoy!
Provided by LKAFraz
Categories Pork
Time 16m
Yield 3 Grilled Chops, 3 serving(s)
Number Of Ingredients 7
Steps:
- Preheat Grill.
- Fry the bacon in a frying pan over medium/low heat until it is very crispy. Wrap in paper towel once done to drain the fat off and set aside until completely cool.
- Rinse and pat dry the pork chops.
- Turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
- Season all 3 chops inside and out with half of the seasoning salt. Reserve the remaining salt for the stuffing.
- In a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. Toss well with hands.
- Equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
- With cooking twine or toothpicks ( I prefer twine ) close, as tightly as you can, the pouch of each pork chop.
- Grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
- Be sure to use a meat thermometer to check the internal temperature and to ensure that you DO NOT OVER COOK! You should reach at least 145 degrees (the USDA has reduced their recommended internal temperature on pork chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
- **I grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. I removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to REMOVE the twine or toothpicks before serving.**.
Nutrition Facts : Calories 462.9, Fat 28.4, SaturatedFat 11.9, Cholesterol 142.7, Sodium 419.9, Carbohydrate 1, Fiber 0.2, Sugar 0.3, Protein 48
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.
COMPANY STUFFED PORK CHOPS
These comforting pork chops bake to a perfect golden brown, and the stuffing is incredibly moist. It's one of my favorite dishes to serve to guests because I know they'll love it. -Lorraine Darocha, Mountain City, Tennessee
Provided by Taste of Home
Categories Dinner Side Dishes
Time 1h10m
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside., Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Recoat the same skillet with cooking spray. Cook chops in remaining 2 teaspoons oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.
Nutrition Facts : Calories 314 calories, Fat 12g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 526mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SAVORY STUFFED PORK CHOPS
Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
GRILLED STUFFED PORK CHOPS RECIPE BY TASTY
Here's what you need: porterhouse pork chops, bacon, smoked gouda cheese, fresh cilantro, fresh thyme, garlic powder, onion powder, seasoned salt, salt, pepper
Provided by Kyle Gibson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brown bacon in a skillet. Once browned, drain and set aside.
- Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
- Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
- Top with any remaining stuffing mixture and allow to melt.
- Serve warm.
Nutrition Facts : Calories 1014 calories, Carbohydrate 3 grams, Fat 75 grams, Fiber 0 grams, Protein 77 grams, Sugar 1 gram
BEGINNER STUFFED PORK CHOPS
This is one of my favorite pork dishes; my dad taught me to make it for the first dinner I cooked when I was 11. I like to serve this with some kind of sweet potato or garlic mashed potatoes and a vegetable.
Provided by kgm1988
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h12m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes.
- Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side.
- Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
- Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top.
- Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 461 calories, Carbohydrate 43.8 g, Cholesterol 81.8 mg, Fat 18.7 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 7.6 g, Sodium 443.1 mg, Sugar 39.1 g
CHEATER'S STUFFED PORK CHOPS
This is a fast and easy way to make stuffed pork chops. Of course, my mom would make homemade stuffing etc. but who has the time? This is a quick and easy weeknight meal. Great with green beans and applesauce!
Provided by Monica120179
Categories One Dish Meal
Time 40m
Yield 6 pork chops, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees.
- Prepare stuffing as recommended on the box.
- Spray 9x13 pan with non-stick cooking spray.
- Place pork chops in the pan.
- Spoon heaping stuffing mixture onto each pork chop.
- Cover with foil and bake at 350 degres for 20 minutes.
- While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
- Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
- Serve with applesauce and enjoy!
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STUFFED PORK CHOPS - SPEND WITH PENNIES
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5/5 (37)Total Time 1 hrCategory Dinner, Entree, Main Course, PorkCalories 326 per serving
- Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
- Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
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