Vegetable Stuffed Pork Chops Recipes

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CHEESY VEGETABLE-STUFFED PORK CHOPS

Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 13



Cheesy Vegetable-Stuffed Pork Chops image

Steps:

  • Heat oven to 350°F.
  • Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
  • Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg

2 tablespoons butter or margarine
1 medium celery stalk, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
6 pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

STUFFED PORK CHOPS

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11



Stuffed Pork Chops image

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.

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

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



Stuffed Pork Chops image

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 :

1-1/2 cups chopped fresh mushrooms
4 green onions, finely chopped
1/3 cup finely chopped celery
1 tablespoon butter
1 small tomato, chopped
1/4 to 1/2 teaspoon dried marjoram
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 slices day-old white bread, cut into 1/4-inch cubes
4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)

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



Stuffed Pork Chops I image

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

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

STUFFED PORK CHOPS WITH ROASTED VEGETABLES AND SOFT POLENTA

Provided by Anne Burrell

Categories     main-dish

Time 2h20m

Yield 3 servings

Number Of Ingredients 25



Stuffed Pork Chops with Roasted Vegetables and Soft Polenta image

Steps:

  • For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick.
  • When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm.
  • For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
  • Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds.
  • For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine.
  • Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture.
  • Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes.
  • Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.)
  • After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.

2 cups milk
Kosher salt
1 cup quick-cooking polenta
1/2 cup grated Parmesan
1/4 cup mascarpone
2 fresh sage leaves, cut into chiffonade
2 cups Brussels sprouts, trimmed and halved
2 cups cauliflower florets
3 tablespoons olive oil
Crushed red pepper
Kosher salt
Seeds from 1 pomegranate, for garnish
3 pieces bacon, cut into lardons
1/2 Spanish onion, cut into small dice
2 Granny Smith apples, peeled and cut into 1/2-inch dice
1/2 cup Calvados
1 sprig rosemary, leaves finely chopped
1/2 cup golden raisins
Kosher salt
1/2 cup breadcrumbs
1 egg, lightly beaten
3 bone-in pork loin chops, 3/4-inch thick
Olive oil, for pan
1/2 cup sherry vinegar
1/2 cup maple syrup

HERB STUFFED PORK CHOPS

I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 12



Herb Stuffed Pork Chops image

Steps:

  • In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

Nutrition Facts : Calories 477 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 1436mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.

2 tablespoons chopped celery leaves
1 tablespoon chopped onion
2 tablespoons butter, divided
3/4 cup dry bread crumbs
2/3 cup chicken broth, divided
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 pork loin chops (1-1/4 inches thick)

VEGETABLE -STUFFED PORK CHOPS

We love this recipe. We like stuffed pork chops. And this is so easy too. Love crock pot recipes .

Provided by shirley terhaar

Categories     Steaks and Chops

Time 8h20m

Number Of Ingredients 7



Vegetable -Stuffed pork Chops image

Steps:

  • 1. Cut pocket in each pork chop,Cutting from edge nearest bone.Lightly season pockets with salt and pepper.Combine corn,onions,bell pepper,bread crumbs and rice in large bowl.Stuff pork chops with veg &rice mixture.Secure with wooden toothpicks.
  • 2. Pour any remaining mixture into slow cooker.Add stuffed pork chops .Moisten top of each chop with tomto sauce.Pour any remaining tomato sauce over top .Cover and cook on low 8 to 10 hours or until done.

4 pork chops, double-thick
1 can(s) corn drained
1 small onion chopped
1 green bell pepper
1 c italian seasoned bread crumbs
1/2 c long grain rice, uncooked
1 can(s) 8 oz tomato sauce

VEGETABLE-STUFFED PORK CHOPS (CROCK POT)

Taken from the "All New Slow cooker" cookbook. Haven't tried it yet, just putting it here for safe keeping until I do!

Provided by jonesies

Categories     Pork

Time 8h20m

Yield 4 serving(s)

Number Of Ingredients 7



Vegetable-Stuffed Pork Chops (Crock Pot) image

Steps:

  • Cut pocket into each pork chop, cutting from edge nearest bone.
  • Lightly season pockets with salt and pepper to taste.
  • Combine corn, onion, bell pepper, bread crumbs and rice in a large bowl.
  • Stuff pork chops with vegetable-rice mixture.
  • Secure along fat side with wooden toothpicks.
  • Pour any remaining vegetable-rice mixture into slow cooker.
  • Add stuffed pork chops to slow cooker.
  • Moisten top of each pork chop with tomato sauce.
  • Pour any remaining tomato sauce on top.
  • Cover and cook on low 8 to 10 hours or until done.

Nutrition Facts : Calories 595.4, Fat 23.1, SaturatedFat 8.1, Cholesterol 68.8, Sodium 574, Carbohydrate 72.4, Fiber 6.2, Sugar 9, Protein 28

4 pork loin chops (thick and well trimmed)
1 (15 1/4 ounce) can corn, drained
1 small onion, chopped
1 green bell pepper, seeded and chopped
1 cup dry breadcrumbs (Italian style)
1/2 cup converted long grain rice, uncooked
1 (8 ounce) can tomato sauce

VEGGIE STUFFED PORK CHOPS

Make and share this Veggie Stuffed Pork Chops recipe from Food.com.

Provided by J e l i s a

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13



Veggie Stuffed Pork Chops image

Steps:

  • Cut a"pocket" into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing.
  • Melt butter in skillet over medium heat.
  • Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat.
  • Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture.
  • Fill pocket with the mixture.
  • Heat oil in skillet over medium heat.
  • Cook pork in oil for approximately 5 minutes, turning once until light brown.
  • Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13x9 baking pan.
  • Cover tightly and bake for 30 minutes.
  • Uncover and bake another 30 or no longer pink in center.

6 pork chops, 1 1/4 to 1 1/2 inch thick
2 tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper
1/2 cup carrot, shredded
1 cup sharp cheddar cheese, shredded
1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

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