Awesome Pork Chops Fried And Stuffed Food

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• 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.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

STUFFED PORK CHOPS

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.

AWESOME BAKED PORK CHOPS

Steps:

• Preheat oven to 350.
• Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste.
• Place the beaten eggs in a small bowl.
• Dredge the pork chops lightly in flour, dip in the egg, and coat liberally with bread crumbs.
• Heat the oil in a medium skillet over medium-high heat.
• Fry the pork chops 5 minutes per side, or until the breading appears well browned.
• Transfer the chops to a 9 x 13 baking dish, and cover with foil.
• Bake in the preheated oven for 1 hour.
• While baking, combine the cream of mushroom soup, milk and white wine in a medium bowl.
• After the pork chops have baked for an hour, cover them with the soup mixture.
• Replace foil, and bake for another 30 minutes.

STUFFED PORK CHOPS I

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).

AWESOME PORK CHOPS, FRIED AND STUFFED

Steps:

• Prepare your favorite recipe stuffing or boxed stuffing mix according to directions (adding 1/2 cup extra water) ahead of time. Beat eggs together in a wide bowl. Mix bread crumbs and all the seasonings together on a large plate. Heat oil in a large skillet on low-medium heat.
• Rinse pork chops and shake water off. Dip chop into the egg. Place chop onto the bread crumb mixture and pat both sides making sure that it is evenly coated. Place a single layer of chops into the heated oil. Cook on both sides until browned.
• Place a single layer of chops in a glass baking dish. Cover with the stuffing. Place another layer of chops on top of the stuffing. Cover dish tightly with foil. Bake in oven 350 degrees on center rack for 90 minutes. (If your oven seems to cook things quicker than directed, reduce heat to about 330 or 335).

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 GRILLED PORK CHOPS FROM ALTON BROWN'S GOOD EATS

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.

PORK CHOPS WITH PAN FRIED STUFFING

Steps:

• Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry.
• Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge.
• Remove pork chops from brine and discard brining liquid. Pat pork chops dry.
• Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together.
• Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing.
• Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet.
• Now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and sauté for a couple more minutes.
• Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes.
• At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side.
• Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!