Baked Pork Chops With Stuffing Food

PORK CHOPS WITH STUFFING

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.

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).

EASY PORK CHOPS WITH STUFFING

Steps:

• Heat oven to 350°F. Sprinkle pork chops with seasoned salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork chops; cook 4 to 6 minutes, turning once, until browned on both sides. Remove pork chops from skillet.
• In same skillet, mix water and contents of seasoning packet from stuffing mix. Heat to boiling. Remove from heat. Add stuffing; toss until moistened. Spoon into ungreased 12x8-inch (2-quart) glass baking dish. Arrange broccoli and pork chops over stuffing. Cover with foil.
• Bake 30 to 40 minutes or until pork chops are no longer pink in center.

PORK CHOP-STUFFING BAKE

Steps:

• Heat oven to 350°F.
• Prepare stuffing as directed on package. Meanwhile, cook chops in large ovenproof nonstick skillet on medium-high heat 4 min. on each side or until evenly browned on both sides. Mix soup, onions and thyme; spoon over chops.
• Top chops with stuffing; sprinkle with cheese.
• Bake 20 to 25 min. or until chops are done (145°F). Remove from oven; let stand 3 min. before serving.

PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
• Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
• Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
• Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

PORK CHOPS WITH STUFFING

Steps:

• Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Place apples and onions in the prepared dish; set aside.
• Season pork chops on all sides with seasoned salt, rosemary and thyme.
• Place seasoned pork chops on top of the apples and onions.
• Prepare stuffing according to package instructions. Spoon stuffing onto each pork chop.
• Spray a sheet of aluminum foil with cooking spray, and then place sprayed-side down to cover the dish.
• Bake, covered, for 25 minutes. Remove cover and return to the oven for 5-10 more minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. Garnish with additional fresh herbs, if desired, and serve!

BAKED PORK CHOPS WITH STUFFING

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

BAKED PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350° F.
• Sprinkle pork chops lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork chops and brown both sides. Do not cook completely. Transfer browned pork chops to an oven safe baking pan or large cast iron skillet.
• In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup of the water, and sage. Place a mound of stuffing on each chop.
• In another medium bowl, blend cream of mushroom soup, remaining 1/3 cup of water, and soy sauce. Pour evenly over the stuffing. Sprinkle with freshly ground black pepper.
• Place in oven and bake for 1-1/2 to 2 hours, or until pork chops are very tender. Bake thinner (1/2") pork chops for a minimum of 1-1/2 hours, and add time for thicker pork chops. If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. The goal is to have fork-tender pork chops, and thicker chops will definitely take longer to get tender.

STUFFED PORK CHOPS

Steps:

• If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
• On both sides, sprinkle the pork chops with salt and pepper.
• Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
• Remove the pork chops to a plate.
• Preheat the oven to 350 degrees Fahrenheit.
• In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
• In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
• Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
• Place the pork chops in a baking dish, either 9x13" or a bit smaller.
• Arrange the remaining stuffing around the pork chops.
• Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
• Allow the chops to rest for 3-4 minutes, then serve.

BAKED PORK CHOPS WITH RICE AND STUFFING

Steps:

• Spray large baking dish with non stick spray. Preheat oven to 350°F. Lay sliced onions along bottom of pan. Shake stuffing over onion slices evenly all over, then shake rice evenly over stuffing. You are making layers. Add seasoning over evenly and dab butter evenly all over.
• Lay pork chops on top of rice. Slowly pour hot water over top of everything until water level comes to top of pork chops almost covering them. Shake the Shake 'N Bake covering pork chops and layers of mixture. Cover with foil.
• Bake for 1 1/2 hours. Uncover last 10 minutes.

OVEN BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 400 degrees
• Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
• Add all stuffing ingredients to a large bowl until just combined, don't overmix.
• Scoop the stuffing into each pork chop, you'll be able to stuff it with more than you think! Place the pork chops in a baking dish.
• Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
• Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
• Serve with roasted potatoes and green beans and enjoy!

BAKED PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350.
• Grease the bottom of a non-stick pan with a small piece of pork fat from one of the chops.
• Brown chops on both sides over medium heat.
• Place in a single layer in a shallow 2 or 2 1/2 quart casserole. (I use an 8x8 inch square pan.).
• Mix together bread cubes, onion, butter, 2T. water and poultry seasoning. Spread over the pork chops.
• In a bowl, mix the soup and 1/3 cup of water together & pour over the chops and stuffing.
• Bake, uncovered, 1 hour or until the chops are tender.
• *You can also use Cream of celery or Golden Mushroom soup instead of Cream of Mushroom soup.
• *This recipe can also be prepared up to one day ahead and then refrigerate until ready to bake.

STOVE TOP STUFFED PORK CHOPS

Steps:

• Prepare stove top stuffing according to directions.
• Season pork chops lightly with salt and black pepper. Add the chops to the frying pan and cook for 4-5 minutes on each side. A minute before chops are done, add garlic to the pan.
• Place chops into an oiled baking dish. Mix soup with thyme and spoon over chops. Top with stuffing and sprinkle with garlic, parsley and shredded cheese.
• Bake Stove Top Stuffed Pork Chops uncovered for about 25 minutes in 350 F oven or until pork chops are done.

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Sprinkle both sides of chops with salt and pepper.
• In a large skillet over medium-high heat; brown pork chops in the oil.
• Removed pork chops and set aside.
• Cook onion and celery in the same skillet until onion is tender.
• Add chopped apples and cook another minute.
• Stir in chicken broth and celery soup.
• Bring to a simmer.
• Remove from heat; stir in stuffing cubes until cubes are moistened.
• Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
• Place pork chops on top of stuffing.
• Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

STUFFING STUFFED PORK CHOPS

Steps:

• Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
• Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
• In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
• Trim any fat from the pork chops, then use a sharp knife to cut 3/4 of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
• Fill each pork chop with approximately 1/2 cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.
• Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
• Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.

BAKED PORK CHOPS WITH STUFFING AND GRAVY

Steps:

• Preheat oven to 350 degrees. In a shallow baking dish, mix Country Crock with water. Mix in Stuffing mix until moistened and spread evenly along bottom of dish. Place pork chops on top of stuffing and cover with gravy. Cover dish with aluminum foil and place in over for 30-45 min depending on thickness of chops. Remove and set aside for 5 minutes to allow stuffing and chops to set. Makes 4-5 servings.

STUFFING TOPPED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• Make stuffing according to package directions.
• Season pork chops with salt and pepper. Go easy on the salt. The stuffing topping has quite a bit of salt.
• Heat a skillet over medium-high heat. Add the oil. When hot, add the pork chops and cook for about 2 minutes on each side to brown them.
• Place pork chops in a lightly greased baking dish (9x13-inch or a little smaller).
• Mound stuffing on top of pork chops. Sprinkle the cheese on top.
• In a small bowl, stir together condensed soup, milk, and soy sauce. Spoon mixture on top of cheese and stuffing.
• Cover loosely with foil and bakie for 30 minutes.
• Uncover and bake another 5 minutes.

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
• Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.