GRAVY PORK CHOPS WITH STUFFING BISCUITS
Serve these mouth-watering pork chops and gravy with stuffing biscuits made using Original Bisquick® mix - a delicious dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pork chops; cook 8 to 10 minutes, turning once, until browned. Place pork chops in baking dish. Pour gravy over top.
- In same skillet, cook celery and onion over medium-high heat 3 to 5 minutes, stirring frequently, until tender; remove from heat.
- In small bowl, stir Bisquick mix, sage and milk until blended. Stir in celery and onion mixture. Drop large spoonful of dough onto each pork chop.
- Bake 20 to 25 minutes or until biscuits are golden brown and pork chops are no longer pink in center.
Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1 1/2 g
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 :
EASY PORK CHOPS WITH STUFFING
Broccoli florets add vitamins and bright color to a hearty meal of pork chops and herbed stuffing.
Provided by Pillsbury Kitchens
Categories Entree
Time 55m
Yield 4
Number Of Ingredients 7
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.
Nutrition Facts : Calories 440, Carbohydrate 36 g, Cholesterol 90 mg, Fat 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1/4 of Recipe, Sodium 910 mg, Sugar 2 g, TransFat 0 g
BAKED PORK CHOPS AND STUFFING
This easy recipe has been a longtime family favorite, with fork-tender pork chops covered in a super flavorful stuffing and gravy.
Provided by Brenda | A Farmgirl's Dabbles
Categories Pork
Time 2h
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1157 calories, Carbohydrate 154 grams carbohydrates, Cholesterol 165 milligrams cholesterol, Fat 39 grams fat, Fiber 17 grams fiber, Protein 59 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 1661 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 19 grams unsaturated fat
MOM'S STUFFING PORK CHOPS
This is a family favorite that we often had when company came for dinner. This recipe has gone home with many invited dinner guests. Mom never follows a recipe when she cooks, so this is my best guess of how she makes them! You may have to tweak things a bit, as all values for ingredients she uses are approximate. I still have not been able to replicate hers exactly!
Provided by JENSCOTT97
Categories Main Dish Recipes Pork Pork Chop Recipes Baked
Time 1h50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.
- Bake in the preheated oven for 1 hour.
- When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.
Nutrition Facts : Calories 291.4 calories, Carbohydrate 13.4 g, Cholesterol 66.8 mg, Fat 15.5 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 6.1 g, Sodium 744.7 mg, Sugar 1.9 g
BAKED PORK CHOPS WITH STUFFING
I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
STUFFED PORK CHOPS
These baked stuffed pork chops are easy comfort food that tastes like a restaurant-quality meal!
Provided by Blair Lonergan
Categories Dinner
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
- Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
- Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
- Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
- Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
- Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
- Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.
Nutrition Facts : ServingSize 1 stuffed pork chop, Calories 364 kcal, Carbohydrate 19 g, Protein 40 g, Fat 13 g, SaturatedFat 4 g, Cholesterol 119 mg, Sodium 349 mg, Fiber 3 g, Sugar 6 g
PORK CHOPS WITH STUFFING
Baked boneless Pork Chops with Stuffing and apples is an easy dinner recipe that's ready for the oven in just 15 minutes!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 7
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!
Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 533.4 kcal, Carbohydrate 37.1 g, Protein 46.9 g, Fat 13.8 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 2650.8 mg, Fiber 2.8 g, Sugar 7.8 g
BISCUIT STUFFING ON PORK CHOPS
This recipe gives you 2 great recipes all in one; you get both your stuffing and pork; all in one dish! Yummy!
Provided by Connie McGinnis
Categories Steaks and Chops
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Heat oven to 350 degrees. In large skillet; brown chops in oil until brown. Place chops in a greased glass casserole dish; 9x13. In medium bowl, combine; soup, celery, onion, seasonings and egg, mix well. Separate dough in to 10 biscuits, and cut biscuits in to small pieces. Stir the biscuit sections (pieces) in to soup mixture; spoon evenly over pork chops.
- 2. Bake in oven for 45-55 minutes or until golden brown on top. Yield: 6 servings
PORK CHOP AND STUFFING CASSEROLE
Steps:
- Heat the oven to 350 F/180 C/Gas 4.
- Grease a shallow baking dish (7x11 or 9x13-inch, large enough for the 4 chops).
- Coat the bottom of a large skillet with olive oil; heat over medium heat until hot.
- Rinse the chops, and pat dry with paper towels. Sprinkle with kosher salt and freshly ground black pepper.
- Add the pork chops to the skillet, and cook for 2 to 3 minutes on each side, or until they are nicely browned. Remove the pork chops to a plate.
- Add butter to the skillet, and reduce heat to medium-low.
- Add the chopped celery, onion, and carrots; saute for about 3 to 4 minutes, just until vegetables are tender.
- Add the stuffing mix and chicken broth to the sauteed vegetables; stir until blended and the stuffing mix is thoroughly moistened.
- Spoon the mixture into the prepared baking dish; top with the seared pork chops.
- Cover the dish tightly with foil, and bake in the preheated oven for about 35 minutes.
Nutrition Facts : Calories 694 kcal, Carbohydrate 16 g, Cholesterol 164 mg, Fiber 2 g, Protein 46 g, SaturatedFat 17 g, Sodium 719 mg, Fat 48 g, ServingSize 4 servings, UnsaturatedFat 27 g
BISCUIT STUFFING PORK CHOPS
This is from a Pillsbury cookbook of Bake-Off Favorites. It was a 1971 finalist. I have often reduced the recipe to 2 or 3 pork chops (and kept the "stuffing" amount the same). I found that butermilk-type biscuits work better than the layer-type. Also, most cream soups (mushroom or celery) can be subbed for the cream of chicken. This is hearty main dish that can paired with a vegetable side and fresh fruit for a complete meal.***Editted to add that I have tried the recipe using boneless, skinless chicken breasts instead of the pork chops. Yum!! I did add a bit of chicken broth to the soup mixture prior to pouring it over the chicken, though. I thought that the chicken wouldn't release as much liquid as the chops did. It was a great meal.
Provided by @MakeItYours
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- In large skillet, brown pork chops in oil.
- Place in ungreased 13x9 inch pan.
- In medium bowl, combine soup, celery, onions, egg, pepper and poultry seasoning; mix well.
- Seperate dough into 10 biscuits; cut each into 8 pieces.
- Stir biscuit pieces into soup mixture; spoon over pork chops.
- Bake for 45 to 55 minutes or until biscuit pieces are golden brown.
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