Biscuit Stuffing Pork Chops Food

STUFFED PORK CHOPS

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.

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!

GRAVY PORK CHOPS WITH STUFFING BISCUITS

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.

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 BAKED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees.
• Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour.
• Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes.

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.

STUFFING-STUFFED PORK CHOPS

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.

BISCUIT STUFFING ON PORK CHOPS

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

GRAVY PORK CHOPS WITH STUFFING BISCUITS

Steps:

• 1.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.

BISCUIT STUFFING PORK CHOPS

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.