CROCK POT STUFFED PORK CHOPS
My husband wanted stuffed pork chops for dinner, but I had plans to use my oven. So I came up with a way to make them in my crock pot. I have an OVAL-shaped crock, and this worked well.
Provided by Skipps Kitchen
Categories Pork
Time 6h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Flatten pork chops thin using either a meat hammer or rolling pin. You don't need them like paper, but just stretched enough that you can fold them in half.
- Pour stuffing mix in a bowl and add water.
- When stuffing has soaked up the water, mold into small balls and lay on half of pork chop.
- Fold pork chop over stuffing, and carefully lift into crock.
- Continue stuffing the other chops the same way.
- When all the chops are in the crock, go around lifting open the chops and adding more stuffing until all the stuffing is used. use toothpicks to hold pork chop halves together.
- Season tops of chops with Creole Seasoning to taste.
- Pour Cream of Mushroom Soup over top.
- cook on low 6 - 8 hours until done.
Nutrition Facts : Calories 516, Fat 18.8, SaturatedFat 5.9, Cholesterol 124.4, Sodium 1224.5, Carbohydrate 37.6, Fiber 1.4, Sugar 4.6, Protein 45.8
BLACK BEAN, CORN AND BACON STUFFED PORK CHOPS #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. Lean center cut chops can be easy to overcook, but baking them in foil packets helps them stay juicy and moist. The moist, southwest inspired filling is a change from your standard stuffing. These were so delicious that my husband rushed me through the photo taking process so that he could have seconds!
Provided by hcampbell4801
Categories Pork
Time 45m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees.
- Fry bacon, drain off fat and set aside.
- Slightly mash black beans (leaving some of them whole) in a medium bowl.
- Add cooked bacon, corn, cottage cheese, bread crumbs, egg, red pepper, garlic, chili powder, and cilantro to the black beans and stir until well mixed.
- Using a paring or filet knife, cut a pocket into the pork chops large enough to hold 5-6 tbsps of the stuffing.
- Stuff each chop with about 5-6 tbsps of filling and set aside.
- Lay out 4 pieces of Reynolds Wrap Foil, each about 12 inches long, and put ½ tsp of butter on the center of each. Set one stuffed chop on top of each pat of butter. Lightly sprinkle salt on each chop. Top each chop with the other ½ tsp of butter. Drizzle each chop with ¼ of the lime juice (about 1 tbsp each). Lightly sprinkle each chop with black pepper and a pinch of cayenne pepper. Wrap the foil around the chops to form a packet and set the foil packets into a baking pan.
- Bake foil wrapped chops at 425 degrees for 25 minutes, or until a meat thermometer reads the stuffing at 165 degrees. Remove from oven and let set for 5-10 minutes.
- When serving the chops, garnish with cilantro, and don't forget to pour some of the delicious packet juices on top!
Nutrition Facts : Calories 584, Fat 34.3, SaturatedFat 13.1, Cholesterol 188.1, Sodium 760.8, Carbohydrate 17, Fiber 3.3, Sugar 2.4, Protein 50.4
BBQ BACON CHEDDAR-STUFFED PORK CHOPS
Boneless pork chops are stuffed with bacon, Cheddar and barbecue sauce and browned in a skillet before finishing in the oven. Serve with a side of Betty Crocker™ mashed potatoes, and dinner is done!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray, or line with cooking parchment paper.
- In thick side of each pork chop, cut a slit about 2 inches deep and 3 inches long to form a pocket (do not cut in half.) In small bowl, mix cheese, bacon and 4 teaspoons of the barbecue sauce. Spoon generous tablespoonfuls cheese mixture into each pocket; pinch edges of pork together, and secure with toothpick.
- Sprinkle both sides of pork with salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Cook pork chops in oil 1 to 2 minutes, turning once, just until lightly browned. Place pork chops apart on pan.
- Bake 8 to 10 minutes or until meat thermometer inserted in thickest part of pork reads 145°F. In small microwavable bowl, microwave remaining barbecue sauce covered on High 45 to 60 seconds or until heated through.
- Before serving, remove toothpicks from pork chops. Brush chops with warm barbecue sauce; garnish with green onion. Serve with mashed potatoes.
Nutrition Facts : Calories 370, Carbohydrate 5 g, Cholesterol 120 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 670 mg, Sugar 4 g, TransFat 0 g
BLACK BEAN AND CORN TACOS
We eat meatless meals a few times a week, so I replaced the beef with nutty brown rice to bulk up these tacos. Sometimes I also like to swap in quinoa for the rice. -Kristin Rimkus, Snohomish, Washington
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a lightly oiled large nonstick skillet, saute onion and peppers until crisp-tender. Add the beans, tomatoes, cabbage, corn, taco seasoning, lime juice and garlic. Cook and stir over medium heat until vegetables are tender, 8-10 minutes. Stir in rice; heat through., Spoon bean mixture into taco shells. Top with cheese and sour cream.
Nutrition Facts : Calories 423 calories, Fat 12g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 682mg sodium, Carbohydrate 64g carbohydrate (12g sugars, Fiber 10g fiber), Protein 17g protein.
BLUE CHEESE-STUFFED PORK CHOPS FOR TWO
In this updated take on bacon-wrapped pork chops, prosciutto--an unsmoked Italian-style ham--replaces the bacon and holds in a creamy Gorgonzola filling. If you can't find prosciutto, substitute thin slices of deli ham or bacon. Pair the chops with Balsamic Greens with Plums (recipe follows).
Provided by Crafty Lady 13
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Heat 1 1/2 teaspoons of the oil in medium nonstick skillet over medium-high heat until hot. Cook and stir onion and rosemary 6 minutes or until onion is soft. Remove onion mixture, cool. Stir in cheese.
- With small knife, make horizontal slit in each pork chop to create pocket, being careful not to cut all the way through. Fill with blue cheese mixture. Wrap 2 prosciutto slices around each chop to cover chop and opening of pocket; secure with toothpicks.
- Heat remaining 1 1/2 teaspoons oil in same skillet over medium heat until hot. Cook pork 8 to 10 minutes or until pale pink in center, turning once. Remove toothpicks before serving.
- For Balsamic Greens with Plums: Whisk balsamic vinegar and Dijon mustard in small bowl; whisk in extra-virgin olive oil. Cut the 2 ripe plums into thin wedges; combine with mixed greens. Toss with enough dressing to lightly coat greens; serve with remaining dressing.
Nutrition Facts : Calories 515.1, Fat 35.4, SaturatedFat 9.5, Cholesterol 107.6, Sodium 350, Carbohydrate 13.4, Fiber 1.8, Sugar 9.6, Protein 35.3
BLACK BEANS WITH PORK CHOPS
Kids even liked this meal! I served it with Scalloped Corn Casserole, Steamed Spinach and baby green salad with cantaloupe and Balsamic Vinagraite. (There were no left-overs)
Provided by Shannon in VA
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat Broiler.
- Rub chops with pepper and garlic, broil until done, turning occasionally.
- In lg. skillet heat oil over medium heat.
- Add beans saute approximately 2 minutes.
- Add Garlic Powder, chili powder and cumin, saute 2 minutes more.
- Add salsa and cilantro.
- Bring to boil, reduce heat, cover and simmer for 5 minutes.
- Place chops on 4 plates, top with 1/4 of the bean mixture and a dallop of Plain Yogurt.
CORNBREAD STUFFED PORK CHOPS
Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.
Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.
CORN BREAD- AND BACON-STUFFED PORK CHOPS
Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
- In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
- Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
- Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.
Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg
CORN-STUFFED PORK CHOPS
Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. -Kimberly Andresen, Chiefland, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
Nutrition Facts : Calories 297 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
BLACK BEAN AND CORN SOUP
This is from one of those cookbooks you purchase at the check out stand at the grocery store. I've adapted it to our families tastes. Great for a quick and easy weeknight supper. This can also be made in your crockpot and cooked on low for 7-8 hours or on high for 3-4 hours.
Provided by LARavenscroft
Categories Black Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Spray non-stick Dutch overn or large sauce pan with non-stick cooking spray.
- Add ground beef and brown over medium-high heat.
- Drain beef on paper towels.
- Return beef to pan.
- Add all remaining ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer 15 minutes to blend flavors.
SPICY PORK CHOPS WITH BLACK BEANS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a large grill pan or grill over medium-high heat. Rub the pork chops with 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Add 1/4 cup enchilada sauce, the chile powder and 2 teaspoons olive oil. Rub all over the pork and set aside at room temperature. Toss the sliced red onion with the lime juice and a pinch of salt in a medium bowl; set aside.
- Heat the remaining 5 teaspoons olive oil in a saucepan over medium heat. Add the chopped red onion and cook, stirring, until softened, 3 to 4 minutes. Add the cilantro stems and remaining 2 tablespoons enchilada sauce and cook, stirring, until mostly dry, 2 minutes. Add the beans and their liquid along with 1/2 cup water; bring to a simmer. Mash about one-third of the beans against the side of the pan with a spoon. Cook until the sauce coats the beans, 10 minutes; season with salt and pepper.
- Meanwhile, lightly char the tortillas on the grill pan, about 1 minute per side. Stack and wrap in a kitchen towel to keep warm.
- Lightly oil the grill pan. Grill the pork chops until marked and cooked through, about 2 minutes per side. Divide the pork chops, beans, tortillas and avocado among plates. Season the avocado with salt and pepper. Toss the cilantro leaves with the sliced red onion, then add to the plates.
BAKED PORK CHOPS WITH CORN AND BLACK BEAN SALSA
Steps:
- 1. Preheat oven to 375 degrees.
- 2. Season pork with a mixture of salt, black and red pepper.
- 3. Beat eggs with 1 tablespoon of water. Dip chops into egg and coat with bread crumbs.
- 4. Place on a baking sheet and spray each chop lightly with cooking spray.
- 5. Bake for 30-40 minutes until browned.
- 6. For salsa mix corn with tomatoes, beans, onion, cilantro, lime juice and jalapeño. Mix well.
- 7. Serve baked pork chops topped with salsa.
ROASTED PORK STUFFED WITH BLACK BEANS
Steps:
- Prepare marinade by combining the oregano, sour orange juice, chopped garlic, and oil, to taste. Let marinade stand for 1 hour.
- With a very sharp knife, cut ham across lengthwise, exposing the bone. Cut around the bone around to remove it. Use small cuts to butterfly the ham, so it lies flat. Trim into a rectangular shape. Discard any excessive fat. Season the meat with marinade and set aside, refrigerated, for at least 2 hours.
- Preheat oven to 375 degrees F.
- Place rice stuffing in the middle of ham and fold both ways until stuffing is fully covered. Tie with string both lengthwise and across.
- Place in a roasting pan and cook for 20 minutes per pound or until inside cavity reaches 150 degrees.
- Bring beans, 5 cups water, bay leaf, and 1/2 piece of Italian pepper to a full boil. Simmer until beans are soft. Strain and remove the pepper. Reserve the water (if necessary, add water to make 4 cups).
- Saute the onion, pepper, garlic, and oregano in olive oil until translucent. Add the rice, beans, and water and bring to a boil. Season with salt. Reduce heat and cook covered until rice is soft.
- Saute crushed garlic cloves in the 4 tablespoons of olive oil until brown. Remove the cloves and add to the rice. Season with vinegar and let stand.
BLACK BEANS AND PORK CHOPS
A hearty dinner, great with rice! It is one of family's favorite dinners given to me by my sister. You may adjust amounts of beans and salsa to your preference. I always seem to add more!
Provided by lovebeingamom
Categories Main Dish Recipes Pork Pork Chop Recipes Braised
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Season pork chops with pepper.
- Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
- Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 391.7 calories, Carbohydrate 21.8 g, Cholesterol 72.1 mg, Fat 18.7 g, Fiber 8.5 g, Protein 33.8 g, SaturatedFat 6.3 g, Sodium 836.5 mg, Sugar 2 g
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