Blackened Stuffed Pork Chops Food

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.

BLACKENED PORK CHOPS RECIPE - (4.1/5)

Steps:

• Trim any excess fat from the pork chops. Melt the butter in a small bowl. Combine garlic powder, pepper, thyme, salt, onion powder, chili powder and oregano in another bowl. Begin to heat a large cast iron skillet on medium-high heat. Heat the skillet until it begins to smoke a little, about 8 minutes. Dip the pork chops into the butter and then rub the spice mixture onto them. Place the chops into the hot skillet. Cook until blackened, then turn them over, cooking until done. Total cooking time will be about ten minutes depending on the thickness of the meat and the temperature of the skillet.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO

Steps:

• Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
• In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
• Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
• Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
• In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

BLUE MOONANDREG; BLACKENED PORK CHOPS

Steps:

• Description
• Spring is calling, and so is this amazing dish of blackened pork chops stuffed with andouille, mozzarella, and mascarpone, served with lemon-parsley tomatoes.
• Pairing
• Blue Moon® Spring Blonde Wheat Ale is brewed with orange and lemon peel for a little extra zing, which pairs perfectly with pork, sausage, and vegetables.
• Pre-heat the oven to 350 degrees F.
• To stuff the pork chop, insert a thin boning knife into the middle of the chop, starting by the bone. Use the knife to create a pocket, cutting horizontally.
• To make the stuffing, mix sausage, mozzarella, and mascarpone. Season with salt and pepper to taste.
• Using your fingers, stuff about 1/4 of stuffing into each chop. When finished, coat with blackening spice and refrigerate 30 minutes. In cast-iron pan with about 1/2 inch of oil in pan. Heat oil until smoking. Add chops, searing for about 1 minute on each side. Remove from heat and put on a baking sheet. Bake for 15 to 25 minutes until cheese is oozing and pork is medium. Let rest five minutes.
• While pork is cooking, dump oil from pan, then add tomatoes and lemon juice. Cook about five minutes over high heat until tomatoes are hot and blistering. Add butter then remove from heat. Add parsley to tomatoes, one chop on each plate and top with tomatoes.