CHEESE-STUFFED PORK CHOPS
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.
Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams
BLUE CHEESE STUFFED PORK CHOPS
These are quite delicious. You need to have chops at least 1 inch in thickness. You can also a use a frenched rack of pork. I have made it with two thin chops toothpicked together but the presentation is not as nice. My family really liked these, and they are quite presentable for company. Also they are fairly simple to make.
Provided by conniecooks
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F.
- Melt 1 Tbsp butter in cast iron or oven proof heavy skillet.
- Add bread and sauté till golden and crisped (about 10 min) remove and place in medium sized bowl.
- Melt 1 tbsp butter in skillet.
- Add mushrooms, shallot, herbs and garlic. and sauté until soft (about 5 minutes).
- Add 2 tbsp chicken stock. mix in well.
- Allow mixture to cool.
- Mix in cheese when cooled. Adjust seasoning with salt & pepper.
- Cut each chop horizontally in half to bone or almost in half if using boneless chops.
- Divide stuffing mixture evenly in four and insert into pocket closing with tooth picks if necessary.
- Season chops with salt & pepper.
- Add olive oil to skillet and brown chops for 2 minutes on each side.
- Cover with lid or foil and bake until cooked, about 25 minutes.
- Sauce:.
- Remove chops to platter and let rest covered with foil.
- Add wine to skillet and deglaze. Cook till reduced to a tbsp or two.
- Add chicken stock and cook a minute or two.
- Add cream and heat through.
- Add crumbled cheese and heat gently till melted.
- Check for salt & pepper seasoning.
- Pour over mashed potatoes and serve with chops.
- YUMMY.
GRILLED STUFFED PORK CHOPS RECIPE BY TASTY
Here's what you need: porterhouse pork chops, bacon, smoked gouda cheese, fresh cilantro, fresh thyme, garlic powder, onion powder, seasoned salt, salt, pepper
Provided by Kyle Gibson
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Brown bacon in a skillet. Once browned, drain and set aside.
- Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
- Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
- Top with any remaining stuffing mixture and allow to melt.
- Serve warm.
Nutrition Facts : Calories 1014 calories, Carbohydrate 3 grams, Fat 75 grams, Fiber 0 grams, Protein 77 grams, Sugar 1 gram
BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS
This is an amazing recipe I made up to make something fancier from good ol' pork chops. This is a rich recipe. To add another twist, add fresh chopped apples and pecans to the blue cheese mixture. Yum! Enjoy!
Provided by DOMMECHEF
Categories World Cuisine Recipes European French
Time 35m
Yield 2
Number Of Ingredients 7
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
- In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
- Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.
Nutrition Facts : Calories 361.8 calories, Carbohydrate 2 g, Cholesterol 101.3 mg, Fat 23.8 g, Fiber 0.3 g, Protein 33.8 g, SaturatedFat 13.2 g, Sodium 992.5 mg, Sugar 0.4 g
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
BLUE CHEESE STUFFED PORK LOIN CHOPS
This recipe occurred to me because I love blue cheese melted over a thick juicy beefsteak . . . why wouldn't it taste yummy with pork as well ? I have used both Roquefort as well as Gorgonzola, both work equally well. Measurements are estimates, as they will depend on the size of your chops.
Provided by FlemishMinx
Categories Pork
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- With a sharp knife, make a horizontal slit in one of the wide sides of each chop but do not cut completely through to any of the other sides.
- Use the knife, your finger, or the handle portion of a wooden spoon to expand the void in the chop as large as possible.
- The goal is to make a pocket for the cheese (picture a coin purse, where only the top is open).
- Use as much of the cheese as is necessary to fill the pocket.
- Secure with toothpicks in such a way that the chops will still lay levelly in a pan.
- Heat olive oil in a saute pan.
- Make several slices through the garlic yet keeping each clove intact.
- Fry in the oil till brown but not burned, then remove from pan.
- Season chops with salt, pepper, and thyme.
- Brown the chops in the oil on each side.
- The cheese will probably begin to melt and leak from the chop, but don't worry about this.
- When chops are well browned, add the wine (as much as necessary to come about halfway up the sides of the chops) to the saute pan, cover and simmer for 5-10 minutes or until they are cooked through.
- Remove them from pan directly to dinner plate.
- Stir the cheese that has leaked out from the chops well into the wine and cooking juices, still over the heat, until you have a well-incorporated sauce.
- This should only take a moment.
- Serve sauce over the chops immediately, and enjoy.
Nutrition Facts : Calories 429.4, Fat 22, SaturatedFat 7, Cholesterol 130.3, Sodium 210.2, Carbohydrate 2.8, Fiber 0.1, Sugar 0.6, Protein 41.9
NANA'S MELT IN YOUR MOUTH BLUE CHEESE PORK CHOPS
My Mom,(called Nana by her Grands), made these for us for years. They truly do melt in your mouth . If you are a Blue CHeese fan, these are for you. A fix and forget main dish. I always serve either rice or noodles with it so I don't miss any of the yummy gravy. Also, she used very thick bone in chops, I mostly use the boneless ones, but they really should be thick ones, no matter which type you choose.
Provided by bayou-mimi
Categories Pork
Time P3DT10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Pre-heat oven to 250.
- Season the chops on both sides with salt, pepper and a little garlic powder.
- Lightly coat the chops in the sesoned flour.
- Heat oil in skillet and brown chops on both sides.
- Remove from pan and place in a Dutch Oven or an oven proof pan with a tight fitting lid or one that can be covered with foil.
- place the chops in the pan in a single layer and pour the chicken broth around them.
- Sprinkle the cheese evenly on top of the chops and cover the pan.
- Bake 3 hours on low, checking every so often to make sure they are not getting too dry. If need be add more broth,. but it should be okay. It will make it's own gravy to serve along side or over noodles or rice. We love this dish, my husand frequently requests it for his bithday dinner. Hope you enjoy it too.
PORK CHOPS WITH BLUE CHEESE GRAVY
BOY, does this look good.... if you like blue cheese. I highly recommend a moist blue cheese as opposed to a more crumbly one to facilitate making the sauce. Nabbed with no shame whatsoever from allrecipes.com.
Provided by Sandi From CA
Categories Pork
Time 35m
Yield 4 chops
Number Of Ingredients 6
Steps:
- Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
- Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.
Nutrition Facts : Calories 646.6, Fat 49.8, SaturatedFat 26, Cholesterol 244.7, Sodium 381.1, Carbohydrate 2.5, Fiber 0.1, Sugar 0.1, Protein 45.6
BLUE CHEESE STUFFED PORK CHOPS BY RR FOR THE GRILL
My husband loves blue cheese, I combined pork chops and blue cheese just for him. Enjoy
Provided by Rose Rauhauser @NewYorkWoman
Categories Pork
Number Of Ingredients 12
Steps:
- Combine all stuffing ingredients, set aside. Cut pocket in chop and stuff just enough to taste do not overstuff, if necessary use wooden toothpicks, slightly wet for grill.
- Heat you grill, I use alum. foil and place chops on it for 30 to 40 minutes till juices run clear.
- SAUCE: in a small saucepan stir together the yogurt and flour add remaining sauc ingredients. Cook and stir till thickened and bubbly. Pour over chops after removed from the grill. Enjoy
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