Chops On Top Pork Stuffing Supper Food

CHOPS-ON-TOP PORK & STUFFING SUPPER

Steps:

• Coat chops with mustard. Melt margarine in large deep nonstick skillet on medium heat. Add chops; cook 6 min. on each side or until done (145°F). Remove from skillet; cover to keep warm.
• Add water, dressing and carrots to skillet. Cook 6 to 8 min. or until carrots are tender. Stir in apples and stuffing mix.
• Return chops to skillet; cover. Turn off heat. Let stand 5 min.

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!

SUNDAY CHOPS AND STUFFING

Steps:

• Preheat oven to 350°. In a large saucepan, combine water, celery, 6 tablespoons butter and onion. Bring to a boil. Remove from heat; stir in stuffing cubes. Spoon into a greased 13x9-in. baking dish., In a large skillet, heat oil over medium heat. Brown pork chops on both sides. Arrange over stuffing. Sprinkle with salt and pepper. In a small bowl, toss apples with brown sugar and pie spice; place over pork chops. Dot with remaining butter., Bake, uncovered, 25-30 minutes or until a thermometer inserted in pork reads 145°. Let stand 5 minutes before serving.

PORK CHOPS WITH STUFFING

Steps:

• In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

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.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Sprinkle both sides of chops with salt and pepper.
• In a large skillet over medium-high heat; brown pork chops in the oil.
• Removed pork chops and set aside.
• Cook onion and celery in the same skillet until onion is tender.
• Add chopped apples and cook another minute.
• Stir in chicken broth and celery soup.
• Bring to a simmer.
• Remove from heat; stir in stuffing cubes until cubes are moistened.
• Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
• Place pork chops on top of stuffing.
• Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

BAKED PORK CHOPS WITH STUFFING

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°.

QUICKER PORK CHOPS OVER STUFFING

Steps:

• In a large saucepan, combine the vegetable/seasoning packets from stuffing mix with broth and butter. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Stir in stuffing. Cover and remove from the heat; let stand for 5 minutes. , Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. , Cover and bake at 425° for 15 minutes. Uncover; bake 15 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving. Sprinkle with parsley if desired.