Easy Un Stuffed Pork Chops Food

UNSTUFFED PORK CHOPS

Steps:

• In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

EASY UN-STUFFED PORK CHOPS

Steps:

• With half the butter, butter small 8" casserole with lid while oven pre-heats to 350* . Mix apples into stuffing and press into the baking dish.
• Dry pork chops with paper towels and lightly season with salt and pepper.
• Melt remaining butter over medium high heat. When it stops sizzling, brown the chops on both sides. Remove chops to the casserole on top of the stuffing.
• De-glaze the pan with a little stock or wine, and pour the drippings over the chops and stuffing. Bake covered for 50 minutes. Uncover for 10 minutes. Add a salad or veggies to complete the meal.

25-MINUTE UNSTUFFED PORK CHOPS

Steps:

• Position an oven rack in the middle of the oven and preheat the broiler.
• Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
• Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
• Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

UNSTUFFED PORK CHOPS

Steps:

• Heat a little oil or butter on medium high heat in large skillet.
• Optional: Season chops with salt and pepper or seasoning of your choice.
• Place chops in skillet and cook until brown, flip over and cook until brown on the other side.
• Mix breadcumbs, onions, 1/4 cup butter or margarine, 1/4 cup water and sage.
• Place chops in greased casserole dish and place mound of stuffing on each chop.
• Mix soup and 1/3 cup water and pour over chops.
• Bake at 350 for about one hour.