Gravy Pork Chops With Stuffing Biscuits Food

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GRAVY PORK CHOPS WITH STUFFING BISCUITS



Gravy Pork Chops with Stuffing Biscuits image

Serve these mouth-watering pork chops and gravy with stuffing biscuits made using Original Bisquick® mix - a delicious dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 4

Number Of Ingredients 8

1 tablespoon butter or margarine
4 bone-in pork loin chops, about 1/2 inch thick (about 1 3/4 lb)
1 jar (12 oz) home-style pork gravy
1 medium stalk celery, thinly sliced (1/2 cup)
1/4 cup chopped onion (1 small)
1 cup Original Bisquick™ mix
1/2 teaspoon dried sage leaves
1/3 cup milk

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pork chops; cook 8 to 10 minutes, turning once, until browned. Place pork chops in baking dish. Pour gravy over top.
  • In same skillet, cook celery and onion over medium-high heat 3 to 5 minutes, stirring frequently, until tender; remove from heat.
  • In small bowl, stir Bisquick mix, sage and milk until blended. Stir in celery and onion mixture. Drop large spoonful of dough onto each pork chop.
  • Bake 20 to 25 minutes or until biscuits are golden brown and pork chops are no longer pink in center.

Nutrition Facts : Calories 430, Carbohydrate 26 g, Cholesterol 100 mg, Fat 1, Fiber 1 g, Protein 37 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 940 mg, Sugar 3 g, TransFat 1 1/2 g

STUFFED PORK CHOPS WITH GRAVY



Stuffed Pork Chops with Gravy image

"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (1 inch thick)
3/4 cup beef broth
1 to 2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

Nutrition Facts : Calories 339 calories, Fat 21g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 744mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

EASY BAKED PORK CHOPS WITH STUFFING



Easy Baked Pork Chops with Stuffing image

Comfort food for a cold winters night... This recipe is one of my old ones. I usually serve it once a year, but it is a welcomed one, as my husband LOVES stuffing!

Provided by Scandigirl

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless pork chops, about 1 1/2 lbs.
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 onion, chopped
2 celery ribs, chopped
2 tart apples, peeled,cored,chopped
2 cups chicken broth
1 (10 1/2 ounce) can cream of celery soup, undiluted
6 cups herb-seasoned stuffing cubes

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.

BISCUIT STUFFING PORK CHOPS



Biscuit Stuffing Pork Chops image

This is from a Pillsbury cookbook of Bake-Off Favorites. It was a 1971 finalist. I have often reduced the recipe to 2 or 3 pork chops (and kept the "stuffing" amount the same). I found that butermilk-type biscuits work better than the layer-type. Also, most cream soups (mushroom or celery) can be subbed for the cream of chicken. This is hearty main dish that can paired with a vegetable side and fresh fruit for a complete meal.***Editted to add that I have tried the recipe using boneless, skinless chicken breasts instead of the pork chops. Yum!! I did add a bit of chicken broth to the soup mixture prior to pouring it over the chicken, though. I thought that the chicken wouldn't release as much liquid as the chops did. It was a great meal.

Provided by Ms B.

Categories     Pork

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 9

6 pork chops, 1/2 inch thick
1 tablespoon oil
1 (10 3/4 ounce) can condensed cream of mushroom soup
1 cup celery, chopped
1 cup onion, chopped
1 egg
1/4 teaspoon pepper
1/8 teaspoon poultry seasoning or 1/8 teaspoon sage
1 (7 1/2 ounce) can refrigerated biscuits

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.

Nutrition Facts : Calories 552, Fat 29.4, SaturatedFat 8.6, Cholesterol 168.7, Sodium 875.4, Carbohydrate 23.1, Fiber 1.1, Sugar 5.1, Protein 46.1

BAKED STUFFED PORK CHOPS AND PAN GRAVY



Baked Stuffed Pork Chops and Pan Gravy image

I first cooked these in the early 90's when I belonged to a cooking school and they're great! Make sure your guests are hungry: this is a very hearty entree. Recipe #320348 makes a really good side dish. I cook them with apple juice - just haven't gotten around to trying them with wine. Note: The recipe is easily modified for thinner chops by reducing the browning and baking times.

Provided by ninja

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

4 slices day old bread, trimmed of some crust, cut in 1/4-inch cubes
1/4 cup butter or 1/4 cup margarine
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons parsley, chopped
1/2 cup dark raisin
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/8 teaspoon pepper
6 pork chops, 1 1/2-inch thick (each about 3/4 pound)
1/4 cup flour
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine or 1 cup apple cider

Steps:

  • Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
  • Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
  • Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
  • Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
  • Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
  • Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
  • Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY



Stuffed Pork Chops With Mushroom Pan Gravy image

My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too.

Provided by lazyme

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

4 pork chops, center cut, 1 1/2-inches thick
3/4 cup flour
4 tablespoons oil
3 cups chicken broth
1 cup onion, julienned
1 cup mushroom, sliced
4 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste
1/2 cup butter
1 medium onion, minced
6 slices bacon, chopped
1 stalk celery, minced
1/2 cup fresh spinach, chopped
1 medium apple, diced
2 1/2 cups chicken broth
1/2 tablespoon poultry seasoning
1/2 cup raisins (optional)
3 cups stuffing cubes
salt and pepper, to taste

Steps:

  • To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
  • To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
  • Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
  • In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
  • Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.

Nutrition Facts : Calories 1193.1, Fat 81.4, SaturatedFat 29.6, Cholesterol 159.2, Sodium 2393.5, Carbohydrate 72.2, Fiber 7.3, Sugar 11.2, Protein 42.1

BAKED PORK CHOPS WITH STUFFING



Baked Pork Chops with Stuffing image

I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

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°.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

GRAVY PORK CHOPS WITH STUFFING BISCUITS



Gravy Pork Chops With Stuffing Biscuits image

I just got this recipe in a newsletter from Bisquick. At first glance, I suspect the seasonings will need some serious tweaking, but I'm always looking for easy weeknight meals.

Provided by Pinay0618

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon butter or 1 tablespoon margarine
4 pork loin chops with bone, about 1/2 inch thick (about 1 3/4 lb)
1 (12 ounce) jar home-style pork gravy
1 medium stalk celery, thinly sliced (1/2 cup)
1/4 cup chopped onion (1 small)
1 cup original Bisquick baking mix
1/2 teaspoon dried sage
1/3 cup milk

Steps:

  • 1.Heat oven to 375°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 12-inch nonstick skillet, melt butter over medium-high heat. Add pork chops; cook 8 to 10 minutes, turning once, until browned. Place pork chops in baking dish. Pour gravy over top.
  • In same skillet, cook celery and onion over medium-high heat 3 to 5 minutes, stirring frequently, until tender; remove from heat.
  • In small bowl, stir Bisquick mix, sage and milk until blended. Stir in celery and onion mixture. Drop large spoonful of dough onto each pork chop.
  • Bake 20 to 25 minutes or until biscuits are golden brown and pork chops are no longer pink in center.

Nutrition Facts : Calories 324.3, Fat 14.4, SaturatedFat 5.5, Cholesterol 70.1, Sodium 440.6, Carbohydrate 22.5, Fiber 1, Sugar 4.3, Protein 24.7

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