Harvest 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.

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).

HARVEST STUFFED PORK LOIN

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.
• Open meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
• Bake 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.

HARVEST STUFFED PORK CHOPS

Steps:

• Slice each pork chop open so that it forms a pouch.
• Rub salt and pepper generously into the meat.
• Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
• Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
• Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
• Divide the stuffing among the pork chops, filling each pouch.
• Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
• To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
• Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
• Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
• Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
• Remove the chops to a heated platter.
• If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
• If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
• Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
• Taste the sauce and add salt and pepper if necessary.
• Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
• Garnish with a sprig of fresh parsley, if desired.

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
• Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

STUFFED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Spoon into pockets in chops; sprinkle with pepper. Spoon remaining stuffing into 13x9-inch baking dish.
• Heat large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing. Core remaining apple; cut into 12 rings. Place over chops; brush with 1 Tbsp. of the remaining dressing.
• Bake 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over apples and chops.