PORK CHOPS WITH HERB STUFFING
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
- Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
- Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.
HERB STUFFED PORK CHOPS
I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.
Nutrition Facts : Calories 477 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 1436mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.
HERB STUFFED CHOPS
Guests will think you stayed home all day when you serve these tender stuffed chops. I often share this recipe with newlyweds because I know it will become a favorite. -Diana Seeger, New Springfield, Ohio
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small skillet, saute onion and celery in butter until tender. Add the bread cubes, parsley, milk, fennel, 1/4 teaspoon salt and 1/8 teaspoon pepper; toss to coat. , Cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/4 cup stuffing into each pocket. Combine the remaining salt and pepper; rub over chops., In a large skillet, brown chops in oil; transfer to a 3-qt. slow cooker. Pour wine over top. Cover and cook on low for 8-9 hours or until thermometer reads 160°.
Nutrition Facts : Calories 459 calories, Fat 26g fat (10g saturated fat), Cholesterol 126mg cholesterol, Sodium 795mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 38g protein.
HERB STUFFED LEG OF LAMB
Steps:
- Ask a butcher to remove all bones, except shank, and to clean meat of all sinew and excess fat inside and out. Butterfly leg for stuffing.
- Preheat oven to 375 degrees F. Lay lamb flat on counter. Using a sharp knife, make several slits, about 2 inches long by 1/4 inch deep, so seasonings can penetrate meat. Sprinkle generously with salt and pepper. Spread garlic evenly on top, then cover with herbs. Roll meat to enclose stuffing and tie with string at 1 inch intervals, keeping the diameter of the roll the same so that the roast cooks evenly. Shank bone will protrude at one end. Generously season outside with salt and pepper.
- Heat oil in a large skillet over high heat. Brown lamb on all sides. Roast on rack in roasting pan 30 to 40 minutes for medium rare, 1 hour for well done. (A meat thermometer inserted in center should read 160 or 165 degrees F or a thinbladed knife inserted to the center for 20 seconds should feel lukewarm on your lips.) Let sit at room temperature about 10 minutes before carving, so juices can run to center. Remove strings and slice meat thinly across the roll. Serve with Roasted Eggplant and Myzithra Cheese Puree. To reheat carved lamb, place slices on a sheet pan, cover with a wet towel, and bake 5 minutes at 375 degrees F. Use leftover meat and puree for pita sandwiches.
HERB-STUFFED PORK CHOPS FOR TWO
To make your life easier ask your butcher to make a pocket in each of the chops for you. Cuz when you get home you are going to stuff that puppy with cheese and basil, so it is oooozing out when you cut into it. YUMMY!!
Provided by SkinnyMinnie
Categories Pork
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper.
- If the butcher didn't make the pocket in the chop for you - with a small knife, make a horizontal slit in each pork chop to create a pocket. Be careful not to cut all the way through.
- Fill each pocket with 1/2 of the cheese and basil.
- Brush each chop with olive oil and rub the rosemary mixture all over both chops.
- Heat a grill pan or heavy medium skillet over medium high heat until hot.
- Add the pork chops and cook for 5-6 minute.
- Turn the chops over and cook for 5-6 min more, or until the chops are cooked through and the cheese is ooooey and goooey.
Nutrition Facts : Calories 548.3, Fat 36.9, SaturatedFat 13.4, Cholesterol 145.9, Sodium 510.8, Carbohydrate 1.3, Fiber 0.3, Sugar 0.1, Protein 49.6
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
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