STUFFED ITALIAN PORK CHOPS
Make and share this Stuffed Italian Pork Chops recipe from Food.com.
Provided by Aroostook
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Remove sausage meat from casing.
- Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
- Lower heat on frying pan and add the stewed tomatoes.
- Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
- Empty contents into a separate dish and add bread crumbs, basil and red pepper.
- Stir until mixture is moldable.
- Cut thick pork chops down the side to make a pocket.
- Stuff each pork chop with stuffing mixture until full.
- Use toothpicks to hold chops together.
- In frying pan, add chicken broth, mushrooms and some chopped garlic.
- Cook until garlic is brown.
- Add pork chops.
- Cook pork chops on low heat until meat is white (about one hour).
- Baste chops with juices from pan.
- Serve with mushrooms on top of each pork chop.
- Serves eight.
RICHARD'S ITALIAN STUFFED PORK CHOPS
I was in the studio on Halloween night working on my metals project for over seven hours. Richard had the day off so he decided to surprise me with a nice supper. He prepared this dish, and I have only been teaching him how to cook for a short while. He based it off a recipe he found but he tweaked it quit a bit. The results were outstanding, I hope you agree.
Provided by rusted_essence
Categories Pork
Time 1h35m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Preheat to 350°F.
- Rinse pork chops.
- Pat dry and place on cutting board and set aside.
- Cut casing off sausage.
- In a bowl, mix bread crumbs, chopped ham, mozzarella and sausage into a big meatball.
- Cut meatball in half.
- Place one half on two of the pork chops.
- Place other two pork chops on top like a sandwich.
- Tie together very tight and push stuffing inside the chops.
- In a skillet on med high add oil and allow to heat up.
- Pat chops dry and place in skillet, careful not to let the strings stick.
- Brown on both sides then set inside a roasting pan.
- In the pork chop skillet add chicken broth, onions, butter and sherry stir for 6-8 minutes.
- Pour over stuffed chops cover and bake for 1 hour.
- Remove string before serving and drizzle with pan sauce.
Nutrition Facts : Calories 2114.1, Fat 125.5, SaturatedFat 47.4, Cholesterol 334.9, Sodium 3318.2, Carbohydrate 42.7, Fiber 2.1, Sugar 11.1, Protein 93
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