Microwaved Stuffed Pork Chops Food

MICROWAVE STUFFED PORK CHOPS

Steps:

• 1. Cut pocket in pork chops. Stuff with stuffing.
• 2. Mix 1/2 cup ketchup, brown sugar, mustard, and chili powder.
• 3. Brush 1/2 of the mixture over pork chops.
• 4. Cover with waxed paper. Microwave at medium power for 35 to 40 minutes. Rotate 1/2 turn after 15 minutes.
• 5. Let stand for 5 minutes. Brush with remaining glaze.
• 6. NOTE: Cooking times can vary depending how thick your chops are. The last time I made this, my chops were pretty thin and they only took around 10-15 minutes.

LINDY'S APPLE RAISIN STUFFED PORK CHOPS

Steps:

• Melt butter on high 1 min in a glass measuring cup covered with plastic leave room to vent.
• In a medium bowl combine everything except chops and gravy.
• Trim fat from chops. Place 4 on bottom of microwave proof baking dish. Divide stuffing onto the 4 chops, then cover stuffing with the 4 remaining chops.
• Sprinkle 1/2 of dry brown gravy mix over the top of the chops, sprinkle the rest into the cooking dish. it will combine with the cooking juices.
• Cover with wax paper and cook on power level 7 or 70 (roast) for 18-20 minute Let stand 5 minutes before serving.
• If you don't like raisins, just add extra apples. You can also use this stuffing in your thanksgiving turkey--very delicious!

MICROWAVED BARBECUED PORK CHOPS

Steps:

• Place pork chops in an ungreased 11x7-in. microwave-safe dish. , In a large bowl, combine the next nine ingredients. Pour over the chops. Cover with plastic wrap; peel back one corner to vent. Microwave on high for 11-13 minutes or until juices run clear. Remove chops; set aside and keep warm. , In a small bowl, combine cornstarch and cold water until smooth. Stir into barbecue sauce. Microwave for 30-45 seconds or until thickened. Serve sauce over chops.

MICROWAVED STUFFED PORK CHOPS

Steps:

• Place butter in a microwave-safe measuring cup. Cover with plastic wrap, leaving room for ventilation. Melt butter in the microwave on high, about 1 minute.
• Combine bread crumbs, apples, water, sugar, raisins, onion, salt, pepper, and sage in a bowl to make stuffing.
• Place 4 pork chops on the bottom of a microwave-safe baking pan. Divide the stuffing among the chops; cover with the remaining 4 chops. Sprinkle 1/2 of gravy mix on top; add the rest into bottom of the pan. Cover with waxed paper.
• Microwave on the Roast setting until pork is no longer pink in the center, 18 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let stand 5 minutes before serving.

MICROWAVE STUFFED PORK CHOPS

Steps:

• Cut pocket in porkchops. Stuff with stuffing mix.
• Mix 1/2 cup ketchup, brown sugar, mustard, and chili powder. Brush 1/2 of the mixture over porkchops.
• Cover with waxed paper. Microwave at medium power for 35 to 40 minutes. Rotate 1/2 turn after 15 minutes. Let stand for 5 minutes. Brush with remaining glaze.

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
• Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
• Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
• Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
• Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
• Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
• Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

STUFFING STUFFED PORK CHOPS

Steps:

• Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
• Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
• In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
• Trim any fat from the pork chops, then use a sharp knife to cut 3/4 of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
• Fill each pork chop with approximately 1/2 cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.
• Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
• Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.