Oven Baked Stuffed Pork Chops Food

BAKED STUFFED PORK CHOPS

Steps:

• Lightly brown pork chops in oil. Remove from heat.
• Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
• Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
• Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

OVEN BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 400 degrees
• Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
• Add all stuffing ingredients to a large bowl until just combined, don't overmix.
• Scoop the stuffing into each pork chop, you'll be able to stuff it with more than you think! Place the pork chops in a baking dish.
• Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
• Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
• Serve with roasted potatoes and green beans and enjoy!

STUFFED BAKED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees.
• Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour.
• Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes.

BAKED STUFFED PORK CHOPS

Steps:

• Dice four mushrooms semi fine.
• Dice green onions leaving half the stalks intact.
• Mix and set aside.
• Mix flour, breadcrumbs, and spices.
• Take a little of the flour mixture and mix with the diced mushrooms/onions.
• Sauté mushroom/onion mix using a small amount of the olive oil.
• Set aside.
• Take the pork chops and using a fillet knife carefully slice into the center of the chop lengthwise.
• Be careful not to cut the edges open.
• Stuff the chop with the mushroom mixture.
• Now, take the chops and place then in the flour mixture, coat them well and quick fry them in a skillet using the rest of the olive oil.
• Place the chops back in the flour mixture and repeat with the skillet.
• Save the flour and skillet.
• Take the remaining mushrooms and slice them.
• Place them on the bottom of a pyrex baking dish and throw on the remaining green onions.
• Place the chops in the baking dish and cover.
• Bake at 350 for 40 minutes.
• Remove from oven and take the chops out of the dish.
• Remove the mushrooms and green onions and place in skillet with remaining flour and 1 cup of milk, on a low heat alternate milk and flour until you find the consistency of a sauce you like.
• Serve chops over a bed of rice, topping with the sauce.
• Garnish as you wish.

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.

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
• Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

BAKED PORK CHOPS WITH STUFFING

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°.

SUNDAY BEST STUFFED PORK CHOPS

Steps:

• Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.