Peanut Stuffed Pork Chops Food

STUFFED PORK CHOPS

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Prepare stuffing according to directions on box, increasing water by 1/4 cup.
• Cut slit into the side of each pork chop, cutting it almost in half. This is easiest on a mostly frozen chop.
• Stuff (and I mean stuff) each chop with as much stuffing as it can hold. You can also add a pat of butter, salt and pepper, or seasonings if desired.
• Bake for 35 minutes, or until juice runs clear.
• We enjoy having cauliflower with our meal.
• Also-- DO NOT brown chops before hand. This causes them to be too tough, and too rigid to stuff correctly.

PEANUT BUTTER PORK CHOPS

Steps:

• Lightly brown pork chops and remove from skillet.
• Mix brown gravy as called for on pkg less a bit of the water and add the peanut butter to the gravy.
• Stir gently while it thickens and add the pork back into the pan, salt & pepper,
• add the onion and bell pepper rings cover and simmer over low heat for about 45 minutes.

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

Steps:

• Preheat oven to 350 degrees F.
• Trim fat from chops.
• Cut a 2 inch pocket in each chop.
• Sprinkle inside of each pocket lightly with salt and pepper.
• Set aside.
• Melt butter in a large skillet over medium heat.
• Add onion and mushrooms; saute until tender.
• Remove from heat.
• Stir in sage, salt, pepper, and bread crumbs.
• Add 1/3 cup sour cream or plain yogurt to mixture.
• Add enough broth/water to moisten and hold stuffing together.
• Spoon stuffing into pockets.
• Secure pockets with kitchen twine or toothpicks.
• Place chops in baking dish.
• Add remaining broth/water.
• Cover and bake for 30 minutes.
• Remove cover, bake for 20 minutes or until tender.

STUFFED PORK CHOPS

Steps:

• In skillet, saute celery and onion in 1 Tablespoon butter.
• Put into a large bowl.
• Add croutons, milk, parsley, salt, paprika, and pepper.
• Mix well.
• Cut a pocket in each chop, fill with stuffing.
• Brown chops in remaining 2 Tablespoons butter.
• Put chops in a greased 9x9 inch baking pan.
• Pour broth over chops.
• Cover and bake at 350 degrees Fahrenheit for 45 minutes.
• Remove chops and keep warm.
• Pour pan drippings into a saucepan.
• Mix cornstarch and water.
• Slowly stir into drippings.
• Cook and stir for 2 minutes until thickened.
• Serve with chops.

STUFFED PORK CHOPS

Steps:

• Mix the corn, bell peppers, celery, and butter together.
• Cut pockets in the pork chops.or can fold over pork steak flour the meat.
• Stuff pockets with vegetable mixture.
• mix flour into soup , if you are going gluten free just use cornstarch.
• Place chops into a casserole dish.
• Pour soup over meat. if you don't want watery gravy do cornstarch here
• Cover casserole with foil paper.
• Bake for 2 hours at 350 degrees Fahrenheit.