Pork Chops And Stuffing Food

PORK CHOPS WITH STUFFING

Steps:

• In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

PORK CHOP AND STUFFING CASSEROLE

Steps:

• Brown chops.
• Remove and add water to the frying pan.
• Place chops in a single layer in a baking dish.
• In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
• Then add contents of crumb packet.
• Mix well.
• For as many chops,make a ball of stuffing and place on top of each chop.
• Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
• Bake uncovered, 1 to 1 1/2 hours at 350 degrees.

PORK CHOPS WITH STUFFING

Steps:

• Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Place apples and onions in the prepared dish; set aside.
• Season pork chops on all sides with seasoned salt, rosemary and thyme.
• Place seasoned pork chops on top of the apples and onions.
• Prepare stuffing according to package instructions. Spoon stuffing onto each pork chop.
• Spray a sheet of aluminum foil with cooking spray, and then place sprayed-side down to cover the dish.
• Bake, covered, for 25 minutes. Remove cover and return to the oven for 5-10 more minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. Garnish with additional fresh herbs, if desired, and serve!

PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

APPLE PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
• Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
• Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

PORK CHOPS WITH STUFFING CASSEROLE

Steps:

• Prepare stuffing mix according to directions.
• Place in 9x13-inch pan.
• Brown pork chops and place on top of stuffing.
• Mix soup with milk and pour over chops and stuffing.
• Bake at 350°F, covered, for 1 hour.

PORK CHOP-STUFFING BAKE

Steps:

• Heat oven to 350°F.
• Prepare stuffing as directed on package. Meanwhile, cook chops in large ovenproof nonstick skillet on medium-high heat 4 min. on each side or until evenly browned on both sides. Mix soup, onions and thyme; spoon over chops.
• Top chops with stuffing; sprinkle with cheese.
• Bake 20 to 25 min. or until chops are done (145°F). Remove from oven; let stand 3 min. before serving.

SKILLET PORK CHOPS AND STUFFING

Steps:

• Melt 2 Tbsp. of the butter in large nonstick skillet on medium-high heat. Add chops; cook 4 min. on each side or until cooked through (160°F). Remove from skillet; cover to keep warm.
• Add beans, water and remaining 2 Tbsp. butter to skillet. Bring to boil, stirring occasionally.
• Stir in stuffing mix just to moisten. Top with the chops; cover. Reduce heat to low. Cook 5 min. or until heated through.

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.

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.

STUFFED PORK CHOPS I

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).

STUFFED PORK CHOPS

Steps:

• Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
• In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
• In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
• Preheat grill to medium-high heat.
• Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

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°.

EASY BAKED PORK CHOPS WITH STUFFING

Steps:

• Sprinkle both sides of chops with salt and pepper.
• In a large skillet over medium-high heat; brown pork chops in the oil.
• Removed pork chops and set aside.
• Cook onion and celery in the same skillet until onion is tender.
• Add chopped apples and cook another minute.
• Stir in chicken broth and celery soup.
• Bring to a simmer.
• Remove from heat; stir in stuffing cubes until cubes are moistened.
• Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
• Place pork chops on top of stuffing.
• Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

SWEET & SAVORY PORK CHOPS OVER STUFFING

Steps:

• Spread both sides of chops with mustard; press rosemary into chops.
• Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
• Serve chops over stuffing.

PORK CHOPS OVER STUFFING

Steps:

• Place bread cubes in a large bowl; set aside. In a saucepan, saute onion and celery in butter until tender. Add water, sage, bouillon, salt and pepper. Pour over bread and toss. Spoon stuffing into eight mounds in a greased 13-in. x 9-in. baking dish. Place a pork chop over each mound. Sprinkle with Worcestershire sauce if desired. Cover and bake at 325° for 25 minutes. Uncover; bake 30 minutes longer or until meat juices run clear. garnish with parsley if desired.

BAKED PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350.
• Grease the bottom of a non-stick pan with a small piece of pork fat from one of the chops.
• Brown chops on both sides over medium heat.
• Place in a single layer in a shallow 2 or 2 1/2 quart casserole. (I use an 8x8 inch square pan.).
• Mix together bread cubes, onion, butter, 2T. water and poultry seasoning. Spread over the pork chops.
• In a bowl, mix the soup and 1/3 cup of water together & pour over the chops and stuffing.
• Bake, uncovered, 1 hour or until the chops are tender.
• *You can also use Cream of celery or Golden Mushroom soup instead of Cream of Mushroom soup.
• *This recipe can also be prepared up to one day ahead and then refrigerate until ready to bake.

CROCK POT PORK CHOPS AND STUFFING

Steps:

• Place 2 cups warm water in bottom of crock pot.
• Place pork chops in crock pot.
• Sprinkle onion soup mix on top of pork chops.
• Pour stuffing mix on top and pour water on top of stuffing mix.
• Cook on High for 2 hours and then cook on low for about 4 more hours.
• Usually the stuffing comes out mushy and moist, just the way my family likes it.
• If you don't want to change temps while cooking, just cook on low for 6-8 hours.

STUFFING-TOPPED PORK CHOPS

Steps:

• Heat oven to 350°F.
• Brown chops in hot oil in skillet on medium-high heat 3 min. on each side. Place in 13x9-inch baking dish sprayed with cooking spray.
• Prepare stuffing as directed on package; stir in soup. Spread over chops.
• Bake 20 min.; top with cheese. Bake 10 min. or until chops are done (145°F). Let stand 3 min. before serving.