PORK CHOPS WITH STUFFING
This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
MOIST AND TASTY PORK STUFFING
This is the stuffing that has been passed down in our family. No turkey is complete without this tasty addition. I've seen these ingredients in other stuffing recipes, but they call for cooking the sausage in a fry pan. My sister and I agree that this method makes a more moist stuffing.
Provided by 4inLeo
Categories Pork
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 6
Steps:
- Place meat, onion, celery and seasoning in a pot. Cover with water. Bring to a boil and simmer for one hour stirring occasionally to break up meat chunks.
- Remove from heat. If there is an excess amount of liquid pour in a cup and reserve. Stir in the stuffing mixture. This mixture should be a little dryer than you like it since it will absorb some of the turkey juices. If too dry, add some of the reserved liquid.
- The stuffing can be prepared the night before and refrigerated overnight. This makes enough to stuff a 20 lb bird. Remember not to stuff your turkey until it is ready to cook. You can cook the stuffing that didn't fit in your bird in a crock pot (or in the oven if you have room).
Nutrition Facts : Calories 390.9, Fat 3.4, SaturatedFat 0.8, Cholesterol 1, Sodium 1578.8, Carbohydrate 77.5, Fiber 3.4, Sugar 9, Protein 11.1
PORK CUBES 'N' STUFFING
"This recipe is too good to keep to myself," says Heather Kirchkesner. The Yaurep Station, Pennsylvania cook created the savory specialty when she had pork and stuffing mix on hand. "My husband just raved about it," she adds.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Season pork with pepper. In a large skillet, saute pork in oil for 5-6 minutes or until browned; drain. Add water; bring to a boil. Cover and cook for 2 minutes. Stir in stuffing mix. , Cover and remove from the heat; let stand for 5 minutes. Fluff with a fork. Sprinkle with cheese. Cover for 1 minute or until cheese begins to melt.
Nutrition Facts : Calories 377 calories, Fat 17g fat (6g saturated fat), Cholesterol 92mg cholesterol, Sodium 585mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 1g fiber), Protein 34g protein.
BAKED PORK CHOPS AND STUFFING
This is my idea of comfort food! This recipe was given to me by my mom. (I'm not sure where she got it from!) Sometimes I use chicken instead of pork, and it's still good!
Provided by Shelly 5
Categories Pork
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 388.7, Fat 25.1, SaturatedFat 9.8, Cholesterol 90.3, Sodium 719.8, Carbohydrate 14.6, Fiber 0.5, Sugar 2.1, Protein 25.2
PORK CHOPS WITH PAN FRIED STUFFING
Moist pork chops with a hint of maple syrup served with a savory golden raisin dressing. This comfort food is fit for gourmet company! Plan to brine the pork chops for at least 8 hours.
Provided by puppitypup
Categories Pork
Time 30m
Yield 4 chops, 4 serving(s)
Number Of Ingredients 20
Steps:
- Bring brine ingredients to a boil in a small saucepan. Turn off heat and cool. Add up to 10 ice cubes if you are in a hurry.
- Place pork chops in cooled brine to marinate from eight hours to overnight in the fridge.
- Remove pork chops from brine and discard brining liquid. Pat pork chops dry.
- Cut the bread into 1/2-inch cubes. In a cup, mix egg, cream and final chicken broth together.
- Gather remaining ingredients as the dish goes together quickly once started. You will need two good-sized frying pans, one for the pork chops and one for the dressing.
- Preheat pan on med-hi heat, add olive oil and butter and fry pork chops 3-4 minutes per side. Remove from heat and place a tightly-fitted lid on pork chops. Don't worry, they aren't supposed to be done yet.
- Now, in the second pan, sauté the onion and raisins in butter over medium-hi heat for a few minutes. Add cilantro and cubed bread and sauté for a couple more minutes.
- Remove from heat and stir in egg mixture a little at a time, so that you don't end up with scrambled eggs. When soaked in, return to heat and cook for a few more minutes.
- At this point, the pork chops will have finished cooking. Serve the pork chops with the stuffing on the side.
- Note: Please use the second pan so that the dressing will compliment the pork chops rather than tasting just like them. It's worth washing the second pan!
Nutrition Facts : Calories 885.4, Fat 38.5, SaturatedFat 17.3, Cholesterol 176.3, Sodium 3885.1, Carbohydrate 112.9, Fiber 10, Sugar 72.1, Protein 32.2
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
EASY BAKED PORK CHOPS WITH STUFFING
Comfort food for a cold winters night... This recipe is one of my old ones. I usually serve it once a year, but it is a welcomed one, as my husband LOVES stuffing!
Provided by Scandigirl
Categories Pork
Time 50m
Yield 6 serving(s)
Number Of Ingredients 10
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.
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