Pork Steak With Stuffing Food

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.

STUFFING

Steps:

• Preheat the oven to 190ºC/375ºF/gas 5.
• Peel, quarter and blitz the onions in a food processor until finely chopped, then tip into a large bowl.
• Tear the stale bread into small chunks and whiz into breadcrumbs. Add these to the bowl, then crush and crumble in the chestnuts.
• Place the diced pork into the food processor, pick in the sage leaves, roughly chop and add the bacon, followed by 1 level teaspoon of white pepper and a good pinch of sea salt.
• Finely grate in a quarter of the nutmeg, the zest of half a lemon and just 2 or 3 gratings of orange or clementine zest. Pulse until you've got some chunks and some mush - it won't even take a minute, then tip into the mixing bowl.
• Because the pork is raw, you're committed to seasoning it well, so add another pinch of salt and pepper, then scrunch it all up until well combined.
• Take just under half of the stuffing out of the bowl to use for your turkey, then transfer the rest to a lovely earthenware dish.
• Use your hands to break it up and push it about, then flatten it all down. Pop it in the oven to cook for 50 minutes to 1 hour, or until bubbling and crispy. If you're doing it as part of your Christmas lunch, you want to put it on at the same time as your spuds.
• Once done, pour away any excess fat before serving, if you want to. It will be soft, juicy and succulent on the inside, then gnarly, crispy and chewy on the outside. Enjoy!

CROCK POT PORK STEAK WITH GRAVY

Steps:

• Place your onion slices in the bottom of your crock pot
• Put your pork steaks on top
• Evenly sprinkle your minced garlic, seasoned salt, red pepper and pepper on top of your pork steaks
• Mix together your gravy mix and water and pour on top
• Top with your can of cream of mushroom soup
• Cover and cook on low for 2-3 hours, until a meat thermometer shows your steaks have reached safe cooking temperatures

PORK WITH APPLE & HERB STUFFING

Steps:

• Preheat the oven to 200°C/425°F/gas 7. Put the currants in a bowl, cover with warm water and leave to soak.
• Melt the butter and 1 tablespoon of oil in a saucepan over a medium heat. Peel and finely chop the onion and garlic, then add to the pan and sauté for 8 to 10 minutes, or until softened. Meanwhile, peel core and dice the apples, then remove the crusts from the bread and blitz to breadcrumbs.
• Add the apple to the pan and allow to soften. Pick the thyme and sage leaves straight into the pan, then drain the currants and add to the pan along with the breadcrumbs. Cook for 3 to 4 minutes, until the bread is golden brown, then remove from the pan and set aside to cool.
• Place the pork loin on a wooden board. Score the skin with a sharp knife in a criss-cross pattern. Next, butterfly the loin by laying it, skin-side down, on your board and making a slice down one side of the pork, where the skin slightly comes away from flesh. Continue to make long slices all the way down the pork and slowly roll it out until the end, almost like unrolling a carpet.
• Spread the cooled stuffing mixture over the flesh and season well with sea salt and black pepper. Gently roll the loin back into its original form, ending up with the cut side on the bottom and the skin on top.
• Tightly tie 3 or 4 pieces of string around the pork to make sure no stuffing leaks out. Season the skin.
• Place in a roasting tin, add the cider and 200ml of water and pop in the oven for 15 minutes, before turning down to 180°C/350°F/gas 4 and cooking for 1 to 1¼ hours. Trim and wash the leeks, then chop into large chunks. Shred the cabbage and add to the roasting tin along with the leek chunks for the last 45 minutes.

PORK STEAKS WITH APPLE

Steps:

• Preheat oven to temperature 350 degrees.
• To prepare apple stuffing, combine first 7 ingredients and salt and pepper to taste in a bowl.
• Heat oil in a heavy nonstick skillet over medium heat.
• Saute steaks 2-3 minutes per side, or until browned.
• Season with salt and pepper and transfer to a shallow baking pan.
• Cover each steak with a layer of apple stuffing.
• Top each with an apple half, cut side up.
• Sprinkle apple with cinnamon and sugar.
• Cover pan tightly with foil.
• Bake 1 hour.

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°.

STUFFED IOWA STEAKS (PORK CHOPS)

Steps:

• Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
• Prepare rub and coat pork chops up to one day before grilling.
• Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
• Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
• Warm marmalade over low heat until slightly liquid form.
• Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
• Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
• Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.

BAKED PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350° F.
• Sprinkle pork chops lightly with salt and pepper. Heat oil in a large skillet over medium-high heat. Add pork chops and brown both sides. Do not cook completely. Transfer browned pork chops to an oven safe baking pan or large cast iron skillet.
• In a medium bowl, fold together bread crumbs, onion, butter, 1/4 cup of the water, and sage. Place a mound of stuffing on each chop.
• In another medium bowl, blend cream of mushroom soup, remaining 1/3 cup of water, and soy sauce. Pour evenly over the stuffing. Sprinkle with freshly ground black pepper.
• Place in oven and bake for 1-1/2 to 2 hours, or until pork chops are very tender. Bake thinner (1/2") pork chops for a minimum of 1-1/2 hours, and add time for thicker pork chops. If using especially thick pork chops, I would recommend at least 2 hours of bake time, plus covering the dish for the first 30 minutes in the oven. The goal is to have fork-tender pork chops, and thicker chops will definitely take longer to get tender.

PORK STEAK WITH STUFFING

Steps:

• 1. Pork Streak with Carrot and Celery Stuffing Cora Warner
• 2. I take an 9X13 cake pan. Spray it with pam.
• 3. cut Pork Steak in half and then lay them in the pan.
• 4. In a Mixing bowl: Stuffing Mix, celery chopped, Mushroom soup, carrot, enough water to make the stuffing soupy.
• 5. Then I pour it over the pork steaks.
• 6. Put in the oven on 350 F. cook 1 1/2 hour.
• 7. I serve it hot on my table as the main dish.
• 8. This is one of my family and friend favor dish of my.

PORK CHOP AND STUFFING CASSEROLE

Steps:

• Heat the oven to 350 F/180 C/Gas 4.
• Grease a shallow baking dish (7x11 or 9x13-inch, large enough for the 4 chops).
• Coat the bottom of a large skillet with olive oil; heat over medium heat until hot.
• Rinse the chops, and pat dry with paper towels. Sprinkle with kosher salt and freshly ground black pepper.
• Add the pork chops to the skillet, and cook for 2 to 3 minutes on each side, or until they are nicely browned. Remove the pork chops to a plate.
• Add butter to the skillet, and reduce heat to medium-low.
• Add the chopped celery, onion, and carrots; saute for about 3 to 4 minutes, just until vegetables are tender.
• Add the stuffing mix and chicken broth to the sauteed vegetables; stir until blended and the stuffing mix is thoroughly moistened.
• Spoon the mixture into the prepared baking dish; top with the seared pork chops.
• Cover the dish tightly with foil, and bake in the preheated oven for about 35 minutes.