PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS
This is served in the Caribbean Islands, Puerto and Cuba! Below is a recipe for the sauce called Basic Mojo sauce. This is served over the Crab Stuffed Chops. The Basic MOJO Sauce Recipe # 417989.
Provided by Timothy H.
Categories Crab
Time 50m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- In a medium bowl toss the crab meat,garlic,onion,salt and pepper together. Using a paring knife,slice a small pocket into the side of the chops until it reaches the bone.
- Add 2 tablespoons of crab meat stuffing into each chop.Use tooth picks to keep closed.
- In a medium sized bowl,marinate the chops in the Mojo Sauce for at least 30 minutes in the refrigerator.
- Preheat oven to 350.
- In a medium sized pan over medium heat,warm the oil.Add the chops and brown them on both sides, about 3-5 minutes per side. Place the pan in the oven and cook for 10-15 minutes.The orange sauce is the Mojo Sauce! Food.com does not recognize Mojo Sauce!
- Remove the tooth picks. Serve with additional Mojo Sauce on top.
Nutrition Facts : Calories 1735.9, Fat 140.9, SaturatedFat 22.9, Cholesterol 161.1, Sodium 2355.2, Carbohydrate 62.1, Fiber 4.8, Sugar 14.6, Protein 61.4
CRAB STUFFED PORK
Provided by brat_gurl89
Time 45m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. In a small bowl, combine the salt, white pepper, red pepper and thyme; mix well and set aside. Place the pork chops on a flat surface and make a 1" slit to form pocket, being careful not to cut all the way through the meat. Sprinkle the seasoning mix on the outside surface and inside the pocket; set aside. Spray a medium skillet with nonstick vegetable cooking spray (or use some olive oil) and place over high heat. Add the onions and bell pepper and saute for 5 minutes, stirring often. Add the stock and the remaining seasoning mix. Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry. Remove from the heat. Spoon into the pocket and secure with toothpicks. Spray an 8" square baking dish with nonstick vegetable cooking spray or oil with some olive oil. Place the pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning once during cooking. Uncover and cook for 10 minutes more. Turn the pork over and cook for 10 minutes longer, or until brown. Remove the toothpicks before serving.
Nutrition Facts :
BLACKENED STUFFED PORK CHOPS
Steps:
- For the stuffing
- Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
- Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.
- For the sauce:
- Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat.
- For the seasoning:
- Combine all ingredients in a container with a tight-fitting lid.
- Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
- Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.
CRAB STUFFED PORK CHOPS
This is a recipe that I made up for myself. A restaurant that I had frequented closed and I could no longer have this. I may not have got it just like theirs, but I think I came up with something pretty good! Totally optional for your taste on the ingredients/how much you put in.
Provided by Gail Hagans
Categories Steaks and Chops
Number Of Ingredients 9
Steps:
- 1. Sprinkle chop with tenderizer. Cut at butterfly and make a pocket in each chop. Saute chop in butter, until brown on both sides. Make stuff as directed on package and add celery, mushrooms, water chestnuts and crabmeat. When chops are done put part of the butter into the stuffing mixture and stir. Pour the rest into a covered casserole dish. Put stuffing into the pocket in chops. Place chops into a covered casserole dish and put remaining stuffing around chops. Bake for 1 hour at 350 degrees.
SEAFOOD STUFFED PORK CHOPS
I make these when I really want to impress my guests. Someone actually told me this was the best dish they'd ever tasted outside of a fancy Restaurant. It takes a bit of time, but it'll all be worth it.
Provided by graniteangel
Categories Crab
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 25
Steps:
- Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
- In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
- In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
- Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
- Heat oven to 350°F.
- Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
- Meanwhile.
- In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
- Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
- Pour the seafood cream sauce over each individual stuffed pork chop when plating.
- It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
- I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.
Nutrition Facts : Calories 1290, Fat 74.1, SaturatedFat 36.5, Cholesterol 374.3, Sodium 1290.8, Carbohydrate 76.7, Fiber 5.7, Sugar 3.2, Protein 74.2
STUFFED PORK CHOPS
From Libby's old newspaper clippings. stuffed with veggies not stuffing the recipe called for some water but now the meat has water in it so doesnt need that lol ive folded over a pork steak with this works fine if you look at juice in picture i had at least 1/2 cup juice coming from just chops you might want to add a couple of tablespoons cornstarch with 1/8 c water to chops . this has awesome flavor
Provided by Dienia B.
Categories Pork
Time 2h30m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 452, Fat 22.9, SaturatedFat 7.8, Cholesterol 147.9, Sodium 390.1, Carbohydrate 16.7, Fiber 1.9, Sugar 3.4, Protein 44
More about "porkpork chops crab stuffed pork chops food"
PORK LOIN CHOPS WITH CRAB MEAT STUFFING - GOOD FOOD …
From goodfoodandtreasuredmemories.com
STUFFED PORK CHOP RECIPES
From allrecipes.com
CRAB STUFFED PORK CHOPS RECIPES - FOODHOUSEHOME.COM
From foodhousehome.com
STUFFED PORK CHOPS RECIPE - FOOD.COM
From food.com
SMOTHERED PORK CHOPS - THE COOKIE ROOKIE®
From thecookierookie.com
HOW LONG TO BAKE STUFFED PORK CHOPS AT 425? - TEST FOOD KITCHEN
From testfoodkitchen.com
PORK CHOPS STUFFED WITH CRAB RECIPES - FOOD NEWS
From foodnewsnews.com
EASY STUFFED PORK CHOPS - MY FOOD AND FAMILY
From myfoodandfamily.com
PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS RECIPE
From pinterest.com
SEAFOOD STUFFED PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
HOW LONG TO BAKE A STUFFED PORK CHOP? - TEST FOOD KITCHEN
From testfoodkitchen.com
PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS RECIPE
From menuiva.com
10 BEST CRABMEAT STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
10 BEST CRABMEAT STUFFED PORK CHOPS RECIPES | YUMMLY
From yummly.com
PORK CHOPS STUFFED WITH CRAB RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STUFFED PORK CHOPS RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CRAB STUFFED PORK CHOPS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love