Stuffed Pork Chop Food

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.

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
• Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

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.

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

STUFFED PORK CHOPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

STUFFED PORK CHOP

Steps:

• Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
• Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
• Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
• Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
• Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
• Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.

STUFFED PORK CHOPS

Steps:

• Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
• Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
• Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.

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.

HERB STUFFED PORK CHOPS

Steps:

• In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

OVEN BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 400 degrees
• Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
• Add all stuffing ingredients to a large bowl until just combined, don't overmix.
• Scoop the stuffing into each pork chop, you'll be able to stuff it with more than you think! Place the pork chops in a baking dish.
• Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
• Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
• Serve with roasted potatoes and green beans and enjoy!

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.

STUFFED PORK CHOPS

Steps:

• If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
• On both sides, sprinkle the pork chops with salt and pepper.
• Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
• Remove the pork chops to a plate.
• Preheat the oven to 350 degrees Fahrenheit.
• In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
• In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
• Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
• Place the pork chops in a baking dish, either 9x13" or a bit smaller.
• Arrange the remaining stuffing around the pork chops.
• Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
• Allow the chops to rest for 3-4 minutes, then serve.

STUFFED PORK CHOPS

Steps:

• In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes. , Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.

STUFFED PORK CHOPS

Steps:

• In a large bowl or container that can accommodate all the water and pork chops, dissolve brown sugar and salt in water.
• Using a sharp knife, cut a pocket, on the fatty side of the pork chop, almost to the other side but not through. Submerge pork chops in brine, cover and refrigerate 1 hour.
• Meanwhile, in a medium, heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat until it begins to shimmer. Add onions and granulated sugar and cook, stirring often, until the onions are soft and browned about 20-25 minutes.
• As the onions cook, mix the port, dates, and cherries in a microwave safe bowl. Cover top with plastic wrap and microwave on high until the mixture is simmering, about 1 minute. Set aside.
• In a small bowl, squeeze the oranges to yield 1/4 cup of juice. Reserve juiced wedges (this recipe will use them again in a later step).
• When the onions are browned, add in the simmered fruit mixture, the orange juice, 2 tablespoons of the vinegar, and thyme. Continue to cook the mixture until it becomes thick and jamlike, about 10-12 minutes. Add the remaining 1 tablespoon of vinegar and pecans and season with salt and pepper to taste. Allow mixture to sit until it's just warm, about 10-15 minutes.
• Adjust oven rack to the lower-middle position and place a rimmed baking sheet on rack. Heat the oven to 450 degrees.
• Remove chop from brine and rinse with water. Dry chop well with paper towels. Place 1/4 of the filling in the pocket of each chop. Trim orange wedge, as needed, to fit into the outside opening of porkchop to contain the filling. Season chops with salt and pepper.
• In a 12 inch, heavy bottom skillet, heat 2 tablespoons oil until just beginning to smoke. Carefully place chops in hot skillet and brown well, about 3 minutes. Flip chops and brown well on the second side, about 2-3 minutes. (don't move chops until its time to flip them or they won't develop a nice brown crust).
• Using tongs, move browned chops to preheated baking sheet in the oven. Cook chops, flipping halfway through until an instant-read thermometer inserted into the center of the stuffing reads 135 degrees, about 15 minutes. Transfer chops to a plate and loosely cover with foil. Allow to rest for 10 minutes. Sprinkle with blue cheese and serve immediately.

STUFFED PORK CHOPS III

Steps:

• Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
• Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
• Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
• Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
• Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
• Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
• Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
• Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

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.

SAVORY STUFFED PORK CHOPS

Steps:

• Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.

STUFFED SAVORY PORK CHOPS

Steps:

• Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
• Make a stuffing by adding the remaining ingredients in a bowl and mixing.
• Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
• Stuff the pork chop with all the stuffing.
• You can keep mounding it inside the pocket so that the the meat actually forms a mound.
• Thread a long piece of button thread or cooking cord through the large needle.
• Stick the needle through one side of the meat then through the other side and knot the thread.
• Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
• In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
• Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
• Serve with a nice green salad and a hot vegetable.

STUFFED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Spoon into pockets in chops; sprinkle with pepper. Spoon remaining stuffing into 13x9-inch baking dish.
• Heat large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing. Core remaining apple; cut into 12 rings. Place over chops; brush with 1 Tbsp. of the remaining dressing.
• Bake 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over apples and chops.

STUFFED PORK CHOPS

Steps:

• Cut up banana pepper, onion and pepperoni.
• Fry with about 3 or 4 T pepper juice.
• Cut a"pocket" in pork chops.
• Stuff with cheese and pepper/pepperoni/onion mix (If pork chops are not thick enough to stuff, you can layer all of the stuff on top and bake).
• Bake in 350 degree oven until done.

STUFFED PORK CHOPS

Steps:

• In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
• Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
• Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.

STUFFED PORK CHOPS IN THE AIR FRYER

Steps:

• Preheat your air fryer to 330 degrees.
• Cut a pocket in each pork chop by making a horizontal slice almost to the bone.
• Use a spoon to fill chops with stuffing mixture, securing with toothpicks if necessary. I used about 3/4 cups of stuffing per pork chop. Season chops with salt and pepper to taste.
• Arrange your stuffed pork chops in the air fryer in a single layer and cook for 13 minutes, then flip, spray with a little oil, and cook for another 5 to 6 minutes (18 to 19 minutes total). Your pork chops are done when they read 145 degrees at their thickest point.
• Allow them to rest for 5 minutes before serving.