Stuffed Pork Chops With Gravy 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:

• 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.

APPLE AND ONION-STUFFED PORK CHOPS WITH ORANGE-PINEAPPLE GRAVY

Steps:

• Preheat the oven to 350 degrees F.
• Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

STUFFED PORK CHOPS WITH CREAMY GRAVY.

Steps:

• 1. cook stuffing according to package directions set aside Preheat oven to 400 degrees
• 2. pound pork chops between plastic wrap until about 1/2 thickness.
• 3. spoon approx a tablespoon of stuffing in center of flattened pork loin. Roll and sprinkle with season salt and pepper to taste.
• 4. heat oil in pan on medium high heat. Sear pork chops on all sides (place seam side down to start) remove from pan and place in baking dish again seam side down. To retain moisture in pork put approx 1/4 inch of water in bottom of pan and bake approx 1 hour.
• 5. In pan with pork drippings add one can of cream of chicken soup with half a can of water. Stir until creamy add salt and pepper to taste.
• 6. Serve on remaining stuffing with cream gravy over the top

BAKED STUFFED PORK CHOPS AND PAN GRAVY

Steps:

• Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
• Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
• Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
• Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
• Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
• Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
• Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

STUFFED PORK CHOPS WITH MUSHROOM PAN GRAVY

Steps:

• To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
• To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
• Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
• In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
• Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.

PORK CHOPS WITH MUSHROOM GRAVY

Steps:

• Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
• Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
• Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.