Stuffed Pork Chops With Sherry Sauce Food

PORK CHOPS IN SHERRY-MUSHROOM GRAVY

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in a frying pan over medium-high heat. Season pork chops with salt and pepper and coat in flour. Brown pork chops on both sides, 3 to 5 minutes, and transfer to a baking dish.
• Melt butter in the same frying pan and cook mushrooms until tender, scraping the bottom of the pan, 5 to 7 minutes. Season with salt and pepper. Add mushroom soup and sherry; stir gravy until well incorporated.
• Pour gravy over pork chops in the baking dish. Cover with aluminum foil.
• Bake in the preheated oven until chops are no longer pink in the center and an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 35 minutes. Remove aluminum foil, stir gravy, and top pork chops with mozzarella cheese.
• Return to the hot oven and bake until cheese is melted, 3 to 5 minutes more.

STUFFED PORK CHOPS WITH SHERRY SAUCE

Steps:

• Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.

PORK CHOPS WITH CHERRY SAUCE

Steps:

• In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

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).

GRILLED PORK CHOPS WITH CHERRY SAUCE

Steps:

• Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
• Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
• Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

PORK CHOPS WITH SHERRY VINEGAR SAUCE

Steps:

• Preheat the oven to 425 degrees F.
• Pat the pork chops dry with paper towels and season on both sides with salt and pepper. Place a heavy saute pan over high heat. When the pan is hot, add the oil and 1 tablespoon butter to the pan and swirl to coat the pan evenly. Add the pork chop to the pan and sear for 2 to 3 minutes on the first side. The chops will turn golden brown as the natural sugars in the pork caramelize and create a nice crust. Turn the chops and sear on the second side for 1 minute. Transfer to the oven and cook to desired doneness. It should take about 10 to 12 minutes in the oven for the pork to be just cooked through and juicy.
• Remove the pork from the oven and place the pork chops on a plate to rest while you make the sauce. Loosely cover with foil. Remove the excess fat from the pan and return the pan to the burner. Turn the heat to medium high. Carefully deglaze the pan with the sherry vinegar and sherry and scrape up the brown bits on the bottom of the pan with a wooden spoon. Add the veal stock and barbecue sauce and bring to a boil. Reduce the heat to a simmer and reduce until slightly thickened, about 4 minutes. Whisk in the Dijon mustard and the remaining 1 tablespoon butter and whisk to combine. Garnish with chopped tomatoes and minced chives.
• Serve the pork with the sauce.

PORK CHOPS WITH CABBAGE AND SHERRY VINEGAR SAUCE

Steps:

• Season both sides of pork chops with salt and pepper.
• Heat a heavy saute pan and add 1 tablespoon of butter and the oil. Over medium heat, saute the chops for 5 minutes on each side, or until slightly pink on the inside.
• Remove chops to a heated platter and pour off the excess fat. Deglaze the pan with 3 tablespoons of the vinegar and the sherry. Add the veal stock and, over moderate heat, reduce until slightly thickened. Reserve.
• Saute the bacon until crisp. Spoon off all but 2 tablespoons of the bacon fat and deglaze the pan with the remaining 4 tablespoons of sherry wine vinegar. Add the cabbage and stir, over high heat, until heated through. Season, to taste, with salt and pepper.
• Heat the sauce and whisk in the Dijon mustard and remaining 1 tablespoon butter.
• Divide the cabbage on heated plates. Place a pork chop on each bed of cabbage and nappe each chop with the sauce. Garnish with chopped tomatoes and sprinkle with chives.

PORK CHOPS W/DRIED CHERRY SAUCE

Steps:

• Place 2 cups stock, the dried cherries and balsamic vinegar in a small saucepan over medium heat and simmer gently until the sauce is reduced by half.
• Set aside.
• Twenty minutes before serving, sprinkle each side of each pork chop with salt and pepper.
• Place the olive oil and butter in a medium-sized saute pan and heat until the bubble subside.
• Place each chop carefully in the pan so they are not touching.
• Leave them to brown without moving for 2 to 3 minutes.
• When the chops are a brown, turn with tongs and brown the other side.
• Remove the chops from the pan, pour off any fat, add 1/2 cup chicken stock.
• Return the chops to the pan, place over low heat, cover, and cook gently for 3-4 minutes, until the chops are just firm when pressed with a finger.
• Remove the chops and keep warm.
• Add the balsamic-dried cherry mixture to the saute pan and bring to a boil.
• Let the sauce simmer for 5 minutes - it should coat the spoon again.
• Taste, add salt and pepper to taste.
• Place the chops on warm dinner plates; spoon over the dried cherry sauce.
• Garnish with sprigs of watercress or Italian parsley.

(UN)STUFFED PORK CHOPS WITH MUSHROOM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Melt butter in medium skillet and add onion and green pepper, and saute over medium-high heat until tender, about 5 minutes.
• Place bread cubes in medium bowl, add onion and green peppers, and remaining stuffing ingredients and mix well.
• The stuffing should be fairly moist. Add more broth if needed or if using hard bread cubes.
• In same skillet, heat olive oil over medium-high heat and quickly brown chops, about one minute each side.
• Spray a casserole dish large enough to hold the chops with cooking spray.
• Spoon stuffing into 2 mounds in dish, place browned chops on top, and cover.
• Bake for about 45 minutes, until done.
• About 10 minutes before chops are done, using the same skillet, melt butter over medium heat.
• Add sliced mushrooms and saute for about 2 minutes, until they begin to soften.
• Add wine and cook until its almost all evaporated.
• Stir in flour well.
• Dont worry, it will be dry.
• Stir in chicken broth and let it quickly come to a boil.
• Immediately reduce heat and let simmer for a few minutes to thicken.
• If too thick for your liking, just stir in more broth and continue to simmer.
• Spoon a little sauce over each chop and serve hot!
• NOTE: I use whatever bread i have on hand for stuffing.
• This was particularly good with sunflower bread, as you could taste the sunflower seeds.
• NOTE: If stuffing chops, follow the directions as they are but stuff them before browning, using toothpicks to hold them together.