STUFFED PORK CHOPS
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
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.
SAVORY STUFFED PORK CHOPS
Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
SAVORY STUFFED PORK CHOPS
1 1/2 inch pork chops stuffed with savory stuffing, bake total of 50 minutes and viola. All you need is a veggie and you have a satisfying dinner. I found this recipe in the Easy Everyday Cooking recipe book. Great basic recipe if you are craving porkchops. I have made some others on this site and was very pleased with them as well, but I find this one to be less time consuming and tastes great.
Provided by K c6462
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Trim fat from chop cut a 2 inch pocket in each pork chop. Sprinkle each pocket 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 and stir in sage, salt, pepper and bread crumbs.
- Add enough broth to hold stuffing together, them spoon into pockets.
- Secure pockets with kitchen twine or toothpicks place on baking dish.
- Cover with lid or foil and bake for 30 minutes.
- Remove cover and bake for 20 minutes or until tender.
Nutrition Facts : Calories 394.3, Fat 21.5, SaturatedFat 8.9, Cholesterol 90.3, Sodium 452.6, Carbohydrate 22.1, Fiber 1.7, Sugar 2.8, Protein 26.9
STUFFED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
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
Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal. If you're in the neighborhood, Peter sells pre-stuffed pork chops.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
- Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
- Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.
STUFFED SAVORY PORK CHOPS
These are the way I have made stuffed pork chops all my married life. I usually only serve one pork chop per person because they make a large serving. You can use either thick boneless pork chops or thick regular pork chops. I prefer using those with bones as I feel they give a richer moister flavor. I have given the recipe for one serving. Simply multiply the ingredients for as many people as you wish to serve. You don't have to sew the pocket shut if you do not wish...I just prefer this method since it retains all the stuffing better inside the meat and keeps the moisture inside as well. Sewing utensils: Button Thread or cooking cord and a large needle with a big eye.(You need strong thread so that it can be easily removed prior to serving.)
Provided by CarrolJ
Categories Pork
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 372.5, Fat 19.9, SaturatedFat 6.7, Cholesterol 286.5, Sodium 866.7, Carbohydrate 15.9, Fiber 1.9, Sugar 4, Protein 30.9
SWEET & SAVORY PORK CHOPS OVER STUFFING
A bed of savory stuffing is the ideal canvas for these tantalizing pork chops made with smoky crumbled bacon and maple-flavored syrup.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 1 pork chop and 1/2 cup stuffing each.
Number Of Ingredients 8
Steps:
- Spread both sides of chops with mustard; press rosemary into chops.
- Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
- Serve chops over stuffing.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
SAVORY STUFFED PORK LOIN CHOPS
Make and share this Savory Stuffed Pork Loin Chops recipe from Food.com.
Provided by Mary Lockwood
Categories Pork
Time 55m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- Start with the stuffing:.
- Combine celery, onion, garlic, pancetta, 1 stick butter, and stock in small saucepan over medium heat. Bring to simmer and cook, stirring occasionally until vegetables are tender and some water has evaporated.
- Meanwhile, combine bread cubes, oyster crackers, savory, sage, ginger, thyme, parsley and black pepper in a medium sized bowl. Toss to coat bread and crackers with the spices. (Fresh herbs may be substituted -- double the amount).
- Pour the cooked celery mixture over the bread cube mixture and combine well. The mixture should not be so wet that it is soggy, but it should hold itself together if you squeeze a handful of it gently in your hand. If it seems dry, add small amounts of the apple juice until it is the right consistency.
- Open a pocket in a pork chop and fill generously with the stuffing. Repeat for the other 3 chops. You will have stuffing left over.
- Using butcher twine, tie each chop around its middle to contain the stuffing.(Tying is optional.) Sprinkle both sides of each chop with kosher salt and freshly ground black pepper, to taste.
- Heat olive oil in a large saute pan. Add the chops and brown for 2-3 minutes on each side.
- Remove chops from saute pan and arrange in an oven proof casserole dish. Pour pan juices over the chops. Mound the leftover stuffing evenly on top of each chop. Add 2 tbs butter to bottom of dish and pour in any leftover apple juice. If you do not have at least a 1/4 inch of liquid in the bottom of the dish, add water or chicken stock.
- Bake in a 350 degree oven for 20-25 minutes until pork chops are done and top of stuffing is golden brown.
- To serve, arrange chops on platter and spoon-drizzle juices from bottom of pan over them. This is lovely with glazed carrots or steamed broccoli, some applesauce and a green salad. Enjoy!
Nutrition Facts : Calories 592, Fat 40.1, SaturatedFat 20.1, Cholesterol 78.1, Sodium 842.2, Carbohydrate 51.5, Fiber 3.1, Sugar 10.5, Protein 8.1
SAVORY PORK CHOPS
Make and share this Savory Pork Chops recipe from Food.com.
Provided by ratherbeswimmin
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl, combine the first 4 ingredients.
- Dredge pork chops in flour mixture.
- In a skillet over medium heat, brown chops in oil on both sides, about 8 minutes.
- Combine the sauce ingredients; pour over chops.
- Cover, reduce heat, and simmer until meat is tender, about 20 to 30 minutes.
- Spoon sauce over chops when serving.
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
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