SWISS-STUFFED CHOPS
"These delectable chops are easy, yet they taste like you've fussed," says field editor Joan Hallford from North Richland Hills, Texas.
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks. , In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs. , In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. , Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.
Nutrition Facts : Calories 287 calories, Fat 18g fat (7g saturated fat), Cholesterol 99mg cholesterol, Sodium 327mg sodium, Carbohydrate 12g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.
PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH
Provided by Giada De Laurentiis
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Warm the 1 tablespoon olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the goat cheese and the cream cheese. Stir to combine and set aside.
- Use a sharp knife to cut a pocket into the thickest portion of the pork chop. Stuff each pocket with 1/4 of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
- In a small bowl combine the chicken broth, lemon zest, lemon juice, and mustard.
- Warm the remaining 1 tablespoon olive oil in a large, heavy skillet over medium-high heat. When the pan is hot add the pork. Cook until golden and cooked through, about 4 minutes per side. Transfer the pork to a side dish and tent with foil to keep warm. Add the chicken broth mixture to the skillet over medium-high heat. Scrape up the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth by half to make a light sauce, about 8 minutes. Spoon some sauce over the pork before serving.
EASY STUFFED PORK CHOPS
Discover a simple take on the classic cordon bleu with our Easy Stuffed Pork Chops. Our Easy Stuffed Pork Chops are filled with cheese, sage and spinach.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make a 2-inch long cut in the side of each chop to form pocket. Top each ham slice with 1 Singles and 1/4 of the spinach; roll up. Stuff 1 ham roll in pocket in each chop; press edges of pocket together to seal.
- Sprinkle both sides of chops evenly with sage.
- Heat oil in large skillet on medium-high heat. Add chops; cook 8 to 10 min. on each side or until cooked through and golden brown on both sides.
Nutrition Facts : Calories 220, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 85 mg, Sodium 680 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 29 g
SAVORY SWISS CHARD WITH PORK CHOPS AND POTATOES
A favorite ... This came from a little cook book a girlfriend sent me for a Christmas present one year. Now I added my twist, but basically, this was the recipe. A one dish wonder. Now I love swiss chard and kale and I think they are way under used, so I absolutely love this dish. Now the original dish didn't have potatoes, but I love to add some sliced new potatoes to this dish and it makes it a complete dish. Add some fresh homemade or a good bakery loaf of pumpernickel and roasted peaches over vanilla ice cream for desert.
Provided by SarasotaCook
Categories Pork
Time 40m
Yield 4-8 Dishes, 4 serving(s)
Number Of Ingredients 13
Steps:
- Casserole -- First remove the pork chops from the refrigerator and let them come to room temperature. Brush well with 1 tablespoon olive oil and then season well with salt, pepper and paprika on both sides.
- Next, spray the casserole dish with a non stick spray and add the swiss chard and top with the sliced onions. Add some salt and pepper and drizzle with olive oil (1 tablespoon). Lightly toss. Then top with the chicken broth and the 4 pork chops.
- NOTE: If you want you could pan sear the pork chops first if you want as one reviewer mentioned, but I don't. But if would give a nice color to the chops if you prefer.
- Cheese -- Sprinkle the cheeses on top of the swiss chard and onions, around the pork chops.
- Potatoes -- In a small bowl add the potatoes, remaining olive oil, salt, pepper and dried thyme and then add them on top of the swiss chard and cheese around the pork chops.
- Bake -- 400 degrees for 20-30 minutes until the chops are done.
- Garnish -- I love to put a good balsamic vinegar on the table so each person can just drizzle a little on if they want. For me the flavor is amazing.
- Just Enjoy!
BACON-SWISS PORK CHOPS
I'm always looking for quick and easy recipes that are impressive enough to serve company. These bacon wrapped pork chops certainly fits the bill. -Keith Miller, Fort Gratiot, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.
Nutrition Facts : Calories 218 calories, Fat 10g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 268mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 27g protein. Diabetic Exchanges
HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)
Ham and Swiss cheese-stuffed pork chops are breaded and cooked to a crispy golden brown and served with a simple, zippy Dijon mustard sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 2
Number Of Ingredients 16
Steps:
- Heat oven to 400°F.
- Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
- In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
- In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
- Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
- Place pork chops on serving plates. Serve with sauce.
Nutrition Facts : Calories 920, Carbohydrate 48 g, Cholesterol 255 mg, Fat 7 1/2, Fiber 2 g, Protein 44 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 1810 mg, Sugar 6 g, TransFat 1 g
GOURMET STUFFED PORK CHOPS
This recipe was given to me by my friend Will who learned it from his mom and grandma. It's a very simple recipe for stuffed pork chops that end up moist, fork tender, and delicious! I made a few adjustments to his recipe, feel free to experiment and make this your own.
Provided by RENEERUTH
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 2h35m
Yield 2
Number Of Ingredients 11
Steps:
- Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.
- Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.
- Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.
- Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until outside of pork chops is browned, 2 to 3 minutes per side.
- Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender, about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 877.7 calories, Carbohydrate 36.2 g, Cholesterol 310.1 mg, Fat 51.9 g, Fiber 2.7 g, Protein 55.3 g, SaturatedFat 18.9 g, Sodium 812.9 mg, Sugar 4.9 g
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