Triple Pork Stuffed Pork Chops Food

TRIPLE PORK-STUFFED PORK CHOPS

Steps:

• Melt butter in a skillet over medium heat. Add onion, celery, and garlic; cook and stir until tender, 5 to 7 minutes.
• Heat a separate skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Preheat oven to 350 degrees F (175 degrees C).
• Combine onion mixture, cooked sausage, bread cubes, chicken broth, egg, poultry seasoning, oregano, thyme, and sage in a large bowl. Mix until stuffing is well combined.
• Lay a pork chop flat onto your work surface. Use the tip of a sharp boning or paring knife to cut the largest possible pocket in the pork through a 2-inch slit in the side. Repeat with the remaining pork chops.
• Fill pork chops with the stuffing. Wrap 1 slice bacon along the width of each pork chop, securing with a toothpick. Place bacon-wrapped pork chops in a baking pan. Add any extra stuffing to the bottom of the pan. Cover with aluminum foil.
• Bake the pork chops in the preheated oven until no longer pink in the center, about 40 minutes. Uncover and continue baking until juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

CRANBERRY-APRICOT STUFFED PORK CHOPS

Steps:

• Put the dried fruit in a small bowl. Pour 1/4 cup boiling water over the fruit and set aside for 10 minutes to soften. Drain, reserve the soaking water. In a mini-processor process the fruit with the nuts, butter, fennel and half the shallot until finely chopped. Season with salt and pepper. Transfer to a small sealable plastic bag or pastry bag. Snip about a 1/2-inch opening in the corner of the plastic bag. With a small paring knife, make a pocket starting from rounded side of each chop. Set the tip of the bag inside the pocket and press a quarter of the stuffing into the chop. Repeat with the remaining chops and filling. Preheat the oven to 350 degrees F. Pat the chops dry and season with salt and pepper. In a large saute pan, heat the oil over medium-high heat. Brown one side of the chops, until well browned about 5 minutes. Use tongs to hold the chops and sear the edges of the chops. Turn and brown the other sides of the chops, about 2 minutes. Transfer the chops to a baking sheet and bake until an instant read thermometer inserted into the center of the chops registers 135 degrees F, about 15 minutes. While the chops are in the oven make the sauce. Drain the oil from the saute pan. Off the heat, add the Calvados and the remaining shallots. Return the pan to the heat, taking care since the alcohol may flambe, and cook over high heat until the alcohol is reduced by half and is slightly syrupy. Add the broth and the fruit soaking liquid and boil down until the liquid is reduce by about a third. Add the cream and continue to simmer until it thickens slightly. Whisk in the mustard. Season with salt and pepper to taste. Add any juices that have accumulated on the baking sheet to the sauce. Divide the chops among 4 warm plates or a large platter. Pour on the sauce and serve.

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.

GRILLED TRIPLE CHEESE AND BACON STUFFED PORK CHOPS

Steps:

• Preheat Grill.
• Fry the bacon in a frying pan over medium/low heat until it is very crispy. Wrap in paper towel once done to drain the fat off and set aside until completely cool.
• Rinse and pat dry the pork chops.
• Turn chops onto their side (fat side down) and cut a pouch lengthwise down the chop -- leave about 1/4" from each end be sure to not slice down all the way through the chop to the other side.
• Season all 3 chops inside and out with half of the seasoning salt. Reserve the remaining salt for the stuffing.
• In a small bowl, crumble all the bacon and then combine the cheeses, parsley and the remaining 1/4 tsp of the seasoning salt. Toss well with hands.
• Equally divide the stuffing between the 3 chops by filling the pouches of each with the mixture.
• With cooking twine or toothpicks ( I prefer twine ) close, as tightly as you can, the pouch of each pork chop.
• Grill over medium heat 6-8 minutes on each side depending on the thickness of your chops.
• Be sure to use a meat thermometer to check the internal temperature and to ensure that you DO NOT OVER COOK! You should reach at least 145 degrees (the USDA has reduced their recommended internal temperature on pork chops down from 160 degrees due to the potential to overcook when trying to reach 160 degrees).
• **I grilled my almost 2" chops for 5 min on each side and then flipped again and rotated the chop 1/4 turn (to create a crisscross grill pattern) and grilled each side again for about 3 minutes. I removed from the heat when the internal temperature was about 150 degrees and then loosely covered with aluminum foil and let rest for about 3-5 minutes and then be sure to REMOVE the twine or toothpicks before serving.**.

PORK CHOPS STUFFED WITH SUN-DRIED TOMATOES AND SPINACH

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.

STUFFED PORK

Steps:

• Preheat a grill on low heat.
• Butterfly tenderloin, rub with olive oil, and spread with garlic pesto. Add the spinach, basil and cheeses. Season with salt and pepper, to taste. Wrap bacon around tenderloin and secure with wood skewers presoaked in water.
• Grill for 35 to 40 minutes on low heat. Let rest for 5 to 10 minutes.
• Top with more cheese and serve immediately.

STUFFED DOUBLE-CUT PORK LOIN CHOPS

Steps:

• For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
• For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
• Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
• Preheat the oven to 350 degrees F.
• For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
• Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
• In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
• For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
• Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

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).

GOURMET STUFFED PORK CHOPS

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).

DEE'S STUFFED PORK CHOPS

Steps:

• Sauté the onion and celery in butter.
• Add to the stuffing mix, prepared with the amount of liquid indicated on the box.
• Add egg and mix.
• Cut a pocket in the pork chops; be careful not to cut yourself; I know that's funny coming from me, lol.
• Stuff pork chops and place in a baking dish.
• Shake soy sauce and Worcestershire sauce over the pork chops.
• Sprinkle with Season-All salt, salt, and pepper.
• Next, plop the mushroom soup, mixed with a little water, over the top to make a smooth gravy.
• Cover with foil paper.
• Bake for 90 minutes at 375 degrees Fahrenheit or until the pork chops are very tender. You can take the foil off for the last 10 minutes to brown the chops, if you want to brown them a little. Make sure you don't lose all the liquid or they will dry out.

CHEATER'S STUFFED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees.
• Prepare stuffing as recommended on the box.
• Spray 9x13 pan with non-stick cooking spray.
• Place pork chops in the pan.
• Spoon heaping stuffing mixture onto each pork chop.
• Cover with foil and bake at 350 degres for 20 minutes.
• While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
• Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
• Serve with applesauce and enjoy!

STUFFED PORK CHOPS WITH GRAVY

Steps:

• In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

STUFFING-FILLED PORK CHOPS WITH CREAM SAUCE

Steps:

• Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
• Stir in parsley, thyme, salt, and pepper, mixing until well combined.
• Toss with bread cubes gently.
• Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
• Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
• Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
• Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
• Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
• If there is any stuffing left over, you may mound it on top of the pork chops.
• Preheat oven to 350 degrees F.
• Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
• Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
• Lower heat to medium and sprinkle with flour.
• Cook, stirring constantly, for about a minute.
• Whisk in the milk, scraping the pan as you go to get up all the flour.
• Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
• Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
• Add salt and pepper to taste.
• Pour sauce over the pork chops.
• Prepare the topping: Stir the breadcrumbs into the butter until well combined.
• Sprinkle topping over the pork chops.
• If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
• Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
• Let stand for about 10 minutes unless you like third degree burns in your mouth.
• Enjoy!

STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
• Salt and pepper inside and out of chops. Set aside.
• Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
• Add parsley, sage, salt, and pepper.
• Add parsley mixture to bread and mix thoroughly, adding water as necessary.
• Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
• Stand on bone end and bake for 1 hour or until well done.
• Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.