Unstuffed Pork Chops Food

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STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

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).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

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.

UNSTUFFED PORK CHOPS



Unstuffed Pork Chops image

This is comfort food at its finest. The savory flavors of sage and onion in the stuffing infuse the chops while they bake and the pork come out tender and moist.

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 6

2 bone-in pork loin chops (8 ounces each)
2 teaspoons olive oil
1-1/2 cups crushed chicken stuffing mix
3/4 cup 2% milk
2/3 cup condensed cream of mushroom soup, undiluted
1/8 teaspoon pepper

Steps:

  • In a large skillet, brown pork chops in oil. Transfer to an 8-in. square baking dish; sprinkle with stuffing mix. In a small bowl, combine the milk, soup and pepper; pour over top., Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 637 calories, Fat 31g fat (10g saturated fat), Cholesterol 121mg cholesterol, Sodium 1467mg sodium, Carbohydrate 40g carbohydrate (10g sugars, Fiber 1g fiber), Protein 46g protein.

UNSTUFFED PORK CHOPS



Unstuffed Pork Chops image

Easy version of stuffed pork chops. Serve with mashed potatoes and lettuce salad and your favorite dressing.

Provided by ND_Dawn

Categories     Pork

Time 1h8m

Yield 4 serving(s)

Number Of Ingredients 9

4 pork chops
3 cups soft breadcrumbs
1/4 cup butter or 1/4 cup margarine
2 tablespoons onions, finely chopped
1/4 cup water
1/2 teaspoon sage
1 (10 3/4 ounce) can cream of mushroom soup
1/3 cup water
1 tablespoon oil for browning the pork chop (or margarine or butter)

Steps:

  • Heat a little oil or butter on medium high heat in large skillet.
  • Optional: Season chops with salt and pepper or seasoning of your choice.
  • Place chops in skillet and cook until brown, flip over and cook until brown on the other side.
  • Mix breadcumbs, onions, 1/4 cup butter or margarine, 1/4 cup water and sage.
  • Place chops in greased casserole dish and place mound of stuffing on each chop.
  • Mix soup and 1/3 cup water and pour over chops.
  • Bake at 350 for about one hour.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoons light brown sugar
2 quarts water
4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

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.

25-MINUTE UNSTUFFED PORK CHOPS



25-Minute Unstuffed Pork Chops image

When you are tight on time, try this crowd-pleasing variation on classic stuffed chops. You get all the flavor but with half the work when you use croutons as a breading stand-in and pile them on top of the meat once it's been seared.

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

2 1/2 cups store-bought seasoned croutons (not mini)
3 tablespoons unsalted butter, cut into small pieces
4 scallions, thinly sliced
6 dried apricots, roughly chopped
2 cups low-sodium chicken broth
Kosher salt and freshly ground black pepper
Four 11- to 12-ounce bone-in pork loin chops, about 1-inch thick (2 3/4 to 3 pounds total)
1 tablespoon olive oil
2 tablespoons sour cream
1 tablespoon Dijon mustard
4 side salads, for serving

Steps:

  • Position an oven rack in the middle of the oven and preheat the broiler.
  • Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
  • Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
  • Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

EASY UN-STUFFED PORK CHOPS



Easy Un-Stuffed Pork Chops image

Make and share this Easy Un-Stuffed Pork Chops recipe from Food.com.

Provided by Secret Agent

Categories     One Dish Meal

Time 1h15m

Yield 2 chops, 2 serving(s)

Number Of Ingredients 5

2 one-inch pork chops, center cut and bone in
2 cups prepared stuffing (leftover is fine, I used savory and cornbread mixed)
1 apple, peeled and cored and chopped
1 tablespoon butter, divided
1/2 cup stock (or vermouth or white wine or Calvados or what you have on hand)

Steps:

  • With half the butter, butter small 8" casserole with lid while oven pre-heats to 350* . Mix apples into stuffing and press into the baking dish.
  • Dry pork chops with paper towels and lightly season with salt and pepper.
  • Melt remaining butter over medium high heat. When it stops sizzling, brown the chops on both sides. Remove chops to the casserole on top of the stuffing.
  • De-glaze the pan with a little stock or wine, and pour the drippings over the chops and stuffing. Bake covered for 50 minutes. Uncover for 10 minutes. Add a salad or veggies to complete the meal.

Nutrition Facts : Calories 666.8, Fat 37.3, SaturatedFat 12.1, Cholesterol 90.3, Sodium 1194.8, Carbohydrate 52.9, Fiber 7.5, Sugar 11.4, Protein 29.2

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