Cheese Potato Stuffed Pork Chops Recipe 455

CHEESE & POTATO STUFFED PORK CHOPS

Steps:

• *Pre-frozen shredded potatoes (sometimes called "hash brown") may be substituted. Use about 2 cups.
• Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan.
• Make a "pocket" in the chops to hold the filling. Here's a very good video explaining how:
• https://www.youtube.com/watch?v=wPKF3sQBRAM
• Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin...so you can read the newspaper through them. For this, I used my box grater-the side that has the "U" shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don't want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels.
• Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter.
• Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper.
• Bake at 400 degrees F for 40-50 minutes.
• SLOW COOKER METHOD:
• Proceed as above, except don't prepare a baking dish.
• Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward.
• Cover and cook on HI for 4-5 hrs.

CHEESE-STUFFED PORK CHOPS

Steps:

• Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

CHEESE & POTATO STUFFED PORK CHOPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan. Make a "pocket" in the chops to hold the filling. Here's a very good video explaining how: Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin...so you can read the newspaper through them. For this, I used my box grater--the side that has the "U" shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don't want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels. Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter. Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper. Bake at 400 degrees F for 40-50 minutes. SLOW COOKER METHOD: Proceed as above, except don't prepare a baking dish. Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward. Cover and cook on HI for 4-5 hrs. Serves 4. Read more: http://www.bakeatmidnite.com/2014/08/cheese-potato-stuffed-pork-chops.html#ixzz3TxeBEIbJ

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

PORK CHOP AND POTATO CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Heat oil in a large skillet over medium high-heat. Place the pork chops in the oil, and sear.
• In a medium bowl, combine the soup and the milk. Arrange the potatoes and onions in a 9x13 inch baking dish. Place the browned chops over the potatoes and onions, then pour the soup mixture over all.
• Bake 30 minutes in the preheated oven. Top with the cheese, and bake for 30 more minutes.

POBLANO-AND-CHEESE-STUFFED PORK CHOPS

Steps:

• Preheat the oven to 450˚ F. Microwave the sweet potatoes 8 minutes. Transfer to a small rimmed baking sheet and bake in the oven until the insides are soft and creamy, 20 to 25 minutes.
• Meanwhile, char the poblano directly on a stovetop burner over medium-high heat (or broil the poblano), turning, until blackened in spots, 6 to 8 minutes. Transfer to a cutting board, discard the stem and seeds and thinly slice. Combine in a bowl with the cheese, scallion, garlic, lime zest and a pinch each of salt and pepper.
• With your knife parallel to the cutting board, cut a long slit into the meaty side of each pork chop going almost to the bone, 2 to 2 1/2 inches deep. Stuff the pork with the poblano mixture and season with salt, pepper and the cumin.
• Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the pork and cook, turning once, until well browned, 5 to 7 minutes. Carefully add the chicken broth and transfer the skillet to the oven. Cook until the pork is cooked through but still a little rosy near the bone, 8 to 10 minutes.
• Divide the pork chops and sweet potatoes among plates. Cut a slit in the top of each sweet potato and squeeze the ends together to open. Top with the butter and season with salt and pepper. Top the pork with the pan juices and serve with lime wedges.

PORK CHOPS AND CHEESE POTATOES

Steps:

• Brown chops in large skillet.
• Toss potatoes, onions, flour and seasonings together.
• Place potato mixture in buttered 13x9 pan.
• Place chops on top of potato mixture.
• Add soup and milk to skillet.
• Bring to boil over medium heat.
• Pour over chops and potatoes.
• Cover and bake at 350 for 1 hour.
• Uncover and bake and additional 15 minutes.

CREAM CHEESE STUFFED PORK CHOPS WRAPPED IN BACON

Steps:

• Cream cheese and bacon should be room temperature for easier handling.
• Season pork chops with garlic powder, onion powder, salt and pepper, then pound to about 1/4" thickness.
• Put cream cheese (1-2 tablespoons) onto the center of each flattened pork chop.
• Roll the pork chops closed (to keep the cream cheese inside).
• Wrap each pork chop in one to two pieces of bacon (depending on how big your pork chops are). Secure with a toothpick.
• Place the pork chops in a lightly greased baking dish, and bake for 30 minutes at 400 degrees.
• Broil for 5 minutes to crisp the bacon.