Cheese Potato Stuffed Pork Chops Recipes

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.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

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

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.

SCALLOPED POTATOES AND PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place the sliced potatoes and sliced onion in a greased 9x13 inch baking dish; mix gently. Cover the potatoes and onions with cheese. Fill dish with milk halfway. Place butter in several places on top of the cheese. Place the pork chops on top. Salt and pepper to taste. Bake 60 minutes or until potatoes are tender. Turn pork chops over halfway through cooking.

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!

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.

SHIRRED POTATOES AND PORK CHOPS

Steps:

• Preheat an oven to 325 degrees F (165 degrees C). Grease a 2-quart baking dish.
• Whisk together the milk, flour, butter, salt, and pepper in a saucepan over medium-low heat, stirring until the mixture thickens, 5 to 8 minutes. Remove the white sauce from the heat.
• Heat a skillet over medium heat, and sear the pork chops on both sides in the hot skillet just until browned, about 5 minutes. Set the pork chops aside.
• Place about 2/3 of the shredded potatoes into the prepared baking dish. Potatoes should fill about 2/3 of the dish. Top with the seared pork chops, and top with the remaining shredded potatoes. Pour the white sauce over the casserole.
• Bake in the preheated oven for 3 hours.

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.

BLUE CHEESE, BACON AND CHIVE STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a shallow baking dish.
• In a small bowl, mix together the blue cheese, bacon and chives. Divide into halves, and pack each half into a loose ball. Place each one into a pocket of a butterflied pork chop, close, and secure with toothpicks. Season each chop with garlic salt and pepper. Keep in mind that the blue cheese will be salty. Place in the prepared baking dish.
• Bake for 20 minutes in the preheated oven, or it may take longer if your chops are thicker. Cook until the stuffing is hot, and chops are to your desired degree of doneness. Garnish with fresh parsley and serve.

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.