Cheesy Vegetable Stuffed Pork Chops Recipes

CHEESY VEGETABLE-STUFFED PORK CHOPS

Steps:

• Heat oven to 350°F.
• Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
• Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
• Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
• Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.

VEGGIE STUFFED PORK CHOPS

Steps:

• Cut a"pocket" into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing.
• Melt butter in skillet over medium heat.
• Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat.
• Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture.
• Fill pocket with the mixture.
• Heat oil in skillet over medium heat.
• Cook pork in oil for approximately 5 minutes, turning once until light brown.
• Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13x9 baking pan.
• Cover tightly and bake for 30 minutes.
• Uncover and bake another 30 or no longer pink in center.

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.

STUFFED PORK CHOPS WITH ROASTED VEGETABLES AND SOFT POLENTA

Steps:

• For the polenta: Bring the milk and 2 cups water to a boil in a medium saucepan over medium-high heat. Season generously with salt. Slowly whisk in the polenta; when all of the polenta has been incorporated, reduce the heat to medium and immediately switch to stirring with a wooden spoon. Cook, stirring frequently, until the polenta begins to pull away from the pan; add water if it becomes too thick.
• When the polenta is thoroughly cooked, it will look creamy and not feel gritty on your tongue. Remove the polenta from the heat and stir in the Parmesan, mascarpone and sage. Cover and keep warm.
• For the roasted vegetables: Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat.
• Combine the Brussels sprouts and cauliflower florets in a large bowl. Add the olive oil and some crushed red pepper salt; stir to coat. Pour the vegetables onto the prepared baking sheet and spread in a single layer. Roast until tender and golden brown, 20 to 25 minutes, stirring halfway through. Transfer to a serving plate and garnish with pomegranate seeds.
• For the stuffed pork chops: Adjust the oven to 375 degrees F. Add the bacon to a skillet and cook over medium-high heat until almost crispy. Add the onions and sweat for 4 to 5 minutes. Add the apples and cook for another 3 to 4 minutes. Carefully add the calvados (it may flame) and cook until almost dry. Add the rosemary, raisins and salt to taste. Transfer the mixture to a large bowl, along with the breadcrumbs and the beaten egg; stir to combine.
• Sprinkle the pork chops with salt. Insert a paring knife into the curved side of each chop to make a deep pocket, about 2 inches wide. Stuff the pockets with the breadcrumb mixture.
• Heat a large saute pan over medium-high heat and coat the pan with olive oil. Sear the pork chops until golden brown on all sides. Remove the chops to a baking sheet and place in the oven for 15 minutes.
• Meanwhile, add sherry vinegar and maple syrup to a small saucepan. Bring to a boil, then lower the heat and simmer until reduced by half. (Keep an eye on the saucepan, as the mixture can burn quickly.)
• After 15 minutes in the oven, baste the chops all over with the maple-vinegar reduction. Return to the oven for an additional 5 minutes, or until the pork reaches an internal temperature of 145 degrees F.

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

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!

UNSTUFFED PORK CHOPS

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°.