Cherry Stuffing Pork Chops Recipes

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PORK LOIN CHOPS WITH CHERRY-APPLE STUFFING



Pork Loin Chops with Cherry-Apple Stuffing image

Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.

Provided by Bibi

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 6

Number Of Ingredients 12

1 Pink Lady apple, cored and finely chopped
1 cup low-sodium chicken broth
1 cup dried tart cherries
⅔ cup chopped English walnuts
1 (6 ounce) package herb-seasoned dry bread stuffing mix
½ cup finely diced celery
½ cup finely diced onion
3 tablespoons melted butter
6 3/4-inch thick boneless pork loin chops
1 tablespoon olive oil
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
  • Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
  • Season pork chops with salt and black pepper.
  • Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 589.6 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 28.2 g, Fiber 3.1 g, Protein 35.5 g, SaturatedFat 9 g, Sodium 759.5 mg, Sugar 28.3 g

CHERRY-STUFFED PORK CHOPS



Cherry-Stuffed Pork Chops image

Grilled pork chops have a lovely stuffing of couscous, cherries and seasonings in this quick and elegant main dish. Served with a salad, it's perfect for special occasions, but speedy enough for everyday family suppers.

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

1 package (5.6 ounces) couscous with toasted pine nuts
6 boneless pork loin chops (1 inch thick and 6 ounces each)
1/2 cup dried cherries
1 tablespoon brown sugar
1 tablespoon butter, melted
1/2 teaspoon minced fresh gingerroot
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • Prepare couscous according to package directions. Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous. Stuff 1/3 cup into each chop; secure with toothpicks. Sprinkle with garlic powder and pepper. , Grill pork chops, covered, over medium heat for 10-12 minutes on each side or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 401 calories, Fat 15g fat (5g saturated fat), Cholesterol 87mg cholesterol, Sodium 270mg sodium, Carbohydrate 29g carbohydrate (10g sugars, Fiber 1g fiber), Protein 36g protein.

CHERRY STUFFING PORK CHOPS



Cherry Stuffing Pork Chops image

Have a stand-out meal in about an hour with this delicious recipe from our Test Kitchen. Filled with a flavorful stuffing, these hearty pork chops are sure to impress!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup dried cherries
2 tablespoons water
3 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon shredded carrot
2 teaspoons dried parsley flakes
1 tablespoon butter
3/4 cup sage stuffing mix
1/3 cup reduced-sodium chicken broth
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1/4 teaspoon pepper
2 tablespoons vegetable oil
GRAVY:
2 tablespoons all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
3/4 cup plus 2 tablespoons reduced-sodium chicken broth
1/4 cup heavy whipping cream

Steps:

  • In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain). , In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed., Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving., Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 36g protein.

STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS



Stuffed Pork Chop with Three-Onion Cherry Jam and Buttered Green Beans image

Provided by Brad Sorenson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

4 bone-in pork loin chops
4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled and diced small
1 cup Roquefort blue cheese, crumbled
2 jalapeno peppers, roasted, peeled, seeded, and diced small
1 tablespoon sliced fresh chives
3 tablespoons unsalted butter
1 shallot, sliced thin
2 cloves garlic, sliced thin
1 pound green beans, ends trimmed and blanched quickly in boiling salted water
1 pound green beans, ends trimmed and blanched quickly in boiling salted water
Three-Onion Cherry Jam, recipe follows
2 tablespoons vegetable oil
1 large sweet yellow onion, sliced thin
1 large red onion, diced small
4 large shallots, sliced thin
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
1 cup red wine
1 cup tart cherry juice
1/2 cup red wine vinegar
4 stems thyme
2 stems rosemary
1 dry bay leaf
4 tablespoons brown sugar, divided
2 tablespoons honey

Steps:

  • Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
  • Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
  • In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
  • Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
  • Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
  • On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
  • To make the Three-Onion Cherry Jam:
  • In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
  • When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.

GRILLED PORK CHOPS WITH CHERRY SAUCE



Grilled Pork Chops With Cherry Sauce image

If you thought pork and apples were a winning combination, just wait 'til you try pork and cherries.

Provided by Mark Bittman

Time 30m

Yield 4 servings

Number Of Ingredients 9

4 pork loin chops, preferably bone-inand at least 1 inch thick
1 tablespoon minced fresh rosemary
1 teaspoon salt, plus more for the sauce
1 teaspoon freshly ground blackpepper, plus more for the sauce
1 teaspoon  finely minced garlic
3 tablespoons butter
1 tablespoon minced shallot
1 cup cherries, stemmed, pittedand halved
½ cup fruity red wine

Steps:

  • Pat the chops dry, and rub them all over with a mixture of the rosemary, salt, pepper and garlic. Cover, and marinate for up to 2 hours at room temperature, or overnight in the refrigerator. Bring the chops back to room temperature before grilling.
  • Heat one side of a charcoal or gas grill, and put the rack about 4 inches from the heat source. Cook the chops over the hottest part of the fi re until well seared on both sides, about 3 or 4 minutes per side. Move them to the cool part of the grill, cover and cook until done, anywhere from 1 to 10 minutes, depending on the heat of the fi re and the thickness of the chops. The pork is done when it's just fi rm to the touch, its juices run just slightly pink and the meat is rosy in the center, or when an instant-read thermometer registers 135 degrees in the thickest part of the chop (the temperature will continue to rise as the chops rest). Transfer them to a platter, cover loosely with aluminum foil and let them rest while you make the sauce.
  • Put 1 tablespoon of the butter in a skillet over medium-high heat. When the foam subsides, add the shallots, and cook until soft, 2 or 3 minutes. Add the cherries, wine and whatever juices have accumulated around the pork chops; cook, stirring occasionally, until the liquid reduces into a thin syrup, 5 or 6 minutes. Stir in the remaining 2 tablespoons butter, a little at a time, until it's incorporated into the sauce. Season with salt and pepper. Pour the sauce over the chops, and serve.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

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!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

SLOW-COOKER PORK CHOPS WITH APPLE-CHERRY STUFFING



Slow-Cooker Pork Chops with Apple-Cherry Stuffing image

Lots of flavorful stuff in this easy recipe-sweet dried cherries, tart apples and savory onions.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 3h15m

Yield 6

Number Of Ingredients 8

1 package (6 oz) turkey flavor stuffing mix
3 medium celery stalks, chopped (1 cup)
1 medium tart cooking apple, peeled and chopped (1 cup)
1/2 cup chopped onion
1 cup dried cherries
1/4 cup butter or margarine, melted
1 cup Progresso™ chicken broth (from 32-oz carton)
6 boneless pork loin chops, about 3/4 inch thick (about 2 lb)

Steps:

  • Generously spray 5- to 6-quart slow cooker with cooking spray.
  • In large bowl, mix all ingredients except pork. Arrange pork chops in bottom of slow cooker. Evenly spoon stuffing mixture over pork chops.
  • Cover; cook on low heat setting 3 to 4 hours or until pork is at least 145°F and stuffing is 165°F.

Nutrition Facts : Calories 530, Carbohydrate 49 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 3 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Chop and about 3/4 cup stuffing, Sodium 660 mg, Sugar 25 g, TransFat 1/2 g

PORK CHOPS IN CHERRY-PEPPER SAUCE



Pork Chops in Cherry-Pepper Sauce image

You can use this sauce - spicy and fragrant and slightly syrupy, what the Italians call agrodolce - on pork chops as I call for here, or on veal chops, on steaks, on chicken. I bet it'd be good on grilled seitan or drizzled over tofu. The recipe is reminiscent of the cooking at red-sauce emporia like Bamonte's in Brooklyn, Rao's in Manhattan, Dominick's in the Bronx and, I hope, Carbone in Greenwich Village, where I first learned how to put it together at the elbow of the chef Mario Carbone. Serve with spaghetti dressed in butter and Parmesan, with garlic bread, with a spoon so you can slurp what's left on the plate. "It's a flavor that's purely Italian-American," Carbone told me. "You won't find it in Italy, no way."

Provided by Sam Sifton

Categories     easy, meat, one pot, steaks and chops, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1 (16-ounce) jar pickled hot cherry peppers
3 tablespoons olive oil
3 garlic cloves, peeled and thinly sliced
1 cup dry white wine
Kosher salt and freshly ground black pepper, to taste
4 bone-in pork chops, cut about 1-inch thick (approximately 10 ounces each)
1 tablespoon neutral oil, like canola or grapeseed
2 tablespoons cold salted butter
2 tablespoons chopped flat-leaf parsley, for garnish

Steps:

  • Make the sauce: Drain the cherry peppers, reserving 1 cup brine, then stem, halve, core and seed them. Place a large skillet over medium-high heat, and swirl the olive oil into it. When the oil begins to shimmer, add the garlic, and sauté, stirring frequently, until it begins to color, 1 to 2 minutes. Add the peppers, the reserved brine and the white wine, and bring to a boil over high heat. Cook until the liquid has reduced by slightly more than half, 10 to 15 minutes. Season to taste with salt and pepper, and remove from the heat. (The sauce can be made a few hours ahead of time.)
  • When you're ready to cook the meat, season it aggressively with salt and pepper. Place a large, heavy-bottomed skillet over medium-high heat, and swirl the neutral oil into it. When the oil begins to shimmer, place the meat in the pan, working in batches if needed, and sear until the meat has browned, formed something of a crust and cooked through to medium-rare, 5 to 6 minutes on each side. Transfer the chops to a warmed platter.
  • Add the sauce to the large, heavy-bottomed skillet in which you seared the meat, and warm over medium-low heat. Whisk the butter into the sauce until evenly distributed and the sauce develops a velvety sheen. Spoon sauce over chops, and garnish with parsley.

CHERRY-STUFFED PORK CHOPS



Cherry-Stuffed Pork Chops image

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

Provided by dicentra

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (5 5/8 ounce) package couscous, with toasted pine nuts
6 boneless pork chops, 1 inch thick
1/2 cup dried cherries
1 tablespoon brown sugar
1 tablespoon butter, melted
1/2 teaspoon fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • Prepare the couscous according to package directions.
  • Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous.
  • Stuff 1/3 cup into each chop; secure with a toothpick. Sprinkle with garlic powder and pepper.
  • Grill pork chops, covered, over medium heat 10-12 minutes on each side. Discard toothpicks.

Nutrition Facts : Calories 413.4, Fat 14.9, SaturatedFat 5.8, Cholesterol 129, Sodium 109.2, Carbohydrate 23.1, Fiber 1.4, Sugar 2.2, Protein 43.3

SPANISH PORK CHOPS WITH LINGUICA CORN STUFFING AND CHERRY-RIOJA GRAVY



Spanish Pork Chops with Linguica Corn Stuffing and Cherry-Rioja Gravy image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 17

4 thick-cut boneless pork chops, center cut, about 2 pounds
Salt and pepper
3 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup rioja or other dry red wine, eyeball it, about 1/4 of a bottle
1/2 cup black cherry preserves or all-fruit spread
2 cups beef stock, divided
1/2 pound linguica or chorizo, chopped
2 ribs celery, chopped
1 medium onion, chopped
1 small red bell pepper, chopped
2 cloves garlic, chopped
4 corn muffins, crumbled
1 teaspoon smoked paprika, eyeball it in your palm
2 tablespoons chopped fresh thyme leaves, 4 to 5 sprigs
Handful flat-leaf parsley, chopped

Steps:

  • Preheat oven to 350 degrees F.
  • Heat a skillet over medium high heat. Season pork chops with salt and pepper. Add 2 tablespoons extra-virgin olive oil to the pan, 2 turns around the pan. Add the chops and caramelize the meat, 2 minutes on each side. Transfer meat to a sheet pan and place in the oven to finish cooking through, 12 to 15 minutes. Return pan to stove, reduce heat a bit and add butter to the skillet. Add flour to butter and cook 1 minute. Whisk wine into pan and reduce 1 minute then whisk in preserves and 1 cup of stock. Season with salt and coarse black pepper and let gravy thicken over low heat.
  • Heat a medium nonstick skillet over medium high heat with 1 tablespoon extra-virgin olive oil, 1 turn of the pan. When oil smokes, add linguica or chorizo and brown, 2 minutes. Add the celery, onions, peppers, garlic and season with salt and pepper. Cook 5 minutes then crumble muffins into the skillet and combine with vegetables. Dampen the stuffing with remaining 1 cup of stock and season with smoked paprika and thyme. Reduce heat to low and keep warm until ready to serve.
  • Remove meat from oven and whisk the drippings into your gravy. Pile stuffing on plates, chops alongside and ladle gravy over both. Scatter parsley over meat and stuffing.

SLOW COOKER CHERRY PORK CHOPS



Slow Cooker Cherry Pork Chops image

These are tender, delicious pork chops with a delicious flavor infused through every bite! The sauce reminds me of one served on pork at our local Chinese buffet. A dish with this much flavor doesn't come any easier than this. I use light pie filling and pineapple in unsweetened juice. If I don't want a thick sauce, I just skip the final step. The sauce tastes delicious as it is! I sometimes half the recipe, then use the pie filling and pineapple with a single cake layer or Angel food cake to make a smaller version of a punch bowl cake.

Provided by ColCadsMom

Categories     Pork

Time 4h10m

Yield 8 serving(s)

Number Of Ingredients 8

8 pork chops
1/2 teaspoon salt
1/2 teaspoon pepper
1 (21 ounce) can cherry pie filling
1 (8 ounce) can pineapple tidbits, drained
1/4 cup teriyaki marinade
1/4 cup water
2 tablespoons cornstarch

Steps:

  • Cook pork chops in a nonstick skillet sprayed with nonstick cooking spray over medium heat for 3 minutes on each side, or until lightly browned.
  • Mix cherry pie filling, pineapple, and teryaki marinade in a large bowl.
  • Place 4 pork chops in a crock pot.
  • Cover with half the cherry mixture.
  • Layer the next 4 pork chops.
  • Finish with the rest of the cherry mixture.
  • Cover and cook on low for 4-5 hours or until pork chops are tender.
  • Drain liquid.
  • Place in a boiler over medium heat.
  • Mix cornstarch with water.
  • Add to liquid in boiler.
  • Bring to a boil stirring constantly.
  • Cook, stirring for 2 minutes or until thickened.
  • Serve over chops.

Nutrition Facts : Calories 338.8, Fat 14.3, SaturatedFat 5, Cholesterol 75, Sodium 571.6, Carbohydrate 27.8, Fiber 0.9, Sugar 3.8, Protein 23.5

CHERRY PORK CHOPS



Cherry Pork Chops image

Quick and easy! My family loves it! Serve over rice or noodles.

Provided by Jean Bernola

Categories     Main Dish Recipes     Pork     Pork Chop Recipes

Time 10h5m

Yield 4

Number Of Ingredients 2

1 (21 ounce) can cherry pie filling
4 pork chops

Steps:

  • Pour cherry pie filling into slow cooker. Add pork chops and stir to coat with filling. Cover and cook on low all day. Cook until meat is no longer pink inside and thermometer reads 145 degrees F (63 degrees C).

Nutrition Facts : Calories 327.2 calories, Carbohydrate 41.6 g, Cholesterol 65 mg, Fat 5.6 g, Fiber 0.9 g, Protein 25.4 g, SaturatedFat 1.9 g, Sodium 67.4 mg

CHERRY STUFFED PORK CHOPS



Cherry Stuffed Pork Chops image

Number Of Ingredients 9

1/4 cup chopped onion
1/4 cup finely chopped celery
1 clove garlic, minced
1 tablespoon butter or margarine
3/4 cup Kellogg's® seasoned stuffing mix
1/4 cup dried, tart sour cherry
4 boneless pork loin chops, cut 1 1/4-inches thick (about 1 1/2 lb.)
1/4 teaspoon coarse ground black pepper
1/4 cup currant jelly, melted

Steps:

  • 1. In small saucepan cook onion, celery and garlic in butter until tender. Stir in KELLOGG'S Stuffing Mix and cherries.2. Trim fat from pork chops. Cut pocket in each chop by cutting from lean side almost to the fat side. Spoon stuffing into chops. Secure with toothpicks. Sprinkle with pepper.3. Prepare grill for indirect cooking. Place pork chops on grill rack. Cover and grill indirectly over medium heat about 30 minutes or until meat is slightly pink in center and juices run clear, turning once halfway through grilling. Brush occasionally with jelly during the last 5 minutes of grilling.

Nutrition Facts : Nutritional Facts Serves

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Brown the pork on all sides until golden, 5 to 6 minutes. Transfer the skillet to the oven and roast until an instant-read thermometer inserted in the thickest part of a tenderloin reads 145°F, 10 to 12 minutes. Transfer the pork to a cutting board and tent with foil. Set the skillet over medium-high heat, add the wine, and deglaze the pan by ...
From finecooking.com


PORK CHOPS WITH APPLE CHERRY STUFFING - BIGOVEN.COM
Pork Chops with Apple Cherry Stuffing recipe: Try this Pork Chops with Apple Cherry Stuffing recipe, or contribute your own. Add your review, photo or comments for Pork Chops with Apple Cherry Stuffing. not set Main Dish Meat - Steaks and Chops
From bigoven.com


HOT CHERRY PEPPER-DOUBLE STUFFED PORK CHOPS RECIPE BY …
2011-12-08 Directions. Preheat the oven to 425 degrees. Lightly dredge the pork chops in the flour. Then, heat the oil in a medium-sized skillet and brown the chops on either side. Once browned, remove from the pan and slice a pocket into the non-bone side of each chop and stuff with the shredded pepper jack, using a toothpick to seal it.
From thedailymeal.com


CRISPY PORK CHOP WITH CHERRY CHUTNEY - THE TABLE BY HARRY & DAVID
In a medium bowl, stir together flour, salt, pepper, and chili powder. In a second bowl, whisk eggs until combined well. Add pork chops to the eggs to coat well and then place them in the seasoned flour. Thoroughly coat the pork chops with flour and move to a plate or wire rack to hold. Add oil to a large, sturdy skillet (I like a 12-inch cast ...
From harryanddavid.com


BONE-IN DRIED CHERRY AND SOURDOUGH STUFFED PORK CHOPS RECIPE
2021-07-14 8. Season the pork chops on both sides with salt and pepper. 9. Add the remaining 3 tablespoons of olive oil to large frying over high heat. Once it begins to lightly smoke add in the pork chops, and butter, and cook for 5-6 minutes or until well browned. 10. Flip the pork chops over, baste using the rosemary and thyme by dipping into the ...
From foodiebadge.com


GRILLED STUFFED PORK CHOPS RECIPE | TRAEGER GRILLS
Prepare the stuffing mix according to the package directions, adding your own touches if desired (try adding in chopped onion, a stalk of chopped celery, a finely diced apple, a few leaves of chopped sage and about 4 oz browned sausage).
From traeger.com


BONE IN STUFFED PORK CHOPS RECIPE - CHEF BILLY PARISI
2021-07-14 Evenly stuff each pork chop with the dried cherry stuffing by pressing it into the slit with your thumbs. Brown the seasoned pork chops in a large frying pan with oil over high heat for 5-6 minutes or until well browned. Flip the pork chops over, baste with fresh herb baster, and bake in the oven at 350° for 12-15 minutes or until cooked ...
From billyparisi.com


DRIED CHERRY STUFFING PORK CHOPS - COOKEATSHARE
Recipes / Dried cherry stuffing pork chops (1000+) Corn Stuffed Pork Chops. 1390 views. Corn Stuffed Pork Chops, ingredients: 1 med onion, minced, 1/4 c. Bell pepper. Apple Raisin Stuffed Pork Chops. 1968 views. Apple Raisin Stuffed Pork Chops, ingredients: 1 c. Boiling water, 2 Tbsp. MARGARINE, 1 pkt. Fruit Stuffed Pork Chops . 1487 views. Fruit Stuffed Pork Chops, ingredients: 6 …
From cookeatshare.com


CHERRY PORK CHOPS - RECIPES | COOKS.COM
michigan dried cherry apple-stuffed pork chops In saucepan combine apple juice ... fat side of chops , cutting lengthwise to bone. ... chops , covered, in 350 degree oven for 1 hour.
From cooks.com


PORK CHOPS APPLE PIE FILLING STUFFING RECIPE - THERESCIPES.INFO
Pork Chops with Apple Stuffing Recipe: How to Make It - Taste of Home new www.tasteofhome.com. Lay one pork chop flat; spoon a fourth of the stuffing on top of it. Top with another chop and secure with string. Repeat with remaining chops and stuffing.Stand chops vertically but not touching in a deep roasting pan. Fill pan with 1/4 in. of chicken broth.
From therecipes.info


CHERRY STUFFED PORK CHOPS - RACHAEL RAY IN SEASON
Directions. Instructions Checklist. Step 1. Toss sliced pitted sweet cherries with toasted almond slivers and orange zest (brings out the brighter side of cherries); stuff …
From rachaelraymag.com


CHERRY & MUSHROOM-STUFFED PORK CHOPS - RECIPE | COOKS.COM
2017-09-04 Stir in cherries, thyme, salt and pepper. Remove from heat. Cut deep pocket in side of each pork chop. Fill with 1/4 of cherry mix. Skewer pockets closed with toothpicks. Reduce heat to medium. Add remaining 1 tbsp. oil. Add pork chops, brown over medium heat for 8 minutes per side or until no longer pink. Remove chops from skillet.
From cooks.com


CHERRY BASIL PESTO STUFFED PORK CHOPS | IMPERIAL SUGAR
Rinse and dry pork chops, then season pork chops with kosher salt and peppercorns to taste (on both sides). Fill each pork chops with pesto-cheese-walnut mixture, dividing evenly. (If desired, close opening with toothpick.) 2. In a large nonstick sauté pan, over medium-high heat, melt 3 tablespoons unsalted butter. Add pork chops to skillet.
From imperialsugar.com


CHERRY AND APPLE GIANT STUFFED PORK CHOPS - PALEOMG
2013-02-28 Bake sweet potato for 20-25 minutes until completely soft. Once you pull the sweet potatoes out, turn oven down to 375 degrees. Let sweet potatoes cool, then remove the sweet potato from the skin and mash with a fork in the a bowl. Place a large skillet over medium-high heat, add 2 tablespoons of the bacon fat, then toss 2 garlic cloves.
From paleomg.com


MICHIGAN DRIED CHERRY APPLE STUFFED PORK CHOPS - BIGOVEN.COM
Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts, and croutons. Stir together sugar, wine, lemon juice, and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in …
From bigoven.com


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