Church Pork Chops Recipes

SUNDAY PORK CHOPS

Sunday Pork Chops image

"I love this recipe because it tastes like a 'real' Sunday supper, but I don't have to spend my whole Sunday making it," says Trisha Kruse of Eagle, Idaho. "Instead, I can bike or work in my garden all day and still have this amazing dish on the table to wind up the weekend with a home-cooked, sit-down meal for my family."

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1 tablespoon brown sugar
1/4 teaspoon garlic powder
4 bone-in pork loin chops (1 inch thick and 6 ounces each)
1 tablespoon olive oil
1 can (11 ounces) Mexicorn, undrained
1-1/3 cups reduced-sodium chicken broth
1 package (6 ounces) corn bread stuffing mix
2 tablespoons butter

Steps:

Combine brown sugar and garlic powder; rub over both sides of pork chops. In a large skillet, brown chops in oil over medium heat. Remove from the pan. , In the same skillet, combine the Mexicorn, broth, stuffing mix and butter; top with pork chops. Cover and cook for 10-12 minutes or until a thermometer reads 160°.

Nutrition Facts : Calories 369 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1484mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g protein.

STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW

Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow image

The anticipation was extreme, and I could hardly contain myself with excitement. On a Wednesday night mid February 1965, I was asked to come and help my mother; who at the time was the head of the church kitchen, manning the large plates of food rolled out to the monthly meeting of the "All Saints Men's Club". I was 9 years old, and to accompany my mother and be a helper at this important dinner was beyond part of my wildest dreams. These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the "men" would ask to have two. My mother had planned for 50 men, so there were no coming back for seconds, but this recipe stayed at the pinnacle of the "Men's Club" menu for most of my adolescence, preparing this dish year after year. This is not a fancy dish; but it does fill up all empty spots in your stomach and is really perfect made for a few or a crowd. Very easy to put together and can be easily halved or doubled twice. When preparing this for my family now, we just split a chop and enjoy with a vegetable. Go ahead, stuff em' and eat them....and you don't even have to attend the "Men's Club".

Provided by Andi Longmeadow Farm

Categories One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

6 double thick pork chops, bone in sliced with pocket (can be boneless)
7 slices bread (cubed or broken)
1 medium onion, chopped
3 stalks celery, chopped
2 tablespoons butter
1 tablespoon water (optional if to dry)
1 teaspoon parsley (dried)
1 teaspoon salt
1/4 teaspoon sage (dried)
1/4 teaspoon pepper
1/4 cup water (or chicken, vegetable broth)

Steps:

Preheat oven to 350 degrees Fahrenheit.
Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
Salt and pepper inside and out of chops. Set aside.
Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
Add parsley, sage, salt, and pepper.
Add parsley mixture to bread and mix thoroughly, adding water as necessary.
Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
Stand on bone end and bake for 1 hour or until well done.
Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

FIESTA PORK CHOPS AND RICE BAKE RECIPE

Fiesta Pork Chops and Rice Bake Recipe image

Fiesta Pork Chops and Rice all baked together in one pan - dinner can not get any easier!

Provided by Camille Beckstrand

Categories Main Course

Time 1h15m

Number Of Ingredients 12

Ingredients

6 boneless pork chops ((½ inch thick))
salt and pepper, to taste
2 Tablespoons olive oil
1¾ cups chicken broth
8 ounces tomato sauce (1 can)
4 ounces diced green chilies (1 can)
1.25 ounces taco seasoning (1 packet)
1 cup long grain rice (uncooked)
½ onion (diced)
1 green bell pepper (chopped)
1 red bell pepper (chopped)
½ cup shredded colby jack cheese

Steps:

Preheat oven to 350 degrees.
Sprinkle pork chops with salt and pepper.
In a large skillet, heat olive oil over medium high heat and brown pork chops (about 2-3 minutes each side, turning once).
Spray a 9 x 13" baking pan with non-stick cooking spray and pour the chicken broth, tomato sauce, green chilis, taco seasoning, uncooked rice, and onion; mix together until completely incorporated.
Place the pork chops on top of the rice mixture and top with the green and red peppers.
Cover with foil and cook for about 50-60 minutes or until the rice is tender (you will want to make sure that you don't over cook the pork chops, so check them around 50 minutes).
(If the rice needs a little more cooking time, just remove the pork chops for about 10 minutes while the rice cooks longer. Then place pork chops back on top of the rice and add the cheese.)
Turn oven off and top with cheese.
Let the cheese melt for a couple of minutes.

Nutrition Facts : Calories 445 kcal, Carbohydrate 34 g, Protein 35 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 100 mg, Sodium 1061 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 11 g, ServingSize 1 serving