STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
STUFFED PORK CHOPS
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
- To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
- Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
- Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
- Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.
COUNTRY STUFFED PORK CHOPS
If you want to impress you dinner guests with a wonderful meal...then this one is it, pork chops with a wonderful-tasting stuffing in the middle If desired, the chops can be browned before stuffing and baking. (Note: you can do it yourself, but I always get my corner butcher to slice pockets in the pork chops, also, make sure that the pork chops are cut thick enough to stuff).
Provided by Kittencalrecipezazz
Categories Pork
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Set oven to 325 degrees.
- Prepare a 13" x 9" greased baking pan.
- In a frypan, saute onions, garlic (if using) green peppers and sausage in butter for 15-20 minutes.
- Sprinkle a little cinnamon and cloves over the apples.
- Combine veggie mixture with the bread crumbs.
- Add eggs, apples and sherry.
- Season with a dash of thyme, salt and pepper to taste.
- Stuff pork chop pockets.
- Bake for 1 hour, or until chops are cooked.
- Baste with juices.
- Sprinkle with paprika.
COUNTRY-STYLE PORK CHOPS
Sliced mushrooms and a rich blend of gravy and sour cream put the country-style in this weeknight-quick pork chop recipe.
Provided by My Food and Family
Categories Home
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat oil in large skillet on medium heat. Add mushrooms and onions; cook 5 min. or until mushrooms are tender and release most their liquid, stirring occasionally. Spoon into medium bowl; stir in gravy.
- Add chops to skillet; cook 3 to 5 min. on each side or until evenly browned on both sides. Season with pepper.
- Pour gravy mixture over chops; simmer on medium-low heat 10 to 15 min. or until chops are done (145ºF). Transfer chops to platter, reserving gravy mixture in skillet. Let chops stand 3 min.
- Meanwhile, stir sour cream into mushroom mixture in skillet; cook on low heat 2 to 3 min. or until heated through, stirring frequently.
- Spoon mushroom mixture over chops.
Nutrition Facts : Calories 260, Fat 13 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 65 mg, Sodium 410 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 26 g
JOE MAJOR'S STUFFED PORK CHOPS
Provided by Julia Reed
Categories dinner, main course
Time 1h
Yield 4 servings
Number Of Ingredients 16
Steps:
- Insert a boning knife in the side of each chop, cutting a deep pocket to within 1/2 inch of the bone, being careful to keep the opening only large enough to insert the tip of a pastry bag. (Or ask your butcher to do this for you.)
- Put ground pork, garlic, green onion, egg white, 1/4 cup water, salt and the black and red peppers to taste in a bowl and mix well. Pack the mixture into a pastry bag and pipe 1/4 of it into each chop. Season chops with salt and black pepper and dredge in flour.
- Heat the oil in a heavy skillet over high heat and brown the chops, 2 minutes on each side. Remove them from the pan and add the onion, green pepper and celery. Sauté until onions are transparent, about 3 minutes, then add the stock, scraping up any brown bits. Return chops to the skillet, add thyme and bay leaf, cover and simmer 15 minutes. Turn chops and simmer 15 to 20 minutes more. Remove and let them stand 5 minutes before serving.
Nutrition Facts : @context http, Calories 542, UnsaturatedFat 26 grams, Carbohydrate 23 grams, Fat 39 grams, Fiber 3 grams, Protein 25 grams, SaturatedFat 10 grams, Sodium 739 milligrams, Sugar 4 grams, TransFat 0 grams
PORK CHOPS IN COUNTRY ONION GRAVY
Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a classic pork dinner? Then check out these browned chops served in smooth onion flavored gravy - a delightful skillet meal!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 4
Number Of Ingredients 6
Steps:
- Generously spray 12-inch nonstick skillet with cooking spray; heat over medium-high heat. Cook pork chops in skillet about 6 minutes, turning once, until brown on both sides. Remove pork from skillet; cover to keep warm.
- Reduce heat to medium. Add onions to skillet; cook 3 minutes. Stir in broth and pepper. Return pork to skillet; spoon onion mixture over pork. Cover tightly and simmer 12 minutes or until pork is no longer pink and meat thermometer inserted in center reads 160°.
- Mix milk and flour in small bowl. Add to skillet; cook 2 to 3 minutes, stirring constantly, until thickened.
Nutrition Facts : Calories 230, Carbohydrate 11 g, Cholesterol 70 mg, Fiber 2 g, Protein 27 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 5 g, TransFat 0 g
COUNTRY PORK CHOP DINNER
Jean Lawson shares this treasured recipe that pairs tender chops with hearty carrots and potatoes. "This satisfying supper, smothered in a golden sauce seasoned with thyme, is truly spirit-warming," notes the Dover, Delaware cook.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook pork and onion in oil until meat is browned and juices run clear; drain. Top with potatoes, carrots and mushrooms. Combine the soup, water, salt if desired and thyme; pour over vegetables. Bring to a boil; reduce heat. , Cover and simmer for 25-30 minutes or until meat and vegetables are tender.
Nutrition Facts : Calories 282 calories, Fat 10g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 362mg sodium, Carbohydrate 25g carbohydrate (5g sugars, Fiber 5g fiber), Protein 23g protein.
OLD-WORLD PORK CHOPS
Years ago, a relative ran a restaurant in downtown Milwaukee, long known for its German restaurants. This is one of the recipes she developed. The savory stuffing and juicy pork chops are always a hit. -Jeanne Schuyler, Wauwatosa, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, heat oil over medium heat. Sprinkle pork chops with salt and pepper; brown on both sides. , Meanwhile, in a bowl, combine remaining ingredients. Alternately arrange stuffing and pork chops lengthwise across a greased 3-qt. baking dish. Bake, uncovered, at 350° until a thermometer reads 145°, 45 minutes. Let stand for 5 minutes before serving.
Nutrition Facts :
LINDA'S STUFFED PORK CHOPS
I love stuffed pork chops, and this is a great recipe for those nights you don't want to spend a lot of time in the kitchen... This recipe is easy to make, and has GREAT TASTE! One you don't want to MISS!
Provided by Lindas Busy Kitchen
Categories Pork
Time 1h10m
Yield 2-4 serving(s)
Number Of Ingredients 6
Steps:
- Put pork chops in a 9x13" baking pan.
- Make stuffing as directed on pkg. Cool to room temperature.
- Add sour cream and soup. Mix well.
- Add sage and salt and pepper, and mix again.
- Put stuffing on top of pork chops, or slice pork chops horizontally, and put stuffing in the middle of each one, and put in oven.
- Cook at 350, for 1 hr., or until no longer pink in the middle.
Nutrition Facts : Calories 1243.1, Fat 59, SaturatedFat 21.3, Cholesterol 305.4, Sodium 2506.8, Carbohydrate 76.6, Fiber 2.7, Sugar 11.2, Protein 95.4
GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY
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
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
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