Creamy Pork Chops Recipes Recipe For Stuffed

BACON-STUFFED PORK CHOPS WITH CREAMY BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
• Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

CREAMY STUFFED PORK CHOPS

Steps:

• 1. Beat cream cheese with mixer until smooth and creamy. Add rice, shredded spinach and shredded parmesan cheese; mix well. Mixture will be thick and creamy.
• 2. Slice pork chops to create a pocket in the side. Season each chop with salt and pepper. Stuff with rice mixture and use toothpicks to hold sides together.
• 3. In a lightly greased oven proof skillet (I use cast iron), place pork chops and brown on each side for 5 minutes over medium high heat.
• 4. At this point, if you had any leftover stuffing, you can add it to the skillet and add about 1/2 to 1 cup of chicken broth. Bake in a preheated 350 degree oven for about 30 to 40 minutes. Cooking time depends on thickness of chops. They should no longer be pink inside.
• 5. Carefully Remove toothpicks and Enjoy.
• 6. To use the filling as a side dish. Place in a casserole dish and add 1 cup of your favorite broth. Bake at 350 for 30 minutes or until heated through.

STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
• Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
• Secure pocket with wooden toothpicks, then pound edge to close edge.
• Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
• Remove chops to a baking dish.
• Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
• Stir in wine, broth and cream; cook 1 minute.
• Pour mushroom cream sauce over chops and place in oven for 30 minutes.

STUFFED PORK CHOPS IN MUSHROOM SOUP

Steps:

• Combine bread crumbs, onion, salt, pepper and milk.
• Place 2 tablespoons mixture in split chop; close with skewer (I used toothpicks).
• Brown chops in skillet turning to brown both sides.
• Add soup; cover; bake for 45 minutes.
• You may also place them in a casserole dish and add soup; cover and bake at 350F for 1 hour.

CREAM CHEESE AND RICOTTA-STUFFED PORK CHOPS

Steps:

• Heat oil in an oven-safe skillet over medium heat. Add onion and garlic; cook and stir until softened and translucent, about 5 minutes.
• Mix cream cheese, ricotta cheese, and pine nuts together in a bowl. Stir in sauteed onions and garlic; season with salt and pepper.
• Heat the remaining 2 tablespoons oil in the same skillet over medium-high heat. Add mushrooms; saute until softened, 4 to 5 minutes. Add cognac; cook until liquid is reduced and mushrooms are nicely glazed, about 5 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Combine bread crumbs and almonds in a shallow dish.
• Pound pork chops flat with a meat tenderizer until about 1 1/2 inch thick. Place a spoonful of cheese mixture onto the center of each pork chop; add a small spoonful of mushrooms. Roll pork chops to seal; place into almond-bread crumb mixture and coat completely.
• Reduce skillet heat to medium. Add pork chops; season with salt, pepper, parsley, and garlic salt. Cook until lightly browned and crispy, 3 to 5 minutes per side. Move skillet to oven.
• Bake in the preheated oven until no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 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!