Delicious Pork Chops Recipes Recipe For Stuffed

STUFFED PORK CHOPS

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.

INCREDIBLY DELICIOUS STUFFED PORK CHOPS #5FIX

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in skillet over medium high heat until slightly brown, remove from skillet, reserve bacon drippings.
• In same skillet, with 2 tablespoons bacon drippings cook brussels sprouts and hash brown potatoes over medium high heat for 10 minutes, adding additional bacon drippings if needed, season with salt.
• Add bacon to potato mixture.
• With sharp knife make a pocket in pork chops.
• Stuff pork chops with potato mixture, season pork with salt.
• Bake at 350 for 30 to 35 minutes or until slightly turning brown.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO

Steps:

• Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
• In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
• Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
• Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
• In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

STUFFED PORK CHOPS RECIPE WITH MUSHROOM-SAUSAGE STUFFING

Steps:

• Preheat the oven to 350°F.
• In a large bowl, toss the bread chunks with 1/2 cup of the olive oil and salt and pepper to taste. Spread on a baking sheet and toast in the oven, shaking the pan several times to insure even browning, for 5 to 6 minutes, until lightly browned. Let the bread cool for about 10 minutes, then transfer to a large bowl.
• In a large skillet, heat 2 tablespoons of the oil over medium heat. When hot, sauté the onion and garlic for about 3 minutes, or until the onion softens. Take care so the garlic does not burn. If it appears to be scorching, lower the heat.
• Add the sausage, sage, and marjoram and cook, stirring with a wooden spoon to break up the sausage meat, for about 10 minutes, or until the sausage is cooked through. Transfer to the bowl with the bread and set aside.
• Add 2 tablespoons of the oil to the skillet and heat over medium heat. When hot, add the mushrooms and cook, uncovered, for about 5 minutes, or until the mushrooms give off their juices, the juices evaporate, and the mushrooms begin to brown.
• Transfer the mushrooms to the mixing bowl. Add the Parmesan and parsley and mix well. Slowly add the stock, stirring to mix, and season to taste with salt and pepper. Cover the bowl and refrigerate until chilled. The stuffing can be made and refrigerated up to 2 days in advance.
• Meanwhile, prepare a clean, well-oiled charcoal or gas grill so that the charcoal is medium-hot or the heating elements are hot.
• Using a sharp knife, cut pockets into the chops by slicing horizontally into the thickest side, working the knife through the meat nearly to the other side. Wiggle the knife in the meat to make the pockets.
• Using your fingers or a spoon, stuff the pockets with the sausage mixture until overflowing. Tie the chops like a package with kitchen twine to hold the stuffing in place. Rub both sides of the chops with the remaining 2 tablespoons olive oil and season well with salt and pepper.
• Grill the pork chops, turning once with tongs, for a total 10 to 15 minutes, until browned and cooked through. If you are not sure the meat is done, insert an instant-read thermometer into the stuffing; it should read 165°F. Remove the string, let the chops rest for about 5 minutes, and serve.

LEEANNE'S SPINACH STUFFED PORK CHOPS

Steps:

• Preheat oven to 425 degrees.
• Spray pan with non-stick cooking spray and saute garlic and onions.
• FILLING: Squeeze spinach to remove as much moisture as possible.
• In a small bowl, combine the spinach, cheese, mayonnaise, onion, garlic, seasoned salt and Italian seasonings.
• Trim chops of visible fat.
• Cut a slit about 3/4 of the way horizontally through the pork chops to form a pocket.
• Fill each chop with 1/4 of the filling.
• Press down on all sides of chops to enclose filling, although some may still show.
• BAKING WITH SAUCE: Place stuffed pork chops in bottom of baking dish.
• Place mushrooms in pan around the pork chops.
• Mix the liquid sauce ingredients together and pour over the chops and mushrooms.
• Cover and bake 20 minutes.
• Reduce heat to 375 degrees.
• Uncover and bake an additional 20 minutes or until piping hot.

PESTO STUFFED PORK CHOPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
• Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
• Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

PEACH-STUFFED PORK CHOPS

Steps:

• In a small bowl, combine the stuffing mix, peaches, water and butter. Cut a pocket in each pork chop by slicing almost to the bone. Stuff with the peach mixture and secure with wooden toothpicks. Place in an 11x7-in. baking dish coated with cooking spray., Combine preserves and mustard; spread over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 15-20 minutes or until meat juices run clear.

PORK CHOPS STUFFED WITH SPINACH, GOAT'S CHEESE AND SUN-DRIED TOMATOES

Steps:

• Heat the oven to 180°C/160°C fan/gas 4. Heat a glug of olive oil in a small frying pan over a medium heat and fry the chopped shallot for 5-6 minutes until soft. Add garlic and fry for another minute, then remove to a small mixing bowl. Add the blanched spinach, chopped sun-dried tomatoes, lemon zest and goat's cheese with a pinch of salt and pepper, then mix well to combine.
• Remove the outer fat from the pork chops, then cut a slit along the side of each chop to form a pocket. Stuff the pockets carefully with the goat's cheese mixture. Put the beaten egg on a lipped plate and breadcrumbs on another. Coat the pork chops in the egg, then the breadcrumbs.
• Heat a glug of vegetable oil in a medium frying pan over a medium heat, then fry the pork chops for 3 minutes on each side until golden. Put the chops on a small baking tray and roast in the oven for 15-20 minutes until piping hot and cooked through. Serve with a baby leaf salad and lemon wedges to squeeze over.

AVOCADO STUFFED PORK CHOPS RECIPE - (4.3/5)

Steps:

• Preheat oven to 350. Cut a deep pocket into the side of the pork chops, making a small entrance hole and moving the knife back and forth to enlarge the pocket. Be careful you don't poke through the other side. Sprinkle with salt and pepper. In a bowl, combine mashed avocado, lemon juice, butter and garlic and mix well. Stir in diced avocado. Using a small spoon, fill the pockets in the pork chops with this mixture. Secure with toothpick and sprinkle chops with flour. Melt butter with olive oil in a large ovenproof skillet and add chops; brown on both sides. Transfer to oven. Bake for 20-30min until a meat thermometer registers 155. Let stand for 5min, then serve.