Eastern European Stuffed Pork Chops Recipes

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!

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
• Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

STUFFING STUFFED PORK CHOPS

Steps:

• Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
• Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
• In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
• Trim any fat from the pork chops, then use a sharp knife to cut 3/4 of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
• Fill each pork chop with approximately 1/2 cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.
• Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
• Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.

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.

STUFFED PORK CHOPS

Steps:

• Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
• In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
• In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
• Preheat grill to medium-high heat.
• Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

STUFFED PEPPERS - EUROPEAN STYLE

Steps:

• Preheat over to 375 degrees F.
• Combine finely chopped vegetables, oil, and seasonings in a pot or wok.
• Saute them for about 10-15 minutes.
• Add ground meat. (beef, pork, turkey, veal) your choice. Cook until brown and ready.
• Add rice to mixture and saute/cook through another 5 minutes, add sauce.
• Wash the peppers and take out the insides.
• Spoon the cooked mixture into the peppers.
• On bottom of pan lightly coat with sauce, place the peppers in the pan - do not layer one on top of the other.
• Sprinkle some paprika, olive oil, and if any remaining mixture on top of the peppers.
• Bake covered with foil at 375 for 50 minutes.
• Bake another 10-15 minutes at 400 degrees uncovered.
• ENJOY!

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).