Harvest Stuffed Pork Chops Recipes

STUFFED PORK CHOPS I

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).

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.

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.

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:

• Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
• Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
• Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.

HARVEST STUFFED PORK LOIN

Steps:

• Heat oven to 400ºF.
• Prepare stuffing as directed on package. Remove from heat; gently stir in fruit, nuts and sage.
• Open meat; place cut-sides up, on work surface. Top with stuffing; roll up, starting at one long side. Place, seam-side down, on foil-covered baking sheet sprayed with cooking spray. Season with salt and pepper.
• Bake 45 min. or until meat is done (160ºF). Let stand 10 min. before slicing.

SLOW-ROASTED HARVEST PORK CHOPS

Steps:

• Sear chops in oil to just brown. Sprinkle with salt and pepper.
• Mix together equal parts ketchup and orange juice (or pineapples in juice)--I usually use about 1 cup of each, but you need enough to cover chops in next step.
• Layer chops in casserole dish with sauce between them.
• Bake covered in 300 degree oven for 3 hours.

COMPANY STUFFED PORK CHOPS

Steps:

• In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside., Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Recoat the same skillet with cooking spray. Cook chops in remaining 2 teaspoons oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.

HARVEST PORK CHOPS

Steps:

• Combine salt, pepper, paprika, sage and thyme; sprinkle both sides of pork chops. , In a skillet, brown chops in oil for 1-2 minutes on each side. Place each chop in the center of a large piece of heavy-duty aluminum foil (about 12 in. x 9 in.). Top with onion slices. Seal foil tightly; place pouches on a baking sheet. , Bake at 450° for 25 minutes or until meat is no longer pink. Open foil carefully to allow steam to escape.

HARVEST SKILLET PORK CHOPS

Steps:

• Melt butter in large nonstick skillet on medium heat. Add chops; cook 4 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
• Add water, raisins and contents of Vegetable/Seasoning packet to skillet; bring to boil. Cover; simmer on low heat 5 min.
• Add Stuffing Crumbs and nuts; stir just until stuffing crumbs are moistened. Top with chops; cook 5 min. or until chops are done (145ºF). Let stand 3 min.