Iowa Chops Stuffed Recipes

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 IOWA CHOPS

Steps:

• Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly., In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish., In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.

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 IOWA STEAKS (PORK CHOPS)

Steps:

• Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
• Prepare rub and coat pork chops up to one day before grilling.
• Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
• Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
• Warm marmalade over low heat until slightly liquid form.
• Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
• Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
• Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.

STUFFED IOWA CHOPS (OAMC)

Steps:

• Cut a large pocket in the side of each chop.
• Brown chops in oil over medium heat.
• In a bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage, and pepper.
• Stuff some of the mixture into the opening of each Pork Chop.
• Line the bottom of a greased 13 x 9" baking dish with the leftover stuffing, and lay the Chops on top.
• Combine the sauce ingredients; pour half over the chops and drizzle over the stuffing lining the pan.
• Bake uncovered at 350 degrees for an hour or so until the thermometer reads 160 degrees. Continually baste with the remaining sauce. I do reserve some to drizzle over the chops as they are plated and served.

IOWA FARM STUFFED PORK CHOPS

Steps:

• Salt and pepper inside of pork chop pockets. Toss together stuffing cubes, cheese, apples and raisins.
• Combine melted butter, orange juice, salt and cinnamon, then pour over cube mixture and toss gently. Stuff chops.
• Bake at 350 degrees F in shallow baking pan 1 1/4 hours. Cover with foil and bake 15 minutes more.

IOWA CHOPS (STUFFED)

Steps:

• In a bowl, combine ingredients, except chops, till well mixed. Cut a slit in the side of chops and stuff with mixture. In a separate bowl, combine basting ingredients and blend until smooth. In frying pan, brown stuffed chops and then bake in a 350° oven for about an hour, basting chops often with sauce. Basting Sauce: Combine ingredient well.

GRILLED APPLE STUFFED IOWA CHOPS

Steps:

• 1. In saute pan, "sweat" onion, garlic, and green apple in olive oil, salt, ground pepper and margarine. Once onions are translucent, turn off heat.
• 2. Stir in entire bag of Stove Top. Mix well, cover and let sit until at room temp. The Stove Top should pull in the moisture from the apple, onion, butter and oil to create a mix that can be balled up.
• 3. With boning or thin blade knife, cut a slit in the pork chop toward the bone from any spot along the meat or fat edge. This slit should be wide enough to put a finger or teaspoon into, and all the way to the bone. You want to create a "pocket" in the chop to stuff the apple/onion mix in to. Gently widen and deepen the slit with your finger, being careful not to puncture the meat from the inside. Punctures will let the stuffing come out.
• 4. With your hands, stuff the apple/onion/Stove Top mixture into the pork chops. If the mixture is crumbly, add slight amounts of water to moisten. Continue this, dividing the mixture amongst the 6 chops.
• 5. Heat grill to High. Sear pork chops on both sides (a little olive oil on chops will transfer heat and allow faster, more even searing). Then stand pork chops up on bone, turn heat to med-high, and let cook 15-20 minutes, checking frequently to make sure no fires pop up. This step heats that tender meat and stuffing next to the bone that would normally only cook after the rest of the chop dries out.
• 6. After bone is blackening, and appears cooked, lay chops back down and allow 4 minutes per side, 3-4 turns.