Microwaved Stuffed Pork Chops Recipes

MICROWAVE STUFFED PORK CHOPS

Steps:

• Cut pocket in porkchops. Stuff with stuffing mix.
• Mix 1/2 cup ketchup, brown sugar, mustard, and chili powder. Brush 1/2 of the mixture over porkchops.
• Cover with waxed paper. Microwave at medium power for 35 to 40 minutes. Rotate 1/2 turn after 15 minutes. Let stand for 5 minutes. Brush with remaining glaze.

25-MINUTE UNSTUFFED PORK CHOPS

Steps:

• Position an oven rack in the middle of the oven and preheat the broiler.
• Put the croutons, butter, scallions, apricots, 1 cup of the chicken broth, 1/4 teaspoon salt and a few grinds of pepper in a large bowl and toss to combine. Set aside to let the croutons soak up the broth.
• Pat the pork dry and season all over with 3/4 teaspoon of salt and few grinds of pepper. Heat the oil in a large non-stick skillet over medium high heat. Arrange the pork in the skillet in a single layer (it's okay if the chops are touching) and cook until nicely browned and almost cooked through, 4 minutes per side. Remove the skillet from the heat and transfer the pork chops to a baking sheet. Pack and pile 1/4 of the stuffing on top of each chop. Broil until the stuffing is golden brown, about 4 minutes.
• Meanwhile, return the skillet to medium-high heat, add the remaining 1 cup of chicken broth and bring to a simmer until slightly reduced, about 2 to 3 minutes. Whisk in the sour cream and Dijon until smooth, about 1 minute. Season the sauce with a few grinds of pepper. Spoon the sauce onto 4 plates. Transfer a pork chop onto each pool of sauce. Serve with the side salads.

MICROWAVED STUFFED PORK CHOPS

Steps:

• Place butter in a microwave-safe measuring cup. Cover with plastic wrap, leaving room for ventilation. Melt butter in the microwave on high, about 1 minute.
• Combine bread crumbs, apples, water, sugar, raisins, onion, salt, pepper, and sage in a bowl to make stuffing.
• Place 4 pork chops on the bottom of a microwave-safe baking pan. Divide the stuffing among the chops; cover with the remaining 4 chops. Sprinkle 1/2 of gravy mix on top; add the rest into bottom of the pan. Cover with waxed paper.
• Microwave on the Roast setting until pork is no longer pink in the center, 18 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Let stand 5 minutes before serving.

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.

CORNBREAD STUFFED QUICK PORK CHOPS

Steps:

• NOTE: Most of the Prep time involves making the cornbread, cooking it and letting it cool.
• Make the cornbread and let cool.
• Cornbread Stuffing: In mixing bowl, toss together the cornbread, onion, green pepper, butter, egg, pimiento, salt and pepper.
• Take each chop and fill the pocket with the stuffing, dividing all of the stuffing amongst the chops.
• Arrange the pork chops in a 12 x 8 x 2inch dish, with the thickest meaty areas to the edge and the "tails" in the center.
• Brush half of the glaze (see recipe above) over the tops of the chops.
• Cover with wax paper.
• Microwave at Medium (5) for 35-40 minutes, rotating dish 1/2 turn after 15 minutes, until tender.
• Let stand for 5 minutes.
• Brush with remaining glaze before serving.

THE BEST STUFFED ARTICHOKES

Steps:

• Cut top 1/4 of an artichoke off and discard. Trim off the top 1/2 inch from remaining leaves. Cut off bottom inch from stalk to create a flat bottom. Turn artichoke upside down and bang on surface to loosen the leaves. Zest 3/4 teaspoon of lemon zest from the lemon and set aside. Cut lemon in half and rub cut leaves and stem of artichoke with lemon. Repeat artichoke prep with remaining artichokes.
• Combine reserved lemon zest with bread crumbs, Parmesan cheese, parsley, garlic, 2 teaspoons salt, and pepper in a medium bowl and stir well.
• Sprinkle bread crumb mixture evenly into all the artichoke leaves, avoiding the thistle leaves in the direct center. Work mixture evenly into each crevice of each artichoke until all of the mixture is used.
• Pour water in the bottom of a Dutch oven. Add remaining 2 teaspoons salt. Set artichokes in the pot so that they are touching, so that they may remain upright during cooking. Bring to a boil and reduce to a simmer. Cover and cook until the leaves release very easily, about 1 hour.
• Let stand for 10 to 15 minutes before serving. Sprinkle with more parsley if desired. Serve warm or room temperature.

MICROWAVED BARBECUED PORK CHOPS

Steps:

• Place pork chops in an ungreased 11x7-in. microwave-safe dish. , In a large bowl, combine the next nine ingredients. Pour over the chops. Cover with plastic wrap; peel back one corner to vent. Microwave on high for 11-13 minutes or until juices run clear. Remove chops; set aside and keep warm. , In a small bowl, combine cornstarch and cold water until smooth. Stir into barbecue sauce. Microwave for 30-45 seconds or until thickened. Serve sauce over chops.