Moms 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.

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
• Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
• Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
• Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
• Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
• Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
• Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

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.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

BEGINNER STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes.
• Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side.
• Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
• Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

PORK CHOPS WITH STUFFING

Steps:

• In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

CHEATER'S STUFFED PORK CHOPS

Steps:

• Preheat the oven to 350 degrees.
• Prepare stuffing as recommended on the box.
• Spray 9x13 pan with non-stick cooking spray.
• Place pork chops in the pan.
• Spoon heaping stuffing mixture onto each pork chop.
• Cover with foil and bake at 350 degres for 20 minutes.
• While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
• Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
• Serve with applesauce and enjoy!

STUFFED PORK CHOPS III

Steps:

• Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
• Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

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!

AWESOME PORK CHOPS, FRIED AND STUFFED

Steps:

• Prepare your favorite recipe stuffing or boxed stuffing mix according to directions (adding 1/2 cup extra water) ahead of time. Beat eggs together in a wide bowl. Mix bread crumbs and all the seasonings together on a large plate. Heat oil in a large skillet on low-medium heat.
• Rinse pork chops and shake water off. Dip chop into the egg. Place chop onto the bread crumb mixture and pat both sides making sure that it is evenly coated. Place a single layer of chops into the heated oil. Cook on both sides until browned.
• Place a single layer of chops in a glass baking dish. Cover with the stuffing. Place another layer of chops on top of the stuffing. Cover dish tightly with foil. Bake in oven 350 degrees on center rack for 90 minutes. (If your oven seems to cook things quicker than directed, reduce heat to about 330 or 335).