Mozzarella Stuffed Pork Chops Recipes

MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES

Steps:

• Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
• In a medium saucepan, prepare polenta according to package directions.
• While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
• Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
• Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
• When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
• Serve pork chops over polenta, topped with tomato pan sauce and parsley.

STUFFED BAKED PORK CHOPS WITH PROSCIUTTO AND MOZZARELLA

Steps:

• Preheat oven to 425F.
• Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
• Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.

MOZZARELLA STUFFED PORK CHOPS

Steps:

• Combine cheese, mushrooms, parsley, salt and pepper. Place bread crumbs on a plate or a pie pan. Beat the egg and place in another shallow dish.
• Make a slit in each pork chop about 3/4 the way through. Stuff with the cheese and musroom mixture. Dip and roll the chops in the egg then the bread crumbs. Use toothpicks to help keep them closed if you need to.
• Place each pork chop in a greased baking dish, cover, and bake at 350 for 40 minutes.

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
• Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
• Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.

STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
• Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
• Secure pocket with wooden toothpicks, then pound edge to close edge.
• Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
• Remove chops to a baking dish.
• Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
• Stir in wine, broth and cream; cook 1 minute.
• Pour mushroom cream sauce over chops and place in oven for 30 minutes.

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).