Oven Baked Stuffed Pork Chops Recipes

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BAKED STUFFED PORK CHOPS



Baked Stuffed Pork Chops image

WONDERFUL baked dish! This entree is a mainstay in our home and has been added to our family favorites list. May use bone-in or boneless pork chops. Easy and quick preparation. Note: One 6 oz. box of stuffing mix yields 6 servings. If your family likes a lot of stuffing you may consider using 2 boxes.

Provided by Seasoned Cook

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork chops, centercut
2 tablespoons vegetable oil
1 1/4 cups water
2 tablespoons butter
1 (6 ounce) Stove Top stuffing mix (chicken flavor)
1 (10 ounce) cream of mushroom soup
2 tablespoons sour cream

Steps:

  • Lightly brown pork chops in oil. Remove from heat.
  • Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
  • Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
  • Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

Nutrition Facts : Calories 685.6, Fat 37.3, SaturatedFat 12.5, Cholesterol 156.1, Sodium 1263.2, Carbohydrate 37.4, Fiber 1.4, Sugar 4.8, Protein 47.2

OVEN BAKED STUFFED PORK CHOPS



Oven Baked Stuffed Pork Chops image

These Oven Baked Pork Chops are filled with savory cranberry sausage stuffing. They only take 20 minutes to bake and make a perfect easy dinner!

Provided by Stephanie

Categories     Main Course

Time 30m

Number Of Ingredients 20

10 boneless pork chops
4 Tablespoons olive oil
¼ cup diced onions (cooked until softened)
¼ cup diced celery (cooked until softened)
½ cup cooked sausage (diced)
6 oz. Martin's Potatobred Stuffing
1/2 can cream of chicken soup
3 Tablespoons butter (melted)
1/3 cup chicken broth
1/3 cup sour cream
¼ cup dried cranberries
2 teaspoons dried rosemary
Salt/Pepper (to taste)
1 teaspoon Rosemary
¾ teaspoon oregano
¾ teaspoon thyme
¾ teaspoon sage
1/8 teaspoon nutmeg
1/8 teaspoon pepper
½ teaspoon salt

Steps:

  • Preheat oven to 400 degrees
  • Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing.
  • Add all stuffing ingredients to a large bowl until just combined, don't overmix.
  • Scoop the stuffing into each pork chop, you'll be able to stuff it with more than you think! Place the pork chops in a baking dish.
  • Add 4 Tablespoons of olive oil to a medium bowl along with the pork seasoning ingredients. Use a pastry brush to brush it over the pork chops.
  • Bake, uncovered, for 15-20 minutes, until the top of the pork chops begin to turn golden brown.
  • Serve with roasted potatoes and green beans and enjoy!

Nutrition Facts : Calories 722 kcal, Carbohydrate 16 g, Protein 60 g, Fat 44 g, SaturatedFat 15 g, Cholesterol 209 mg, Sodium 880 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

BAKED STUFFED PORK CHOPS



Baked Stuffed Pork Chops image

These easy, baked stuffed pork chops are made in the oven with boneless chops and leftover or stovetop stuffing. Add an apple slice or two for a bit of sweetness.

Provided by Melissa Belanger

Time 1h

Number Of Ingredients 7

6 1-inch thick, boneless pork chops
3 cups prepared stuffing mix or leftover stuffing
2 tablespoons olive oil
2 tablespoons finely chopped fresh sage leaves (or other fresh herb)
4 garlic cloves, minced
1/2 teaspoon coarse salt
1/4 teaspoon black pepper

Steps:

  • Preheat oven to 350˚F.
  • Cut a pocket into side of each pork chop (leaving fat side intact).
  • Stuff pork chops, dividing stuffing equally between pork chops. Place stuffed chops on a cookie sheet or in a large baking dish.
  • In a small bowl, combine remaining ingredients. Rub mixture on top of each pork chop.
  • Bake for 20 - 25 minutes or until pork chops have reached at least 145˚F.

Nutrition Facts : Calories 100 calories, Sugar 1.1 g, Sodium 316.1 mg, Fat 4.6 g, SaturatedFat 0.7 g, TransFat 0 g, Carbohydrate 8.5 g, Fiber 0.5 g, Protein 6.3 g, Cholesterol 15.9 mg

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

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.

EASY BAKED PORK CHOPS WITH STUFFING



Easy Baked Pork Chops with Stuffing image

I got this from my mother years ago; it was one of my first 'on my own' dinners some 30 years ago.

Provided by He Cooks!

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h10m

Yield 6

Number Of Ingredients 5

6 tablespoons butter, cut into small chunks
2 (14 ounce) packages dry stuffing mix (such as Stove Top®)
6 boneless center-cut pork chops
2 (15 ounce) cans Italian-style stewed tomatoes
salt and ground black pepper to taste

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Arrange butter into the bottom of a cast iron Dutch oven. Spread dry stuffing mix over the butter to cover the bottom of the pot. Place pork chops onto the layer of stuffing mix. Pour tomatoes over the pork chops.
  • Bake until chops are slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Season with salt and pepper.

Nutrition Facts : Calories 814.8 calories, Carbohydrate 109.8 g, Cholesterol 90.9 mg, Fat 22.9 g, Fiber 5.4 g, Protein 39.3 g, SaturatedFat 10.9 g, Sodium 2512.9 mg, Sugar 19 g

STUFFED PORK CHOPS WITH GRAVY



Stuffed Pork Chops with Gravy image

"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13

2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (1 inch thick)
3/4 cup beef broth
1 to 2 tablespoons cornstarch
2 tablespoons cold water

Steps:

  • In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

Nutrition Facts : Calories 339 calories, Fat 21g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 744mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

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!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

STUFFED BAKED PORK CHOPS



Stuffed Baked Pork Chops image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

1/4 cup golden raisins, roughly chopped
1/2 teaspoon grated lemon peel
2 tablespoons lemon juice
1/2 cup finely diced peeled apple or pear
Salt and pepper
4 very thick loin pork chops
Flour for dusting chops
Vegetable oil for skillet

Steps:

  • Preheat the oven to 325 degrees.
  • Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour.
  • Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes.

OVEN-BAKED STUFFED PORK CHOPS



Oven-Baked Stuffed Pork Chops image

This is a nice and easy recipe that gives a Spanish taste to any American meal!

Provided by newmom09

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 6

Number Of Ingredients 12

6 (1-inch thick) boneless pork chops
1 tablespoon adobo seasoning
1 (.18 ounce) packet sazon seasoning
½ teaspoon garlic powder
⅓ teaspoon ground black pepper
¼ teaspoon salt
3 tablespoons Italian dressing, divided
1 ½ cups water
¼ cup margarine
6 (6 ounce) packages dry stuffing mix (such as Stove Top®)
toothpicks
1 tablespoon water, or as desired

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
  • Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
  • Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
  • Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
  • Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 966.7 calories, Carbohydrate 131.2 g, Cholesterol 80.4 mg, Fat 24.8 g, Fiber 5.8 g, Protein 50.3 g, SaturatedFat 6.5 g, Sodium 3181.8 mg, Sugar 14.8 g

BAKED PORK CHOPS WITH STUFFING



Baked Pork Chops with Stuffing image

I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

Steps:

  • In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

BAKED STUFFED PORK CHOPS



Baked Stuffed Pork Chops image

I love playing around with my recipes, and this one is just one of them I came up with while playing in the kitchen. As you can tell...I like my pepper.

Provided by The Bare Asp

Categories     Long Grain Rice

Time 55m

Yield 2 serving(s)

Number Of Ingredients 11

2 thick cut boneless pork chops
8 medium mushrooms
4 green onions
2 cups skim milk
1 cup flour
1/4 cup breadcrumbs
1/4 cup olive oil
1 tablespoon lawry lemon pepper seasoning
1 teaspoon course ground pepper
1 teaspoon celery salt
2 cups cooked long-grain rice

Steps:

  • Dice four mushrooms semi fine.
  • Dice green onions leaving half the stalks intact.
  • Mix and set aside.
  • Mix flour, breadcrumbs, and spices.
  • Take a little of the flour mixture and mix with the diced mushrooms/onions.
  • Sauté mushroom/onion mix using a small amount of the olive oil.
  • Set aside.
  • Take the pork chops and using a fillet knife carefully slice into the center of the chop lengthwise.
  • Be careful not to cut the edges open.
  • Stuff the chop with the mushroom mixture.
  • Now, take the chops and place then in the flour mixture, coat them well and quick fry them in a skillet using the rest of the olive oil.
  • Place the chops back in the flour mixture and repeat with the skillet.
  • Save the flour and skillet.
  • Take the remaining mushrooms and slice them.
  • Place them on the bottom of a pyrex baking dish and throw on the remaining green onions.
  • Place the chops in the baking dish and cover.
  • Bake at 350 for 40 minutes.
  • Remove from oven and take the chops out of the dish.
  • Remove the mushrooms and green onions and place in skillet with remaining flour and 1 cup of milk, on a low heat alternate milk and flour until you find the consistency of a sauce you like.
  • Serve chops over a bed of rice, topping with the sauce.
  • Garnish as you wish.

Nutrition Facts : Calories 1140.8, Fat 42.6, SaturatedFat 9.1, Cholesterol 128.9, Sodium 344.8, Carbohydrate 120.9, Fiber 4.7, Sugar 3.2, Protein 65

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