Pork Chops With Herb Stuffing Recipes

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APPLE PORK CHOPS AND STUFFING



Apple Pork Chops and Stuffing image

Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.

Provided by Sweetly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 6

Number Of Ingredients 6

1 tablespoon vegetable oil
6 (1-inch thick) boneless pork loin chops
1 ½ cups water
¼ cup margarine
1 (6 ounce) package pork stuffing mix
1 (21 ounce) can apple pie filling with cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
  • Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
  • Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g

ORANGE-GLAZED PORK CHOPS WITH HERB STUFFING



Orange-Glazed Pork Chops with Herb Stuffing image

Tender pork chops coated with orange marmalade rest on top of homemade savory stuffing in a 20-minute delight!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 2h20m

Yield 8

Number Of Ingredients 12

1 loaf (1 pound) sliced bakery white bread
1/2 cup butter or margarine
3 medium stalks celery, diced (1 1/4 cups)
3/4 cup finely chopped onion
2 teaspoons dried sage leaves
1/2 teaspoon dried thyme leaves
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup Progresso™ chicken broth (from 32-ounce carton)
8 pork boneless center-cut loin chops (about 4 ounces each)
3 tablespoons orange marmalade
1 teaspoon lemon juice

Steps:

  • Heat oven to 200°F. Place bread slices in single layer on cookie sheet. Bake about 1 hour or until dry. Coarsely crumble enough dry bread to measure 10 cups. Place in large bowl.
  • Heat oven to 350°F. Melt butter in 8-inch skillet over medium heat. Cook celery and onion in butter 6 to 8 minutes, stirring occasionally, until tender. Stir in sage, thyme, salt and pepper. Pour over bread crumbs; toss to mix. Pour broth over bread crumbs; toss to mix (mixture will be dry). Spoon into ungreased 13x9-inch (3-quart) glass baking dish.
  • Place pork chops on stuffing. Mix marmalade and lemon juice in small bowl; brush over pork. Bake 45 to 60 minutes or until pork is no longer pink in center.

Nutrition Facts : Calories 450, Carbohydrate 35 g, Cholesterol 95 mg, Fat 2, Fiber 2 g, Protein 28 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 710 mg

HERB STUFFED PORK CHOPS



Herb Stuffed Pork Chops image

I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons chopped celery leaves
1 tablespoon chopped onion
2 tablespoons butter, divided
3/4 cup dry bread crumbs
2/3 cup chicken broth, divided
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 pork loin chops (1-1/4 inches thick)

Steps:

  • In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

Nutrition Facts : Calories 477 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 1436mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.

PORK CHOPS WITH HERB STUFFING



Pork Chops with Herb Stuffing image

The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

1 cup cubed (3/8 inch) rustic bread, without crusts
1 tablespoon unsalted butter and 1/4 cup olive oil
1/2 cup finely chopped onion, and 3/4 cup chopped celery
1/4 cup plus one tablespoon mixed chopped parsley and thyme
2 1/4 teaspoons ground coriander
1/2 cup plus 3 tablespoons chicken stock
Coarse salt and freshly ground pepper
4 bone-in pork chops (9 ounces each), cut horizontally to the bone
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup olive oil
3/4 cup chopped celery

Steps:

  • Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
  • Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
  • Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

PORK CHOPS WITH HERB STUFFING



Pork Chops with Herb Stuffing image

A great savory dish, perfect for Sunday Dinner. I usually pair this with a good Chardonnay.

Provided by Tony G.

Categories     Other Side Dishes

Time 1h5m

Number Of Ingredients 10

2 large pork chops, center cut
1 Tbsp chopped onion
2 Tbsp chopped celery
2 Tbsp butter
1 c herb stuffing mix
2/3 c chicken broth, low salt
1 pinch salt and pepper
1 pinch rubbed sage
1 pinch paprika, sweet mild
1 pinch thyme, dried

Steps:

  • 1. Cut a "pocket" into each chop with a very sharp pointed knife
  • 2. Lightly salt & pepper each chop, set aside
  • 3. Mix 1 tbsp. butter and broth in a saucepan, bring to medium heat
  • 4. Turn heat to low; add onion, celery, stuffing mix & spices, stir with a wooden spoon to make stuffing
  • 5. Insert stuffing into the pockets of the chops, secure with baker's twine and toothpicks
  • 6. Brown chops in sauté pan with the other tbsp. of butter
  • 7. Place in a greased covered casserole dish, bake at 350 degrees for 45 minutes.
  • 8. Remove toothpicks & twine and enjoy!

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.

EASY BAKED PORK CHOPS WITH STUFFING



Easy Baked Pork Chops with Stuffing image

Comfort food for a cold winters night... This recipe is one of my old ones. I usually serve it once a year, but it is a welcomed one, as my husband LOVES stuffing!

Provided by Scandigirl

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 10

6 boneless pork chops, about 1 1/2 lbs.
1 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oil
1 onion, chopped
2 celery ribs, chopped
2 tart apples, peeled,cored,chopped
2 cups chicken broth
1 (10 1/2 ounce) can cream of celery soup, undiluted
6 cups herb-seasoned stuffing cubes

Steps:

  • Sprinkle both sides of chops with salt and pepper.
  • In a large skillet over medium-high heat; brown pork chops in the oil.
  • Removed pork chops and set aside.
  • Cook onion and celery in the same skillet until onion is tender.
  • Add chopped apples and cook another minute.
  • Stir in chicken broth and celery soup.
  • Bring to a simmer.
  • Remove from heat; stir in stuffing cubes until cubes are moistened.
  • Pour stuffing mixture into a lightly greased or sprayed 13x9-inch baking dish.
  • Place pork chops on top of stuffing.
  • Cover with foil and bake at 375 degrees for 30-40 minutes or until chops are cooked through but still juicy.

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