Raisin And Bread Stuffed Pork Chops Recipes

RAISIN-AND-BREAD-STUFFED PORK CHOPS

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
• Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

STUFFED GRILLED PORK CHOPS

Steps:

• In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
• Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

APPLE-GLAZED STUFFED PORK CHOPS

Steps:

• Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
• In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
• Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

APPLE STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
• In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

RAISIN BREAD STUFFED PORK CHOPS

Steps:

• Heat broiler, with rack set 4 inches from heat.
• Line a rimmed baking sheet with aluminum foil.
• In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season with salt and pepper to taste and toss to combine.
• Using a paring knife, cut a deep slit in each loin chop (do not cut all the way through); fill with stuffing.
• Press down to flatten slightly. Season chops with salt and pepper to taste, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes.

PORK CHOPS WITH APPLES AND RAISINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar.
• Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil.
• Bake in the preheated oven for 1 hour. Remove the aluminum foil for the last 20 minutes of cooking.

CORNBREAD STUFFED PORK CHOPS

Steps:

• Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.

STUFFED APPLE-GLAZED PORK CHOPS

Steps:

• 1. Heat oven to 350°F. Cut deep horizontal pocket in each pork chop.2. In medium bowl, combine all stuffing ingredients mix well. Stuff each chop with 1/4 of stuffing mixture place chops in ungreased 13x9-inch pan. Bake at 350°F. for 30 minutes.3. Meanwhile, in small saucepan, combine sugar and cornstarch mix well. Stir in apple juice. Cook over medium-low heat until mixture boils and thickens, stirring frequently. Remove from heat stir in margarine.4. Remove pork chops from oven. Pour glaze evenly over chops. Return to oven bake an additional 30 to 35 minutes or until pork chops are no longer pink in center.Nutrition Information Per Serving: Serving Size: 1/4 of Recipe * Calories: 440 * Calories from Fat: 220 * % Daily Value: Total Fat: 24 g 37% * Saturated Fat: 5 g 25% * Cholesterol: 65 mg 22% * Sodium: 440 mg 18% * Total Carbohydrate: 29 g 10% * Dietary Fiber: 3 g 12% * Sugars: 19 g * Protein: 26 g * Vitamin A: 6% * Vitamin C: 10% * Calcium: 4% * Iron: 10% * Dietary Exchanges: 1/2 Starch, 1 1/2 Fruit, 3 1/2 Medium-Fat Meat,1 Fat or 2 Carbohydrate, 3 1/2 Medium-Fat Meat, 1 Fat

APPLE-RAISIN STUFFED PORK CHOPS

Steps:

• In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
• Remove from heat.
• Add raisins and let stand 5 minutes; drain, reserving liquid.
• Combine cooked fruit mixture, walnuts, and bread crumbs.
• Stir together sugar, wine, lemon juice, and ginger.
• Add to bread mixture, tossing lightly to moisten.
• Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
• Spoon about 1/3 cup of the stuffing mixture into each pocket.
• If necessary, use wooden picks to hold pockets closed.
• In large skillet brown chops in hot oil.
• Place chops in 13x9x2-inch baking pan.
• Sprinkle chops with a little salt and pepper.
• Add ¼ cup reserved apple liquid to pan, adding water if necessary.
• Bake chops, covered, in 350°F oven for 1 hour.