Richards Italian Stuffed Pork Chops Recipes

STUFFED PORK CHOPS

Steps:

• In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
• Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
• Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.

ITALIAN STYLE PORK CHOPS

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, combine the crushed saltines, Parmesan cheese, Italian-style seasoning and garlic powder and mix together well.
• Dip the chops in the melted butter and then dredge each chop in the cracker mixture, coating all sides thoroughly. Place the chops in a 9x13 inch baking dish.
• Bake at 425 degrees F (220 degrees C) for 30 to 40 minutes, or until internal pork temperature reaches 145 degrees F (63 degrees C).

ITALIAN SAUSAGE STUFFED PORK CHOP

Steps:

• Stuffing: In large a rondeau or heavy bottomed pot over medium-low heat, add butter and olive oil, then sweat onion, celery and garlic until translucent, about 3 minutes. Add sausage, and allow it to cook through, stirring often. Add spinach and toasted croutons. Mix well then add chicken stock, cream and parsley. Cook until thickens. Add cheese and season with kosher salt and freshly ground black pepper. Allow stuffing to cool.
• Pork Chops: Preheat oven to 400 degrees F.
• Make a 1-inch incision with a knife right next to the bone of the pork chop. Work the knife inside the pork chop to make a pocket for the stuffing. With a piping tool or simply with your hands, stuff the pork chop with the stuffing mixture until the pocket is packed well. Season the pork chop with salt and black pepper. Heat a large skillet and add oil. Sear both sides, about 1 minute. Place skillet in oven to roast for about 10 to 12 minutes, turning chops over half way through so as not to burn. Cook pork chop to medium, and the internal temperature registers 165 degrees F on an instant-read thermometer. Anything more than medium may dry out the chop.

STUFFED ITALIAN PORK CHOPS

Steps:

• Remove sausage meat from casing.
• Fry meat, garlic, chopped onion in olive oil until meat is cooked and garlic and onion are brown.
• Lower heat on frying pan and add the stewed tomatoes.
• Slowly cook mixture for about 15 minutes, stirring so contents do not stick to pan.
• Empty contents into a separate dish and add bread crumbs, basil and red pepper.
• Stir until mixture is moldable.
• Cut thick pork chops down the side to make a pocket.
• Stuff each pork chop with stuffing mixture until full.
• Use toothpicks to hold chops together.
• In frying pan, add chicken broth, mushrooms and some chopped garlic.
• Cook until garlic is brown.
• Add pork chops.
• Cook pork chops on low heat until meat is white (about one hour).
• Baste chops with juices from pan.
• Serve with mushrooms on top of each pork chop.
• Serves eight.

MAPLE PLANK-GRILLED ITALIAN STUFFED PORK CHOPS

Steps:

• Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
• Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
• Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
• Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.

RICHARD'S ITALIAN STUFFED PORK CHOPS

Steps:

• Preheat to 350°F.
• Rinse pork chops.
• Pat dry and place on cutting board and set aside.
• Cut casing off sausage.
• In a bowl, mix bread crumbs, chopped ham, mozzarella and sausage into a big meatball.
• Cut meatball in half.
• Place one half on two of the pork chops.
• Place other two pork chops on top like a sandwich.
• Tie together very tight and push stuffing inside the chops.
• In a skillet on med high add oil and allow to heat up.
• Pat chops dry and place in skillet, careful not to let the strings stick.
• Brown on both sides then set inside a roasting pan.
• In the pork chop skillet add chicken broth, onions, butter and sherry stir for 6-8 minutes.
• Pour over stuffed chops cover and bake for 1 hour.
• Remove string before serving and drizzle with pan sauce.