Sage Flavored Stuffed Pork Chops Recipes

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
• Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

STUFFED PORK CHOPS

Steps:

• If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
• On both sides, sprinkle the pork chops with salt and pepper.
• Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
• Remove the pork chops to a plate.
• Preheat the oven to 350 degrees Fahrenheit.
• In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
• In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
• Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
• Place the pork chops in a baking dish, either 9x13" or a bit smaller.
• Arrange the remaining stuffing around the pork chops.
• Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
• Allow the chops to rest for 3-4 minutes, then serve.

SAGE AND PARMESAN STUFFED PORK CHOPS RECIPE

Steps:

• Gather the ingredients. Preheat the oven to 375 F.
• Place the pork chops flat on a cutting board. With a sharp knife, cut a slit into one side of each pork chop to form an interior pocket. Be careful not to cut all the way through to the other side and try to make the interior space larger than the opening. Season the chops generously on both sides with salt and pepper.
• Heat a large oven-safe skillet over medium heat. Once hot, add the butter, onion, and garlic. Saute until the garlic and onion until they have softened slightly, 2 to 3 minutes.
• Add the bread cubes and the spinach and saute for 2 to 3 minutes more, until the spinach wilts and the bread is lightly toasted. Remove from the heat.
• Transfer the contents of the pan to a medium bowl. Add the grated Parmesan and chopped sage. Combine well. Divide the stuffing between the two chops, pushing it deeply into the pockets.
• Place the pan over high heat. Lightly oil the pan. Sear the chops for 2 minutes on each side, then place the pan in the oven. Roast the stuffed chops for about 10 minutes, or until they reach an internal temperature of 145 F. Remove the pan from the oven and let rest for a few minutes.
• Plate the chops and serve immediately.

SAVORY STUFFED PORK CHOPS

Steps:

• Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO

Steps:

• Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
• In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
• Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
• Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
• In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

SAGE-FLAVORED STUFFED PORK CHOPS

Steps:

• In a medium saucepan, mix together ? stick butter and 1 ? cups chicken broth. Place over medium heat, and bring to a boil. Remove from heat. Add 1 teaspoon rubbed sage to a 6 oz. package of Stove Top Stuffing Mix. Add the stuffing mix to the hot broth. Place a lid that fits the saucepan on top of the stuffing and broth mixture, and let it sit for 5 minutes. While the stuffing is resting, you can prepare your pork chops. Take a sharp knife, and make a slice most of the way through each pork chop from the outside edge, making an open pocket in each pork chop. Salt to taste. When the stuffing has rested in the covered saucepan for 5 minutes, pack as much of the stuffing into the pork chop pockets as possible. Use a wooden toothpick to pin the opening back together, using your fingers to stuff back in any of the stuffing that spills out. Place the two pork chops in a casserole dish that has been sprayed with cooking oil spray. Bake in a 350-degree oven for 35 minutes. Bring the casserole out of the oven temporarily. Mix 2 cups of chicken broth with the remaining sage-flavored stuffing, and place the rest of the stuffing into the casserole dish around the pork chops. Return the casserole to the oven and bake 15 minutes longer. Remove and serve by placing each pork chop on a plate and surrounding it with sage-flavored stuffing. You will probably want to add some colorful cooked vegetables. I served mine with a pumpkin muffin and hot apple cider. The taste was wonderful!

SAGE PORK CHOPS

Steps:

• Combine the salt, sage and black pepper in a small bowl and rub on both sides of the chops. Melt the butter or margarine in a large skillet over medium high heat and saute the chops for 5 minutes per side, or until well browned.
• Meanwhile, in a separate small saucepan over high heat, combine the water and the bouillon and stir until bouillon dissolves. Add this to the chops, reduce heat to low, cover and simmer chops for 45 minutes.