Shirleys Stuffed Pork Chops Recipes

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STUFFED PORK CHOPS WITH SHERRY SAUCE



Stuffed Pork Chops with Sherry Sauce image

This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. -Dale Smith, Greensboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (1 inch thick and 8 ounces each)
3 tablespoons butter, divided
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 slices deli ham
1/2 cup sherry or chicken broth
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.

Nutrition Facts : Calories 529 calories, Fat 36g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 399mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons olive or vegetable oil, divided
2 leeks, white part only, rinsed and chopped
1 McIntosh or Granny Smith apple, cored and diced
2 teaspoons dried oregano
1/2 teaspoon dried rosemary
Salt and pepper
1 1/2 cups unseasoned bread cubes (or cut up day-old bread)
1/2 cup reduced-sodium chicken broth or enough to moisten bread
4 (5-ounce) boneless pork chops, about 1-inch thick, trimmed of fat

Steps:

  • Preheat oven to 400 degrees F.
  • Heat 1 tablespoon of oil in a large skillet over medium heat. Add leek and apple and saute 4 minutes, until tender and golden. Add oregano, rosemary, and salt and pepper, to taste, and stir to coat. Transfer mixture to a large bowl and add bread cubes and chicken broth. Mix well and set aside.
  • Using a sharp knife, slice pockets into chops by slicing horizontally into the side, and almost through to the other side. Season the outside with salt and pepper. Stuff chops with apple mixture, allowing stuffing to overflow out of pockets.
  • Heat remaining oil in a large skillet over medium-high heat. Add pork chops and sear on 1 side until browned, 3 to 4 minutes. Flip chops and transfer to oven to finish cooking for 8 to 10 minutes, or until cooked through.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Make and share this Stuffed Pork Chops recipe from Food.com.

Provided by tfemrite

Categories     One Dish Meal

Time 40m

Yield 4 porkchops, 4 serving(s)

Number Of Ingredients 2

4 thick cut boneless pork chops
1 (6 ounce) box Stove Top stuffing mix (savory herb or pork are best)

Steps:

  • Preheat oven to 375 degrees Fahrenheit.
  • Prepare stuffing according to directions on box, increasing water by 1/4 cup.
  • Cut slit into the side of each pork chop, cutting it almost in half. This is easiest on a mostly frozen chop.
  • Stuff (and I mean stuff) each chop with as much stuffing as it can hold. You can also add a pat of butter, salt and pepper, or seasonings if desired.
  • Bake for 35 minutes, or until juice runs clear.
  • We enjoy having cauliflower with our meal.
  • Also-- DO NOT brown chops before hand. This causes them to be too tough, and too rigid to stuff correctly.

Nutrition Facts : Calories 451.2, Fat 14.3, SaturatedFat 4.9, Cholesterol 124.4, Sodium 687.3, Carbohydrate 32.5, Fiber 1.4, Sugar 3.5, Protein 44.5

STUFFED PORK CHOPS



Stuffed Pork Chops image

These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 1h

Number Of Ingredients 4

4 boneless pork chops (thick-cut, about 1")
6 oz box stuffing mix, any flavor (or 2 cups homemade stuffing)
10.5 oz cream of mushroom soup
salt & black pepper (to taste)

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.

Nutrition Facts : Calories 326 kcal, Carbohydrate 15 g, Protein 31 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Claire Robinson

Time 45m

Yield 4 servings

Number Of Ingredients 6

1/4 cup chopped prunes
1/4 cup toasted slivered almonds, chopped, plus more for garnish
3 tablespoons lemon olive oil
4 pork loin rib chops, 1 1/2 inches thick
Course salt and freshly ground black pepper
2 ounces goat cheese

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.

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.

BEGINNER STUFFED PORK CHOPS



Beginner Stuffed Pork Chops image

This is one of my favorite pork dishes; my dad taught me to make it for the first dinner I cooked when I was 11. I like to serve this with some kind of sweet potato or garlic mashed potatoes and a vegetable.

Provided by kgm1988

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h12m

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil, divided, or more as needed
6 slices bacon, diced
3 Granny Smith apples, diced
½ cup brown sugar
4 (6 ounce) boneless pork chops, 3/4-inch thick
4 toothpicks, or as needed
¼ cup apple juice
½ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes.
  • Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side.
  • Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
  • Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top.
  • Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 461 calories, Carbohydrate 43.8 g, Cholesterol 81.8 mg, Fat 18.7 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 7.6 g, Sodium 443.1 mg, Sugar 39.1 g

BAKED STUFFED PORK CHOPS AND PAN GRAVY



Baked Stuffed Pork Chops and Pan Gravy image

I first cooked these in the early 90's when I belonged to a cooking school and they're great! Make sure your guests are hungry: this is a very hearty entree. Recipe #320348 makes a really good side dish. I cook them with apple juice - just haven't gotten around to trying them with wine. Note: The recipe is easily modified for thinner chops by reducing the browning and baking times.

Provided by ninja

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

4 slices day old bread, trimmed of some crust, cut in 1/4-inch cubes
1/4 cup butter or 1/4 cup margarine
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons parsley, chopped
1/2 cup dark raisin
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/8 teaspoon pepper
6 pork chops, 1 1/2-inch thick (each about 3/4 pound)
1/4 cup flour
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine or 1 cup apple cider

Steps:

  • Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
  • Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
  • Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
  • Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
  • Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
  • Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
  • Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

GRILLED STUFFED PORK CHOPS RECIPE BY TASTY



Grilled Stuffed Pork Chops Recipe by Tasty image

Here's what you need: porterhouse pork chops, bacon, smoked gouda cheese, fresh cilantro, fresh thyme, garlic powder, onion powder, seasoned salt, salt, pepper

Provided by Kyle Gibson

Categories     Lunch

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 porterhouse pork chops
12 oz bacon, chopped
8 oz smoked gouda cheese, grated
1 bunch fresh cilantro, chopped
1 teaspoon fresh thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon seasoned salt
1 teaspoon salt
1 teaspoon pepper

Steps:

  • Brown bacon in a skillet. Once browned, drain and set aside.
  • Combine bacon, gouda, and cilantro in a bowl and mix well. Set aside.
  • Stuff pork chops with bacon, gouda, and cilantro stuffing. Season both sides with all seasonings and grill on medium heat for about 20 minutes, or until the middle measures 160°F.
  • Top with any remaining stuffing mixture and allow to melt.
  • Serve warm.

Nutrition Facts : Calories 1014 calories, Carbohydrate 3 grams, Fat 75 grams, Fiber 0 grams, Protein 77 grams, Sugar 1 gram

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