Stuffed Double Cut Pork Loin Chops Recipes

STUFFED PORK CHOPS I

Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

Preheat oven to 350 degrees F (175 degrees C).
In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
Cover and bake for 30 minutes.
Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

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

Ingredients

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

ROASTED STUFFED DOUBLE LAMB LOIN

Roasted Stuffed Double Lamb Loin image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 9

Ingredients

1/2 cup red onion, chopped, divided
1 tablespoon chopped garlic
2 ounces clarified butter and olive oil
4 ounces baby spinach
Salt and pepper
4 slices fresh bread crumbs
4 ounces feta cheese
2 ounces sun-dried tomatoes
4 1/2 pounds double lamb loin

Steps:

Make the spinach stuffing by sauteing 1/4 cup onions and garlic in the oil and butter. Add spinach and saute until wilted. Adjust seasoning with salt and pepper. Cool and combine with breadcrumbs and feta cheese.
Make the sun-dried tomato mixture by soaking the tomatoes to soften, drain and chop finely. Saute remaining 1/4 cup onions over medium-high heat until translucent. Add chopped tomatoes, heat thoroughly. Adjust seasoning with salt and pepper.
Preheat the oven to 375 degrees F.
Lay out loin, meat side up, trim away excess fat and sinew. Lay spinach/feta mixture between the 2 loins. Roll over the right flap and tightly pack it around the left loin. Roll the newly formed double loin over the left flap, cut off excess. Tie the roast tightly. Use a steel or wooden spoon to create a hole down the entire length of the lamb loin on each side of the stuffing. Using a pastry bag, pipe the tomato mixture into each hole. Season with salt and pepper. Brown over medium high heat. Roast for approximately 30 minutes. Check doneness with meat thermometer -- 120 degrees.

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