OVEN-BAKED STUFFED PORK CHOPS
This is a nice and easy recipe that gives a Spanish taste to any American meal!
Provided by newmom09
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 45m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
- Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
- Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
- Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
- Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Nutrition Facts : Calories 966.7 calories, Carbohydrate 131.2 g, Cholesterol 80.4 mg, Fat 24.8 g, Fiber 5.8 g, Protein 50.3 g, SaturatedFat 6.5 g, Sodium 3181.8 mg, Sugar 14.8 g
ITALIAN-STYLE PORK CHOPS
An Italian-style version of pork chops was one of the first recipes I tried making in the early years of my marriage. I've changed it over the years to be healthier by reducing added oil and fat, and by adding in some vegetables. It works well served over hot rice. -Traci Hoppes, Spring Valley, California
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet, saute peppers and mushrooms in 1 tablespoon oil until tender. Remove and keep warm., Sprinkle chops with 1/4 teaspoon salt and 1/4 teaspoon pepper. In the same skillet, brown chops in remaining oil. Add the marinara sauce, olives, remaining salt and pepper, and reserved pepper mixture. Bring to a boil. Reduce heat; cover and simmer until a thermometer inserted in pork reads 145°, 10-15 minutes. Let stand for 5 minutes before serving.
Nutrition Facts : Calories 397 calories, Fat 18g fat (5g saturated fat), Cholesterol 82mg cholesterol, Sodium 930mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 5g fiber), Protein 37g protein.
ITALIAN STYLE PORK CHOPS
When I make these chops, I always have to make extra. Everyone has to eat more than they need. Great with a salad. The chops are baked in a crispy, buttery coating in the oven.
Provided by MHFAB1
Categories World Cuisine Recipes European Italian
Time 1h
Yield 6
Number Of Ingredients 6
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).
Nutrition Facts : Calories 639.1 calories, Carbohydrate 26.5 g, Cholesterol 138.4 mg, Fat 48.6 g, Fiber 1.4 g, Protein 24.3 g, SaturatedFat 26.9 g, Sodium 1021.9 mg, Sugar 0.5 g
STUFFED ITALIAN PORK CHOPS
Make and share this Stuffed Italian Pork Chops recipe from Food.com.
Provided by Aroostook
Categories Pork
Time 1h40m
Yield 8 serving(s)
Number Of Ingredients 11
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.
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.
ITALIAN PORK CHOPS
Chop, chop! These Italian-flavored chops are ready in minutes!
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 5
Steps:
- Place Bisquick mix, dressing and bread crumbs in separate shallow bowls. Coat pork chops with Bisquick mix. Dip coated pork chops into dressing, then coat with bread crumbs.
- Heat oil in 12-inch nonstick skillet over medium-high heat. Cook pork in oil about 5 minutes or until golden brown; reduce heat to low. Carefully turn pork. Cook 10 to 15 minutes longer or until pork is no longer pink in center. Serve immediately.
Nutrition Facts : Calories 425, Carbohydrate 21 g, Cholesterol 70 mg, Fiber 1 g, Protein 25 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 550 mg
ITALIAN-STYLE PORK CHOPS
Put a twist on your standard pork chop recipe with these flavorful Italian-Style Pork Chops! Stuffed with brown sugar ham and Provolone, these Italian-style pork chops are easier to make than you may think. (No one else needs to know that!)
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Make horizontal cut in one long side of each chop to make pocket, being careful to not cut all the way through to opposite side of chop. Top each ham slice with 1 cheese slice and 1/4 of the Swiss chard; roll up. Stuff 1 ham roll into pocket of each chop; press cut sides of chops together to seal pockets.
- Sprinkle both sides of chops with basil.
- Heat dressing in large skillet on medium-high heat. Add chops; cook 6 to 7 min. on each side or until done (145°F). Remove from skillet; let stand 3 min. before serving.
Nutrition Facts : Calories 260, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 75 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 0.6424 g, Sugar 0 g, Protein 27 g
STUFFED ALFREDO PORK CHOPS
Picture this: It's Monday night, dinner's done and you have time to put up your feet. A few ingredients, 15 minutes of prep and hands-free bake time make this smarty-pants main dish a busy cook's ideal weeknight meal. -Simple & Delicious Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook rice and vegetables according to package directions. In a small microwave-safe bowl, combine the vegetables, rice, 1/2 teaspoon garlic powder and 1/2 teaspoon Italian seasoning., Using a sharp knife, cut a pocket in each pork chop. Fill each chop with about 1/3 cup rice mixture; secure with toothpicks if necessary. Set aside remaining rice mixture., In a large skillet, brown chops in butter on both sides. Transfer to a greased 8-in. square baking dish. Cover and bake at 350° for 25-30 minutes or until a thermometer reads 160°., Meanwhile, in a small saucepan, combine the Alfredo sauce and remaining garlic powder and Italian seasoning; heat through. Cover and microwave remaining rice mixture on high for 30-45 seconds or until heated through. Serve with chops and sauce mixture.
Nutrition Facts : Calories 575 calories, Fat 28g fat (15g saturated fat), Cholesterol 127mg cholesterol, Sodium 534mg sodium, Carbohydrate 38g carbohydrate (2g sugars, Fiber 5g fiber), Protein 42g protein.
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