Stuffed Pork Chops All Saints Episcopal Church Longmeadow Recipes

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PESTO STUFFED PORK CHOPS



Pesto Stuffed Pork Chops image

Sharkey Family recipe. This goes great served with fresh steamed broccoli and a Caesar salad.

Provided by SDaisy2

Categories     World Cuisine Recipes     European     Italian

Time 1h

Yield 4

Number Of Ingredients 10

3 tablespoons crumbled feta cheese
2 tablespoons chilled basil pesto
1 tablespoon toasted pine nuts
4 bone-in pork loin chops, 1 1/4-inch thick
1 teaspoon ground black pepper
1 teaspoon dried oregano
1 teaspoon minced garlic
½ teaspoon red pepper flakes
¼ teaspoon ground thyme
2 tablespoons balsamic vinegar

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Mix feta cheese, basil pesto, and pine nuts in a bowl. Use the tip of a sharp boning or paring knife to cut a 3-inch slit in the side of each pork chop, 2 inches deep and 1/4-inch away from the bone, to make a pocket for stuffing. Stuff pork chops with pesto filling and secure with toothpicks.
  • Mix black pepper, oregano, garlic, red pepper flakes, and thyme in a small bowl; rub both sides of each chop with the spice mix. Place chops into a shallow baking dish.
  • Bake in the preheated oven until chops are browned and stuffing is hot, about 40 minutes. An instant-read meat thermometer inserted into the center of the stuffing should read 145 degrees F (63 degrees C). Brush chops with balsamic vinegar and bake until vinegar forms a glaze, another 5 minutes.

Nutrition Facts : Calories 334.8 calories, Carbohydrate 3.3 g, Cholesterol 93.7 mg, Fat 22.2 g, Fiber 0.7 g, Protein 29.4 g, SaturatedFat 8.1 g, Sodium 208.3 mg, Sugar 1.5 g

STUFFED PORK CHOP



Stuffed Pork Chop image

Provided by Alton Brown

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 15

1 cup plus 2 teaspoons kosher salt
1 cup dark brown sugar
1 tablespoon whole black peppercorns
1 tablespoon ground mustard
2 cups apple cider vinegar
1 pound ice cubes
4 double-thick, bone-in loin pork chops (1- to 1 1/2-inches thick; about 12 ounces each)
1 1/2 cups cornbread crumbs
1/4 cup walnuts
1/4 cup dried cherries
2 tablespoons golden raisins
1 1/2 teaspoons freshly ground black pepper
2 teaspoons fresh sage
1/4 cup low-fat buttermilk
Vegetable oil

Steps:

  • Place 1 cup of the salt, the brown sugar, peppercorns, mustard and vinegar in a 6-quart container and stir until the salt and sugar dissolve. Let the mixture sit for 5 to 10 minutes. Add the ice cubes and stir to melt most of the ice. Add the chops and make sure they are submerged in the brine. Cover and refrigerate 25 minutes.
  • Preheat the oven to 500 degrees F with the oven rack in the center of the oven.
  • Remove the chops from the brine, rinse and pat dry. Holding a knife parallel to the cutting board, cut a deep 2-inch-wide pocket into the side of each pork chop.
  • Combine the cornbread, walnuts, dried cherries, raisins, pepper, sage, 2 teaspoons salt and the buttermilk in a mixing bowl. Place about 1/4 cup of the stuffing into the pocket of each chop. Brush both sides of each chop with the oil.
  • Heat a cast-iron skillet until smoking hot, about 600 degrees F. Add the chops to the pan and cook until well seared, about 5 minutes per side.
  • Transfer the pan to the oven and cook about 12 minutes more or until the internal temperature of the chops reaches 140 degrees F for medium. Be sure to temp the chops in the thickest part of the meat close to the bone, not in the stuffing. Let the chops rest 5 minutes before serving.

STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW



Stuffed Pork Chops - All Saints Episcopal Church - Longmeadow image

The anticipation was extreme, and I could hardly contain myself with excitement. On a Wednesday night mid February 1965, I was asked to come and help my mother; who at the time was the head of the church kitchen, manning the large plates of food rolled out to the monthly meeting of the "All Saints Men's Club". I was 9 years old, and to accompany my mother and be a helper at this important dinner was beyond part of my wildest dreams. These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the "men" would ask to have two. My mother had planned for 50 men, so there were no coming back for seconds, but this recipe stayed at the pinnacle of the "Men's Club" menu for most of my adolescence, preparing this dish year after year. This is not a fancy dish; but it does fill up all empty spots in your stomach and is really perfect made for a few or a crowd. Very easy to put together and can be easily halved or doubled twice. When preparing this for my family now, we just split a chop and enjoy with a vegetable. Go ahead, stuff em' and eat them....and you don't even have to attend the "Men's Club".

Provided by Andi Longmeadow Farm

Categories     One Dish Meal

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

6 double thick pork chops, bone in sliced with pocket (can be boneless)
7 slices bread (cubed or broken)
1 medium onion, chopped
3 stalks celery, chopped
2 tablespoons butter
1 tablespoon water (optional if to dry)
1 teaspoon parsley (dried)
1 teaspoon salt
1/4 teaspoon sage (dried)
1/4 teaspoon pepper
1/4 cup water (or chicken, vegetable broth)

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
  • Salt and pepper inside and out of chops. Set aside.
  • Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
  • Add parsley, sage, salt, and pepper.
  • Add parsley mixture to bread and mix thoroughly, adding water as necessary.
  • Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
  • Stand on bone end and bake for 1 hour or until well done.
  • Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

STUFFED GRILLED PORK CHOPS



Stuffed Grilled Pork Chops image

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

Provided by Tina Klein

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

4 extra thick pork chops, about 1 to 1 1/4 inches thick,to serve four
3/4 cup dry breadcrumbs
1 pinch dried rosemary, crumbled fine
1 pinch dried marjoram, crumbled fine
1 tablespoon melted butter
1/2 cup sweet onion, minced
1 clove garlic, minced
1/2 teaspoon salt

Steps:

  • Make pockets in the chops by slitting from the edge of the eye to the bone with a sharp knife.
  • Combine the breadcrumbs, butter, garlic, onion, rosemary, marjoram and salt, and stuff the mixture into the pockets.
  • Use a small skewer if necessary to hold the edges closed.
  • Grill the chops over medium high heat for 8 to 10 minutes per side, turning several times, until the fat is crisp and the meat nicely browned.

Nutrition Facts : Calories 339, Fat 18.2, SaturatedFat 7, Cholesterol 82.7, Sodium 527.3, Carbohydrate 16.9, Fiber 1.2, Sugar 2.1, Protein 25.5

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