STUFFED PORK CHOP
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
Stuffed pork chops, moist, tender and stuffed with cherries, dates, oranges & bleu cheese: you won't know which part of these you love the most!
Provided by Kathleen
Categories Main Course
Time 1h15m
Number Of Ingredients 19
Steps:
- In a large bowl or container that can accommodate all the water and pork chops, dissolve brown sugar and salt in water.
- Using a sharp knife, cut a pocket, on the fatty side of the pork chop, almost to the other side but not through. Submerge pork chops in brine, cover and refrigerate 1 hour.
- Meanwhile, in a medium, heavy-bottomed saucepan, heat 1 tablespoon oil over medium heat until it begins to shimmer. Add onions and granulated sugar and cook, stirring often, until the onions are soft and browned about 20-25 minutes.
- As the onions cook, mix the port, dates, and cherries in a microwave safe bowl. Cover top with plastic wrap and microwave on high until the mixture is simmering, about 1 minute. Set aside.
- In a small bowl, squeeze the oranges to yield 1/4 cup of juice. Reserve juiced wedges (this recipe will use them again in a later step).
- When the onions are browned, add in the simmered fruit mixture, the orange juice, 2 tablespoons of the vinegar, and thyme. Continue to cook the mixture until it becomes thick and jamlike, about 10-12 minutes. Add the remaining 1 tablespoon of vinegar and pecans and season with salt and pepper to taste. Allow mixture to sit until it's just warm, about 10-15 minutes.
- Adjust oven rack to the lower-middle position and place a rimmed baking sheet on rack. Heat the oven to 450 degrees.
- Remove chop from brine and rinse with water. Dry chop well with paper towels. Place 1/4 of the filling in the pocket of each chop. Trim orange wedge, as needed, to fit into the outside opening of porkchop to contain the filling. Season chops with salt and pepper.
- In a 12 inch, heavy bottom skillet, heat 2 tablespoons oil until just beginning to smoke. Carefully place chops in hot skillet and brown well, about 3 minutes. Flip chops and brown well on the second side, about 2-3 minutes. (don't move chops until its time to flip them or they won't develop a nice brown crust).
- Using tongs, move browned chops to preheated baking sheet in the oven. Cook chops, flipping halfway through until an instant-read thermometer inserted into the center of the stuffing reads 135 degrees, about 15 minutes. Transfer chops to a plate and loosely cover with foil. Allow to rest for 10 minutes. Sprinkle with blue cheese and serve immediately.
Nutrition Facts : Calories 1797 kcal, Carbohydrate 74 g, Protein 72 g, Fat 131 g, SaturatedFat 59 g, Cholesterol 318 mg, Sodium 7821 mg, Fiber 3 g, Sugar 58 g, ServingSize 1 serving
STUFFED PORK CHOPS (BRINED) RECIPE - (4.3/5)
Provided by DWatkins23
Number Of Ingredients 17
Steps:
- dissolve salt/Brown Sugar in Hot Water. When dissolved add Apple Juice. Put Pork chops, brine mix, lemon slices and orange slices in a ziploc bag in fridge for 3-4 hours or longer (all day is fine or even overnight). Remove from brine and rinse, pat dry. Cut a pocket in large side of pork chop for stuffing. Chop onion, apple, celery and mix with stuffing mix and dried cranberries. Add 1 t Bouquet Garni (or Herbs de Provence). Mix. Mix in Stock and melted butter, do not overmix, just until liquid is distributed. Stuff pork chop cavity with stuff mix. place in baking dish. Bake at 350 degrees until pork reaches safe temperature (165) and slightly browned. Extra stuffing can be put into a glass baking dish/covered with foil and baked for about 20 minutes.
BRINED, STUFFED AND GRILLED PORK CHOPS
I have recently started brining for all types of meats. It really does keep the meat juicy and tender, no more dried out meats for me. This may seem like a lot of ingredients, but it comes together quickly and easily and is well worth the effort! I have also used sourdough bread in place of the cornbread with equally good results. If you do not have access to the grill, these can be browned, then finished in the oven to an internal temp of 145 degrees. This is adapted from The Neelys on The Food Network. Prep time does not include brining time.
Provided by Scoutie
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
- In a large heavy saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
- In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
- Preheat grill to medium-high heat.
- Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.
Nutrition Facts : Calories 346.6, Fat 19.6, SaturatedFat 6.7, Cholesterol 82.8, Sodium 14432.6, Carbohydrate 16.8, Fiber 1, Sugar 14.2, Protein 24.9
STUFFED PORK CHOPS
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
- In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
- In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
- Preheat grill to medium-high heat.
- Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.
STUFFING-STUFFED PORK CHOPS
You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.
Nutrition Facts :
STUFFED PORK CHOPS I
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
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
BRINED PORK CHOPS
Delicious fried pork chops perfect for an autumn supper with mashed potatoes and fall vegetables. Recipe adapted from Cooking Light (November, 2003) Prep time includes brining time.
Provided by ellie_
Categories Pork
Time 9h30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl combine water and salt, stirring until salt dissolves.
- Add next 3 ingredients (sugar- vanilla), stir until sugar dissolves.
- Stir in ice and add pork chops.
- Cover and refrigerate for at least 8 hours.
- Drain and remove pork chops from brine.
- Discard brine.
- Combine next 7 ingredients (sage-garlic), rub both sides of pork chops with spice mixture.
- Refrigerate at least 30 minutes.
- Place flour in large plastic bag and add chops, shake well to coat chops.
- Place chops on plate before frying.
- Heat oil in large skillet over medium high heat.
- Add chops, cook 5-10 minutes per side, depending on degree of doneness desired and thickness of chops.
GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY
Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.
Provided by Tasty
Categories Dinner
Time 25m
Yield 8 pork chops
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F (175°C).
- In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
- Season all sides of the pork chops with salt and pepper.
- Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
- Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
- Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
- Enjoy!
Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams
STUFFED PORK CHOPS
A while ago, my boyfriend requested stuffed chops with a different kind of filling. I came up with this version, which stems from a recipe for stuffed mushrooms. He raved about them for days.
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet over medium heat, saute the mushrooms, onions and celery in butter until vegetables are tender. Add the tomato, marjoram, garlic salt and pepper; cook and stir for 5 minutes. Remove from the heat and stir in bread cubes. , Cut a large pocket in the side of each chop. Stuff mushroom mixture into pockets. Place chops in an ungreased shallow baking pan. Bake, uncovered, at 350° for 1 hour or meat is no longer pink.
Nutrition Facts :
HERB-BRINED PORK CHOPS
Soaking tender pork in a juniper, coriander and thyme brine keeps it succulent and plump - griddle until just charred for an attractive main
Provided by Richard Corrigan
Categories Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 8
Steps:
- Put all the brining ingredients in a large saucepan with 1 litre of water and bring to the boil. Remove from the heat and leave to cool completely. Once cooled, put the chops in the brine, cover with cling film and leave in the fridge for 2 hrs. Remove the chops from the brine, rinse under the cold tap and pat dry with kitchen paper.
- Heat oven to 200C/180C fan/gas 6. Heat a large griddle pan over a high heat and fry the pork chops for 3-4 mins each side or until starting to char - you may need to do this in 2 batches. Transfer to a baking tray lined with foil and roast for 10-12 mins until cooked through.
Nutrition Facts : Calories 314 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Protein 35 grams protein, Sodium 2 milligram of sodium
STUFFED PORK CHOPS
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
- Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
- Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.
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