Stuffed Pork Chops Ii Recipes

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STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

Steps:

  • Preheat the oven to 325 degrees F.
  • Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
  • To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
  • Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
  • Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
  • Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

STUFFED PORK CHOPS II



Stuffed Pork Chops II image

The fastest, easiest way to stuff pork chops.

Provided by RAINY918

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h5m

Yield 4

Number Of Ingredients 6

1 ½ cups dry bread crumbs
2 tablespoons butter
1 egg, beaten
2 cups whole kernel corn
4 pork chops butterfly cut
1 (10.75 ounce) can condensed cream of mushroom soup

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

Nutrition Facts : Calories 475.2 calories, Carbohydrate 49.8 g, Cholesterol 98.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 24.2 g, SaturatedFat 8 g, Sodium 1111.8 mg, Sugar 6.2 g

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoons light brown sugar
2 quarts water
4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

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.

STUFFED DOUBLE-CUT PORK LOIN CHOPS



Stuffed Double-Cut Pork Loin Chops image

Provided by Guy Fieri

Time 3h10m

Yield 4 servings

Number Of Ingredients 29

4 bone-in, double-cut loin chops (3 to 4 pounds total)
5 cups water
1/4 cup kosher salt
1 tablespoon fresh cracked black pepper
3 tablespoons Dijon mustard
1 tablespoon dried sage
1 tablespoon granulated garlic
2 tablespoons olive oil
1 tablespoon butter
1/2 cup diced pancetta
6 cups cremini mushrooms, very thinly sliced
Salt and fresh cracked black pepper
1/4 cup minced shallots
1 teaspoon minced fresh sage leaves
1/2 cup shredded fontina cheese
1 teaspoon Italian seasoning
1 teaspoon fresh cracked black pepper
3/4 cup panko breadcrumbs
1/2 cup flour
2 eggs
2 tablespoons olive oil
1/4 cup bacon fat
1/4 cup minced shallots
1 cup chicken stock
2 tablespoons whole grain Dijon mustard
2 tablespoons plain yogurt
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1 tablespoon chopped Italian flat-leaf parsley, for garnish

Steps:

  • For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
  • For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
  • Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
  • Preheat the oven to 350 degrees F.
  • For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
  • Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
  • In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
  • For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
  • Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

OVEN-BAKED STUFFED PORK CHOPS



Oven-Baked Stuffed Pork Chops image

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

6 (1-inch thick) boneless pork chops
1 tablespoon adobo seasoning
1 (.18 ounce) packet sazon seasoning
½ teaspoon garlic powder
⅓ teaspoon ground black pepper
¼ teaspoon salt
3 tablespoons Italian dressing, divided
1 ½ cups water
¼ cup margarine
6 (6 ounce) packages dry stuffing mix (such as Stove Top®)
toothpicks
1 tablespoon water, or as desired

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

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

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

STUFFING-STUFFED PORK CHOPS



Stuffing-Stuffed Pork Chops image

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

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

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



Stuffed Pork Chops image

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

4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
1/4 to 1/2 cup Cornbread Stuffing
Coarse salt and ground pepper
1 tablespoon canola oil
1 can (14.5 ounces) reduced-sodium chicken broth

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.

STUFFED PORK CHOPS



Stuffed Pork Chops image

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

1-1/2 cups chopped fresh mushrooms
4 green onions, finely chopped
1/3 cup finely chopped celery
1 tablespoon butter
1 small tomato, chopped
1/4 to 1/2 teaspoon dried marjoram
1/8 to 1/4 teaspoon garlic salt
1/8 teaspoon pepper
2 slices day-old white bread, cut into 1/4-inch cubes
4 bone-in pork loin chops (1 to 1-1/2 inches thick and 7 ounces each)

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 STUFFED PORK CHOPS



Herb Stuffed Pork Chops image

I've had this recipe for almost 50 years. Any time I want the meal to be extra special - for dinner parties with friends, birthdays, anniversaries or holiday meals - I prepare these pork chops. I never fail to get compliments on this entree. -Bessie Hulett, Shively, Kentucky

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 2 servings.

Number Of Ingredients 12

2 tablespoons chopped celery leaves
1 tablespoon chopped onion
2 tablespoons butter, divided
3/4 cup dry bread crumbs
2/3 cup chicken broth, divided
1 tablespoon minced fresh parsley or 1 teaspoon dried parsley flakes
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon rubbed sage
1/4 teaspoon pepper
1/4 teaspoon dried thyme
2 pork loin chops (1-1/4 inches thick)

Steps:

  • In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

Nutrition Facts : Calories 477 calories, Fat 22g fat (11g saturated fat), Cholesterol 117mg cholesterol, Sodium 1436mg sodium, Carbohydrate 31g carbohydrate (2g sugars, Fiber 2g fiber), Protein 36g protein.

STUFFED PORK CHOPS III



Stuffed Pork Chops III image

Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.

Provided by Karen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 55m

Yield 4

Number Of Ingredients 9

4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth

Steps:

  • Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
  • Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 22.8 g, Cholesterol 75.2 mg, Fat 22.3 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 11.8 g, Sodium 812.3 mg, Sugar 3.6 g

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2022-05-06 Apple and Onion-Stuffed Pork Chops with Orange-Pineapple Gravy. Recipe | Courtesy of Sunny Anderson. Total Time: 1 hour 30 minutes. 80 Reviews.
From foodnetwork.com


STUFFED PORK CHOPS RECIPES - CREATE THE MOST AMAZING DISHES
Low Potassium Low Sodium Soup Recipe. Pureed Soup Recipes Healthy Wonton Soup Recipe Simple
From recipeshappy.com


STUFFED PORK CHOPS II RECIPE - FOOD NEWS
Low Carb Stuffed Pork Chops Ingredients 2 thick pork chops, butterflied 1/2 of a medium onion, chopped 1/2 cup of diced smoked sausage 4 oz cream cheese 1/4 cup blue cheese or gorgonzola (optional) leaves from one sprig of thyme or 1 tsp dried …
From foodnewsnews.com


SEAFOOD STUFFED PORK CHOPS RECIPE - CREATE THE MOST AMAZING …
All cool recipes and cooking guide for Seafood Stuffed Pork Chops Recipe are provided here for you to discover and enjoy ... Easy Homemade Recipe For Aloe Vera Drink Dessert Recipes. Dog Dessert Plates Dog Dessert Recipes Dog Friendly Dessert Recipes Just Desserts Movie 2004 Ooh La La Dessert Ooh La La Dessert Boutique Houston Recipe For Possum Pie …
From recipeshappy.com


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