Stuffed Pork Chops With Roasted Vegetables And Soft Polenta Recipes

VEGGIE STUFFED PORK CHOPS

Steps:

• Cut a"pocket" into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing.
• Melt butter in skillet over medium heat.
• Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat.
• Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture.
• Fill pocket with the mixture.
• Heat oil in skillet over medium heat.
• Cook pork in oil for approximately 5 minutes, turning once until light brown.
• Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13x9 baking pan.
• Cover tightly and bake for 30 minutes.
• Uncover and bake another 30 or no longer pink in center.

STUFFED PORK CHOPS

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.

PORK CHOPS WITH ROASTED PEPPERS

Steps:

• Roast peppers directly over the flame of a gas-stove burner or under a broiler, turning often, until charred on all sides, about 5 minutes. Transfer to a plastic bag, and let stand 15 minutes. Peel peppers, and discard stems, seeds, and ribs. Tear flesh into thick strips.
• Heat a large cast-iron skillet over high heat. Generously season chops on both sides with salt and pepper. Brown chops on both sides, turning once, about 4 minutes total.
• Stir in garlic and capers, and cook 30 seconds, stirring to prevent garlic from burning. Add wine, and cook, stirring and scraping up browned bits as wine reduces to a glaze, about 3 minutes. Add roasted peppers.
• With pan still very hot, add vinegar, and cook 2 minutes, swirling skillet as vinegar bubbles. Reduce heat to medium. Cover, and cook until chops are cooked through and internal temperature reaches 138 degrees (they should be slightly pink inside), 4 to 5 minutes. Serve pork chops and peppers over polenta.

POLENTA STUFFED PORK ROAST RECIPE

Steps:

• Butterfly Pork and season. 1 pork loin roast (2-3 lb.) 2 Tbsp minced fresh sage Salt and pepper to taste Slice; Stuff Loin with: Polenta Dressing Heat; Brown Loin in 2 Tbsp vegetable oil Arrange in roasting Pan: 2 celery stalks, cut to fit the roasting pan 2 carrots, cut in half lengthwise 1 onion, quartered Serve Roast with: Dried cherry Sauce Preheat oven to 375 degrees Butterfly pork. Loin should lay out flat. Season inside with sage, salt, and pepper. Slice dressing in half lengthwise, stuff (reserve extra dressing for another use), and tie. Season outside of the loin with salt and pepper. Heat oil in a roasting pan on the stove over medium-high heat. Add the loin and brown on all sides, about 5 minutes total; remove from pan. Arrange celery, carrots, and onion in the pan in a single layer. Place loin on the vegetable rack and roast 35-40 minutes, or to an internal temperature of 150 degrees. Cover with foil and allow roast to rest 15 minutes before slicing. Serve with Dried Cherry Sauce. Dried Cherry Sauce Makes 2 cups Total Time: 15 minutes Deglaze Pan with: 2 cups chicken broth ½ cup ruby port Brown sausage in a large saucepan over medium-high heat, stirring to break it up. Add onion, celery, corn, and garlic; cook 3 minutes. Stir in broth and cream. Bring to a boil, then add spinach. Slowly add cornmeal, salt, and cayenne, stirring with a spoon or rubber scraper. Reduce heat to low and cook 5 minutes (Mixture will be very thick). Remove from heat. Stir in mascarpone and sage. Press polenta into a 8 x 4" loaf pan coated with nonstick spray; cover and chill. Combine: 2 Tbsp unsalted butter, softened 2 Tbsp all-purpose flour Whisk in; Add: 2 Tbsp cherry preserves 1 pkg (3oz) dried tart cherries Salt and pepper to taste. Deglaze roasting pan with broth and port. Bring to a boil, simmer 5 minutes, then drain; discard solids. Combine butter and flour with a fork until blended. Whisk into broth mixture and simmer 3 minutes. Whisk in preserves until melted, then add the dried cherries, salt, and pepper.

ROASTED PORK CHOPS WITH POLENTA

Steps:

• Preheat oven to 400 degrees F.
• In a large, oven safe skillet, heat 1 tablespoon oil over medium high heat; season pork chops with 1/2 teaspoon salt and 1/2 teaspoon pepper.
• Cook until browned, about 3 to 4 minutes per side; remove from skillet and set aside.
• Add the remaining tablespoon oil to the skillet, add tomatoes, garlic; season with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook, stirring, for 2 minutes; add wine and simmer until the tomatoes begin to soften, about 2 to 3 minutes.
• Return pork chops to skillet and nestle into the tomatoes; cook in the oven until the chops are cooked through, about 6 to 7 minutes.
• Meanwhile, bring 3 cups water to a boil in a saucepan.
• Whisk in polenta and cook, while whisking, until thickened, 3 to 4 minutes.
• Whisk in the cheese, 1/4 teaspoon salt and 1/8 teaspoon pepper.

OVEN-BAKED STUFFED PORK CHOPS

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).

ROASTED PORK CHOPS AND VEGETABLES

Steps:

• Heat oven to 450°F. Spray 15x10x1-inch pan with cooking spray. In small bowl, mix oil, parsley, seasoned salt, thyme and pepper.
• Brush both sides of pork chops with about half of the oil mixture. In large bowl, mix rutabaga, potatoes, fennel and onions. Add remaining half of oil mixture; toss to coat. Arrange vegetables in pan.
• Roast vegetables 15 minutes. Place pork chops on vegetables. Roast 30 to 40 minutes longer or until pork chops are no longer pink in center and vegetables are tender.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

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!