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.
BEGINNER STUFFED PORK CHOPS
This is one of my favorite pork dishes; my dad taught me to make it for the first dinner I cooked when I was 11. I like to serve this with some kind of sweet potato or garlic mashed potatoes and a vegetable.
Provided by kgm1988
Categories Main Dish Recipes Pork Pork Chop Recipes Boneless
Time 1h12m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes.
- Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side.
- Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
- Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top.
- Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 461 calories, Carbohydrate 43.8 g, Cholesterol 81.8 mg, Fat 18.7 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 7.6 g, Sodium 443.1 mg, Sugar 39.1 g
APRICOT-STUFFED PORK CHOPS
I got this recipe from a magazine (I can't remember which one) many years ago. It's evolved a little over the years, but the basics are the same and the flavors are wonderful. I serve it with rice pilaf and a green salad.
Provided by Patty Mae
Categories Pork
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Cut pocket in each chop (or have it done by the butcher), cutting from fat side almost to bone edge. Season cavity with a little salt and pepper.
- Drain apricots, reserving 1/2 cup syrup.
- Place 2 apricot halves in pocket of each chop. Secure opening with toothpicks which have been soaked in water.
- Refrigerate chops until ready to cook.
- Chop remaining apricots; set aside.
- In a small saucepan, saute onions in oil over medium heat until onions are translucent.
- Add reserved chopped apricots, apricot syrup, ketchup, dry mustard, and salt and pepper to taste.
- Bring to a boil then reduce heat and simmer for about 10 minutes.
- Grill chops over medium coals 35 minutes, turning once.
- Brush sauce over chops while they are grilling.
- Serve remaining sauce with meal.
Nutrition Facts : Calories 307.6, Fat 18, SaturatedFat 5.4, Cholesterol 58.8, Sodium 155.9, Carbohydrate 16.2, Fiber 1.4, Sugar 14.4, Protein 20.5
HONEY APRICOT PORK CHOPS
These are absolutely divine!! So simple and so beautiful...this is definitely a trick up my mom-sleeve! They look like they require so much more effort than they really do. I love to serve them with roasted asparagus topped with a homemade lemon vinaigrette or some green beans.
Provided by Christie Biggers
Categories Main Dish Recipes Pork Pork Chop Recipes Pan Fried
Time 35m
Yield 4
Number Of Ingredients 7
Steps:
- Pat the pork chops dry with paper towels, and sprinkle both sides with salt and black pepper. Heat olive oil in a skillet over medium-high heat, and brown the chops well on both sides, about 5 minutes per side.
- Stir in honey, apricots, and garlic; cover, and simmer until the pork is tender, about 8 minutes. An instant-read thermometer, inserted into the center of a chop, should read at least 145 degrees F (63 degrees C). Sprinkle with parsley, and serve chops topped with the apricots and pan juices.
Nutrition Facts : Calories 181.5 calories, Carbohydrate 13.3 g, Cholesterol 36 mg, Fat 7.8 g, Fiber 0.8 g, Protein 15 g, SaturatedFat 2 g, Sodium 122.1 mg, Sugar 11.8 g
SAUSAGE-STUFFED PORK ROAST
I'm a truck driver that loves to cook (much to my wife's delight!). This savory roast is unique with its sausage and carrot filling, and it cuts nicely, too.
Provided by Taste of Home
Categories Dinner
Time 2h15m
Yield 14 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Transfer to a large bowl. Add the bread crumbs, ricotta cheese, carrot, garlic and parsley; set aside., Starting about a third in from one side, make a lengthwise slit in the roast to within 1/2 in. of bottom. Turn roast over and make another lengthwise slit, starting from about a third in from the opposite side. Open roast so it lies flat; cover with plastic wrap. Flatten to 3/4-in. thickness. Remove plastic wrap. , Spread sausage mixture over meat to within 1 in. of edges. Sprinkle with salt and pepper. Roll-up jelly-roll style, starting with a long side. Tie several times with kitchen string and secure ends with toothpicks. Place seam side down on a rack in a shallow roasting pan. Rub oil over roast. , Cover and bake at 350° for 45 minutes. Uncover; bake 60-70 minutes longer or until a thermometer reads 160°. Discard toothpicks. Let stand for 10-15 minutes before slicing.
Nutrition Facts : Calories 267 calories, Fat 16g fat (6g saturated fat), Cholesterol 70mg cholesterol, Sodium 358mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 24g protein.
PORK CHOPS WITH APRICOT-ALMOND STUFFING
Enjoy big, bold flavors with a satisfying Sicilian-inspired supper full of seasonal produce and ingredients you have on hand.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 35m
Yield Makes 4
Number Of Ingredients 8
Steps:
- Mix together apricots, almonds, parsley, and 1 tablespoon oil. Season with salt and pepper. Cut a 2-inch slit into the side of each pork chop using a paring knife, cutting through to the bone to form a pocket. Fill each pocket with 2 tablespoons apricot stuffing, and press to flatten. Season with salt and pepper.
- Heat remaining tablespoon oil in a large skillet over high heat. Sear pork chops until browned, 3 to 4 minutes per side. Add 1/2 cup stock. Reduce heat to low; simmer, covered, until cooked through, 6 to 8 minutes. Transfer pork chops to plates using a slotted spatula.
- Add remaining 1/2 cup stock to skillet; raise heat to high, and simmer, scraping up brown bits with a wooden spoon, until sauce is thick, 5 to 7 minutes. Add vinegar; simmer for 30 seconds. Strain sauce through a fine sieve, and drizzle over pork.
APRICOT-STUFFED PORK TENDERLOIN
"The cheese in this festive dish adds a nutty flavor and creamy texture," writes Agnes Ward from Stratford, Ontario. "This is definitely an entree two will enjoy-I know we do."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 2 servings.
Number Of Ingredients 9
Steps:
- Cut a lengthwise slit down the center of the roast to within 1/2 in. of bottom. Open roast so it lies flat; cover with plastic wrap. Flatten to 1/2-in. thickness. Remove wrap; sprinkle with cheese, apricots, thyme, garlic, salt, pepper and cayenne., Roll up jelly-roll style, starting with a long end. Tie at 1-1/2- to 2-inch intervals with kitchen string; secure ends with toothpicks. Transfer to an 11x7-in. baking dish coated with cooking spray. Brush tenderloin with butter. Bake at 375° for 30-35 minutes or until a thermometer reads 160°. Let stand for 5 minutes before slicing.
Nutrition Facts : Calories 374 calories, Fat 17g fat (9g saturated fat), Cholesterol 130mg cholesterol, Sodium 463mg sodium, Carbohydrate 13g carbohydrate (9g sugars, Fiber 2g fiber), Protein 40g protein.
STUFFED PORK CHOPS WITH APRICOT GLAZE
Thick pork chops are stuffed with a mixture of acini de pepe, dried apricots and celery and grilled. The pork chops are basted with a glaze made up of honey, dijon mustard and apricot preserves giving it a delectable sweet flavor. Leftover stuffing is also cooked on the grill as a side dish. I diced up a small piece of crystalized ginger instead of the ground ginger.
Provided by Crazycook in PA
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- For glaze, combine honey and Dijon mustard in a small saucepan.
- Stir in apricot preserves and vinegar.
- Heat and stir mixture until preserves is melted.
- Remove from heat and set aside.
- For stuffing, In a saucepan, add chicken broth, green onions and ginger.
- Bring to a boil and add the acini de pepe.
- Cook, uncovered for about 8 minutes or until pasta is tender.
- (you may need to add a little more broth).
- Remove from heat.
- Fold in apricots, 2 TB of the honey glaze and the celery.
- Cut a pocket in each pork chop
- Spoon about 3 TB stuffing into each chop.
- Fasten pockets with toothpicks.
- Spoon remaining stuffing onto a large sheet of heavy-duty aluminum foil.
- Fold securely, leaving space for steam to build.
- Set aside.
- In a covered grill, place chops on a hot grill off to the side, NOT directly over the coals.
- Cover and grill for approximately 25 minutes, basting often with honey glaze, turning chops after about 10 minutes.
- Place foil packets of stuffing on grill next to the chops but not over the coals and grill along with the chops. Pork chops should have an internal temperature of the 145 degrees.
Nutrition Facts : Calories 402, Fat 15, SaturatedFat 5.1, Cholesterol 75, Sodium 277.2, Carbohydrate 39.3, Fiber 2.1, Sugar 19.2, Protein 27.3
"STUFFED" PORK CHOPS WITH SAUSAGE AND APRICOTS
Steps:
- Preheat a large skillet over medium-high heat. Preheat the oven to 350°F.
- Season the chops with salt and pepper. Add 2 tablespoons of the EVOO to the hot skillet, then add the chops to sear and caramelize the meat on each side, a minute or two. Transfer the chops to a pan or casserole dish and add about 1/2 cup of the chicken stock to help the meat remain moist while it finishes cooking-just eyeball the amount. Loosely cover the dish or pan with foil before placing in the oven.
- Start the Sautéed Yellow Squash, page 146, then move back to the stuffing in this recipe.
- Return the skillet to the stove and add the remaining tablespoon of EVOO. Add the sausage and crumble it as it browns. Add the celery and onion and cook for 2 or 3 minutes, then add the bell pepper and apricots. Cook for 2 minutes, then add the parsley and sage and another 1/2 cup chicken broth. Reduce the heat and cook the stuffing for 5 or 6 minutes longer, until the apricots are tender and plump. Remove the stuffing to a small bowl, scraping the pan free of as much food as possible, then return the same skillet to moderate heat. Add the butter to the skillet. When the butter melts, add the flour and whisk. Cook the flour with the butter for 1 minute, then add the remaining cup of broth. Bring both to a bubble, then stir in the heavy cream-eyeball it. Bring the gravy to a bubble. Add a pinch of nutmeg and black pepper and simmer for 5 minutes to thicken a bit.
- To serve, remove the chops from oven. Place 4 chops on individual plates or on a platter. Mound the sausage and vegetables on the chops, then top each with a second chop and pour gravy down over the top of stacked chops and stuffing. The pan drippings may also be added to the gravy to stretch the amount.
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