STUFFED PORK CHOPS
Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.
Provided by Julie Clark
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
- On both sides, sprinkle the pork chops with salt and pepper.
- Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
- Remove the pork chops to a plate.
- Preheat the oven to 350 degrees Fahrenheit.
- In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
- In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
- Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
- Place the pork chops in a baking dish, either 9x13" or a bit smaller.
- Arrange the remaining stuffing around the pork chops.
- Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
- Allow the chops to rest for 3-4 minutes, then serve.
SAVORY STUFFED PORK CHOPS
Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.
Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
SAVORY STUFFED PORK CHOPS
1 1/2 inch pork chops stuffed with savory stuffing, bake total of 50 minutes and viola. All you need is a veggie and you have a satisfying dinner. I found this recipe in the Easy Everyday Cooking recipe book. Great basic recipe if you are craving porkchops. I have made some others on this site and was very pleased with them as well, but I find this one to be less time consuming and tastes great.
Provided by K c6462
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Trim fat from chop cut a 2 inch pocket in each pork chop. Sprinkle each pocket with salt and pepper; set aside.
- Melt butter in a large skillet over medium heat. Add onion and mushrooms, saute until tender.
- Remove from heat and stir in sage, salt, pepper and bread crumbs.
- Add enough broth to hold stuffing together, them spoon into pockets.
- Secure pockets with kitchen twine or toothpicks place on baking dish.
- Cover with lid or foil and bake for 30 minutes.
- Remove cover and bake for 20 minutes or until tender.
Nutrition Facts : Calories 394.3, Fat 21.5, SaturatedFat 8.9, Cholesterol 90.3, Sodium 452.6, Carbohydrate 22.1, Fiber 1.7, Sugar 2.8, Protein 26.9
STUFFED SAVORY PORK CHOPS
These are the way I have made stuffed pork chops all my married life. I usually only serve one pork chop per person because they make a large serving. You can use either thick boneless pork chops or thick regular pork chops. I prefer using those with bones as I feel they give a richer moister flavor. I have given the recipe for one serving. Simply multiply the ingredients for as many people as you wish to serve. You don't have to sew the pocket shut if you do not wish...I just prefer this method since it retains all the stuffing better inside the meat and keeps the moisture inside as well. Sewing utensils: Button Thread or cooking cord and a large needle with a big eye.(You need strong thread so that it can be easily removed prior to serving.)
Provided by CarrolJ
Categories Pork
Time 1h30m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
- Make a stuffing by adding the remaining ingredients in a bowl and mixing.
- Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
- Stuff the pork chop with all the stuffing.
- You can keep mounding it inside the pocket so that the the meat actually forms a mound.
- Thread a long piece of button thread or cooking cord through the large needle.
- Stick the needle through one side of the meat then through the other side and knot the thread.
- Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
- In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
- Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
- Serve with a nice green salad and a hot vegetable.
Nutrition Facts : Calories 372.5, Fat 19.9, SaturatedFat 6.7, Cholesterol 286.5, Sodium 866.7, Carbohydrate 15.9, Fiber 1.9, Sugar 4, Protein 30.9
STUFFED PORK CHOPS
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
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.
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 WITH GRAVY
"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.
Nutrition Facts : Calories 339 calories, Fat 21g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 744mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.
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
SWEET & SAVORY PORK CHOPS OVER STUFFING
A bed of savory stuffing is the ideal canvas for these tantalizing pork chops made with smoky crumbled bacon and maple-flavored syrup.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 1 pork chop and 1/2 cup stuffing each.
Number Of Ingredients 8
Steps:
- Spread both sides of chops with mustard; press rosemary into chops.
- Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
- Serve chops over stuffing.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
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