STUFFED PORK CHOPS
Provided by Claire Robinson
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- In a bowl, mix the prunes and almonds with 1 tablespoon of lemon olive oil.
- Cut a pocket on the side of each pork chop from the fat side to the bone. Season the outside of each chop with salt and pepper, to taste. Stuff each chop with 1/2-ounce of goat cheese, pushing it to the bottom of the opening, then stuff with the prune mixture. Secure with toothpicks.
- Heat the remaining 2 tablespoons lemon olive oil in a large shallow Dutch oven over medium-high heat. Sear the chops on both sides until golden brown. Add water to come 1/4 of the way up the side of chops. Cover and simmer until the chops are cooked, about 15 to 20 minutes. Remove chops to a serving platter and simmer the liquid and any stuffing drippings until reduced to a thick sauce. Pour the sauce over the chops and serve garnished with toasted almonds.
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.
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
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.
STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW
The anticipation was extreme, and I could hardly contain myself with excitement. On a Wednesday night mid February 1965, I was asked to come and help my mother; who at the time was the head of the church kitchen, manning the large plates of food rolled out to the monthly meeting of the "All Saints Men's Club". I was 9 years old, and to accompany my mother and be a helper at this important dinner was beyond part of my wildest dreams. These beautifully stuffed, double thick pork chops were so tender and juicy, coupled with the basic, but delicious aroma and spices of the stuffing; most of the "men" would ask to have two. My mother had planned for 50 men, so there were no coming back for seconds, but this recipe stayed at the pinnacle of the "Men's Club" menu for most of my adolescence, preparing this dish year after year. This is not a fancy dish; but it does fill up all empty spots in your stomach and is really perfect made for a few or a crowd. Very easy to put together and can be easily halved or doubled twice. When preparing this for my family now, we just split a chop and enjoy with a vegetable. Go ahead, stuff em' and eat them....and you don't even have to attend the "Men's Club".
Provided by Andi Longmeadow Farm
Categories One Dish Meal
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees Fahrenheit.
- Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
- Salt and pepper inside and out of chops. Set aside.
- Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
- Add parsley, sage, salt, and pepper.
- Add parsley mixture to bread and mix thoroughly, adding water as necessary.
- Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
- Stand on bone end and bake for 1 hour or until well done.
- Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.
STUFFED PORK CHOPS
Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal. If you're in the neighborhood, Peter sells pre-stuffed pork chops.
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F.
- With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
- Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
- Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.
BAKED PORK CHOPS WITH STUFFING
I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
STUFFED PORK CHOPS
Make the stuffing ahead, just refrigerate. Just make sure to bring to room temp before stuffing the chops.
Provided by Moirianne
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F.
- Trim fat from chops.
- Cut a 2 inch pocket in each chop.
- Sprinkle inside of each pocket lightly 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.
- Stir in sage, salt, pepper, and bread crumbs.
- Add 1/3 cup sour cream or plain yogurt to mixture.
- Add enough broth/water to moisten and hold stuffing together.
- Spoon stuffing into pockets.
- Secure pockets with kitchen twine or toothpicks.
- Place chops in baking dish.
- Add remaining broth/water.
- Cover and bake for 30 minutes.
- Remove cover, bake for 20 minutes or until tender.
STUFFED PORK CHOPS III
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
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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