Stuffedporkchopswithmushroompangravy Recipes

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STUFFED PORK CHOPS



Stuffed Pork Chops image

These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!

Provided by Holly Nilsson

Categories     Dinner     Entree     Main Course     Pork

Time 1h

Number Of Ingredients 4

4 boneless pork chops (thick-cut, about 1")
6 oz box stuffing mix, any flavor (or 2 cups homemade stuffing)
10.5 oz cream of mushroom soup
salt & black pepper (to taste)

Steps:

  • Prepare stuffing mix according to box directions. Cool completely.
  • Preheat oven to 350°F.
  • Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
  • Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
  • Season each pork chop with pepper and top with condensed mushroom soup.
  • Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

Nutrition Facts : Calories 326 kcal, Carbohydrate 15 g, Protein 31 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

MUSHROOM-STUFFED PORK CHOPS WITH VERMOUTH SAUCE



Mushroom-Stuffed Pork Chops with Vermouth Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 8

2 (1-inch thick) bone-in pork chops (14 ounces each)
2 tablespoons olive oil, plus extra for coating pork chops
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
5 ounces cremini mushrooms, sliced
1 tablespoon roughly chopped fresh Italian parsley leaves
1/2 cup white vermouth
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in upper third.
  • Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
  • Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.
  • Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
  • Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.

PORK CHOPS WITH MUSHROOM GRAVY



Pork Chops With Mushroom Gravy image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 11

4 1/2-inch-thick bone-in pork chops (2 to 2 3/4 pounds), fat trimmed
Kosher salt and freshly ground pepper
2 tablespoons all-purpose flour
1 1/2 tablespoons extra-virgin olive oil
12 ounces cremini or white mushrooms, thinly sliced
3 cloves garlic, thinly sliced
1 bunch scallions, whites sliced, greens cut into 2-inch pieces
1/2 cup low-sodium chicken broth
2 tablespoons low-fat sour cream
3/4 cup chopped fresh parsley
Cornbread, for serving (optional)

Steps:

  • Season the pork chops with salt and pepper; sprinkle all over with 1 1/2 tablespoons flour. Heat 1/2 tablespoon olive oil in a large nonstick skillet over medium-high heat. Working in 2 batches, add the chops and cook until golden and just cooked through, 3 to 4 minutes per side, adding 1/2 tablespoon olive oil to the skillet between batches. Transfer the chops to a plate and keep warm.
  • Heat the remaining 1/2 tablespoon olive oil in the same skillet; add the mushrooms, garlic, scallion whites and a pinch of salt and cook, without stirring, until the mushrooms begin to brown, about 3 minutes. Sprinkle in the remaining 1/2 tablespoon flour and cook, stirring occasionally, until the mushrooms are soft, about 3 more minutes. Stir in the chicken broth and sour cream, bring to a simmer and cook until the gravy thickens, about 1 more minute.
  • Divide the pork chops among plates. Drizzle any juices from the pork into the gravy; stir in the scallion greens and parsley. Season with salt and pepper; spoon over the pork. Serve with cornbread.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

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

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

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

PORK CHOPS IN MUSHROOM GRAVY



Pork Chops in Mushroom Gravy image

This is one of the easiest ways I have found to make moist and delicious pork chops. Serve over hot rice and enjoy!

Provided by jb

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Pan Fried

Time 40m

Yield 4

Number Of Ingredients 8

1 tablespoon olive oil
4 bone-in pork chops
1 teaspoon garlic salt
1 teaspoon ground black pepper
1 tablespoon olive oil
1 (6 ounce) package sliced fresh mushrooms
1 (10.75 ounce) can golden mushroom soup (such as Campbell's®)
2 tablespoons water

Steps:

  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Sprinkle pork chops with garlic salt and black pepper. Fry pork chops in the hot oil until browned, 5 to 8 minutes per side. Transfer chops to a plate.
  • Heat 1 tablespoon olive oil in skillet; cook and stir mushrooms in the hot oil until soft, 5 to 8 minutes. Scrape up and dissolve any browned bits of food into mushrooms as you stir. Pour golden mushroom soup and water into skillet and stir into mushrooms.
  • Place pork chops and accumulated juices into mushroom sauce, spooning sauce over chops. Simmer until meat is no longer pink inside and juices run clear, occasionally spooning more sauce over chops as they cook, 10 to 15 minutes.

Nutrition Facts : Calories 366.9 calories, Carbohydrate 8 g, Cholesterol 75.1 mg, Fat 23.9 g, Fiber 1.2 g, Protein 29 g, SaturatedFat 7.3 g, Sodium 1035.5 mg, Sugar 1.3 g

STUFFED PORK CHOPS WITH GRAVY



Stuffed Pork Chops with Gravy image

"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

2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (1 inch thick)
3/4 cup beef broth
1 to 2 tablespoons cornstarch
2 tablespoons cold water

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 WITH MUSHROOM PAN GRAVY



Stuffed Pork Chops With Mushroom Pan Gravy image

My husband loves these pork chops and stuffing from Sam Choy, a well known chef in Hawaii. Well, he loves almost every stuffing! He always asks me to double the gravy too.

Provided by lazyme

Categories     Pork

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 20

4 pork chops, center cut, 1 1/2-inches thick
3/4 cup flour
4 tablespoons oil
3 cups chicken broth
1 cup onion, julienned
1 cup mushroom, sliced
4 tablespoons cornstarch
3 tablespoons water
salt and pepper, to taste
1/2 cup butter
1 medium onion, minced
6 slices bacon, chopped
1 stalk celery, minced
1/2 cup fresh spinach, chopped
1 medium apple, diced
2 1/2 cups chicken broth
1/2 tablespoon poultry seasoning
1/2 cup raisins (optional)
3 cups stuffing cubes
salt and pepper, to taste

Steps:

  • To prepare pork chops for stuffing, make a 2-inch-wide slit on edge of chop opposite the bone and cut into center, making a deep enough pocket to hold stuffing in the middle of each chop. Set aside.
  • To make stuffing, saute minced onions, bacon, celery, spinach and apples in butter until onions look translucent. Add chicken broth and poultry seasoning and bring to a boil. Add raisins and cook 3 minutes, or until soft. Remove from heat. Add croutons, or stuffing mix, stir, season with salt and pepper and set aside until cooled to room temperature.
  • Divide stuffing into four equal portions and stuff pork chops. Season stuffed chops with salt and pepper and dust with flour.
  • In a pan large enough to hold the 4 chops, heat oil on medium high heat and brown the chops (about 2 to 3 minutes on each side), then reduce heat to medium. Add chicken broth, julienned onions, and mushrooms. Bring to a boil, then cover with foil, or an oven-proof lid, and bake in 350ºF oven for 35 to 40 minutes. Remove pork chops when done and keep warm while making pan gravy.
  • Place pan with drippings on medium heat and skim off fat. Bring to a boil, then reduce to simmer. Thicken with cornstarch/water mixture by adding gradually until gravy reaches the consistency you like.

Nutrition Facts : Calories 1193.1, Fat 81.4, SaturatedFat 29.6, Cholesterol 159.2, Sodium 2393.5, Carbohydrate 72.2, Fiber 7.3, Sugar 11.2, Protein 42.1

BAKED STUFFED PORK CHOPS AND PAN GRAVY



Baked Stuffed Pork Chops and Pan Gravy image

I first cooked these in the early 90's when I belonged to a cooking school and they're great! Make sure your guests are hungry: this is a very hearty entree. Recipe #320348 makes a really good side dish. I cook them with apple juice - just haven't gotten around to trying them with wine. Note: The recipe is easily modified for thinner chops by reducing the browning and baking times.

Provided by ninja

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14

4 slices day old bread, trimmed of some crust, cut in 1/4-inch cubes
1/4 cup butter or 1/4 cup margarine
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons parsley, chopped
1/2 cup dark raisin
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/8 teaspoon pepper
6 pork chops, 1 1/2-inch thick (each about 3/4 pound)
1/4 cup flour
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine or 1 cup apple cider

Steps:

  • Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
  • Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
  • Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
  • Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
  • Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
  • Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
  • Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

BAKED PORK CHOPS WITH STUFFING



Baked Pork Chops with Stuffing image

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

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

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.

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From cooks.com


GARLIC PARMESAN STUFFED PORK CHOPS - SPICY SOUTHERN KITCHEN
2019-03-31 Combine the cream cheese, Parmesan cheese, cooked and crumbled bacon, green onion and garlic powder in a bowl. Place 1 cup of flour in a shallow dish and 1 1/2 cups of Panko crumbs in another shallow dish. Lightly beat 2 large eggs in a shallow bowl. Cut a pocket (as large as you can) in each pork chop and season with salt and pepper.
From spicysouthernkitchen.com


PORK CHOPS WITH GRAVY RECIPE : TASTE OF SOUTHERN
2019-03-17 Coat each chop lightly with the flour mixture, on both sides and edges. Place the chops on a wire rack. Let rest for about 15 minutes. Place your skillet over Medium heat on your stove top. When pan is hot, add your oil of choice, and the bacon grease. When oil is hot, carefully add the chops to the skillet.
From tasteofsouthern.com


STUFFED PORK CHOPS - IMMACULATE BITES
2019-04-08 Preheat the oven to 375 degrees F (190 degrees C). Salt pork chops, then season both sides with Italian and creole seasoning. You may use one or both. I use both. Place pork chops on a board or flat surface. Cut a slit or pocket about ¾ quarter of the way through each piece; try not to cut all the way through.
From africanbites.com


STUFFED PORK CHOPS WITH STUFFING - KITCHEN DIVAS
2016-09-19 Add pork chops and brown, between 2 and 3 minutes per side. Remove from skillet and set aside on a plate lined with paper towel. Wipe out your skillet. Preheat your oven to 400 degrees. Prepare a rimmed baking sheet, ideally a 13x9 …
From kitchendivas.com


21 STUFFED PORK CHOPS WITH SAUSAGE STUFFING RECIPE
Directions. Preheat oven to 350 degrees F (180 degrees C). Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. …. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).
From selectedrecipe.com


MUSHROOM-STUFFED PORK CHOPS | BETTER HOMES & GARDENS
Directions. In a small bowl, soak 8 wooden picks in water for 10 minutes. Meanwhile, for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.
From bhg.com


RESTAURANT STYLE STUFFED PORK CHOPS RECIPE - CHEF DENNIS
2019-12-09 Assembly and Cooking. Take half of the stuffing mixture (or as much as you want) and place it in the middle of each pork chop. Then fold the flap back over. Refrigerate stuffed chops for 15-20 minutes to allow the stuffing to firm up. Brush the outside of the chops with olive oil and place on a preheated grill.
From askchefdennis.com


STUFFED PORK CHOP RECIPE - YOUTUBE
Stuffed Pork Chop Recipe - If you're looking for a good and delicious dinner option that breaks that same old Pork Chop recipe then look no further. This Gar...
From youtube.com


BAKED PORK CHOPS WITH STUFFING / THE GRATEFUL GIRL COOKS!
Preheat oven to 350 degrees. Spray a 13x9 baking pan with non-stick spray. Heat the olive oil in a large skillet until very hot. Add the pork chops. Brown the chops on medium heat until browned on both sides. Remove chops from skillet; place in a single layer in prepared baking pan. Set aside.
From thegratefulgirlcooks.com


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