Stuffing Stuffed Pork Chops Recipes

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STUFFING-STUFFED PORK CHOPS



Stuffing-Stuffed Pork Chops image

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

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

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



Stuffed Pork Chops image

Provided by Trisha Yearwood

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 11

3 tablespoons unsalted butter
1 medium onion, finely chopped
1/2 cup breadcrumbs
Pinch salt
Pinch pepper
Pinch garlic powder
1 large egg, lightly beaten
2 tablespoons chopped fresh parsley
4 bone-in pork chops, about 1 1/2-inch thick
1 cup all-purpose flour
1/4 cup vegetable oil

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.

STUFFED PORK CHOPS



Stuffed Pork Chops image

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

4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
1/4 to 1/2 cup Cornbread Stuffing
Coarse salt and ground pepper
1 tablespoon canola oil
1 can (14.5 ounces) reduced-sodium chicken broth

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 STUFFING



Pork Chops with Stuffing image

This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

6 pork chops (1/2 inch thick)
1 tablespoon vegetable oil
3 cups cubed day-old bread
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese, optional

Steps:

  • In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

Nutrition Facts :

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

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

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

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

STUFFING STUFFED PORK CHOPS



Stuffing Stuffed Pork Chops image

Incredibly tasty stuffing stuffed pork chops combine thick-cut chops with savory Stove Top stuffing for a satisfying family dinner! This easy meal is sure to be a new favorite with its delightfully savory flavors!

Provided by Angela

Categories     Chicken Dishes     Dinner Recipes     Main Dish

Time 45m

Number Of Ingredients 11

1 1/2 cups chicken broth
6 oz Stove Top Stuffing boxed mix ((1 box or 1 packet in a twin pack))
1/2 cup milk
2 Tbsp butter
1 1/2 lbs pork chops ((4 thick-cut boneless pork loins or bone-in pork chops))
1/2 tsp each, salt & pepper ((to taste))
1/4 tsp onion powder
1/2 cup white onion ((optional, for stuffing - diced, or yellow onion))
1/2 cup celery ((optional, for stuffing))
1/2 cup dried cranberries ((optional, for stuffing))
gravy ((optional, for serving))

Steps:

  • Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
  • Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
  • In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
  • Trim any fat from the pork chops, then use a sharp knife to cut 3/4 of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
  • Fill each pork chop with approximately 1/2 cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.
  • Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
  • Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.

Nutrition Facts : Calories 550 kcal, Carbohydrate 49 g, Protein 43 g, Fat 19 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 130 mg, Sodium 1367 mg, Fiber 3 g, Sugar 16 g, UnsaturatedFat 9 g, ServingSize 1 serving

PORK CHOPS WITH HERB STUFFING



Pork Chops with Herb Stuffing image

The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 40m

Number Of Ingredients 12

1 cup cubed (3/8 inch) rustic bread, without crusts
1 tablespoon unsalted butter and 1/4 cup olive oil
1/2 cup finely chopped onion, and 3/4 cup chopped celery
1/4 cup plus one tablespoon mixed chopped parsley and thyme
2 1/4 teaspoons ground coriander
1/2 cup plus 3 tablespoons chicken stock
Coarse salt and freshly ground pepper
4 bone-in pork chops (9 ounces each), cut horizontally to the bone
2 garlic cloves, minced
1/4 cup dry sherry
1/4 cup olive oil
3/4 cup chopped celery

Steps:

  • Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
  • Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
  • Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.

STUFFING-FILLED PORK CHOPS WITH CREAM SAUCE



Stuffing-Filled Pork Chops with Cream Sauce image

It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may ;)

Provided by Bill Gary

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 21

4 pork chops (for stuffing, 1 to 2 inches thick)
4 tablespoons butter
3/4 cup coarsely chopped mushroom
1/4 cup diced green bell peppers or 1/4 cup red bell pepper
1/4 cup finely chopped onion
1/4 cup flour
2 1/2 cups milk
1/4-1/2 cup shredded cheddar cheese
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup diced mushroom (optional)
1/4 cup finely diced green bell peppers or 1/4 cup red bell pepper
3 garlic cloves
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock (or a combination) or 1/4 cup red wine (or a combination)
1/2 cup plain breadcrumbs (optional)
2 tablespoons melted butter (optional)

Steps:

  • Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
  • Stir in parsley, thyme, salt, and pepper, mixing until well combined.
  • Toss with bread cubes gently.
  • Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
  • Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
  • Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
  • Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
  • Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
  • If there is any stuffing left over, you may mound it on top of the pork chops.
  • Preheat oven to 350 degrees F.
  • Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
  • Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
  • Lower heat to medium and sprinkle with flour.
  • Cook, stirring constantly, for about a minute.
  • Whisk in the milk, scraping the pan as you go to get up all the flour.
  • Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
  • Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
  • Add salt and pepper to taste.
  • Pour sauce over the pork chops.
  • Prepare the topping: Stir the breadcrumbs into the butter until well combined.
  • Sprinkle topping over the pork chops.
  • If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
  • Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
  • Let stand for about 10 minutes unless you like third degree burns in your mouth.
  • Enjoy!

Nutrition Facts : Calories 737, Fat 39.2, SaturatedFat 18.6, Cholesterol 196.6, Sodium 770.4, Carbohydrate 40.6, Fiber 2.5, Sugar 3.7, Protein 53.6

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From southernliving.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


21 STOVE TOP STUFFING RECIPES WITH PORK CHOPS
Easy Baked Pork Chops with Stuffing. 1 hr 10 min. Cut pork chops, dry stuffing mix, stewed tomatoes, butter, black pepper. 3.29.
From selectedrecipe.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 CHOPS RECIPE - RECIPES.NET
2022-03-21 Cook the pork chops for 3 to 4 minutes on each side or until golden brown. Insert a thermometer into the thickest part of the pork chop. Place the pan of pork chops in the oven. Bake for 8 to 10 minutes or until the thermometer registers at 145 degrees F. Remove the pan from the oven and let the pork stand for 3 minutes.
From recipes.net


STUFFED PORK CHOPS - THE KITCHEN MAGPIE
2021-10-19 How To Make Stuffed Pork Chops. • Heat the oil in a large skillet over medium-high heat and brown each of the pork chops until they are fully browned. • Add in the celery, onion, apple, and poultry seasoning, sautéing until tender. • Place the croutons into a large bowl and stir in the hot veggies.
From thekitchenmagpie.com


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