Swiss Stuffed Chops Recipes

SWISS-STUFFED CHOPS

Steps:

• In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff chops with cheese mixture; secure with toothpicks. , In a shallow bowl, beat the egg. In another shallow bowl, combine bread crumbs and pepper. Dip chops in egg, then coat with crumbs. , In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 35-40 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. , Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.

HAM AND CHEESE-STUFFED PORK CHOPS WITH DIJON SAUCE (COOKING FOR 2)

Steps:

• Heat oven to 400°F.
• Using small sharp knife, make pocket in each pork chop by cutting into side of chop toward bone. Season chops with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Place Swiss cheese slices on top of ham slices, and starting from one of the short ends, roll up. Tuck 1 ham and cheese roll into each pork chop pocket.
• In shallow pan, stir flour, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Coat both sides of pork chops with flour mixture. Beat egg in shallow bowl with whisk to blend. Place bread crumbs in another shallow bowl. Dip pork chops into beaten egg; turn to coat. Dredge in bread crumb mixture, coating completely.
• In 12-inch skillet, heat vegetable oil over medium-high heat. Add pork chops; cook 4 to 5 minutes or until golden brown, turning once. Transfer to lightly greased 15x10x1-inch pan. Bake 18 to 20 minutes or until pork is no long pink (at least 145°F).
• Meanwhile, in 8-inch skillet, heat olive oil over medium-high heat. Add shallots; cook 2 to 3 minutes, stirring occasionally, until tender. Add broth and wine; cook 10 to 15 minutes or until reduced by three-fourths. Stir in cream; cook 3 to 4 minutes, stirring occasionally, until slightly thickened. Stir in mustard and parsley. Remove from heat.
• Place pork chops on serving plates. Serve with sauce.

STUFFED SWISS CHARD

Steps:

• Using fresh Swiss Chard, place leaves in hot water for 10 minutes to soften for rolling (if the leaves are too large cut in half).
• Remove the ribs from the leaf.
• Set leaves aside.
• Drain chick peas.
• Combine the skinned chick peas, half of the lemon juice, and all other ingredients except Swiss Chard and water.
• Mix well.
• Place a tablespoon of the filling lengthwise on a leaf bringing the edges about 1/2 inch toward the centre and rolling as fingers.
• Arrange in saucepan, alternating the direction of each layer.
• Add the other 1/2 cup lemon juice and enought water to reach just below the level of the last row.
• Bring to boil, then cover and simmer for 45-60 minutes .
• All water should have evaporated.
• If not, remove lid and simmer for a further 10 minutes.
• Place a plate over top of the pan and holding plate and pot securly together, turn upsidedown so all the rolls remain in the same mold on the plate as the pan.
• Serve with yogurt.

BACON-SWISS PORK CHOPS

Steps:

• In a nonstick skillet coated with cooking spray, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally. Drain on paper towels; discard drippings., Sprinkle pork chops with garlic powder and salt. Add pork chops to same pan; cook over medium heat 3-4 minutes on each side or until a thermometer reads 145°. Top pork with bacon mixture and cheese. Cook, covered, on low heat for 1-2 minutes or until cheese is melted. Let stand 5 minutes before serving.

EASY STUFFED PORK CHOPS

Steps:

• Make a 2-inch long cut in the side of each chop to form pocket. Top each ham slice with 1 Singles and 1/4 of the spinach; roll up. Stuff 1 ham roll in pocket in each chop; press edges of pocket together to seal.
• Sprinkle both sides of chops evenly with sage.
• Heat oil in large skillet on medium-high heat. Add chops; cook 8 to 10 min. on each side or until cooked through and golden brown on both sides.

SWISS-STUFFED CHOPS

Steps:

• In a bowl, combine the cheese, mushrooms and parsley. Cut a pocket in each pork chop by slicing almost to the bone. Stuff each with 1/2 cup cheese mixture; secure with toothpicks. In a shallow bowl, beat the egg. In another shallow bowl, combine the bread crumbs and pepper. Dip chops in egg, then coat with crumbs.
• In a large skillet, brown chops in oil on both sides. Add water. Cover and simmer for 40-45 minutes or until juices run clear. Remove chops and keep warm; discard toothpicks. Combine flour and cold water until smooth; stir into pan juices. Cook and stir for 2 minutes or until thickened. Spoon over pork chops.

STUFFED SWISS CHARD

Steps:

• Preheat oven to 400 degrees. Choose 12 large chard leaves (each should be about 10 inches long and 5 inches wide) or 24 smaller leaves; set aside. Coarsely chop enough of the remaining leaves to make 4 1/2 cups; reserve remaining leaves for another use. Bring a large pot of water to a boil; add a pinch of salt. Blanch whole leaves, 1 at a time, until tender and bright green, about 5 seconds. Lay flat on a baking sheet lined with paper towels to drain.
• Melt butter with oil in a medium skillet over medium heat. Add leeks, scallions, 2 teaspoons salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until translucent, about 3 minutes. Add chopped chard, and cook, stirring occasionally, until chard has wilted, about 3 minutes more. Transfer to a medium bowl, and add pine nuts; let stand until cool. Stir in rice, cheeses, and breadcrumbs. Season with salt and pepper.
• Place a blanched leaf facedown on a work surface. Cut out thickest part of stalk, about one-third of the way up leaf; slightly overlap the cut ends. If using smaller leaves, overlap 2 leaves so they are about 10 by 5 inches. Spoon 1/3 cup filling about one-third of the way up leaf. Fold bottom of leaf over mixture. Fold in sides. Roll to enclose filling completely, creating a 3-by-2-inch bundle. Repeat with remaining leaves and filling.
• Transfer to a 9-by-13-inch baking dish. Tent with foil. Bake until heated through, about 15 minutes. Spoon warm sauce onto plates; serve 2 or 3 bundles per plate.

STUFFED SWISS CHARD

Steps:

• Set the currants in a little warm water for 10 minutes, then drain. Parboil the rice in salted water for 12 minutes, then drain it in a strainer and cool under cold running water.
• Peel the onion and chop it fine; saute it for a minute in a skillet in one tablespoon of the olive oil.
• Wash and dry the chard, making sure not to damage the green leaves. Run a knife along the stalks, separating the green from the white. Cut the stalks into two-inch lengths.
• Put the flour and the tablespoon of coarse salt in three quarts of water. Bring to a boil and add the chard stalks. Cook them 10 to 15 minutes or until just tender, then drain well and chop coarsely with a knife.
• Heat four tablespoons of olive oil in a skillet over medium heat. Add the boiled chard stalks and saute them, stirring often, for five minute. Preheat the oven to 275 degrees.
• Put the sauteed stalks into a bowl and add the currants, pine nuts, parboiled rice, chopped onion and salt and pepper to taste. Form the stuffing into little balls, about a tablespoon of stuffing each, and rap each ball neatly in a Swiss chard leaf.
• Arrange the balls tightly in a baking dish, smooth side up. Sprinkle with the remaining three tablespoons of oil, add about one-fourth-inch water and bake about 35 minutes. Serve hot in the baking dish.

CROCK POT SWISS-STUFFED CHICKEN ROLLS

Steps:

• Flatten chicken to 1/8-inch thickness.
• Place ham and cheese on each breast. Roll up and tuck in ends; secure with a toothpick.
• Combine the flour, Parmesan cheese, sage, paprika and pepper; coat chicken on all sides.
• Cover and refrigerate for 1 hour.
• In large skillet, brown chicken in oil over medium-high heat. Transfer to a 5 quart slow cooker.
• Combine soup and broth; pour over chicken.
• Cover and cook on low for 4-5 hours.
• Remove toothpicks.
• Garnish with parsley if desired.