Veggie Stuffed Pork Chops Recipes

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CHEESY VEGETABLE-STUFFED PORK CHOPS



Cheesy Vegetable-Stuffed Pork Chops image

Simple veggies--celery, onion, carrot and bell pepper--add lots of flavor to this easy baked pork dish.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h35m

Yield 6

Number Of Ingredients 13

2 tablespoons butter or margarine
1 medium celery stalk, chopped (1/2 cup)
1 medium onion, chopped (1/2 cup)
1 small carrot, shredded (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup shredded sharp Cheddar cheese (4 ounces)
1 1/2 teaspoons chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
6 pork rib chops, 1 1/4 to 1 1/2 inches thick (4 pounds)
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Heat oven to 350°F.
  • Melt butter in 12-inch skillet over medium heat. Cook celery, onion, carrot and bell pepper about 5 minutes, stirring occasionally, until vegetables are tender; remove from heat. Stir in cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper.
  • Cut a deep pocket horizontally in each pork chop on the meatiest side of the bone. Fill pockets with vegetable mixture. Secure openings with toothpicks.
  • Heat oil in same skillet over medium heat. Cook pork in oil about 5 minutes, turning once, until light brown. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in ungreased rectangular baking dish, 13x9x2 inches.
  • Cover tightly and bake 30 minutes. Uncover and bake about 30 minutes longer or until pork is slightly pink when cut near bone on the unstuffed sides of chops.

Nutrition Facts : Calories 290, Carbohydrate 4 g, Cholesterol 85 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 480 mg

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

VEGGIE STUFFED PORK CHOPS



Veggie Stuffed Pork Chops image

Make and share this Veggie Stuffed Pork Chops recipe from Food.com.

Provided by J e l i s a

Categories     Pork

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 13

6 pork chops, 1 1/4 to 1 1/2 inch thick
2 tablespoons butter
1/2 cup celery, chopped
1/2 cup onion, chopped
1/2 cup green bell pepper
1/2 cup carrot, shredded
1 cup sharp cheddar cheese, shredded
1 1/2 teaspoons fresh thyme, chopped or 1/2 teaspoon dried thyme leaves
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Cut a"pocket" into the pork chop by cutting it horizontally, toward the bone on the thickest side for stuffing.
  • Melt butter in skillet over medium heat.
  • Cook vegetables for 5 minutes, stirring occasionally until tender, remove from heat.
  • Stir cheese, thyme, 1/4 teaspoon salt and 1/8 teaspoon pepper into the vegetable mixture.
  • Fill pocket with the mixture.
  • Heat oil in skillet over medium heat.
  • Cook pork in oil for approximately 5 minutes, turning once until light brown.
  • Sprinkle 1/2 teaspoon salt and 1/4 teaspoon pepper and place in 13x9 baking pan.
  • Cover tightly and bake for 30 minutes.
  • Uncover and bake another 30 or no longer pink in center.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 1h50m

Yield 4 servings

Number Of Ingredients 16

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoons light brown sugar
2 quarts water
4 (2-inch thick) pork chops, bone-in rib loin chops, split to bone
2 slices bacon, chopped
2 stalks celery, minced
1 small onion, minced
2 cloves garlic, minced
1 tablespoon freshly chopped rosemary leaves
1 tablespoon freshly chopped sage leaves
2 tablespoons freshly chopped parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
Salt and freshly ground black pepper

Steps:

  • Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
  • In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
  • In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
  • Preheat grill to medium-high heat.
  • Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

PORK CHOP VEGGIE MEDLEY



Pork Chop Veggie Medley image

"I couldn't wait for dinner when my grandmother prepared this delicious pork chop dish topped with colorful vegetables," says Shirley Hulin of Los Osos, California. "Now I fix it for my family-it's one of the meals regularly requested by my husband."

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 11

2 medium onions, thinly sliced
2 garlic cloves, minced
1 tablespoon olive oil
6 boneless pork loin chops (3/4 inch thick and 4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup water
1 can (28 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn
3 small zucchini, thinly sliced
4 cups hot cooked rice

Steps:

  • In a large nonstick skillet, saute onions and garlic in oil for 2-3 minutes. Add the pork chops; brown on both sides and sprinkle with salt and pepper. Remove chops and onions with a slotted spoon; keep warm. Add water to drippings; bring to a boil, scraping any browned bits from pan. Return chops and onions to pan; add the tomatoes. Bring to a boil. Reduce heat cover and simmer for 25-30 minutes or until meat is tender., Stir in corn and zucchini; cover and simmer for 10-15 minutes longer or until the vegetable are tender. Serve over rice.

Nutrition Facts : Calories 418 calories, Fat 9g fat (3g saturated fat), Cholesterol 62mg cholesterol, Sodium 455mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

BEGINNER STUFFED PORK CHOPS



Beginner Stuffed Pork Chops image

This is one of my favorite pork dishes; my dad taught me to make it for the first dinner I cooked when I was 11. I like to serve this with some kind of sweet potato or garlic mashed potatoes and a vegetable.

Provided by kgm1988

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h12m

Yield 4

Number Of Ingredients 8

2 teaspoons olive oil, divided, or more as needed
6 slices bacon, diced
3 Granny Smith apples, diced
½ cup brown sugar
4 (6 ounce) boneless pork chops, 3/4-inch thick
4 toothpicks, or as needed
¼ cup apple juice
½ cup shredded Cheddar-Monterey Jack cheese blend

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes.
  • Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side.
  • Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
  • Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top.
  • Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 461 calories, Carbohydrate 43.8 g, Cholesterol 81.8 mg, Fat 18.7 g, Fiber 2.5 g, Protein 30 g, SaturatedFat 7.6 g, Sodium 443.1 mg, Sugar 39.1 g

SAUCY PORK CHOPS WITH VEGETABLES



Saucy Pork Chops with Vegetables image

These savory chops served with mashed potatoes satisfy any hearty appetite. It is a very colorful dish and is nice to serve to guests, too. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 8

6 boneless pork loin chops (1/2 inch thick and 4 ounces each)
1 cup sliced carrots
1 medium green pepper, cut into strips
1 medium onion, chopped
1 can (10-3/4 ounces) condensed golden mushroom soup, undiluted
1/4 cup water
1/2 to 3/4 teaspoon rubbed sage
Hot cooked noodles or rice

Steps:

  • In a large skillet coated with cooking spray, brown pork chops on both sides. Remove and set aside. , In the same skillet, saute the carrots, green pepper and onion until crisp-tender, stirring to loosen any browned bits from pan. Stir in the soup, water and sage. , Return chops to the pan. Cover and simmer for 15-20 minutes or until a thermometer reads 160°. Serve with noodles or rice.

Nutrition Facts : Calories 284 calories, Fat 11g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 436mg sodium, Carbohydrate 10g carbohydrate (4g sugars, Fiber 2g fiber), Protein 34g protein.

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