What can i stuff pork chops with if.....?!
Answers: i am using garlic, rosemary, and salt rub on the exterior
Here is a recipe for stuffed pork chops:
3 tsp margarine, divided
1 small yellow onion, finelly choped (about 1/2 cup)
1 cup cooked white rice
3/4 cup reduced-sodium chicken broth, divided
1/4 cup shredded mozarella cheese
1/4 cup ricotta cheese
2 tbsp grated Parmesan cheese
1 tbsp chopped fresh thyme or 1 tsp dried thyme
4 bonesless pork loin chops, trimmed
1. In a medium nonstick skiillet, melt 2 tsp margarine over medium heat. Add onion; saute until softened, about 5 minutes.
2. Remove skillet form heat. Stir in rice, 1/4 cup broth, cheeses, and thyme. Mix well.
3. Using a sharp knife, cut a deep horizontal pocket in each chop. Spoon rice mixture into pockets, dividing evenly. Secure openings with toothpicks.
4. Place the same skillet ove rmedium-high heat. Add remaining margarine and melt. Add chops; cook until browned, turning once, about 2 minutes per side. Add remaining broth. Reduce heat to medium; cover and cook until chops are cooked through, about 10 minutes. Place on serving plates; remove toothpicks. Garnish with thyme sprigs and serve with pan juices on the side.
Make some stuffing and add a slice of lemon to it... (take the rhine off the lemon.) sprinkle some grated cheese on the stuffing.
This is really good. My girlfriend loves it....
diced apples and regular chicken stuffing. Delish!
you can stuff them with stove top and raisins ,with apples, pretty good, hope u enjoy it
I tried a recipie that Lidia made once it was similar to yours but i used fresh thyme leaves only on the chops after they were stuffed and then dregged in flour then browned in a heavy oven proof skillet with olive oil seasoned with kosher salt and fresh ground black pepper to taste and then finished in the oven @ 325 degrees till thermomiter reached 160 degrees in the thickest part of chop, I then removed the chops from pan when done, arranged them on serving plate, then squeezed some fresh sweet orange juice in the pan to deglaze pan, made a sauce and poured it over the chops (they were to die for)!!
I used a box of cornbread stuffing similar to
stove top for the stuffing and added extra 2 - 3 cups about 1/2 regular loaf fresh sliced white bread in cubes to the mixture and then used a bit of rubbed sage and FRESH GROUND black pepper **BE SURE TO USE**** RUBBED**** SAGE!!
REGULAR SAGE IS TOO POWERFUL!!
AND THEN STUFFED THE CHOPS
really simple, stuff with blue cheese, then wrap in foil to bake or grille.