Any one have a good stuffed pork chop recipe?!
I have a small pork loin, some bread crumbs, cornmeal stuffing mix, and a well stocked pantry!.Www@FoodAQ@Com
Answers:
This is the BEST in pork chops!.
Cut open your pork chops and put this inside:
Make a mix of:
3 large blueberry muffins--crumbled in a bowl
1 rib celery, 1/2 small onion both diced
Sweat the celery and onions in 2T butter or margarine
1 box chicken stovetop
1 egg
1 tsp!. dried sage
Prepare stovetop like the box says, pour in the crumbled blueberry muffins, the celery onion mixture, the sage and add 1/2 cup MORE water than the stovetop box says!.
Or use chicken stock!.
Mix together with 1 egg!. Mix thoroughtly!.
Sprinkle pork chops with a little cinnamon sugar!.
Www@FoodAQ@Com
Cut open your pork chops and put this inside:
Make a mix of:
3 large blueberry muffins--crumbled in a bowl
1 rib celery, 1/2 small onion both diced
Sweat the celery and onions in 2T butter or margarine
1 box chicken stovetop
1 egg
1 tsp!. dried sage
Prepare stovetop like the box says, pour in the crumbled blueberry muffins, the celery onion mixture, the sage and add 1/2 cup MORE water than the stovetop box says!.
Or use chicken stock!.
Mix together with 1 egg!. Mix thoroughtly!.
Sprinkle pork chops with a little cinnamon sugar!.
Www@FoodAQ@Com
Here's a recipe for stuffed chops with a pan gravy recipe as well!. All you'll need is your pork loin, your cornmeal stuffing, and a few other basic pantry ingredients!.
Stuffed Pork Chops
4 center-cut loin pork chops cut at least 1 inch thick
1/4 cup of olive oil or vegetable oil
Salt and Pepper to taste
Prepared stuffing mix, or use the following to make your own:
3/4 cup diced celery
1/4 cup chopped onion
2 tablespoons butter
3 cups dried cornbread crumbs or dried bread crumbs
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/2 teaspoon dried, crushed sage
1/4 teaspoon poultry seasoning
1/4 cup craisins (sun-dried cranberries, optional)
2 tablespoons chopped pecans (optional but delicious)
1 cup cool chicken broth
Preheat oven to 350 degrees!. Turn pork chops on side and using a sharp knife slice through the pork chops horizontally to form a pocket!.
In a skillet over medium-low heat, saute the celery and onion lightly in the butter until tender but not browned!. Add the remaining ingredients, adding the chicken stock a little at a time and mix the dressing lightly after each addition (add just enough to make the dressing slightly moist, neither dry nor soggy)!. Taste and add more salt and pepper in necessary!.
Stuff the pork chops with the stuffing mixture, setting the remaining stuffing aside; fasten the pocket openings with toothpicks!. In a large skillet, lightly brown the pork chops over medium heat in olive or vegetable oil; turn carefully to brown both sides!. Remove chops to a plate and pour off oil, if necessary!.
Place chops back in the skillet if the skillet is oven-proof or place the chops in a baking pan and add a few tablespoons of water or chicken stock or milk or white wine!. Cover the pan and bake at 350 degrees F for about 45-60 minutes or until the chops are cooked through, tender and reach an internal temperature of 155 degrees (use your meat thermometer) - be careful not to over-cook!.
Place remaining stuffing in a small casserole, cover and put in oven 30 minutes before pork chops are done!. Serve with pan gravy, if desired
Pan Gravy:
Remove your stuffed pork chops from the pan and place them where they will remain hot!. Pour off all but 2 tablespoons of drippings!. Blend into the drippings, 1-2 tablespoons of flour!. Stir with a wire whisk until the flour has thickened and until well combined and smooth!. Continue to cook slowly and stir constantly until light brown!. Degrease the poured off drippings (spoon off the fat from the top of the drippings), adding enough milk or cream or water or chicken stock to make 1 cup and then slowly add to the pan while stirring!. Simmer 2 more minutes and season the gravy with salt, pepper and other seasoning or herbs of your choice!. If the gravy is too thick, thin with more stock!.
Www@FoodAQ@Com
Stuffed Pork Chops
4 center-cut loin pork chops cut at least 1 inch thick
1/4 cup of olive oil or vegetable oil
Salt and Pepper to taste
Prepared stuffing mix, or use the following to make your own:
3/4 cup diced celery
1/4 cup chopped onion
2 tablespoons butter
3 cups dried cornbread crumbs or dried bread crumbs
1/2 teaspoon salt or to taste
1/8 teaspoon black pepper or to taste
1/2 teaspoon dried, crushed sage
1/4 teaspoon poultry seasoning
1/4 cup craisins (sun-dried cranberries, optional)
2 tablespoons chopped pecans (optional but delicious)
1 cup cool chicken broth
Preheat oven to 350 degrees!. Turn pork chops on side and using a sharp knife slice through the pork chops horizontally to form a pocket!.
In a skillet over medium-low heat, saute the celery and onion lightly in the butter until tender but not browned!. Add the remaining ingredients, adding the chicken stock a little at a time and mix the dressing lightly after each addition (add just enough to make the dressing slightly moist, neither dry nor soggy)!. Taste and add more salt and pepper in necessary!.
Stuff the pork chops with the stuffing mixture, setting the remaining stuffing aside; fasten the pocket openings with toothpicks!. In a large skillet, lightly brown the pork chops over medium heat in olive or vegetable oil; turn carefully to brown both sides!. Remove chops to a plate and pour off oil, if necessary!.
Place chops back in the skillet if the skillet is oven-proof or place the chops in a baking pan and add a few tablespoons of water or chicken stock or milk or white wine!. Cover the pan and bake at 350 degrees F for about 45-60 minutes or until the chops are cooked through, tender and reach an internal temperature of 155 degrees (use your meat thermometer) - be careful not to over-cook!.
Place remaining stuffing in a small casserole, cover and put in oven 30 minutes before pork chops are done!. Serve with pan gravy, if desired
Pan Gravy:
Remove your stuffed pork chops from the pan and place them where they will remain hot!. Pour off all but 2 tablespoons of drippings!. Blend into the drippings, 1-2 tablespoons of flour!. Stir with a wire whisk until the flour has thickened and until well combined and smooth!. Continue to cook slowly and stir constantly until light brown!. Degrease the poured off drippings (spoon off the fat from the top of the drippings), adding enough milk or cream or water or chicken stock to make 1 cup and then slowly add to the pan while stirring!. Simmer 2 more minutes and season the gravy with salt, pepper and other seasoning or herbs of your choice!. If the gravy is too thick, thin with more stock!.
Www@FoodAQ@Com
CRANBERRY STUFFED PORK CHOPS
4 thick pork chops
1 (8 oz!.) pkg!. herb seasoned stuffing
1 med!. onion, chopped
3 celery stalks, chopped
1 (16 oz!.) can whole berry cranberry sauce
Preheat oven to 350 degrees!. Make stuffing according to package directions, adding chopped onion and celery!. Add cranberry sauce to mixture!. Spread over third of stuffing mixture of bottom of shallow baking dish!. Place pork chops over stuffing, bone side out!. Spread remaining stuffing over chops!. Bake, covered, for 45 minutes, remove cover and bake and additional 15 minutes, until lightly brown!. Serve with steamed green beans sprinkle with slivered almonds and lemon juice!.
Serves 4
OR
PORK CHOPS WITH APPLE STUFFING
6 pork chops (1/2 inch thick)
2 tbsp!. oil
1 recipe Apple Stuffing
3 tart red apples, cored and halved (optional)
Slowly brown pork on both sides in hot oil!. Season to taste with salt and pepper!. Place in shallow baking dish!. Cover each pork chop with layer of apple stuffing and top with apple half!. Sprinkle with sugar!. Cover dish tightly with foil!. Bake at 350 degrees for 1 hour!.
Serves six!.
APPLE STUFFING:
Toss together the following:
1 1/2 c!. chopped apples
1/2 c!. raisins (optional)
1/2 c!. chopped celery
1/2 c!. chopped onion
1 tsp!. salt
1 tsp!. poultry seasoning
1/4 tsp!. pepper
1/2 beef bouillon cube dissolved in 1/2 c!. water
OR
PORK CHOPS AND STUFFING
4 pork chops
3 c!. bread cubes
2 tbsp!. chopped onion
1/4 c!. melted butter
1/4 c!. water
10 oz!. cream of mushroom soup
1/3 c!. water
Stuffing for 4 (already prepared)
Brown pork chops on both sides!. Place in shallow baking dish!. Lightly mix bread cubes, onion, butter, and 1/4 cup water!. Place a mound of stuffing on each pork chop!. Blend soup and 1/3 cup water!. Pour over all!. Bake at 350 degrees about an hour!.
JMWww@FoodAQ@Com
4 thick pork chops
1 (8 oz!.) pkg!. herb seasoned stuffing
1 med!. onion, chopped
3 celery stalks, chopped
1 (16 oz!.) can whole berry cranberry sauce
Preheat oven to 350 degrees!. Make stuffing according to package directions, adding chopped onion and celery!. Add cranberry sauce to mixture!. Spread over third of stuffing mixture of bottom of shallow baking dish!. Place pork chops over stuffing, bone side out!. Spread remaining stuffing over chops!. Bake, covered, for 45 minutes, remove cover and bake and additional 15 minutes, until lightly brown!. Serve with steamed green beans sprinkle with slivered almonds and lemon juice!.
Serves 4
OR
PORK CHOPS WITH APPLE STUFFING
6 pork chops (1/2 inch thick)
2 tbsp!. oil
1 recipe Apple Stuffing
3 tart red apples, cored and halved (optional)
Slowly brown pork on both sides in hot oil!. Season to taste with salt and pepper!. Place in shallow baking dish!. Cover each pork chop with layer of apple stuffing and top with apple half!. Sprinkle with sugar!. Cover dish tightly with foil!. Bake at 350 degrees for 1 hour!.
Serves six!.
APPLE STUFFING:
Toss together the following:
1 1/2 c!. chopped apples
1/2 c!. raisins (optional)
1/2 c!. chopped celery
1/2 c!. chopped onion
1 tsp!. salt
1 tsp!. poultry seasoning
1/4 tsp!. pepper
1/2 beef bouillon cube dissolved in 1/2 c!. water
OR
PORK CHOPS AND STUFFING
4 pork chops
3 c!. bread cubes
2 tbsp!. chopped onion
1/4 c!. melted butter
1/4 c!. water
10 oz!. cream of mushroom soup
1/3 c!. water
Stuffing for 4 (already prepared)
Brown pork chops on both sides!. Place in shallow baking dish!. Lightly mix bread cubes, onion, butter, and 1/4 cup water!. Place a mound of stuffing on each pork chop!. Blend soup and 1/3 cup water!. Pour over all!. Bake at 350 degrees about an hour!.
JMWww@FoodAQ@Com
I cut pockets into very thick pork chops and stuff them with prepared Stovetop Stuffing!. I put some Lawry's marinade on the bottom of the pan; then the chops and more marinade!. Cover with foil and bake about 45 min at 375; uncover and bake another 10-15 min or so!.!.!.!.!.!.You can also stuff them with feta cheese & chopped spinach; and use Greek salad dressingWww@FoodAQ@Com