Cheese Potato Stuffed Pork Chops Recipe 455

CHEESE & POTATO STUFFED PORK CHOPS

Steps:

• *Pre-frozen shredded potatoes (sometimes called "hash brown") may be substituted. Use about 2 cups.
• Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan.
• Make a "pocket" in the chops to hold the filling. Here's a very good video explaining how:
• https://www.youtube.com/watch?v=wPKF3sQBRAM
• Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin...so you can read the newspaper through them. For this, I used my box grater-the side that has the "U" shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don't want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels.
• Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter.
• Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper.
• Bake at 400 degrees F for 40-50 minutes.
• SLOW COOKER METHOD:
• Proceed as above, except don't prepare a baking dish.
• Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward.
• Cover and cook on HI for 4-5 hrs.

CHEESE-STUFFED PORK CHOPS

Steps:

• Dissolve 1/4 cup salt and the sugar in 3 cups warm water in a large bowl. Insert a paring knife into the curved side of each pork chop to make a deep pocket, about 2 inches wide. Soak the chops in the brine, about 5 minutes. Meanwhile, finely chop the escarole and garlic. Toss with 2 tablespoons olive oil, and salt and pepper to taste. Remove the chops from the brine and pat dry. Fold each cheese slice and tuck into the pocket of a pork chop, then stuff with the escarole mixture. Brush the pork with olive oil, sprinkle with the sage and season with salt and pepper. Heat the remaining 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the pork in batches, turning once, until golden brown, 3 to 4 minutes. Transfer to a plate. Add the beans and 1/3 cup water to the skillet, scraping up any browned bits; season with salt and pepper. Return the pork to the skillet, cover and cook over medium heat until no longer pink, 5 to 7 more minutes. Serve the pork with the beans.

CHEESE & POTATO STUFFED PORK CHOPS RECIPE - (4.5/5)

Steps:

• Preheat oven to 400 degrees F. Lightly spray a 13 x 9-inch baking pan. Make a "pocket" in the chops to hold the filling. Here's a very good video explaining how: Peel the potatoes if you wish. I used white new potatoes so eliminated this step. Slice the potatoes ULTRA thin...so you can read the newspaper through them. For this, I used my box grater--the side that has the "U" shape. Otherwise use a mandolin to accomplish this. You may also substitute frozen shredded potatoes that are thawed if you don't want to bother with the thin slicing. Pat the potatoes to remove excess moisture between paper towels. Place potatoes in a medium bowl. Add the cheeses, salt, pepper and 1 tbs of the melted butter. Stuff each chop with 1/4 of the potato-cheese mixture. Place in prepared pan. Brush with remaining melted butter. Sprinkle lightly with additional salt and pepper. Bake at 400 degrees F for 40-50 minutes. SLOW COOKER METHOD: Proceed as above, except don't prepare a baking dish. Place chops in a 5-7 QT slow cooker. Try to angle the chops with the stuffed pocket angled upward. Cover and cook on HI for 4-5 hrs. Serves 4. Read more: http://www.bakeatmidnite.com/2014/08/cheese-potato-stuffed-pork-chops.html#ixzz3TxeBEIbJ

SUNDAY SUPPER STUFFED PORK CHOPS (RACHAEL RAY)

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chops with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS

Steps:

• Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
• Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
• Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
• In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
• To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.