Colorful Stuffed Pork Chops Recipes

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

TRICOLORE STUFFED PORK

Steps:

• Preheat the oven to 425 degrees F.
• Peel and slice the onion into 4 rounds. Place in a 13-by-9-inch baking pan and set aside.
• Using the tip of a sharp knife, score the pork fat in a diamond pattern, cutting about 1/4-inch deep. Unroll the loin so it is completely flat and sprinkle with 1/2 teaspoon salt. Lay the provolone slices over the pork, shingling slightly. Open the peppers so they lay flat and tear or cut them in half so you are left with 8 triangles. Lay the peppers flat on top of the cheese, fitting them together like a puzzle. Distribute the spinach evenly over the peppers. Beginning at one end, roll the pork back up into its original shape with the fat on top. Tie the loin in 4 places with butcher's twine and sprinkle all over with 3/4 teaspoon salt.
• Set the pork on the bed of onions and scatter the rosemary sprigs around. Pour the broth into the bottom of the pan and drizzle the pork with the olive oil. Roast golden brown on top, about 50 minutes.
• Baste the pork with the pan juices and reduce the oven temperature to 375 degrees F. Continue roasting until an instant-read thermometer inserted in the center of the loin registers 150 degrees F, about 40 minutes.
• Allow the pork to rest for 15 minutes before slicing. Strain the pan juices and serve alongside the pork.

STUFFED PORK CHOPS

Steps:

• Heat oven to 375ºF.
• Prepare stuffing as directed on package, substituting apple juice for the water. Cut 1 apple into 1/2-inch chunks; stir into stuffing. Spoon into pockets in chops; sprinkle with pepper. Spoon remaining stuffing into 13x9-inch baking dish.
• Heat large nonstick skillet on medium-high heat. Add 3 chops; cook 2 min. on each side to brown. Remove chops from skillet, reserving drippings in skillet. Repeat with remaining chops. Place chops over stuffing. Core remaining apple; cut into 12 rings. Place over chops; brush with 1 Tbsp. of the remaining dressing.
• Bake 20 to 25 min. or until chops are done (160ºF). Meanwhile, mix remaining dressing, sugar and mustard in same skillet; cook on medium-high heat 1 min. or until bubbly and thickened. Serve over apples and chops.

BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 400˚F.
• In a small bowl whisk together the olive oil, Ranch Seasoning and paprika. Set aside.
• Carefully cut a pocket into the side of each pork chop (leaving fat side intact). Set aside.

STUFFING STUFFED PORK CHOPS

Steps:

• Preheat your oven to 375°F (190°C) and grease a 9x13 pan or baking dish with oil or non-stick cooking spray.
• Heat your chicken broth in the microwave for 2 minutes on high, or heat to a low boil in a small saucepan on the stovetop.
• In a large mixing bowl, combine the Stove Top Stuffing Mix with heated broth, butter, and milk. Add optional ingredients onion, celery, and/or the dried cranberries if desired. Mix until well combined and set aside.
• Trim any fat from the pork chops, then use a sharp knife to cut 3/4 of the way through the thickest portion of the pork chops (butterfly-style). Do this carefully, so that you do not cut all the way through!
• Fill each pork chop with approximately 1/2 cup portion of the stuffing mixture and place them into the prepared baking dish. Spread any remaining stuffing around the pork chops. Mix together the salt, pepper, and garlic powder then sprinkle seasoning onto each pork chop.
• Bake in the middle of the center rack in your oven at 375°F (190°C) for 25-30 minutes, depending on the thickness of your pork chops. The internal temperature should reach a minimum of 145°F (63°C) before serving.
• Remove from the oven when done and serve immediately. Pour gravy over when serving if desired.