Incredibly Delicious Stuffed Pork Chops 5fix Recipes

INCREDIBLY DELICIOUS STUFFED PORK CHOPS #5FIX

Steps:

• Preheat oven to 350 degrees.
• Cook bacon in skillet over medium high heat until slightly brown, remove from skillet, reserve bacon drippings.
• In same skillet, with 2 tablespoons bacon drippings cook brussels sprouts and hash brown potatoes over medium high heat for 10 minutes, adding additional bacon drippings if needed, season with salt.
• Add bacon to potato mixture.
• With sharp knife make a pocket in pork chops.
• Stuff pork chops with potato mixture, season pork with salt.
• Bake at 350 for 30 to 35 minutes or until slightly turning brown.

5 INGREDIENT CHOPS IN A CROCK POT!

Steps:

• Mix soup together with the chopped onions, ketchup and Worcestershire sauce.
• Pour 1/2 of the mixture in the the bottom of the crock pot.
• Place chops in the crock pot.
• Cover with the remaining sauce mixture.
• Cook on low 4-5 hours or until done.
• Makes a lot of sauce which I served on a side of steamed rice.

SAUSAGE STUFFED HASH BROWNS #5FIX

Steps:

• Fill a large pot with 3 inches of oil. Heat oil to 325 degrees.
• In a large bowl, combine potatoes, eggs and flour. Stir to combine well. Put a golf ball amount of potato mixture in the palm of your hand. Take one sausage and carefully form the potato mixture around the sausage.
• Carefully drop the potato ball in the hot grease. Don't cook no more than 4-5 at a time. Cook for 2-3 minutes or until golden brown.
• Remove with a slotted spoon and place on a paper towel. Repeat until all potato mixture is used.
• Served immediately with your favorite dipping sauce. Be careful, the potatoes will be hot.
• Makes 15.

BAKED POTATO-STUFFED LOBSTER TAILS #5FIX

Steps:

• 1. Heat oven to 375 degrees.
• 2. Remove meat from lobster tails, cut into bite-sized pieces, and reserve shells.
• 3. Heat 2 tablespoons olive oil in a 10-inch nonstick skillet over medium-high heat. Add Simply Potatoes and cook and stir 10-12 minutes until potatoes are tender. Remove potatoes from skillet, add remaining 2 tablespoons olive oil and lobster. Cook 5 minutes or until lobster is done.
• Return potatoes to skillet and stir in mascarpone and 1 cup fontina cheese until blended.
• 4. Pile mixture into lobster tail shells, dividing evenly. Sprinkle with remaining fontina cheese. Place on baking sheet and bake 7-8 minutes or until cheese melts.

PORK CHOPS STUFFED WITH A FRUITY PECAN CHUTNEY

Steps:

• Mix salt, black pepper, and rosemary together. Remove chops from brine and slice a pocket into the middle of the chops. Cut deep, but not all the way through. Rub seasoning mix inside and outside of chops. Set aside.
• In a medium saucepan, over medium heat, melt butter and add green onion until soft, about 2 minutes.
• Add orange juice, water, raspberry preserves, fruit bits, vinegar, and crushed red pepper flakes. Simmer until reduced by half, about 5-7 minutes.
• Add chopped pecans and honey. Simmer for an additional 2-3 minutes.
• Allow the chutney to cool, then strain through a strainer or sieve, reserving juices. Stuff chops with chutney. Seal using toothpicks to keep filling inside.
• Preheat broiler to low-medium, and set oven rack on 2nd from the top rail. Place chops on a broiler pan, and place in oven. Broil chops for approx 5-10 minutes per side.
• Meanwhile, re-heat the reserved juice, and let it cook down to a thick sauce. Remove chops from oven and let sit for 2-3 minutes.
• Remove toothpicks, plate up the chops and pour the sauce over top and serve.