Low Fat Baked Stuffed Pork Chops Recipes

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

SPINACH STUFFED PORK CHOPS

Steps:

• Preheat oven to 375 degrees.
• Place the pork chops on a cutting board and use a sharp knife to cut a pocket into the side of each.
• Drizzle the pork chops with the avocado oil.
• Add the paprika, 1/2 teaspoon salt, garlic powder, and onion powder to a small bowl and stir to combine. Sprinkle evenly over both sides of the pork.
• Add cream cheese, Parmesan, mayonnaise, spinach, garlic, red pepper and remaining ½ teaspoon of salt to a small mixing bowl and stir well to combine.
• Spoon the spinach mixture into each pork chop evenly.
• Place the pork chops in a 9x13 baking dish. Bake, uncovered, for 25 minutes or until pork is cooked to an internal temperature of 145 degrees.
• Rest 3 minutes before serving.

HEALTHIER BAKED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Rinse pork chops, pat dry, and season with garlic powder and seasoning salt to taste. Gently press pork into flour to coat and shake off excess flour. Dip into beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place breaded pork into a 9x13-inch baking dish.; do not stack.
• Bake in preheated oven to brown bread crumbs, about 10 minutes. Cover with aluminum foil and bake for 1 hour.
• While baking, combine cream of mushroom soup, milk, and white wine in a bowl. After pork chops have baked for one hour, cover with soup mixture. Replace foil and bake until sauce is hot and bubbly and pork juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (71 degrees C).

BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 325°F.
• Thoroughly dry pork chops. Along the fat side of the pork chop cut a pocket, think pita pocket. Once they are stuffed they will be able to sit upright in the baking dish. This will allow the fat strip to roast and drip on the rest of the chop for some bonus flavor. Set aside, allowing them to come to room temperature while making the stuffing.
• Preheat a skillet on medium heat. Add oil, onions, and apples to hot pan. Sweat for 3 minutes.
• Add sage and half of the salt and pepper. If you choose to use butter for a little extra fat and flavor, add it now as well. Continue to sweat for 1 more minute.
• Add ¾ cup of chicken stock to skillet and bring to a simmer.
• Place croutons in mixing bowl and pour simmered chicken stock over. Let this mixture sit for at least 4 minutes to allow the croutons to absorb liquid. Don't clean that pan quite yet, you will use that to sear the stuffed pork chops.
• Season pork chops with remaining salt and pepper. Using your hands to put stuffing into the pork chop pockets. If there is any leftover place in the bottom of a baking dish along with the remaining ¼ cup of stock.
• Heat skillet again and add 1 tablespoon of cooking oil to hot pan. Sear each side of pork chop for 3 minutes. If you find that the stuffing is falling out simply use skewers to hold the pork chops "closed" a little.
• After searing pork chops place into the prepared baking dish and bake for 25-30 minutes or until the internal temperature has reached 145°F. Let pork chops rest for 5-8 minutes before serving with your favorite veggie!! Enjoy!

BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 350˚F.
• Cut a pocket into side of each pork chop (leaving fat side intact).
• Stuff pork chops, dividing stuffing equally between pork chops. Place stuffed chops on a cookie sheet or in a large baking dish.
• In a small bowl, combine remaining ingredients. Rub mixture on top of each pork chop.
• Bake for 20 - 25 minutes or until pork chops have reached at least 145˚F.

LOW FAT BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 375.
• Take three or four slices of bread and dampen with water. Squeeze of extra water if you wet the bread and didn't dampen it. Break into small pieces and put in a medium bowl. Do this with the rest of the bread slices. Add the italian seasoning, onion and garlic and mix thoroughly.
• Place pork chops in the bottom of a 11 x 13 pan or 9 x 11 whatever you have. Pour apple and orange juice over the top of the chops. Put stuffing on top of the chops only - not on the pan on the chops. Put the apple sauce over the stuffing.
• Bake for 40 - 45 minutes or until 150 degrees.

DONNA'S LOW-FAT OVEN BAKED PORK CHOPS

Steps:

• 1. Allow pork chops to soak in buttermilk (in refrigerator) for at least one hour.
• 2. In a small bowl combine bread crumbs and remaining spices
• 3. Preheat oven to 425F and spray a cookie sheet with non?stick spray oil.
• 4. Spread mixture onto wax paper and dip each pork chop in crumb mixture.
• 5. Place chops on prepared cookie sheet and bake for 20 to 25 minutes, or until chops are no longer pink (internal temperature of 160F).