Moms Stuffed Pork Chops Recipes

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
• Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
• Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
• Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
• Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
• Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
• Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

GRILLED STUFFED PORK CHOPS

Steps:

• With a sharp knife, slice pockets horizontally into your thick cut chops - go all the way to the bone, but don't make your opening too large - salt and pepper your chops inside and out - set aside.
• Heat a skillet over medium heat and toss in the bacon, stir and heat fairly slowly to render out the fat. When the bacon is done, remove from the pan and drain - remove remaining fat from your skillet
• In the same hot skillet, heat 1 Tbsp olive oil and saute onion, celery and apple over medium heat until the onion is transluscent. Add in the garlic and saute for a few more minutes.
• When onion and garlic are golden, add 1/2 stick butter (1/4 cup) and melt into the vegetables.
• Add the bacon into the skillet and mix in the processed fresh bread crumbs.
• Moisten with the remaining Tbsp. of Olive Oil
• Add chicken stock until your stuffing is very wet and can be pushed into a ball in your hands - dry stuffing means dry chops.
• Season with the 1/2 tsp salt and 1/2 tsp pepper and taste. Add more seasoning if needed
• Stuff each chop with 1/4 of the stuffing and use a toothpick to "sew" the pocket shut
• Let rest after stuffing for about 10 minutes, long enough to heat up the grill
• Grill on each side about 10 minutes - use a meat thermometer to determine "doneness" - pork should be to about 160 - but measure in the MEAT not in the stuffing.
• Enjoy!

MOM'S STUFFING PORK CHOPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat olive oil in a large skillet over medium high heat. Brown chops, turning once, and transfer to a shallow baking dish. Add water, and cover.
• Bake in the preheated oven for 1 hour.
• When chops are almost done, melt butter in a medium saucepan over medium heat. Cook and stir celery and onions until onions are translucent. Stir in bread crumbs, corn, poultry seasoning, salt, and pepper. Cook for 5 minutes, then spoon stuffing over chops and return to the oven. Bake, uncovered, for 15 minutes more, or until no longer pink in the center.

MOM'S TENDER AND JUICY PORK CHOPS

Steps:

• 1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
• 2. Remove pork chops from brine and pat dry with a paper towel.
• 3. Dip pork chops in egg wash.
• 4. Then Italian bread crumbs to coat.
• 5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
• 6. Then set them aside.
• 7. Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
• 8. Add the chicken broth and white wine.
• 9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
• 10. Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
• 11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

MOM'S STUFFED PORK CHOPS

Steps:

• Cook up sausage, onion and celery and add to dressing. Prepare dressing per box instructions. Stuff chops and sew opening shut with needle and thread. Dust chops with flour and brown in oil. Sprinkle with thyme, marjoram and garlic salt as they brown. Transfer to baking dish. Wipe some of the goop from frying pan and add soup and little milk or half and half making enough sauce to cover the chops. Cover the baking dish with foil and bake in preheated oven at 350 degrees for 15 to 20 minutes. Reduce heat to 275 and continue baking for 1 1/2 hours.