Mozzarella Stuffed Pork Chops Recipes

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MOZZARELLA STUFFED PORK CHOPS



Mozzarella Stuffed Pork Chops image

I got this recipe from my mom and it is REALLY great. Make sure you use thick pork chops so that they'll stuff easily

Provided by ASRing

Categories     Pork

Time 1h20m

Yield 5 serving(s)

Number Of Ingredients 8

2 lbs boneless pork chops
2 cups mozzarella cheese, grated
1 (4 ounce) can mushrooms
1/4 cup parsley, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup breadcrumbs
1 egg

Steps:

  • Combine cheese, mushrooms, parsley, salt and pepper. Place bread crumbs on a plate or a pie pan. Beat the egg and place in another shallow dish.
  • Make a slit in each pork chop about 3/4 the way through. Stuff with the cheese and musroom mixture. Dip and roll the chops in the egg then the bread crumbs. Use toothpicks to help keep them closed if you need to.
  • Place each pork chop in a greased baking dish, cover, and bake at 350 for 40 minutes.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Juicy and flavorful, this dish makes a dramatic centerpiece for a Sunday meal. If you're in the neighborhood, Peter sells pre-stuffed pork chops.

Provided by Food Network

Categories     main-dish

Time 1h35m

Yield 4 servings

Number Of Ingredients 13

4 double-cut pork chops
1/4 cup bread crumbs
1/2 pound fresh Italian sausage, diced
1 slice prosciutto, minced
1 slice fresh mozzarella, diced
2 cloves garlic, minced
Pinch salt and pepper
String, for tying
2 tablespoons olive oil
1 cup finely chopped yellow onion
1/4 cup butter
1 cup dry white wine
1 1/2 cups chicken broth

Steps:

  • Preheat oven to 350 degrees F.
  • With a pairing knife, cut a pocket in the rounded side of each chop. In a bowl, combine the bread crumbs, sausage, prosciutto, mozzarella, garlic, and salt and pepper. Stuff each chop with the mixture and sew or tie them closed with string.
  • Heat the oil in a skillet over medium-high heat. When the oil is hot, pat the chops dry then place them in the pan. Brown on both sides, about 3 minutes per side. Remove the pork chops and set them aside in a roasting pan.
  • Add the onions, butter, white wine, and chicken broth to the skillet. Cook over medium heat, stirring, for 6 to 8 minutes. Add them to the pan with the pork chops. And bake for 1 hour. Remove the string before serving, and drizzle the pork chops with pan juices once plated.

STUFFED BAKED PORK CHOPS WITH PROSCIUTTO AND MOZZARELLA



Stuffed Baked Pork Chops with Prosciutto and Mozzarella image

These stuffed pork chops are SO good, inspired my a meal I had at a local Italian restaurant stuffed with prosciutto, mozzarella and baby spinach then topped with garlic and breadcrumbs.

Provided by Gina

Categories     Dinner

Time 30m

Number Of Ingredients 9

4 5 oz center cut boneless pork chops
2 tsp seasoned breadcrumbs
2 slices 21 grams sargento part skim mozzarella, cut in half
2 slices prosciutto (cut in half (1 oz total))
12 leaves baby spinach
1 clove crushed garlic
1/4 tsp kosher salt
black pepper (to taste)
olive oil spray

Steps:

  • Preheat oven to 425F.
  • Cut a deep pocket all the way through one side of the pork chops leaving the sides in tact.
  • Stuff each with chop with 1/2 slice prosciutto, 1/2 slice cheese and 3 leaves spinach. Season both sides of the chops with salt and pepper then place on a baking sheet. Top with crushed garlic and breadcrumbs and bake 20 minutes.

Nutrition Facts : ServingSize 1 chop, Calories 235 kcal, Carbohydrate 2.5 g, Protein 36 g, Fat 8.5 g, Cholesterol 104 mg, Sodium 419 mg, SaturatedFat 4 g

CHEESE-STUFFED PORK CHOPS



Cheese-Stuffed Pork Chops image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

Kosher salt
1/4 cup sugar
4 bone-in, thick-cut pork chops (6 to 8 ounces each)
1/2 medium head escarole
2 cloves garlic
4 tablespoons extra-virgin olive oil, plus more for brushing
Freshly ground pepper
4 slices provolone cheese (about 2 ounces)
4 fresh sage leaves, chopped
1 (19-ounce) can cannellini beans, drained and rinsed

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.

Nutrition Facts : Calories 463, Fat 28 grams, SaturatedFat 7 grams, Cholesterol 63 milligrams, Sodium 693 milligrams, Carbohydrate 21 grams, Fiber 6 grams, Protein 31 grams

MOZZARELLA-STUFFED PORK CHOPS WITH POLENTA AND TOMATOES



Mozzarella-Stuffed Pork Chops with Polenta and Tomatoes image

You'll love these flavor-injected pork chops, served with sweet sautéed tomatoes and creamy polenta.

Provided by Rhoda Boone

Categories     Kid-Friendly     Quick & Easy     Dinner     Mozzarella     Pork Chop     Hominy/Cornmeal/Masa     22-Minute Meals     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield 4 servings

Number Of Ingredients 15

1 cup quick-cooking polenta
4 (1-inch) thick bone-in pork chops (about 2 1/2 pounds total)
4 (1/4-inch) thick slices smoked mozzarella (about 3 1/2 ounces)
4 teaspoons anchovy paste, divided
1/4 cup plus 1 tablespoon extra-virgin olive oil, divided
2 1/2 teaspoons kosher salt, divided
1 1/4 teaspoons freshly ground black pepper, divided
4 garlic cloves, smashed
2 pints grape tomatoes (about 3 1/2 cups)
1/2 cup low-sodium chicken or vegetable broth
3 tablespoons unsalted butter, divided
1/2 cup milk
Chopped flat-leaf parsley, for serving
Special Equipment:
toothpicks

Steps:

  • Preheat broiler on high and set oven rack 4 inches from heat. Line broiler pan or rimmed baking sheet with foil.
  • In a medium saucepan, prepare polenta according to package directions.
  • While polenta is cooking, prepare the pork chops. Place chops flat on cutting board and, using a sharp paring knife, make a horizontal slit 3 to 4 inches deep and 3 to 4 inches long in the side of each chop. Spread each mozzarella slice with 1 teaspoon anchovy paste. Stuff a piece of mozzarella inside each chop, press the pork closed, and secure with a toothpick.
  • Rub the chops with 1 tablespoon oil, season with 1 teaspoon salt and 1/2 teaspoon pepper, and place on the foil-lined pan. Broil until cooked through, about 5 minutes per side.
  • Meanwhile, in a large skillet over medium-high heat, warm remaining 1/4 cup oil. Add garlic, tomatoes, and broth. Cover and cook until tomatoes softened and just beginning to burst, 5 to 6 minutes. Remove cover and discard garlic. Stir in 1 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Taste and adjust seasoning.
  • When the polenta is cooked, whisk in enough milk to thin the polenta to your desired consistency. Taste and adjust seasoning.
  • Serve pork chops over polenta, topped with tomato pan sauce and parsley.

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