Pork Chop Pockets Recipes

30 BEST WAYS TO COOK PORK CHOPS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

POCKET PORK CHOPS

Steps:

• Cut a 4 to 5 inch long slit to make a pocket in each chop.
• In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
• Heat to boing, stirring occasionally.
• Add stuffing mix toss lightly to coat.
• Spoon mixture into pork chop pockets.
• Arrange chops, stuffing side up in an oblong baking dish.
• Cover with foil bake at 350 degrees for 20 minutes.
• Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.

ROUND 2 RECIPE - COWBOY POCKETS

Steps:

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
• In a medium bowl, combine pork, onion, garlic, chili sauce, and cheese. Mix together and set aside.
• Divide the pizza dough into 4 pieces. Roll each piece into a round about 4 to 5 inches in diameter on a lightly floured surface. Divide filling mixture among the dough rounds. Brush perimeter of dough with egg wash and fold in half. Fold the edges up to seal and transfer to prepared baking sheet. Cut a small vent in each pocket and brush with egg wash. Bake in preheated oven for about 15 minutes or until golden brown.
• Preheat grill or grill pan over medium heat.
• Cut the dough in half and save 1 half for the round 2 recipes. On a lightly floured work surface roll the remaining half out into a rectangular shape about 1/4-inch thick.
• Place the dough onto an oiled grilled grate. Brush the top with half of the reserved marinade. Grill for 4 minutes. Flip the bread and top with remaining marinade and grill for another 3 minutes.
• Remove bread from the grill to a cutting board, cut into pieces and serve warm.
• In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
• Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
• Remove pork from brine, rinse with cold water and pat dry with paper towels.
• Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

PORK CHOP FOIL PACKETS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Tear 4 large pieces of aluminum foil, each about 14 inches long. Spray each lightly with cooking spray.
• Mix condensed soup, onion soup mix, and pepper together in a small bowl until well blended.
• Dividing ingredients evenly, place some sliced potatoes on the center of each piece of foil, followed by a pork chop, carrots, mushrooms, green beans, and the condensed soup mixture. Fold the packets by bringing the 2 long ends of foil together and folding over twice to make a seal. Seal the short ends by folding each end over 2 to 3 times; this allows the meat and vegetables to steam. Place the packets on a large cookie sheet.
• Bake in the preheated oven until chops are no longer pink in the center and potatoes are tender, about 30 minutes. Allow packets to sit for 5 minutes before opening.

POCKET PORK CHOPS

Steps:

• 1. pre-heat oven to 350 degrees
• 2. spray aluminum foil sheets lightly with vegetable spray
• 3. place (1) pork chop on each aluminum foil sheet
• 4. evenly divide and layer vegetables on top of each pork chop; first onions, then potatoes, then carrots
• 5. evenly divide and dollop, by the tablespoon, cream of mushroom soup on top of carrots
• 6. pull top and bottom of foil sheet to top and tightly fold down; tightly roll each end inward (this forms a pocket)
• 7. place pockets on oven rack placed in middle of oven; bake for 40 minutes; serve