Pork Chops And Dressing Recipes

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APPLE PORK CHOPS AND STUFFING



Apple Pork Chops and Stuffing image

Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.

Provided by Sweetly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 6

Number Of Ingredients 6

1 tablespoon vegetable oil
6 (1-inch thick) boneless pork loin chops
1 ½ cups water
¼ cup margarine
1 (6 ounce) package pork stuffing mix
1 (21 ounce) can apple pie filling with cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
  • Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
  • Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g

PORK CHOPS WITH STUFFING



Pork Chops with Stuffing image

This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

6 pork chops (1/2 inch thick)
1 tablespoon vegetable oil
3 cups cubed day-old bread
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese, optional

Steps:

  • In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

Nutrition Facts :

MOM'S STUFFING PORK CHOPS



Mom's Stuffing Pork Chops image

This is a family favorite that we often had when company came for dinner. This recipe has gone home with many invited dinner guests. Mom never follows a recipe when she cooks, so this is my best guess of how she makes them! You may have to tweak things a bit, as all values for ingredients she uses are approximate. I still have not been able to replicate hers exactly!

Provided by JENSCOTT97

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h50m

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (3/4 inch) thick pork chops
½ cup water
2 tablespoons butter
¼ cup chopped celery
2 tablespoons minced onion
2 cups soft bread crumbs
1 (8 ounce) can cream-style corn
1 teaspoon poultry seasoning
1 ¼ teaspoons salt
½ teaspoon pepper

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.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 13.4 g, Cholesterol 66.8 mg, Fat 15.5 g, Fiber 0.9 g, Protein 24.4 g, SaturatedFat 6.1 g, Sodium 744.7 mg, Sugar 1.9 g

CROCK POT PORK CHOP STUFFING



Crock Pot Pork Chop Stuffing image

This Crock Pot Pork Chop Stuffing recipe is sure to be a part of your favorite comfort food list!

Provided by Aunt Lou

Categories     Main

Time 4h5m

Number Of Ingredients 4

1.5 lbs pork chops
10.75 oz Can Cream of Mushroom Soup
6 oz Box Stove Top Stuffing
2 Cups Chicken Broth ((If you like drier stuffing reduce the broth to at least 1.5 cups))

Steps:

  • In a bowl mix stuffing and broth together and set aside.
  • Place your pork chops in the bottom of your 6 qt slow cooker.
  • Pour soup over your chops and spread evenly.
  • Once stuffing has absorbed all of the chicken broth pour evenly on top.
  • Cover with lid and cook on low for 4-6 hours

PORK CHOPS AND DRESSING



Pork Chops and Dressing image

Make and share this Pork Chops and Dressing recipe from Food.com.

Provided by MJMommy13

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless pork chops
1 tablespoon olive oil
1 chopped onion
1/2 cup chopped celery
4 ounces sliced mushrooms
3 cups herb-seasoned stuffing cubes
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can water

Steps:

  • Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour.

BAKED PORK CHOPS WITH STUFFING



Baked Pork Chops with Stuffing image

I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

Steps:

  • In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

BAKED PORK CHOPS WITH DRESSING



Baked Pork Chops With Dressing image

Make and share this Baked Pork Chops With Dressing recipe from Food.com.

Provided by D. Todd Miller

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 cups prepared stuffing, corn bread type
6 pork chops, boneless and about 3/4 inch thick
1 (10 3/4 ounce) can cream of celery soup
1/3 cup milk
1/2 cup shredded cheddar cheese

Steps:

  • Prepare corn bread stuffing according to package directions. Spoon stuffing across center of a prepared 3 quart shallow baking dish.
  • Place boneless pork chops on each side of stuffing.
  • Mix soup and milk in a small bowl. Pour over chops. Cover.
  • Bake at 400 degrees F for 30 minutes or until pork is done. Sprinkle chops with cheese and heat until cheese melts.

Nutrition Facts : Calories 759.9, Fat 42.7, SaturatedFat 12.2, Cholesterol 123.8, Sodium 1773.8, Carbohydrate 49.7, Fiber 6.3, Sugar 5.2, Protein 41.9

PORK CHOPS WITH STUFFING



Pork Chops with Stuffing image

Baked boneless Pork Chops with Stuffing and apples is an easy dinner recipe that's ready for the oven in just 15 minutes!

Provided by Blair Lonergan

Categories     Dinner

Time 50m

Number Of Ingredients 7

1 medium apple, chopped
1 medium onion, chopped
4 thick-cut boneless pork chops ((about 2 lbs. total))
2 teaspoons seasoned salt ((I used Lawry's brand seasoned salt))
2 teaspoons minced fresh rosemary ((or ½ teaspoon dried rosemary))
1 teaspoon minced fresh thyme ((or ¼ teaspoon dried thyme))
6 ounce box Stove Top stuffing mix, plus water and butter called for on package

Steps:

  • Preheat oven to 400 degrees F. Spray a large baking dish with cooking spray. Place apples and onions in the prepared dish; set aside.
  • Season pork chops on all sides with seasoned salt, rosemary and thyme.
  • Place seasoned pork chops on top of the apples and onions.
  • Prepare stuffing according to package instructions. Spoon stuffing onto each pork chop.
  • Spray a sheet of aluminum foil with cooking spray, and then place sprayed-side down to cover the dish.
  • Bake, covered, for 25 minutes. Remove cover and return to the oven for 5-10 more minutes, or until pork is cooked through and reaches an internal temperature of 145 degrees F. Garnish with additional fresh herbs, if desired, and serve!

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 533.4 kcal, Carbohydrate 37.1 g, Protein 46.9 g, Fat 13.8 g, SaturatedFat 4 g, Cholesterol 110 mg, Sodium 2650.8 mg, Fiber 2.8 g, Sugar 7.8 g

PORK CHOP AND STUFFING CASSEROLE



Pork Chop and Stuffing Casserole image

In this recipe, briefly seared pork chops are baked with a stuffing mixture. Carrots and celery make the stuffing and pork chops a satisfying meal.

Provided by Diana Rattray

Categories     Dinner     Entree

Time 1h5m

Yield 4

Number Of Ingredients 9

2 tablespoons olive oil (extra virgin or vegetable oil)
4 pork chops (about 3/4 to 1 inch in thickness)
Kosher salt and black pepper to taste
4 tablespoons butter
1/2 cup celery (chopped)
1/2 cup onion (chopped)
1 cup carrots (julienne sliced, or about 3/4 cup shredded or diced carrots)
1 box stuffing mix with herbs (about 6 to 8 ounces)
1 1/4 cups chicken stock (or broth, low sodium or unsalted)

Steps:

  • Heat the oven to 350 F/180 C/Gas 4.
  • Grease a shallow baking dish (7x11 or 9x13-inch, large enough for the 4 chops).
  • Coat the bottom of a large skillet with olive oil; heat over medium heat until hot.
  • Rinse the chops, and pat dry with paper towels. Sprinkle with kosher salt and freshly ground black pepper.
  • Add the pork chops to the skillet, and cook for 2 to 3 minutes on each side, or until they are nicely browned. Remove the pork chops to a plate.
  • Add butter to the skillet, and reduce heat to medium-low.
  • Add the chopped celery, onion, and carrots; saute for about 3 to 4 minutes, just until vegetables are tender.
  • Add the stuffing mix and chicken broth to the sauteed vegetables; stir until blended and the stuffing mix is thoroughly moistened.
  • Spoon the mixture into the prepared baking dish; top with the seared pork chops.
  • Cover the dish tightly with foil, and bake in the preheated oven for about 35 minutes.

Nutrition Facts : Calories 694 kcal, Carbohydrate 16 g, Cholesterol 164 mg, Fiber 2 g, Protein 46 g, SaturatedFat 17 g, Sodium 719 mg, Fat 48 g, ServingSize 4 servings, UnsaturatedFat 27 g

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

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