Pork Chops With Rye Bread Stuffing Recipes

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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 :

PORK CHOPS WITH RYE-BREAD STUFFING



Pork Chops With Rye-Bread Stuffing image

Provided by Amanda Hesser

Categories     dinner, weekday, main course

Time 1h

Yield Serves 6

Number Of Ingredients 11

6 bone-in, 1-inch-thick loin chops
3 tablespoons butter
1 medium onion, finely chopped
1 large clove garlic, minced
3 1/2 cups soft rye-bread crumbs (a mix of large and small pieces, without caraway seeds)
1/2 teaspoon caraway seeds
3 tablespoons finely chopped parsley
Salt and pepper
1 large egg, lightly beaten with 3 tablespoons water
1 tablespoon flour
3/4 cup chicken broth

Steps:

  • Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
  • Preheat the oven to 350 degrees. In a sauté pan, melt 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper. Add the beaten egg and mix with a fork until blended.
  • Fill the chops with the stuffing, then seal the pockets with toothpicks. Season on all sides with salt and pepper. Arrange in a braising pan or other shallow baking dish fitted with a lid. Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
  • Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes. Transfer to a serving platter and keep warm.
  • Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze. Add the remaining tablespoon butter. Stir in the flour and cook for 1 minute. Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain. Season to taste. Serve the pork chops with the sauce.

Nutrition Facts : @context http, Calories 297, UnsaturatedFat 9 grams, Carbohydrate 36 grams, Fat 16 grams, Fiber 24 grams, Protein 15 grams, SaturatedFat 4 grams, Sodium 304 milligrams, Sugar 2 grams, TransFat 0 grams

BREAD STUFFING FOR TURKEY OR PORK CHOPS



Bread Stuffing for Turkey or Pork Chops image

Make and share this Bread Stuffing for Turkey or Pork Chops recipe from Food.com.

Provided by J Bo4279

Categories     Onions

Time 1h50m

Yield 5-6 serving(s)

Number Of Ingredients 14

1/2 loaf white bread
1 teaspoon dried thyme
1 1/2 teaspoons dried sage
1 teaspoon salt
1 teaspoon soy sauce
1 tablespoon black pepper
1 large yellow onion
2 garlic cloves
3 celery ribs
1/4 cup fresh parsley
1/2 cup chicken stock, to moisten
3 tablespoons butter
2 eggs
3/4 cup milk

Steps:

  • Tear bread into pieces into a large bowl. Add Salt, Thyme, Sage Black Pepper into bread.
  • Chop onion and Celery (rough chop). Brown over medium heat in skillet with butter. Let cook down and until translucent 8-10 minutes. Add chopped garlic. Add chopped parsley and stir at end of cooking.
  • Take off of heat and let cool in pan.
  • Mix eggs, soy and milk, stir with wisk.
  • Put onion and celery mixture into container and mix with hand food processor until smooth.
  • Mix vegetable mixture with egg and milk mixture.
  • Poor over bread, mix with hands, it may be a little wet and loose.
  • Put in greased 13 x 9 pan or in between pork chops.
  • Bake at 350 degrees for an hour and fifteen minutes.

Nutrition Facts : Calories 252.5, Fat 11.9, SaturatedFat 6.3, Cholesterol 98.6, Sodium 900.8, Carbohydrate 28.3, Fiber 2.5, Sugar 4, Protein 8.4

STUFFED PORK CHOPS



Stuffed Pork Chops image

Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.

Provided by Julie Clark

Categories     Main Dish

Time 55m

Number Of Ingredients 11

2 bone-in thick cut pork chops ((about 1 1/2" thick))
salt and pepper ((to taste))
1 tablespoon olive oil ((for browning the chops))
3/4 cup butter
1/2 cup chopped celery
1/2 cup diced onion
7 cups dry bread cubes*
1 teaspoon teaspoon salt
1/2 teaspoon ground black pepper
3/4 tablespoon poultry seasoning
3/4 cup chicken stock

Steps:

  • If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
  • On both sides, sprinkle the pork chops with salt and pepper.
  • Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
  • Remove the pork chops to a plate.
  • Preheat the oven to 350 degrees Fahrenheit.
  • In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
  • In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
  • Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
  • Place the pork chops in a baking dish, either 9x13" or a bit smaller.
  • Arrange the remaining stuffing around the pork chops.
  • Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
  • Allow the chops to rest for 3-4 minutes, then serve.

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

CROWN ROAST OF PORK WITH CHESTNUT-RYE STUFFING



Crown Roast of Pork with Chestnut-Rye Stuffing image

A holiday dinner is your chance to pull out all the stops. See Crown Roast of Pork 101 for step-by-step instructions on making this majestic centerpiece.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 3h15m

Number Of Ingredients 23

2 8-chop racks of pork (about 4 pounds each)
Coarse salt and freshly ground pepper
2 tablespoons minced garlic
2 tablespoons lightly packed finely chopped fresh sage, plus sprigs for garnish
Grated zest of 1 orange (about 1 tablespoon), juice reserved
1 tablespoon extra-virgin olive oil
Kumquats or other small citrus fruits, halved, for garnish (optional)
2 tablespoons unsalted butter, plus more for baking dish
1 small onion, chopped (about 1 cup)
2 stalks celery, chopped (about 1/2 cup)
1 teaspoon coarse salt
1 tablespoon lightly packed finely chopped fresh sage
1/2 cup dry white wine
1 loaf rye bread (preferably seeded), sliced, lightly toasted, and torn into 1-inch pieces (about 12 cups)
1 cup jarred roasted chestnuts, coarsely chopped
1/3 cup lightly packed chopped fresh parsley leaves
2/3 cup low-sodium chicken broth
Reserved juice of 1 orange (about 1/3 cup)
2 large eggs, lightly beaten
1/2 cup dry white wine
1 1/2 cups low-sodium chicken broth
2 tablespoons all-purpose flour
2 tablespoons unsalted butter

Steps:

  • Place pork racks, fat side down, on a work surface. Cut a third of the way through flesh between each rib bone. This will allow racks to fan open into a crown shape (see step 3).
  • Position racks as shown, fat sides touching and bones upright. Thread a trussing needle with cotton kitchen twine and horizontally run it through meat just below last rib bone on 1 rack and straight through meat of opposite chop.
  • Tie chops together as tightly as possible to form a half circle, or half of the crown. Then repeat process on other end of racks to finish the crown. (You can also use this technique on racks of lamb.)
  • Where racks are joined, tie rib bones together. At this point, you can store the crown roast, uncovered, in the refrigerator 1 day. Bring to room temperature before continuing, about 1 hour.
  • Preheat oven to 425 degrees with rack in lower third. Place roast on a flat rack set in a roasting pan; season with salt. Stir together garlic, sage, orange zest, oil, and 1/2 teaspoon pepper; spread all over roast. Let stand 30 minutes; prepare stuffing.
  • Fill with 6 cups stuffing; roast 30 minutes. (Tent with foil once stuffing browns.) Reduce heat to 375 degrees; roast until a thermometer inserted down between bones into thickest part of flesh reaches 140 degrees, 1 hour. Transfer to a board; let rest 20 minutes.
  • Melt butter in a skillet over medium-high heat. Saute onion and celery with salt until translucent, 3 minutes. Add sage and wine; boil to reduce by half, 2 minutes. Toss with bread, chestnuts, parsley, broth, and juice. Fold in eggs. Stuff crown with about 6 cups (see step 6); roast. While cooked roast rests, bake remaining stuffing at 375 degrees in a buttered baking dish until brown, 20 minutes.
  • Tilt roasting pan; skim fat from drippings. Place pan across 2 burners over medium-high heat. Add wine and bring to a boil, scraping up browned bits. Add 1 1/4 cups broth; return to a boil. Whisk together remaining 1/4 cup broth and flour, and pour into pan, whisking, until thickened slightly, about 1 minute. Remove from heat, stir in butter and accumulated juices from roast, and strain.
  • After the crown roast has rested, transfer to a serving platter. Remove all twine. Garnish with sage and kumquats. Use a carving knife to cut roast between each rib for individual chops, and serve with stuffing and gravy. Store any remaining crown roast whole (sliced chops dry out faster) in refrigerator up to 3 days.

PARMESAN-CRUSTED PORK CHOPS WITH CORNBREAD STUFFING



Parmesan-Crusted Pork Chops with Cornbread Stuffing image

This is always a winner whenever I make it. There are never any leftovers for me the next day!

Provided by Linda Glenn

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 58m

Yield 6

Number Of Ingredients 12

2 cups seasoned bread crumbs
1 cup grated Parmesan cheese
2 tablespoons dried parsley
1 tablespoon garlic salt
1 tablespoon onion powder
2 eggs
6 3/4-inch thick, center-cut boneless pork chops
¼ cup olive oil
2 tablespoons minced garlic
4 cups prepared cornbread stuffing
2 tablespoons grated Parmesan cheese
2 tablespoons shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine bread crumbs, 1 cup Parmesan cheese, parsley, garlic salt, and onion powder in a large resealable plastic bag. Seal and shake to mix.
  • Beat eggs together in a shallow bowl. Dip a pork chop into the egg mixture and place in the plastic bag; shake to coat thoroughly with bread crumb mixture. Repeat with remaining 5 pork chops.
  • Heat olive oil in a large skillet over medium-high heat. Add garlic; cook and stir until fragrant, about 1 minute. Add 3 pork chops; cook until browned, about 4 minutes per side. Transfer to a plate. Repeat with remaining 3 pork chops.
  • Spread cornbread stuffing evenly in a glass baking dish. Place cooked pork chops on top. Sprinkle 2 tablespoons Parmesan cheese and mozzarella cheese on top. Cover loosely with aluminum foil.
  • Bake in the preheated oven until pork chops are no longer pink in the center, 25 to 30 minutes.
  • Remove aluminum foil and place baking dish under the broiler until cheese is browned, about 1 minute.

Nutrition Facts : Calories 783 calories, Carbohydrate 59.6 g, Cholesterol 140.2 mg, Fat 41.2 g, Fiber 6.1 g, Protein 41.8 g, SaturatedFat 11.8 g, Sodium 2528.3 mg, Sugar 3 g

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) chicken broth
1 can (7 ounces) Mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 large egg, lightly beaten
1/4 teaspoon dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork loin chops (6 ounces each)
1-1/2 teaspoons Montreal steak seasoning
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

RAISIN-AND-BREAD-STUFFED PORK CHOPS



Raisin-and-Bread-Stuffed Pork Chops image

We made the stuffing for our chops with dark raisins -- golden ones taste good as well. You'd also get the right consistency and the right sweetness from currants or dried cranberries.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 25m

Number Of Ingredients 7

4 slices whole-wheat sandwich bread, cubed
1/4 cup raisins
1/4 cup fresh parsley, chopped
2 tablespoons butter, melted
Coarse salt and ground pepper
4 boneless pork loin chops (6 to 8 ounces each, 3/4 inch thick)
1 tablespoon light-brown sugar

Steps:

  • Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
  • Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
  • Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

RYE BREAD STUFFING



Rye Bread Stuffing image

Provided by Ian Knauer

Categories     Bread     Garlic     Side     Sauté     Thanksgiving     Dinner     Stuffing/Dressing     Apple     Caraway     Gourmet     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 8

1 (1-pound) unsliced loaf rye bread, cut into 1-inch chunks
1 teaspoon caraway seeds
1 stick unsalted butter, divided
3 cups chopped celery
2 Golden Delicious apples, peeled and chopped
1 medium onion, finely chopped
5 garlic cloves, finely chopped
2 cups chicken stock or reduced-sodium chicken broth

Steps:

  • Preheat oven to 350°F with racks in upper and lower thirds.
  • Toast bread chunks in two 4-sided sheet pans in oven until lightly browned, about 15 minutes, then transfer to a large bowl. Leave oven on.
  • Meanwhile, cook caraway seeds in 6 tablespoons butter in a 12-inch heavy skillet over medium-high heat, stirring, until fragrant, about 2 minutes. Add celery, apples, onion, garlic, 3/4 teaspoon salt, and 1/2 teaspoon pepper and sauté until vegetables are softened and starting to brown, 12 to 15 minutes. Add stock, scraping up any brown bits. Add mixture to bread cubes, tossing to coat.
  • Transfer to a 3-quart baking dish and dot with remaining 2 tablespoons butter. Bake, uncovered, in upper third of oven until stuffing is crisp on top, about 45 minutes.
  • What to drink:
  • Josmeyer Les Folastries Gewürztraminer '05

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