Stuffed Iowa Chops Recipes

STUFFED IOWA CHOPS (OAMC)

Steps:

• Cut a large pocket in the side of each chop.
• Brown chops in oil over medium heat.
• In a bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage, and pepper.
• Stuff some of the mixture into the opening of each Pork Chop.
• Line the bottom of a greased 13 x 9" baking dish with the leftover stuffing, and lay the Chops on top.
• Combine the sauce ingredients; pour half over the chops and drizzle over the stuffing lining the pan.
• Bake uncovered at 350 degrees for an hour or so until the thermometer reads 160 degrees. Continually baste with the remaining sauce. I do reserve some to drizzle over the chops as they are plated and served.

COMPANY STUFFED PORK CHOPS

Steps:

• In a large skillet coated with cooking spray, saute celery and onion in 1 teaspoon oil until tender; remove from the heat. In a large bowl, combine bread and seasonings. Add celery mixture and broth; toss to coat. Set aside., Cut a pocket in each pork chop by making a horizontal slice almost to the bone. Recoat the same skillet with cooking spray. Cook chops in remaining 2 teaspoons oil in batches over medium-high heat until browned, 1-2 minutes on each side. Fill chops with bread mixture; secure with toothpicks if necessary. , Transfer to a 13x9-in. baking dish coated with cooking spray. Sprinkle with salt and pepper. Cover and bake at 350° for 15 minutes. Uncover; bake until a thermometer inserted into center of stuffing reads 165° and thermometer inserted in pork reads at least 145°, 15-20 minutes longer. Discard toothpicks and let stand 5 minutes before serving.

IOWA STUFFED PORK CHOPS WITH SWEET APPLE DRESSING

Steps:

• Cut 2 inch pockets into chops from bone side so dressing stays in.
• In bowl combine apples,bread,sugar,cinnamon and salt.
• Mix well.
• Stuff into pockets of pork chops.
• Place chops in a 9x13 baking dish.
• Pour Melted butter or marg.
• over chops and bake at 350.
• When chops have browned,add 1 cup of water and cover with foil.
• Bake for 2 hours.

STUFFED IOWA STEAKS (PORK CHOPS)

Steps:

• Ask your butcher to cut up some inch and half nearly two inch thick bone in pork chops.
• Prepare rub and coat pork chops up to one day before grilling.
• Brown sausage, drain, set aside to cool. Cook down onions in hot oil until slightly brown and translucent. Not looking for the caramelized onions you might put on your burger here. Return sausage to pan, add remaining ingredients for stuffing, heat and then cool to touch.
• Cut center slit in pork chops to the bone, stuff with sausage, onion, fruit mixture. Over stuffing these monsters is okay. A saturated bamboo stick could help hold it together but not necessary.
• Warm marmalade over low heat until slightly liquid form.
• Heat grill to medium high, MOM on a three burner Weber (medium-off-medium) , or about a 7-8 count (hand over heat) for charcoal.
• Grill on indirect heat for 8-10 minutes on first side, flipping and grilling for a remaining 6-8 minutes. This can be one of those times that a fine set of grill marks will pay off big dividends on presentation, so if you're thinking grill marks I am sure you know what to do. When only a few minutes are left coat chop with glaze, being careful not to put on too soon and have sugars burn. Grilling pork can be a personal choice as to when they are done. Because of the moist stuffing, these do not tend to dry out. But with the glaze you can blacken them and give that bitter burnt taste to what was going to be your best meal of summer.
• Check temp of pork chop and remove from heat. Let rest for 5-10 minutes before serving. I might use a tinfoil tent from time to time if I need to stretch out the time before serving.

IOWA PORK CHOPS

Steps:

• In a bowl, combine ingredients, except chops, until well mixed. Cut a slit in the side of chop and stuff with mixture.
• Combine basting sauce ingredients and blend until smooth.
• In frying pan, brown stuffed chops, then bake at 350* oven for about one hour, basting chops often with sauce.