Stuffed Savory Pork Chops Recipes

SAVORY STUFFED PORK CHOPS

Steps:

• Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.

SAVORY STUFFED PORK CHOPS AU JUS

Steps:

• Make slits in pork chops with a very sharp knife to form a pocket in the fat end. Combine bread crumbs sugar, pepper, seasoned salt, onions parsley and 1 1/2 tbsp of butter; mix well.
• Stuff chops generously and skewer shut with touthpicks.
• Heat remaining butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 25-30 minutes until tender, turning chops several times. Remove touthpicks and pour pan juices over pork chops before serving.

STUFFED SAVORY PORK CHOPS

Steps:

• Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
• Make a stuffing by adding the remaining ingredients in a bowl and mixing.
• Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
• Stuff the pork chop with all the stuffing.
• You can keep mounding it inside the pocket so that the the meat actually forms a mound.
• Thread a long piece of button thread or cooking cord through the large needle.
• Stick the needle through one side of the meat then through the other side and knot the thread.
• Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
• In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
• Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
• Serve with a nice green salad and a hot vegetable.

SAVORY STUFFED PORK LOIN CHOPS

Steps:

• Start with the stuffing:.
• Combine celery, onion, garlic, pancetta, 1 stick butter, and stock in small saucepan over medium heat. Bring to simmer and cook, stirring occasionally until vegetables are tender and some water has evaporated.
• Meanwhile, combine bread cubes, oyster crackers, savory, sage, ginger, thyme, parsley and black pepper in a medium sized bowl. Toss to coat bread and crackers with the spices. (Fresh herbs may be substituted -- double the amount).
• Pour the cooked celery mixture over the bread cube mixture and combine well. The mixture should not be so wet that it is soggy, but it should hold itself together if you squeeze a handful of it gently in your hand. If it seems dry, add small amounts of the apple juice until it is the right consistency.
• Open a pocket in a pork chop and fill generously with the stuffing. Repeat for the other 3 chops. You will have stuffing left over.
• Using butcher twine, tie each chop around its middle to contain the stuffing.(Tying is optional.) Sprinkle both sides of each chop with kosher salt and freshly ground black pepper, to taste.
• Heat olive oil in a large saute pan. Add the chops and brown for 2-3 minutes on each side.
• Remove chops from saute pan and arrange in an oven proof casserole dish. Pour pan juices over the chops. Mound the leftover stuffing evenly on top of each chop. Add 2 tbs butter to bottom of dish and pour in any leftover apple juice. If you do not have at least a 1/4 inch of liquid in the bottom of the dish, add water or chicken stock.
• Bake in a 350 degree oven for 20-25 minutes until pork chops are done and top of stuffing is golden brown.
• To serve, arrange chops on platter and spoon-drizzle juices from bottom of pan over them. This is lovely with glazed carrots or steamed broccoli, some applesauce and a green salad. Enjoy!

SAVORY STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Trim fat from chop cut a 2 inch pocket in each pork chop. Sprinkle each pocket with salt and pepper; set aside.
• Melt butter in a large skillet over medium heat. Add onion and mushrooms, saute until tender.
• Remove from heat and stir in sage, salt, pepper and bread crumbs.
• Add enough broth to hold stuffing together, them spoon into pockets.
• Secure pockets with kitchen twine or toothpicks place on baking dish.
• Cover with lid or foil and bake for 30 minutes.
• Remove cover and bake for 20 minutes or until tender.