Baked Stuffed Pork Chops Recipes

STUFFED PORK CHOPS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
• In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
• Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
• Cover and bake for 30 minutes.
• Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 350˚F.
• Cut a pocket into side of each pork chop (leaving fat side intact).
• Stuff pork chops, dividing stuffing equally between pork chops. Place stuffed chops on a cookie sheet or in a large baking dish.
• In a small bowl, combine remaining ingredients. Rub mixture on top of each pork chop.
• Bake for 20 - 25 minutes or until pork chops have reached at least 145˚F.

BAKED STUFFED PORK CHOPS

Steps:

• Lightly brown pork chops in oil. Remove from heat.
• Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
• Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
• Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

STUFFED PORK CHOPS II

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.

STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

STUFFED BAKED PORK CHOPS

Steps:

• Preheat the oven to 325 degrees.
• Combine the raisins, grated lemon peel, lemon juice and apple and season with salt and pepper. Make a pocket in the side of each pork chop and stuff some of the mixture inside. Close each chop with toothpicks. Season with salt and lightly dust with flour.
• Heat the oil in an iron skillet. Add the chops and brown them brief on each side. Season with fresh pepper. Cover skillet with foil and bake for 30 to 40 minutes.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

BAKED STUFFED PORK CHOPS

Steps:

• Spray rimmed baking sheet with nonstick spray and place on lower-middle rack of oven. Preheat to 425°F.
• Heat 2 oil and butter over medium-high heat in a skillet.
• Insert paring knife into chop at end away from bone and open a 2 inch hole almost to bone.
• Work knife back and forth until the pocket is almost the full size of chop. Set aside.
• Saute celery in melted oil/butter mixture for 3-4 minute. Add chopped onion and saute for 5-6 minutes more.
• Remove onions and celery with slotted spoon, reserving as much oil/butter combination as possible. Remove skillet from heat.
• Mix 1/2 of the goat cheese and the stripped leaves from 2 sprigs of the thyme with the celery and onion in a bowl and allow cheese to slightly melt from the heat of the vegetables.
• When mixture is cool enough to work with (3-5 minutes) divide stuffing into thirds and stuff chops with 1/3 each, reserving 1/3 of stuffing. Do not be afraid of over stuffing. Season both sides with salt and pepper.
• Return skillet to a medium-high heat and bring to temperature.
• Sear stuffed chops, turning once until browned on each side, about 2-3 minutes per side.
• Once chops are browned remove from skillet, place on sheet in oven and bake until done, turning once. About 4-5 minutes per side. Once chops are done, remove to plate, tent with foil & keep warm.
• 1While chops are baking, add the 1/2 cup of wine the remaining stuffing, cheese and the remaining sprig of thyme to the skillet; bring to boil.
• Immediately reduce heat to a simmer Stir pan sauce constantly until reduced by 1/2.
• Plate with Jasmine or Basmati rice and green beans. Pour a generous amount of sauce over chops and reserve the rest for you and your partner.

BAKED STUFFED PORK CHOPS

Steps:

• Dice four mushrooms semi fine.
• Dice green onions leaving half the stalks intact.
• Mix and set aside.
• Mix flour, breadcrumbs, and spices.
• Take a little of the flour mixture and mix with the diced mushrooms/onions.
• Sauté mushroom/onion mix using a small amount of the olive oil.
• Set aside.
• Take the pork chops and using a fillet knife carefully slice into the center of the chop lengthwise.
• Be careful not to cut the edges open.
• Stuff the chop with the mushroom mixture.
• Now, take the chops and place then in the flour mixture, coat them well and quick fry them in a skillet using the rest of the olive oil.
• Place the chops back in the flour mixture and repeat with the skillet.
• Save the flour and skillet.
• Take the remaining mushrooms and slice them.
• Place them on the bottom of a pyrex baking dish and throw on the remaining green onions.
• Place the chops in the baking dish and cover.
• Bake at 350 for 40 minutes.
• Remove from oven and take the chops out of the dish.
• Remove the mushrooms and green onions and place in skillet with remaining flour and 1 cup of milk, on a low heat alternate milk and flour until you find the consistency of a sauce you like.
• Serve chops over a bed of rice, topping with the sauce.
• Garnish as you wish.