Cherry Stuffed Pork Chops Recipes

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CHERRY STUFFING PORK CHOPS



Cherry Stuffing Pork Chops image

Have a stand-out meal in about an hour with this delicious recipe from our Test Kitchen. Filled with a flavorful stuffing, these hearty pork chops are sure to impress!

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 18

1/4 cup dried cherries
2 tablespoons water
3 tablespoons chopped onion
2 tablespoons chopped celery
1 tablespoon shredded carrot
2 teaspoons dried parsley flakes
1 tablespoon butter
3/4 cup sage stuffing mix
1/3 cup reduced-sodium chicken broth
4 boneless pork loin chops (1 inch thick and 6 ounces each)
1/4 teaspoon pepper
2 tablespoons vegetable oil
GRAVY:
2 tablespoons all-purpose flour
1/4 teaspoon dried rosemary, crushed
1/8 teaspoon salt
3/4 cup plus 2 tablespoons reduced-sodium chicken broth
1/4 cup heavy whipping cream

Steps:

  • In a small saucepan, bring cherries and water to a boil. Remove from the heat; set aside (do not drain). , In a small skillet, saute the onion, celery, carrot and parsley in butter until tender. Stir in the stuffing mix, broth and cherries. Remove from the heat; cover and let stand for 5 minutes or until moisture is absorbed., Cut a deep slit in each pork chop, forming a pocket. Stuff about 1/4 cup cherry mixture into each chop; secure with toothpicks. Sprinkle with pepper. In a large skillet, cook chops in oil for 8-10 minutes on each side until pork is no longer pink and a thermometer reads 145°. Remove and keep warm. Let stand 5 minutes before serving., Add flour, rosemary and salt to the pan juices; stir until blended. Gradually stir in broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork chops.

Nutrition Facts : Calories 458 calories, Fat 26g fat (10g saturated fat), Cholesterol 110mg cholesterol, Sodium 497mg sodium, Carbohydrate 18g carbohydrate (7g sugars, Fiber 1g fiber), Protein 36g protein.

STUFFED PORK CHOPS WITH SHERRY SAUCE



Stuffed Pork Chops with Sherry Sauce image

This scrumptious pork chop recipe is one of my favorites. I like how easy it is to adapt for more than two people. -Dale Smith, Greensboro, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 2 servings.

Number Of Ingredients 10

2 bone-in pork loin chops (1 inch thick and 8 ounces each)
3 tablespoons butter, divided
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
1/4 teaspoon dried oregano
1/8 teaspoon pepper
2 slices deli ham
1/2 cup sherry or chicken broth
2 teaspoons cornstarch
1 tablespoon cold water

Steps:

  • Cut a pocket in each chop by slicing almost to the bone; set aside., In a large skillet, heat 1 tablespoon butter. Cook and stir mushrooms and onion until tender, 2-3 minutes. Remove from the heat. Stir in oregano and pepper. Place a ham slice in the pocket of each chop; fill each with mushroom mixture., In the same skillet, brown chops in remaining butter. Add sherry, stirring to loosen browned bits from pan. Bring to a boil. Reduce heat; cover and simmer until a thermometer reads 145°, 20-25 minutes. Remove pork to a serving platter., Combine cornstarch and water until smooth; gradually stir into the pan. Bring to a boil; cook and stir until thickened, 2 minutes. Serve with pork chops.

Nutrition Facts : Calories 529 calories, Fat 36g fat (18g saturated fat), Cholesterol 166mg cholesterol, Sodium 399mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 41g protein.

PORK LOIN CHOPS WITH CHERRY-APPLE STUFFING



Pork Loin Chops with Cherry-Apple Stuffing image

Pork and tart dried cherries make a great meal for a cool fall evening. Prepare your salad or other side while this casserole finishes in the oven.

Provided by Bibi

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h

Yield 6

Number Of Ingredients 12

1 Pink Lady apple, cored and finely chopped
1 cup low-sodium chicken broth
1 cup dried tart cherries
⅔ cup chopped English walnuts
1 (6 ounce) package herb-seasoned dry bread stuffing mix
½ cup finely diced celery
½ cup finely diced onion
3 tablespoons melted butter
6 3/4-inch thick boneless pork loin chops
1 tablespoon olive oil
½ teaspoon salt, or to taste
¼ teaspoon ground black pepper

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Butter a 2 1/2-quart casserole dish.
  • Mix apple, chicken broth, cherries, walnuts, stuffing mix, celery, onion, and melted butter together in a large bowl; transfer to the prepared casserole dish.
  • Season pork chops with salt and black pepper.
  • Heat olive oil in a large, non-stick skillet over medium-high heat. Cook pork chops in hot oil until browned on one side, 2 to 3 minutes. Arrange the chops atop the stuffing mixture with the browned side facing up; press into the stuffing. Cover dish with aluminum foil.
  • Bake in preheated oven for 25 minutes. Remove aluminum foil and continue baking until pork chops are cooked through, about 10 to 15 minutes more. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

Nutrition Facts : Calories 589.6 calories, Carbohydrate 51 g, Cholesterol 86.4 mg, Fat 28.2 g, Fiber 3.1 g, Protein 35.5 g, SaturatedFat 9 g, Sodium 759.5 mg, Sugar 28.3 g

APPLE-CHERRY PORK CHOPS



Apple-Cherry Pork Chops image

You'll never want pork chops any other way once you try this recipe from field editor Doris Heath of Franklin, North Carolina. Doris seasons the juicy chops with a fragrant herb rub and serves them with a scrumptious apple and cherry sauce.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

2 boneless pork loin chops (1/2 inch thick and 5 ounces each)
1/4 teaspoon dried thyme
1/8 teaspoon salt
1 tablespoon olive oil
2/3 cup apple juice
1 small red apple, sliced
2 tablespoons dried cherries or cranberries
2 tablespoons chopped onion
1 teaspoon cornstarch
1 tablespoon cold water

Steps:

  • Sprinkle pork chops with thyme and salt. In a large skillet, cook pork in oil for 3-4 minutes on each side or until a thermometer reads 145°. Remove and let meat stand for 5 minutes. , Meanwhile, in the same skillet, combine the apple juice, apple, cherries and onion. Bring to a boil. Combine cornstarch and water until smooth; stir into skillet. Cook and stir for 1-2 minutes or until thickened. Spoon over pork chops.

Nutrition Facts : Calories 350 calories, Fat 15g fat (4g saturated fat), Cholesterol 68mg cholesterol, Sodium 191mg sodium, Carbohydrate 25g carbohydrate (20g sugars, Fiber 2g fiber), Protein 28g protein.

PORK CHOPS WITH CHERRY SAUCE



Pork Chops with Cherry Sauce image

Enjoy the rich flavor of this pork chop dish. The spice rub also works well on lamb or beef. -Kendra Doss, Colorado Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 13

1 tablespoon finely chopped shallot
1 teaspoon olive oil
1 cup fresh or frozen pitted dark sweet cherries, halved
1/3 cup ruby port wine
1 teaspoon balsamic vinegar
1/8 teaspoon salt
PORK CHOPS:
1 teaspoon coriander seeds, crushed
3/4 teaspoon ground mustard
1/4 teaspoon salt
1/4 teaspoon pepper
2 bone-in pork loin chops (7 ounces each)
2 teaspoons olive oil

Steps:

  • In a small saucepan, saute shallot in oil until tender. Stir in the cherries, wine, vinegar and salt. Bring to a boil; cook until liquid is reduced by half, about 10 minutes., Meanwhile, in a small bowl, combine the coriander, mustard, salt and pepper; rub over chops. In a large skillet, cook chops in oil over medium heat for 4-5 minutes on each side or until a thermometer reads 145°. Serve with sauce.

Nutrition Facts : Calories 356 calories, Fat 16g fat (4g saturated fat), Cholesterol 86mg cholesterol, Sodium 509mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

STUFFED PORK CHOP WITH THREE-ONION CHERRY JAM AND BUTTERED GREEN BEANS



Stuffed Pork Chop with Three-Onion Cherry Jam and Buttered Green Beans image

Provided by Brad Sorenson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 28

4 bone-in pork loin chops
4 tablespoons vegetable oil
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
2 Granny Smith apples, peeled and diced small
1 cup Roquefort blue cheese, crumbled
2 jalapeno peppers, roasted, peeled, seeded, and diced small
1 tablespoon sliced fresh chives
3 tablespoons unsalted butter
1 shallot, sliced thin
2 cloves garlic, sliced thin
1 pound green beans, ends trimmed and blanched quickly in boiling salted water
1 pound green beans, ends trimmed and blanched quickly in boiling salted water
Three-Onion Cherry Jam, recipe follows
2 tablespoons vegetable oil
1 large sweet yellow onion, sliced thin
1 large red onion, diced small
4 large shallots, sliced thin
Kosher salt and freshly ground black pepper, to taste
Kosher salt and freshly ground black pepper, to taste
1 cup red wine
1 cup tart cherry juice
1/2 cup red wine vinegar
4 stems thyme
2 stems rosemary
1 dry bay leaf
4 tablespoons brown sugar, divided
2 tablespoons honey

Steps:

  • Preheat a grill pan or a cast iron pan over high heat. Preheat the oven to 400 degrees F.
  • Rub the pork chops with vegetable oil and then season liberally with salt and pepper. In the hot pan, sear the pork on both sides until there is a golden brown crust or good sear marks from the grill. Remove the pan from the heat.
  • In a small mixing bowl, combine the apples, Roquefort blue cheese, jalapeno peppers, and chives. Taste the mixture and season with salt, and pepper, to taste.
  • Lay the pork chops on a cutting board with the meaty side facing you. Using a paring knife cut a pocket into the pork, about 3/4 of the way through and work it open gently with your finger to make a pocket. Dividing the stuffing evenly among the chops, stuff the pocket with the stuffing and put a toothpick through the opening to help keep the stuffing inside the pork. Bake the pork in the oven for about 20 minutes, until the internal temperature is 125 degrees F. Remove from the oven and hold covered loosely with foil to let carry over to 135 degrees F internal temperature.
  • Meanwhile, in a large saute pan, combine the butter, shallots, and garlic. Turn on the heat to medium-high. Cook until the butter starts to turn brown. Add the blanched beans and toss until heated all the way through. Season the beans with salt, and pepper, to taste.
  • On each plate, make a pile of beans, put the pork chop on top of the beans and top the chop with a good spoonful of the onion jam.
  • To make the Three-Onion Cherry Jam:
  • In a large saucepan, over medium heat, heat the oil. Add the yellow onion, red onion, and shallots to the pan and stir well. Season the onions with salt, and pepper, to taste.
  • When the onions have cooked down and they are deepening in color, deglaze the pan with the red wine. Let the wine cook until reduced and absorbed by the onions. Cook the onions for about 5 minutes more, then add the cherry juice and red wine vinegar. Reduce the heat to medium-low heat, and let cook at a slow simmer. Add the thyme, rosemary, and bay leaf. Let the onions cook down until they start taking on a soft texture and the liquid is reduced and absorbed by the onions. Stir in 2 tablespoons brown sugar and honey. Cook, stirring occasionally until the liquid has reduced and the onions have absorbed most of the liquid, about 8 to 10 minutes. Taste the mixture and add more sugar if it is too tart. Test the consistency of the jam by drizzling a spoonful of it onto a plate and letting it cool. It should be thick and not runny. If it is too runny, simmer the mixture longer until more liquid is cooked out.

CHERRY-STUFFED PORK CHOPS



Cherry-Stuffed Pork Chops image

Make and share this Cherry-Stuffed Pork Chops recipe from Food.com.

Provided by dicentra

Categories     Pork

Time 30m

Yield 6 serving(s)

Number Of Ingredients 8

1 (5 5/8 ounce) package couscous, with toasted pine nuts
6 boneless pork chops, 1 inch thick
1/2 cup dried cherries
1 tablespoon brown sugar
1 tablespoon butter, melted
1/2 teaspoon fresh ginger
1/2 teaspoon garlic powder
1/2 teaspoon pepper

Steps:

  • Prepare the couscous according to package directions.
  • Meanwhile, cut a deep slit in each pork chop, forming a pocket. Stir the cherries, brown sugar, butter and ginger into prepared couscous.
  • Stuff 1/3 cup into each chop; secure with a toothpick. Sprinkle with garlic powder and pepper.
  • Grill pork chops, covered, over medium heat 10-12 minutes on each side. Discard toothpicks.

Nutrition Facts : Calories 413.4, Fat 14.9, SaturatedFat 5.8, Cholesterol 129, Sodium 109.2, Carbohydrate 23.1, Fiber 1.4, Sugar 2.2, Protein 43.3

SLOW-COOKED CHERRY PORK CHOPS



Slow-Cooked Cherry Pork Chops image

I mixed and matched several recipes to come up with this one. I'm always happy to adapt recipes for my slow cooker. It's so easy to prepare a meal that way. -Mildred Sherrer, Fort Worth, Texas

Provided by Taste of Home

Categories     Dinner

Time 3h10m

Yield 6 servings.

Number Of Ingredients 8

6 bone-in pork loin chops (8 ounces each)
1/8 teaspoon salt
Dash pepper
1 cup canned cherry pie filling
2 teaspoons lemon juice
1/2 teaspoon chicken bouillon granules
1/8 teaspoon ground mace
Additional cherry pie filling, warmed, optional

Steps:

  • In a large skillet coated with cooking spray, brown the pork chops over medium heat on both sides. Season with salt and pepper., In a 3-qt. slow cooker, combine pie filling, lemon juice, bouillon and mace. Add pork chops. Cover and cook on low until meat is no longer pink, 3-4 hours. Serve with additional pie filling if desired.

Nutrition Facts : Calories 371 calories, Fat 18g fat (7g saturated fat), Cholesterol 111mg cholesterol, Sodium 203mg sodium, Carbohydrate 13g carbohydrate (0 sugars, Fiber 0 fiber), Protein 36g protein.

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