STUFFED PORK CHOPS
These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 1h
Number Of Ingredients 4
Steps:
- Prepare stuffing mix according to box directions. Cool completely.
- Preheat oven to 350°F.
- Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
- Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
- Season each pork chop with pepper and top with condensed mushroom soup.
- Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.
Nutrition Facts : Calories 326 kcal, Carbohydrate 15 g, Protein 31 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
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).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
HARVEST STUFFED PORK CHOPS
The savoury sour cream sauce makes this dish ... yummy! Depending on the size of your chops, the servings may vary from 6-8. Can't fit all of the stuffing? The size of your chops may not accomodate all of the stuffing, but extra stuffing makes a great side for another meal --- see the note in the recipe for details.
Provided by rsarahl
Categories Pork
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice each pork chop open so that it forms a pouch.
- Rub salt and pepper generously into the meat.
- Cut the rolls into small cubes and brown them in butter; put the browned cubes in a bowl.
- Add raisins, chopped apples, quartered prunes, finely chopped parsley, and the egg to the croutons and mix well.
- Add cardamom, 1/2 tsp salt and 1/2 tsp pepper and stir.
- Divide the stuffing among the pork chops, filling each pouch.
- Note: If you have too much stuffing for the chops, spoon it into a buttered baking dish reserve it as a side dish for another meal.
- To serve-- bake for 30 minutes in a 350 degree F oven; this is great served with chicken or pork as a side dish.
- Either lace the chops shut with kitchen twine and a kitchen needle, or use toothpicks to hold the stuffed chops together.
- Melt the butter in a large skillet and sear the stuffed chops over high heat until nicely browned on both sides.
- Add 1 1/2 cups of water to the pan, reduce the heat to low, cover and let simmer for 1 1/2 to 1 3/4 hours.
- Remove the chops to a heated platter.
- If pan juices have boiled down, add 1/2 cup of hot water to the pan and deglaze the bottom.
- If pan juices have not boiled down, turn heat to medium high and reduce until only about 1/2 cup of liquid remains.
- Stir in the sour cream and flour and thicken the sauce over medium heat for 5- 10 minutes.
- Taste the sauce and add salt and pepper if necessary.
- Spoon a generous amount of sauce onto each serving plate and top with a stuffed chop.
- Garnish with a sprig of fresh parsley, if desired.
Nutrition Facts : Calories 864.7, Fat 49.1, SaturatedFat 21.7, Cholesterol 226, Sodium 360.5, Carbohydrate 53.2, Fiber 4.6, Sugar 25.5, Protein 53.6
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