Moms Stuffed Pork Chops Recipes

STUFFED PORK CHOPS

Steps:

• If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
• On both sides, sprinkle the pork chops with salt and pepper.
• Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
• Remove the pork chops to a plate.
• Preheat the oven to 350 degrees Fahrenheit.
• In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
• In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
• Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
• Place the pork chops in a baking dish, either 9x13" or a bit smaller.
• Arrange the remaining stuffing around the pork chops.
• Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
• Allow the chops to rest for 3-4 minutes, then serve.

STUFFED PORK CHOPS

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.

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.

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F.
• In a large oven-proof skillet, melt butter over medium-high heat. Add apple, onion, and celery; sauté just until tender (about 5-7 minutes).
• Meanwhile, prepare the stuffing according to the package instructions. Use a fork to gently combine the prepared stuffing with the sauteed apple, onion, and celery mixture. Set aside.
• Use a sharp knife to cut a pocket in each pork chop. Be careful not to slice all of the way through. Pat the pork chops dry with a paper towel. Season on both sides with salt and pepper.
• Fill each pork chop with about ¼ cup stuffing (or as much stuffing as you can fit inside). Secure with toothpicks.
• Wipe out the skillet that you used to sauté the apples and vegetables. Add the oil to the skillet and heat over medium-high heat. When the oil shimmers, add the pork chops to the pan and brown on both sides, about 3 minutes per side. Work in batches, if necessary, so that you don't overcrowd the pan.
• Arrange all of the browned pork chops in the oven-safe skillet. If you don't have a big enough skillet to hold all of the chops, or if you don't have an oven-safe skillet, place the browned pork chops on a greased or parchment-lined rimmed baking sheet.
• Transfer the skillet (or baking sheet) to the oven. Bake, uncovered, for 20-25 minutes, or until juices run clear and an instant-read meat thermometer registers 145°F. Remove toothpicks before serving, and garnish with fresh herbs if desired.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

MOM'S TENDER AND JUICY PORK CHOPS

Steps:

• 1. Place all brine ingredients in a plastic bowl that has a tight-fitting lid. Stir. Add pork chops. Cover and keep in the fridge for at least 4 hours. (I know this is an extra step but it really makes the pork chops super tender.)
• 2. Remove pork chops from brine and pat dry with a paper towel.
• 3. Dip pork chops in egg wash.
• 4. Then Italian bread crumbs to coat.
• 5. Heat oil in a large skillet. Just enough to coat the bottom. Fry pork chops in the skillet for approximately 3 minutes per side. They should be a nice golden brown.
• 6. Then set them aside.
• 7. Remove oil from skillet leaving approximately one tablespoon. Add the onions to the skillet and saute on medium heat until translucent - about 5 minutes. Add the minced garlic and cook for one more minute - stirring.
• 8. Add the chicken broth and white wine.
• 9. Add seasonings to the skillet. Simmer over low heat for about 5 minutes.
• 10. Put the pork chops back into the skillet with the chicken broth mixture. I place them around the sides of the skillet overlapping slightly to form a circle.
• 11. Cover and cook over low heat for approximately 20 minutes. Serve over rice or noodles.

MOM'S BEST PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• In a shallow bowl or pie plate, whisk eggs with garlic powder and onion powder. Place cracker crumbs on a separate plate. Heat the oil in a large skillet over medium-high heat. Dip pork chops into the egg, then press in the cracker crumbs to coat. Fry in the hot oil for 2 to 3 minutes per side, just until golden brown. Remove to a baking sheet.
• Bake for 45 minutes in the preheated oven, turning once. Serve immediately.

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).