Mushroom Stuffed Pork Chops Recipes

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.

MUSHROOM-STUFFED PORK CHOPS WITH VERMOUTH SAUCE

Steps:

• Heat the oven to 400 degrees F and arrange a rack in upper third.
• Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
• Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.
• Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
• Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.

MUSHROOM-STUFFED PORK CHOPS

Steps:

• In a small bowl, soak 8 wooden picks in water for 10 minutes.
• Meanwhile for stuffing, in a saucepan, cook mushrooms and onion in hot butter until onion is tender. Remove from heat. Stir in grated ginger, the 1/4 teaspoon salt, and the 1/4 teaspoon pepper. Add spinach and bread crumbs, tossing gently to combine.
• Make a pocket in each chop by cutting horizontally from the outside edge almost to the bone. Divide stuffing evenly among pockets in chops. Secure openings with water-soaked wooden picks. Sprinkle chops with salt and pepper.
• To bake stuffed chops, after stuffing and sprinkling chops with salt and pepper, brown in a small amount of oil in a large skillet. Transfer to a baking dish. Bake, uncovered, in a 375°F oven for 35 to 45 minutes or until juices run clear (160°F), brushing with ginger preserves during the last 5 minutes of baking.
• Meanwhile, trim roots and tops of the green onions. In a medium skillet, cook green onions in hot oil for 1 to 3 minutes or until slightly softened. Serve green onions with the chops.
• GRILL DIRECTIONS:.
• In a grill with a cover arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chops on grill rack over pan. Cover and grill for 35 to 40 minutes or until juices run clear (160 degree F), turning once and brushing occasionally with ginger preserves during the last 5 minutes of grilling. Remove wooden picks before serving.

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).