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
PORK CHOPS WITH STUFFING
This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today.
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.
Nutrition Facts :
MUSHROOM-STUFFED PORK CHOPS
Tired of plain pork chops? Try this chop recipe with a ginger jelly glaze and a hearty mushroom and spinach stuffing. From Recipe.com
Provided by Gagoo
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 638.2, Fat 36.8, SaturatedFat 11.7, Cholesterol 178.4, Sodium 367.8, Carbohydrate 20.4, Fiber 1.9, Sugar 11.7, Protein 53.7
PORK CHOPS WITH SAVORY MUSHROOM STUFFING
Make and share this Pork Chops With Savory Mushroom Stuffing recipe from Food.com.
Provided by figaro8895
Categories Pork
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- For stuffing, in a large skillet, heat oil over medium heat. Add green onion and cook for 1 minute. Stir in mushrooms, rosemary, salt, and pepper. Cook and stir for 2 to 3 minutes more or until mushrooms are tender. Remove from heat.
- Trim fat from chops. make a pocket in each chop by cutting from fat side almost to, but not through, the opposite side. Spoon stuffing into pockets in chops. If necessary, secure with wooden toothpicks.
- Brush chops with Worcestershire sauce. Season chops lightly with additional salt and pepper. Grill chops on the rack of an uncovered grill directly over medium heat about 20 minutes or until juices run clear, turning once halfway through cooking. To serve, remove toothpicks.
Nutrition Facts : Calories 323.7, Fat 15.3, SaturatedFat 4.9, Cholesterol 124, Sodium 192.9, Carbohydrate 2.9, Fiber 0.8, Sugar 1.6, Protein 41.8
PORK CHOPS WITH HERB STUFFING
The parsley-and-thyme-flecked bread stuffing helps keep these pork chops moist.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees. Toast bread cubes on a baking sheet until golden, about 7 minutes. Heat butter and 1 tablespoon oil in a 12-inch ovenproof skillet over medium heat. Cook onion, stirring, until soft, about 3 minutes. Add celery; cook 1 minute. Transfer to a bowl. Reserve skillet. Toss bread, herbs, 1/4 teaspoon coriander, and 3 tablespoons stock with onion mixture. Season with salt and pepper.
- Stuff chops. Using a fork, mix and mash garlic, 2 teaspoons coriander, 1/2 teaspoon salt, and 1 tablespoon oil; rub onto pork. Heat 2 tablespoons oil in skillet over medium-high heat. Cook pork until golden brown, 2 to 3 minutes; flip, and transfer skillet to oven. Cook until pork registers 155 degrees, about 15 minutes. Transfer to a plate; cover.
- Add sherry and 1/2 cup stock to skillet. Cook over medium-high heat, stirring, until reduced by half. Serve with pork.
SAVORY STUFFED PORK CHOPS
1 1/2 inch pork chops stuffed with savory stuffing, bake total of 50 minutes and viola. All you need is a veggie and you have a satisfying dinner. I found this recipe in the Easy Everyday Cooking recipe book. Great basic recipe if you are craving porkchops. I have made some others on this site and was very pleased with them as well, but I find this one to be less time consuming and tastes great.
Provided by K c6462
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F.
- Trim fat from chop cut a 2 inch pocket in each pork chop. Sprinkle each pocket with salt and pepper; set aside.
- Melt butter in a large skillet over medium heat. Add onion and mushrooms, saute until tender.
- Remove from heat and stir in sage, salt, pepper and bread crumbs.
- Add enough broth to hold stuffing together, them spoon into pockets.
- Secure pockets with kitchen twine or toothpicks place on baking dish.
- Cover with lid or foil and bake for 30 minutes.
- Remove cover and bake for 20 minutes or until tender.
Nutrition Facts : Calories 394.3, Fat 21.5, SaturatedFat 8.9, Cholesterol 90.3, Sodium 452.6, Carbohydrate 22.1, Fiber 1.7, Sugar 2.8, Protein 26.9
BAKED PORK CHOPS WITH STUFFING
I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.
Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.
PORK CHOPS WITH SAVORY APPLE STUFFING
This is an easy and delicious way to serve pork chops--another of my favorite warm and hearty comfort foods. The pork chops turn out juicy and are complimented by the stuffing flavored with apples, garlic, onions and savory seasonings. In my opinion, homemade stuffing rivals any store-bought mix. The stuffing under the pork chops is moistened and flavored by the meat juices while the stuffing on the surface is crispy and buttery--my favorite part! If you desire all of your stuffing to be moist, cover the baking pan with aluminum foil while in the oven. Enjoy!
Provided by MarthaStewartWanabe
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F.
- In a medium skillet over medium heat, melt butter. Cook onion and garlic for 5-8 minutes or until translucent but not browned. Add chopped apple during last 1 minute of cooking time.
- In a large mixing bowl, combine bread cubes, sage, thyme, salt and pepper.
- Pour onion/garlic/apple mixture over bread cube mixture and stir until incorporated.
- Stir chicken broth one cup at a time into bread cube mixture until bread cubes are moistened to your satisfaction. If not moist enough, add more to your preference.
- In a 9" x 13" baking pan, spread half of the stuffing mixture evenly.
- Season pork chops with salt and pepper to taste. Nestle each pork chop into stuffing mixture (do not overlap chops).
- Spoon remaining stuffing atop each pork chop, covering each evenly.
- Bake for 35-40 minutes or until chops are done or juices run clear when pierced with a fork.
SWEET & SAVORY PORK CHOPS OVER STUFFING
A bed of savory stuffing is the ideal canvas for these tantalizing pork chops made with smoky crumbled bacon and maple-flavored syrup.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield Makes 6 servings, 1 pork chop and 1/2 cup stuffing each.
Number Of Ingredients 8
Steps:
- Spread both sides of chops with mustard; press rosemary into chops.
- Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
- Serve chops over stuffing.
Nutrition Facts : Calories 430, Fat 21 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 27 g
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