Porkpork Chops Crab Stuffed Pork Chops Recipes

CRAB STUFFED PORK

Steps:

• Preheat oven to 350 degrees F. In a small bowl, combine the salt, white pepper, red pepper and thyme; mix well and set aside. Place the pork chops on a flat surface and make a 1" slit to form pocket, being careful not to cut all the way through the meat. Sprinkle the seasoning mix on the outside surface and inside the pocket; set aside. Spray a medium skillet with nonstick vegetable cooking spray (or use some olive oil) and place over high heat. Add the onions and bell pepper and saute for 5 minutes, stirring often. Add the stock and the remaining seasoning mix. Reduce the heat to simmer; stir in the soy sauce, lemon juice, bread cubes and crabmeat. Cook for 1 minute, or until the mixture is firm but not dry. Remove from the heat. Spoon into the pocket and secure with toothpicks. Spray an 8" square baking dish with nonstick vegetable cooking spray or oil with some olive oil. Place the pork in the dish and cover with aluminum foil. Bake for 30 minutes, turning once during cooking. Uncover and cook for 10 minutes more. Turn the pork over and cook for 10 minutes longer, or until brown. Remove the toothpicks before serving.

PORK.....PORK CHOPS -- CRAB STUFFED -- PORK CHOPS

Steps:

• In a medium bowl toss the crab meat,garlic,onion,salt and pepper together. Using a paring knife,slice a small pocket into the side of the chops until it reaches the bone.
• Add 2 tablespoons of crab meat stuffing into each chop.Use tooth picks to keep closed.
• In a medium sized bowl,marinate the chops in the Mojo Sauce for at least 30 minutes in the refrigerator.
• Preheat oven to 350.
• In a medium sized pan over medium heat,warm the oil.Add the chops and brown them on both sides, about 3-5 minutes per side. Place the pan in the oven and cook for 10-15 minutes.The orange sauce is the Mojo Sauce! Food.com does not recognize Mojo Sauce!
• Remove the tooth picks. Serve with additional Mojo Sauce on top.

BLACKENED STUFFED PORK CHOPS

Steps:

• For the stuffing
• Dice the bell peppers and onions. Saute the bell peppers and onions in garlic butter. Set aside to cool.
• Press extra water out of crabmeat and set aside. Combine crab meat, bell pepper and the rest of the ingredients, mix very well, set aside.
• For the sauce:
• Bring whipping cream and half-and-half to a boil. Add the asiago cheese, remove from heat.
• For the seasoning:
• Combine all ingredients in a container with a tight-fitting lid.
• Cut a pocket into the pork chop and stuff it with the pepper jack cheese and crab mix. Season with the blackening seasoning. Cook your pork chop any way you see fit.
• Serve with 5 ounces hot angle hair pasta. Place the bone end of the chop in the angel hair and cover with Asiago sauce.

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.

CRAB STUFFED PORK CHOPS

Steps:

• 1. Sprinkle chop with tenderizer. Cut at butterfly and make a pocket in each chop. Saute chop in butter, until brown on both sides. Make stuff as directed on package and add celery, mushrooms, water chestnuts and crabmeat. When chops are done put part of the butter into the stuffing mixture and stir. Pour the rest into a covered casserole dish. Put stuffing into the pocket in chops. Place chops into a covered casserole dish and put remaining stuffing around chops. Bake for 1 hour at 350 degrees.

JOE MAJOR'S STUFFED PORK CHOPS

Steps:

• Insert a boning knife in the side of each chop, cutting a deep pocket to within 1/2 inch of the bone, being careful to keep the opening only large enough to insert the tip of a pastry bag. (Or ask your butcher to do this for you.)
• Put ground pork, garlic, green onion, egg white, 1/4 cup water, salt and the black and red peppers to taste in a bowl and mix well. Pack the mixture into a pastry bag and pipe 1/4 of it into each chop. Season chops with salt and black pepper and dredge in flour.
• Heat the oil in a heavy skillet over high heat and brown the chops, 2 minutes on each side. Remove them from the pan and add the onion, green pepper and celery. Sauté until onions are transparent, about 3 minutes, then add the stock, scraping up any brown bits. Return chops to the skillet, add thyme and bay leaf, cover and simmer 15 minutes. Turn chops and simmer 15 to 20 minutes more. Remove and let them stand 5 minutes before serving.