Roquefort Stuffed Pork Chops Recipes

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ROQUEFORT-STUFFED PORK CHOPS



Roquefort-stuffed Pork Chops image

Make and share this Roquefort-stuffed Pork Chops recipe from Food.com.

Provided by MsKittyKat

Categories     Pork

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7

4 pork chops or 4 boneless pork chops (1-inch-thick)
3 tablespoons butter
1 1/2 cups small cubed French bread
1 cup chopped mushroom
2 tablespoons minced onions
1/2 teaspoon dried rosemary, finely crumbled
2 ounces crumbled Roquefort cheese or 2 ounces blue cheese

Steps:

  • Preheat oven to 350°F Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
  • Melt 1 tablespoon butter in heavy medium skillet over medium heat.
  • Add bread and sauté until golden, about 10 minutes.
  • Transfer to medium bowl.
  • Melt 1 tablespoon butter in same skillet.
  • Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes.
  • Add to bread.
  • Refrigerate until mixture is completely cool, about 15 minutes.
  • Mix Roquefort into bread mixture; season with salt and pepper.
  • Insert stuffing into pockets in pork, dividing equally.
  • Skewer pockets closed with toothpicks if necessary.
  • Sprinkle pork with salt and pepper.
  • Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat.
  • Add pork to skillet; sauté until brown, about 2 minutes per side.
  • Place skillet in oven.
  • Bake pork until cooked through, about 25 minutes.

Nutrition Facts : Calories 719.6, Fat 32.6, SaturatedFat 14.6, Cholesterol 173, Sodium 880.6, Carbohydrate 49.5, Fiber 2.4, Sugar 2.8, Protein 55

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

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

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

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

STUFFING-STUFFED PORK CHOPS



Stuffing-Stuffed Pork Chops image

You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

Steps:

  • Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

Nutrition Facts :

ROQUEFORT-STUFFED PORK CHOPS



Roquefort-Stuffed Pork Chops image

Categories     Mushroom     Bake     Sauté     Quick & Easy     Blue Cheese     Pork Chop     Fall     Bon Appétit

Yield Serves 4

Number Of Ingredients 7

4 1-inch-thick pork rib chops or boneless pork loin chops
3 tablespoons butter
1 1/2 cups small cubes of French bread
1 cup chopped mushrooms
2 tablespoons minced onion
1/2 teaspoon dried rosemary, finely crumbled
1/2 cup crumbled Roquefort cheese or blue cheese (about 2 ounces)

Steps:

  • Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
  • Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
  • Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
  • Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

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