Saucy Pilaf Stuffed Pork Chops Recipes

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.

BACON-STUFFED PORK CHOPS WITH CREAMY BALSAMIC SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
• Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
• Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
• Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

PILAF-STUFFED PORK CHOPS

Steps:

• In a saucepan, bring water to a boil. Add rice. Remove from the heat; cover and let stand for 5 minutes. Fluff with a fork. Stir in the carrot, zucchini, onion salt and 1/8 teaspoon pepper; set aside., Cut a pocket in each pork chop; sprinkle with salt and remaining pepper. In a skillet, brown chops in butter. Cool for 5 minutes. Stuff with pilaf. , Place in an ungreased 11x7-in. baking dish. Pour broth into dish. Cover and bake at 350° for 25-30 minutes or until a thermometer inserted into the meat portion reads 160°, Remove chops and keep warm. Pour cooking juices into a saucepan. Combine cornstarch and cold water until smooth; stir into juices. Bring to a boil; cook and stir for 1 minute or until thickened. Stir in browning sauce if desired. Serve over pork chops.

SAUCY PILAF-STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees.
• In a saucepan, bring 1/2 cup water to a boil.
• Add rice.
• Remove from heat; cover and let stand for 5 minutes.
• Fluff rice with a fork.
• Stir in carrots, zucchini, onion salt and 1/8 teaspoon pepper; set aside.
• Cut a pocket in each pork chop; sprinkle with salt and remaining pepper.
• In a skillet, brown chops in butter; cool for 5 minutes.
• Stuff each chop with 1/2 pilaf mixture.
• Place in an ungreased 11-in x 7-in x 2-in baking dish.
• Pour the beef broth over the chops.
• Cover and bake for 25-30 minutes, or until a meat thermometer inserted reads 160 degrees.
• Remove chops and keep warm.
• Pour cooking juices into a saucepan.
• Combine corn starch and cold water until smooth; stir into juices.
• Bring to a boil; cook and stir until thickened.
• Stir in browning sauce, if desired.
• Serve over pork chops.

SAUCY PORK CHOP SKILLET

Steps:

• Cook rice according to package directions. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Brown pork chops on both sides; remove from pan., Add onion to drippings; cook and stir until tender. Stir in tomatoes, broth, parsley and seasonings; bring to a boil. Return pork to pan. Reduce heat; simmer, covered, until a thermometer inserted in pork reads 145°, 6-8 minutes., Remove pork to a serving plate; keep warm. In a small bowl, mix flour and water until smooth; stir into sauce. Bring to a boil, stirring constantly; cook and stir until thickened, 2 minutes. Spoon over pork; serve with rice.

SAUCY PORK CHOPS

Steps:

• Sprinkle pork chops with garlic powder, salt and pepper. In a large skillet, brown chops in oil on both sides; drain. , In a small bowl, combine the ketchup, brown sugar and liquid smoke if desired. Pour half of the sauce into a 3-qt. slow cooker. Top with pork chops and remaining sauce. Cover and cook on low for 4-5 hours or until meat is tender.

PORK CHOPS AND RICE PILAF

Steps:

• Season pork chops with salt and pepper.
• Brown both sides of pork chops, no oil needed with a non stick skillet.
• Using a 9"x13" pan, mix together rice pilaf mix and the ingredients needed to make the rice pilaf, usually water and margarine.
• I use hot water so that the margarine melts.
• Spread rice pilaf evenly on the bottom of the pan, lay pork chops on top of rice.
• Cover tightly with foil and bake at 350°F for 1 hour.
• Bake for 1 hour and 15 minutes for really thick pork chops.
• Experiment with different rice pilaf mixes, but I like the chicken versions best.