Stuffed Pork Chops All Saints Episcopal Church Longmeadow Recipes

STUFFED PORK CHOPS - ALL SAINTS EPISCOPAL CHURCH - LONGMEADOW

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• Wash and dry chops. If pocket is not pre cut, use a sharp knife to make a slit in the "fat" side of the chop, big enough for a generous scoop of stuffing.
• Salt and pepper inside and out of chops. Set aside.
• Cook onion and celery in butter about 5 minutes. If dry add 1 tablespoon of water.
• Add parsley, sage, salt, and pepper.
• Add parsley mixture to bread and mix thoroughly, adding water as necessary.
• Stuff chops, dividing stuffing evenly between the chops and secure with toothpicks.
• Stand on bone end and bake for 1 hour or until well done.
• Note: Depending on the size of your chops, sometimes I baste a bit with a bit of chicken broth with 1/2 teaspoon butter melted in it to prevent drying out.

STUFFED PORK CHOPS

Steps:

• If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
• On both sides, sprinkle the pork chops with salt and pepper.
• Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
• Remove the pork chops to a plate.
• Preheat the oven to 350 degrees Fahrenheit.
• In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
• In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
• Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
• Place the pork chops in a baking dish, either 9x13" or a bit smaller.
• Arrange the remaining stuffing around the pork chops.
• Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
• Allow the chops to rest for 3-4 minutes, then serve.

STUFFED PORK CHOPS WITH CRISPY BREADING

Steps:

• Preheat oven to 350.
• Prepare stuffing mix according to package instructions (or make your own recipe).
• After the stuffing is prepared, add anything you want to the stuffing mix (apples, cranberries, mushrooms, olives, etc.).
• Scramble the eggs and add sea salt and freshly ground pepper, to taste. Place in a shallow dish.
• Place flour in another shallow dish.
• Place breadcrumbs in another shallow dish. Add garlic powder, seasoned salt and dill weed. Combine well.
• Slice pork chops down the center to create a pocket, taking care not to slice them the whole way through. Or have the butcher at your grocery store do it for you when you buy them.
• Stuff the chops with the stuffing mix and secure the flaps of the pocket with a toothpick.
• Heat olive oil in a small pan over medium heat until it sizzles if anything is put into it.
• Dip chops in flour, then eggs, then breadcrumb mixture.
• Brown chops (one at a time) on all sides to get breading to stick to chops and stay crisp while baking.
• Transfer chops from pan to glass baking dish.
• Cover and bake 35-40 minutes.
• Serve with extra any leftover stuffing.

STUFFED PORK CHOPS

Steps:

• Mix the corn, bell peppers, celery, and butter together.
• Cut pockets in the pork chops.or can fold over pork steak flour the meat.
• Stuff pockets with vegetable mixture.
• mix flour into soup , if you are going gluten free just use cornstarch.
• Place chops into a casserole dish.
• Pour soup over meat. if you don't want watery gravy do cornstarch here
• Cover casserole with foil paper.
• Bake for 2 hours at 350 degrees Fahrenheit.

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).

STUFFED PORK CHOPS

Steps:

• Preheat oven to 350 degrees F.
• Trim fat from chops.
• Cut a 2 inch pocket in each chop.
• Sprinkle inside of each pocket lightly 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.
• Stir in sage, salt, pepper, and bread crumbs.
• Add 1/3 cup sour cream or plain yogurt to mixture.
• Add enough broth/water to moisten and hold stuffing together.
• Spoon stuffing into pockets.
• Secure pockets with kitchen twine or toothpicks.
• Place chops in baking dish.
• Add remaining broth/water.
• Cover and bake for 30 minutes.
• Remove cover, bake for 20 minutes or until tender.

STUFFED PORK CHOPS

Steps:

• Cut up banana pepper, onion and pepperoni.
• Fry with about 3 or 4 T pepper juice.
• Cut a"pocket" in pork chops.
• Stuff with cheese and pepper/pepperoni/onion mix (If pork chops are not thick enough to stuff, you can layer all of the stuff on top and bake).
• Bake in 350 degree oven until done.

STUFFED PORK CHOPS

Steps:

• In skillet, saute celery and onion in 1 Tablespoon butter.
• Put into a large bowl.
• Add croutons, milk, parsley, salt, paprika, and pepper.
• Mix well.
• Cut a pocket in each chop, fill with stuffing.
• Brown chops in remaining 2 Tablespoons butter.
• Put chops in a greased 9x9 inch baking pan.
• Pour broth over chops.
• Cover and bake at 350 degrees Fahrenheit for 45 minutes.
• Remove chops and keep warm.
• Pour pan drippings into a saucepan.
• Mix cornstarch and water.
• Slowly stir into drippings.
• Cook and stir for 2 minutes until thickened.
• Serve with chops.