STUFFED PORK CHOPS I
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
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
PROVOLONE/APPLE STUFFED PORK CHOPS
Husband and I loved them, the apples and cheese enhanced the chops perfectly.
Provided by Theresa Hunter @LadyHunter
Categories Pork
Number Of Ingredients 7
Steps:
- Pre heat oven to 375 degrees: Peel and core apples, place butter, garlic powder and apples in medium pot to begin cooking over low heat approximately 6 minutes. . In separate pot make stuffing mix per package directions, add apples.
- While stuffing and apples are cooking take your pork chops and slice in the center to make a pocket. Take 2 slices of provolone cheese per chop fold in half and place inside chop, then spoon in stuffing mixture and close with toothpick.
- Place remaining stuffing mixture in glass 9 x 11 greased pan. Place chops on top of stuffing mixture and cook for about 50 minutes. The last 5 minutes of cooking time top chops with shredded provolone/mozzarella mixture cook until melted.
PROVOLONE-STUFFED PORK CHOPS WITH TARRAGON VINAIGRETTE
Provolone cheese and a fresh tarragon vinaigrette give these stuffed pork chops the savory feel of dining in Provence. -Barbara Pletzke, Herndon, Virginia
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving., For pork chops, cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine the oil, tarragon, salt and pepper; brush onto both sides of chops., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush tomato wedges with some of the remaining vinaigrette. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1-3 minutes on each side or until lightly browned. Set aside., Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until a thermometer reads 145°. Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and reserved vinaigrette.
Nutrition Facts : Calories 702 calories, Fat 58g fat (15g saturated fat), Cholesterol 126mg cholesterol, Sodium 517mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 0 fiber), Protein 41g protein.
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