Best 3 Chops With Fruit Stuffing Recipes
Have you ever considered the perfect harmony between juicy, succulent chops and the vibrant sweetness of fruits? Look no further than our delectable Chops with Fruit Stuffing - a culinary symphony that will tantalize your taste buds and leave you craving more. Indulge in the classic Pork Chops with Apple Stuffing, where tender pork chops embrace a savory blend of apples, breadcrumbs, and aromatic herbs. If you prefer a lighter option, the Chicken Chops with Apricot Stuffing offers a delightful balance of juicy chicken and sweet apricots, complemented by a hint of tangy lemon.
But that's not all - our collection boasts even more enticing variations. Lamb Chops with Cranberry Stuffing elevate the richness of lamb with a burst of tart cranberries and a hint of rosemary. For a unique twist, try the Pork Chops with Pineapple Stuffing, where the tropical sweetness of pineapple pairs perfectly with savory pork and a touch of brown sugar. And for those who love the bold flavors of the Mediterranean, the Chicken Chops with Feta and Spinach Stuffing combine creamy feta, earthy spinach, and tangy sun-dried tomatoes, enveloped in succulent chicken.
Each recipe provides step-by-step instructions, ensuring success in your culinary adventure. So, gather your ingredients, prepare your kitchen, and embark on a journey of flavors with our Chops with Fruit Stuffing extravaganza.
CHOPS WITH FRUIT STUFFING
"The aroma that fills the house as this pork dish simmers if fabulous," writes Suzanne Reyes of Tustin, California. "All you need to complete the meal is a green vegetable and maybe a loaf of bread. It's impressive enough for company," she adds.
Provided by Taste of Home
Categories Dinner
Time 3h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, brown pork chops in oil on both sides. In a large bowl, combine the remaining ingredients. , Place half of the stuffing mixture in a 3-qt. slow cooker. Top with pork and remaining stuffing mixture. Cook, covered, on low until pork is tender, about 3 hours.
Nutrition Facts :
PORK CHOPS WITH FRUITCAKE STUFFING
Steps:
- In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of butter over moderately low heat, stirring, until the vegetables are softened, stir in the fruitcake and salt and pepper to taste, and let the stuffing cool. With a sharp paring knife make a 1-inch-long horizontal incision along the side of each chop and cut a deep, wide pocket in the chop. Fill the chops with the stuffing and close the openings with wooden picks. Pat the chops dry with paper towels and season them with salt and pepper.
- In a heavy ovenproof skillet (preferably cast-iron) heat the remaining 1 tablespoon butter and the oil over moderately high heat until the foam subsides and in the fat brown the pork chops. Add 1/4 cup water, bake the chops, covered, in the middle of a preheated 350°F. oven, turning them once, for 30 minutes, and transfer them to plates. On top of the stove boil the pan juices until they are reduced to about 1/3 cup, strain them through a sieve into a bowl, and spoon them over the chops.
PORK CHOPS WITH FRUITCAKE STUFFING
Don't know what to do with your leftover fruit cake? Try this recipe. I've had it for years, and can't remember who gave it to me, but it is a good one.
Provided by MsKittyKat
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a heavy skillet cook the onion and the bell pepper in 2 tablespoons of butter over moderately low heat, stirring, until the vegetables are softened, stir in the fruitcake and salt and pepper to taste, and let the stuffing cool.
- With a sharp paring knife make a 1-inch-long horizontal incision along the side of each chop and cut a deep, wide pocket in the chop.
- Fill the chops with the stuffing and close the openings with wooden picks.
- Pat the chops dry with paper towels and season them with salt and pepper.
- In a heavy ovenproof skillet (preferably cast-iron) heat the remaining 1 tablespoon butter and the oil over moderately high heat until the foam subsides and brown the pork chops.
- Add 1/4 cup water, bake the chops, covered, in the middle of a preheated 350°F oven, turning them once, for 30 minutes, and transfer them to plates.
- On top of the stove boil the pan juices until they are reduced to about 1/3 cup, strain them through a sieve into a bowl, and spoon them over the chops.
Nutrition Facts : Calories 114.5, Fat 12.1, SaturatedFat 5.9, Cholesterol 22.9, Sodium 1.9, Carbohydrate 1.9, Fiber 0.4, Sugar 0.9, Protein 0.3
Tips:
- Choose the right fruit: Choose fruits that hold their shape well when cooked, such as apples, pears, and quince. Avoid fruits that are too soft or juicy, as they will break down during cooking.
- Prepare the fruit properly: Peel and core the fruit, and cut it into small pieces. You can also add a little sugar or spices to the fruit before stuffing it into the chops.
- Stuff the chops carefully: Use a spoon or your fingers to stuff the fruit mixture into the center of each chop. Be careful not to overstuff the chops, or they will burst open during cooking.
- Cook the chops properly: Cook the chops over medium heat until they are cooked through. You can pan-fry, bake, or grill the chops, depending on your preference.
- Serve the chops immediately: Chops with fruit stuffing are best served immediately after they are cooked. You can garnish them with fresh herbs or a drizzle of honey.
Conclusion:
Chops with fruit stuffing is a classic dish that is both delicious and elegant. This dish is perfect for a special occasion or a weeknight meal. With a little planning and preparation, you can easily make this dish at home.
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