Best 6 Stuffed Pork Chops With Raspberry Sauce Recipes

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Satisfy your taste buds with a culinary journey into the realm of Stuffed Pork Chops with Raspberry Sauce, a delectable dish that tantalizes the senses with its juicy, succulent flavors. This article presents a collection of recipes that guide you through the art of preparing this enticing entrée. Discover the secrets of creating tender and flavorful pork chops, expertly stuffed with a savory blend of herbs, aromatic vegetables, and rich cheeses. Learn how to craft a vibrant raspberry sauce that adds a touch of sweetness and tang, elevating the dish to a new level of gastronomic delight. Explore variations of this classic recipe, including a tantalizing apple and brie-stuffed pork chop option, a zesty lemon and herb-infused version, and a unique Asian-inspired creation bursting with bold flavors. Unleash your inner chef and embark on a culinary adventure that will leave your taste buds craving more.

Let's cook with our recipes!

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
  • Season all sides of the pork chops with salt and pepper.
  • Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
  • Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
  • Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

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

CHIPOTLE-RASPBERRY PORK CHOPS



Chipotle-Raspberry Pork Chops image

With only three ingredients and ten-minute prep time, this supper's fast enough to throw together after a long day of work.-Jennifer Ray, Poncha Springs, Colorado

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings (1/4 cup sauce).

Number Of Ingredients 4

1/2 cup seedless raspberry preserves
1 chipotle pepper in adobo sauce, finely chopped
1/2 teaspoon salt
4 bone-in pork loin chops (7 ounces each)

Steps:

  • In a small saucepan, cook and stir preserves and chipotle pepper over medium heat until heated through. Reserve 1/4 cup for serving. Sprinkle pork with salt; brush with remaining raspberry sauce., Lightly grease a grill or broiler pan rack. Grill chops, covered, over medium heat or broil 4 in. from heat 4-5 minutes on each side or until a thermometer reads 145°. Let stand 5 minutes before serving. Serve with reserved sauce.

Nutrition Facts : Calories 308 calories, Fat 9g fat (3g saturated fat), Cholesterol 86mg cholesterol, Sodium 395mg sodium, Carbohydrate 27g carbohydrate (24g sugars, Fiber 0 fiber), Protein 30g protein.

APPLE STUFFED PORK LOIN WITH RASPBERRY SAUCE



Apple Stuffed Pork Loin With Raspberry Sauce image

This recipe if from the Buxton Inn in Granville, Ohio. Two school teachers are busy restoring not just the inn, but the whole block in this town amid Ohio's Welsh Mountains. People drive from miles around to eat at this beautiful inn. This is an awesome dish. If fresh berries are not available, of course you can use frozen. If you prefer not to use brandy, you could use apple juice.

Provided by grandma2969

Categories     Pork

Time 1h35m

Yield 8-10 serving(s)

Number Of Ingredients 18

1 cup chopped onion
1 1/2 cups chopped celery
1/2 cup butter
3 cups cored and chopped tart apples
1/2 teaspoon ground allspice
1/4 teaspoon ground cardamom
5 cups dry bread cubes
1/2 cup raisins
1 (3 -4 lb) single boneless pork loin roast
1 dash garlic powder
1 dash salt & pepper
2 cups fresh raspberries
1/2 cup apricot nectar
1/2 cup red currant jelly
2 tablespoons brandy
1 tablespoon honey
4 teaspoons cornstarch
1 tablespoon water

Steps:

  • In large skillet, cook onion and celery in butter until tender.
  • Add apples, allspice and cardamom; cook, uncovered for 5 minutes, stirring occasionally.
  • In large bowl, combine apple mixture with bread and raisins; toss gently until bread is coated.
  • Preheat oven to 325°.
  • Trim excess fat from meat and split lengthwise almost through.
  • Spoon about half of the stuffing over the meat; fold and tie with string to secure.
  • Place remaining stuffing in 1-quart baking dish.
  • Place meat on rack in a 17x12-inch roasting pan.
  • Sprinkle with garlic powder, pepper and salt.
  • Insert meat thermometer.
  • Roast meat, uncovered, 60-70 minutes or until thermometer registers 160-170°.
  • Cover and heat remaining stuffing during the last 40 minutes of roasting.
  • To serve, slice pork, serve with additional stuffing and raspberry sauce.
  • To prepare RASPBERRY SAUCE:.
  • In medium saucepan, combine raspberries, nectar, jelly, brandy and honey (if choosing not to use brandy, you can use apple juice).
  • Over low heat, stirring frequently, cook until mixture boils.
  • Strain to remove seeds; return mixture to saucepan.
  • In small bowl, combine cornstarch and water; add to raspberry mixture.
  • Makes about 1-3/4 cup sauce.

Nutrition Facts : Calories 626.2, Fat 27, SaturatedFat 10.2, Cholesterol 139.4, Sodium 349.9, Carbohydrate 54.5, Fiber 5.2, Sugar 29.1, Protein 39.8

PORK CHOPS WITH RASPBERRY CHIPOTLE SAUCE AND HERBED RICE



Pork Chops with Raspberry Chipotle Sauce and Herbed Rice image

Dinner ready in 25 minutes! Serve your family these pork chops served with raspberry-chipotle sauce and herbed rice - a tasty meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 10

4 bone-in pork rib chops, about 3/4 inch thick
1/2 teaspoon garlic pepper
1/3 cup all-fruit raspberry spread
1 tablespoon water
1 tablespoon raspberry-flavored vinegar
1 large or 2 small chipotle chiles in adobo sauce, finely chopped (from 7-oz can)
1 package (8.8 oz) quick-cooking (ready in 90 seconds) whole-grain brown rice
1/4 teaspoon gluten-free salt-free garlic herb blend
1/2 teaspoon lemon peel
1 tablespoon chopped fresh cilantro

Steps:

  • Sprinkle pork with garlic pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Add pork to oil. Cook 8 to 10 minutes, turning once, until pork is no longer pink and meat thermometer inserted in center reads 145°F. Remove from skillet to serving platter (reserve pork drippings); keep warm.
  • Meanwhile, in small bowl, stir raspberry spread, water, vinegar and chile; set aside. Make rice as directed on package. Stir in remaining rice ingredients; keep warm.
  • In skillet with pork drippings, pour raspberry mixture. Cook and stir over low heat about 1 minute or until sauce is bubbly and slightly thickened. Serve pork chops with sauce and rice.

Nutrition Facts : Calories 370, Carbohydrate 34 g, Cholesterol 85 mg, Fat 1, Fiber 0 g, Protein 31 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 12 g, TransFat 0 g

PORK CHOPS WITH RASPBERRY SAUCE



Pork Chops With Raspberry Sauce image

I found this recipe on Allrecipes and am posting it for future reference. It's a quick and easy recipe and the sauce looks a little tangy (not overly sweet).

Provided by Denise in da Kitchen

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 teaspoon dried thyme, crushed
1/2 teaspoon dried sage, crushed
1/4 teaspoon salt
1/4 teaspoon pepper
4 (4 ounce) boneless pork chops
1 tablespoon butter
1 tablespoon olive oil
1/4 cup seedless raspberry jam
1 tablespoon orange juice
2 tablespoons white wine vinegar
4 sprigs fresh thyme (optional)

Steps:

  • Preheat oven to 200 degrees.
  • In a small bowl, combine crushed thyme, sage, salt, and pepper. Rub evenly over pork chops.
  • Melt butter and olive oil in a nonstick skillet.
  • Cook pork chops for 4 to 5 minutes on each side, turning once.
  • Remove from skillet and keep warm in preheated oven.
  • In the skillet, combine raspberry jam, orange juice, and vinegar.
  • Bring to a boil, and cook for 2 to 3 minutes, or until sauce is reduced to desired consistency (sauce will thicken as it cools).
  • Spoon sauce in a pool onto a serving plate, and top with pork chops.
  • Garnish with sprigs of thyme.

Nutrition Facts : Calories 289.4, Fat 14.2, SaturatedFat 5.1, Cholesterol 83.6, Sodium 231.8, Carbohydrate 14.4, Fiber 0.4, Sugar 10, Protein 24.6

Tips:

- To ensure your pork chops are cooked evenly, use a meat thermometer to check that they have reached an internal temperature of 145°F (63°C). - If you don't have a meat thermometer, you can also cook the pork chops until they are no longer pink in the center. - For a more flavorful stuffing, use a combination of herbs, spices, and vegetables. Some good options include rosemary, thyme, sage, garlic, onion, and celery. - If you don't have fresh raspberries on hand, you can use frozen raspberries instead. Just be sure to thaw them before using. - To make the raspberry sauce ahead of time, simply prepare it as directed and then store it in the refrigerator for up to 3 days. When you're ready to serve, reheat the sauce over low heat until warmed through.

Conclusion:

Stuffed pork chops with raspberry sauce is a delicious and easy-to-make dish that is perfect for a special occasion dinner. The pork chops are tender and juicy, the stuffing is flavorful and savory, and the raspberry sauce adds a touch of sweetness and acidity. This dish is sure to impress your guests!

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