Best 5 Sunday Best Stuffed Pork Chops Recipes
Indulge in a culinary journey with our enticing stuffed pork chops, a symphony of flavors that will tantalize your taste buds and leave you craving for more. Picture succulent and tender pork chops, meticulously crafted with a savory stuffing of aromatic herbs, tangy cheese, and a hint of zesty spices. Wrapped in a crispy, golden brown crust, each bite exudes a harmonious blend of textures and flavors that will elevate your dining experience.
Our collection of stuffed pork chop recipes caters to diverse preferences, ranging from classic comfort food to innovative gourmet creations. Whether you're a seasoned cook or a novice in the kitchen, we guide you through each recipe with clear instructions and helpful tips to ensure success.
Embark on a culinary adventure with our classic stuffed pork chops, a timeless recipe that showcases the essence of this dish. Alternatively, venture into culinary innovation with our tantalizing variations:
- **Parmesan-Crusted Pork Chops:** A delightful fusion of flavors, these pork chops are coated in a crispy parmesan crust, adding an extra layer of richness and savoriness.
- **Apple-Stuffed Pork Chops:** Experience the perfect balance of sweet and savory with pork chops stuffed with a delectable mixture of crisp apples, aromatic herbs, and a touch of cinnamon.
- **Spinach and Feta Stuffed Pork Chops:** Discover a burst of Mediterranean flavors in these pork chops, filled with a vibrant stuffing of spinach, feta cheese, and sun-dried tomatoes.
- **Creamy Mushroom Stuffed Pork Chops:** Indulge in a luxurious and comforting meal with pork chops stuffed with a rich and creamy mushroom filling, creating a symphony of earthy and umami flavors.
Prepare to captivate your taste buds and impress your loved ones with our exquisite stuffed pork chop recipes. Let the aroma of roasting pork fill your kitchen as you create a dish that is both visually stunning and irresistibly delicious.
STUFFED PORK CHOPS
These Pork Chops are filled with savory stuffing and topped with mushroom soup; they're perfect to feed a hungry family!
Provided by Holly Nilsson
Categories Dinner Entree Main Course Pork
Time 1h
Number Of Ingredients 4
Steps:
- Prepare stuffing mix according to box directions. Cool completely.
- Preheat oven to 350°F.
- Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
- Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
- Season each pork chop with pepper and top with condensed mushroom soup.
- Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.
Nutrition Facts : Calories 326 kcal, Carbohydrate 15 g, Protein 31 g, Fat 14 g, SaturatedFat 4 g, Cholesterol 93 mg, Sodium 520 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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
SUNDAY PORK CHOPS
"I love this recipe because it tastes like a 'real' Sunday supper, but I don't have to spend my whole Sunday making it," says Trisha Kruse of Eagle, Idaho. "Instead, I can bike or work in my garden all day and still have this amazing dish on the table to wind up the weekend with a home-cooked, sit-down meal for my family."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Combine brown sugar and garlic powder; rub over both sides of pork chops. In a large skillet, brown chops in oil over medium heat. Remove from the pan. , In the same skillet, combine the Mexicorn, broth, stuffing mix and butter; top with pork chops. Cover and cook for 10-12 minutes or until a thermometer reads 160°.
Nutrition Facts : Calories 369 calories, Fat 12g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1484mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 4g fiber), Protein 14g protein.
STUFFED PORK CHOPS
Provided by Trisha Yearwood
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F.
- Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
- To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
- Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
- Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
- Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.
SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium low heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
- Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble the corn muffins into the pan and combine stuffing.
- Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
- In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
- To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chop with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.
Tips:
- To ensure even cooking, use a meat thermometer to check the internal temperature of the pork chops. The chops are done when they reach an internal temperature of 145°F (63°C).
- If you don't have a meat thermometer, you can also check the chops for doneness by cutting into them. The chops are done when the juices run clear.
- To prevent the chops from drying out, cook them over medium heat. Don't overcrowd the pan, or the chops will not cook evenly.
- If you are using a stuffing that contains bread crumbs, make sure to soak the bread crumbs in milk before adding them to the stuffing. This will help to keep the stuffing moist.
- To add more flavor to the chops, you can marinate them in a mixture of olive oil, garlic, and herbs before cooking.
Conclusion:
Sunday Best Stuffed Pork Chops are a delicious and easy-to-make meal that is perfect for a special occasion. The chops are stuffed with a flavorful stuffing made from bread crumbs, sausage, and apples. The chops are then cooked in a skillet until they are golden brown and cooked through. Serve the chops with your favorite sides, such as mashed potatoes, roasted vegetables, or a salad.
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