Best 5 Sunday Chops And Stuffing Recipes

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**Sunday Chops and Stuffing: A Classic Comfort Food Feast**

Indulge in a culinary journey with our Sunday Chops and Stuffing extravaganza! This article presents a tantalizing array of recipes that will turn your Sunday meal into a memorable feast. From succulent pork chops smothered in a luscious gravy to an irresistible stuffing bursting with savory flavors, these dishes promise to satisfy every palate. Prepare to embark on a taste sensation that will leave you craving for more.

**Succulent Pork Chops:**

Our pork chop recipes are a symphony of flavors. The classic pan-fried chops are coated in a golden-brown crust, while the oven-baked chops are infused with herbs and spices, creating a tender and juicy masterpiece. For those seeking a more decadent experience, try the smothered pork chops, where a rich and creamy mushroom gravy elevates the chops to a new level of indulgence.

**Savory Stuffing:**

No Sunday meal is complete without stuffing, and our recipes offer a delightful variety. The traditional bread stuffing is a timeless classic, featuring a blend of herbs, celery, and onions that complements the pork chops perfectly. For a touch of sweetness, the apple stuffing adds a burst of fruity flavors, while the cornbread stuffing brings a slightly crunchy texture and a hint of cornmeal goodness.

**Accompaniments:**

To complete your Sunday feast, we've included a selection of side dishes that perfectly pair with the chops and stuffing. Choose from creamy mashed potatoes, roasted vegetables, or a crisp and refreshing salad. Our gravy recipe adds an extra layer of flavor to the chops, while the cranberry sauce provides a tangy and sweet contrast.

**Dessert Delight:**

No feast is truly complete without a sweet ending. Our dessert recipes offer a delightful conclusion to your Sunday meal. Indulge in the classic apple pie, featuring a flaky crust and a sweet and tangy filling. For a rich and decadent treat, try the chocolate mousse, a light and airy dessert that will satisfy any chocolate lover.

Embark on this culinary adventure and create a Sunday feast that will become a cherished tradition in your home. With our diverse selection of recipes, you'll have everything you need to make your Sunday meal an unforgettable experience.

Check out the recipes below so you can choose the best recipe for yourself!

SUNDAY SUPPER STUFFED PORK CHOPS, CREAM CHEESE POTATOES, SUGAR SNAP PEAS



Sunday Supper Stuffed Pork Chops, Cream Cheese Potatoes, Sugar Snap Peas image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 19

2 1/2 pounds potatoes, peeled and cut into chunks
Salt
1/2 cup milk
4 ounces cream cheese
1 small onion finely chopped
2 tablespoons chopped fresh chives, optional
1 tablespoon olive oil or vegetable oil, plus some for drizzling
2 slices bacon, chopped
1 small McIntosh apple, chopped
2 ribs celery from the heart, finely chopped
1 small onion, chopped
2 tablespoons freshly chopped sage leaves, or 1 teaspoon ground dried sage
2 tablespoons freshly chopped thyme leaves, or 1 teaspoon dried leaves
Freshly ground black pepper
2 store bought corn muffins
8 thin boneless center cut pork loin chops
2 pounds sugar snap peas
1 cup chicken broth or water
1 tablespoon butter

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.

PORK CHOPS WITH APPLES AND STUFFING



Pork Chops with Apples and Stuffing image

The heartwarming taste of apples with cinnamon is the perfect accompaniment to tender pork chops. This dish is always a winner with my family. Because it calls for only four ingredients, it's a main course that I can serve with little preparation. -Joan Hamilton, Worcester, Massachusetts

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 5

6 boneless pork loin chops (6 ounces each)
1 tablespoon canola oil
1 package (6 ounces) crushed stuffing mix
1 can (21 ounces) apple pie filling with cinnamon
Minced fresh parsley, optional

Steps:

  • In a large skillet, brown pork chops in oil over medium-high heat. Meanwhile, prepare stuffing according to package directions. Spread pie filling into a greased 13x9-in. baking dish. Place the pork chops on top; spoon stuffing over chops., Cover and bake at 350° for 35 minutes. Uncover; bake until a thermometer reads 145°, about 10 minutes longer. If desired, sprinkle with parsley.

Nutrition Facts : Calories 527 calories, Fat 21g fat (9g saturated fat), Cholesterol 102mg cholesterol, Sodium 550mg sodium, Carbohydrate 48g carbohydrate (15g sugars, Fiber 3g fiber), Protein 36g protein.

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

SUNDAY BEST STUFFED PORK CHOPS



Sunday Best Stuffed Pork Chops image

We're farmers and ranchers who love to cook in a Dutch oven. Dish up these chops from the oven, and pass the salad, potatoes and steamed broccoli. -Lorraine Smith, Carpenter, Wyoming

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 8 servings.

Number Of Ingredients 12

1 package (6 ounces) pork stuffing mix
3/4 teaspoon seasoned salt
1/2 teaspoon garlic powder
1/2 teaspoon coarsely ground pepper
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4 cup 2% milk
1 cup shredded smoked Gouda cheese
1 small apple, finely chopped
1/2 cup chopped pecans, toasted
8 boneless pork loin chops (6 ounces each)
2 tablespoons olive oil, divided
Optional: Minced fresh chives or parsley

Steps:

  • Prepare stuffing according to package directions; cool slightly. In a small bowl, mix seasonings. In another bowl, whisk soup and milk until blended., Stir cheese, apple and pecans into cooled stuffing. Cut a pocket horizontally in the thickest part of each chop. Fill with stuffing mixture. Brush outsides of chops with 1 tablespoon oil; sprinkle with seasoning mixture., In a Dutch oven, heat remaining oil over medium heat. Stand pork chops in pan, stuffing side up, spaced evenly. Pour soup mixture around chops; bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until pork is no longer pink and a thermometer inserted in stuffing reads 165°., Remove from heat; let stand 5 minutes. Transfer chops to a serving dish. Spoon sauce over top. If desired, sprinkle with chives or parsley.

Nutrition Facts : Calories 532 calories, Fat 30g fat (11g saturated fat), Cholesterol 116mg cholesterol, Sodium 973mg sodium, Carbohydrate 22g carbohydrate (5g sugars, Fiber 2g fiber), Protein 40g protein.

SUNDAY SUPPER STUFFED PORK CHOPS (RACHAEL RAY)



Sunday Supper Stuffed Pork Chops (Rachael Ray) image

Make and share this Sunday Supper Stuffed Pork Chops (Rachael Ray) recipe from Food.com.

Provided by hungrykitten

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

2 1/2 lbs potatoes, peeled and cut into chunks
salt
1/2 cup milk
4 ounces cream cheese
1 small onion, finely chopped
2 tablespoons chopped fresh chives (optional)
1 tablespoon olive oil or 1 tablespoon vegetable oil, plus more for drizzling
2 slices bacon, chopped
1 small mcintosh apple, chopped
2 celery ribs, from the heart, finely chopped
1 small onion, chopped
1 teaspoon ground sage
1 teaspoon dried thyme leaves
fresh ground black pepper
2 corn muffins, store bought
8 thin boneless center cut pork chops
2 lbs sugar snap peas
1 cup chicken broth or 1 cup water
1 tablespoon butter

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 heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired 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 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 chops 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.

Nutrition Facts : Calories 994.6, Fat 37.2, SaturatedFat 15.1, Cholesterol 173.4, Sodium 1084.9, Carbohydrate 106.6, Fiber 17, Sugar 14.8, Protein 61.4

Tips:

  • Use high-quality ingredients: The better the ingredients, the better the dish will taste. For the chops, choose a thick, meaty cut, such as pork loin chops or lamb chops. For the stuffing, use fresh, flavorful ingredients like celery, onion, and apples.
  • Season the chops well: Season the chops generously with salt, pepper, and your favorite herbs and spices. This will help to enhance the natural flavor of the meat.
  • Cook the chops over medium heat: Cooking the chops over medium heat will help to prevent them from drying out. Cook the chops for about 8-10 minutes per side, or until they are cooked through.
  • Make the stuffing ahead of time: The stuffing can be made up to a day in advance. This will save you time on the day of cooking.
  • Stuff the chops just before cooking: Stuff the chops just before cooking to prevent the stuffing from drying out.

Conclusion:

Sunday Chops and Stuffing is a classic dish that is perfect for a special occasion meal. The chops are juicy and flavorful, and the stuffing is moist and savory. This dish is sure to please everyone at the table. Here are some additional tips for making Sunday Chops and Stuffing:
  • If you don't have time to make the stuffing ahead of time, you can use a store-bought stuffing mix.
  • You can also add other ingredients to the stuffing, such as cooked sausage, bacon, or dried fruit.
  • Serve the chops with your favorite sides, such as mashed potatoes, green beans, or roasted vegetables.

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