Best 5 Baked Stuffed Pork Chops Recipes

OVEN-BAKED STUFFED PORK CHOPS

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

BAKED STUFFED PORK CHOPS

Steps:

• Lightly brown pork chops in oil. Remove from heat.
• Bring water to a boil and stir in stuffing mix and butter. Set aside for 5 minutes and then fluff with a fork.
• Add soup and sour cream to stuffing mix and stir just until blended. Place one-half of mixture in a baking pan. Place pork chops on top. (If desired, pork chops may be split and stuffed with stuffing mixture.) Add remaining one-half of stuffing mixture on top.
• Bake covered for 45 minutes in a 350 degree oven. Uncover and bake an additional 15 minutes.

BAKED STUFFED PORK CHOPS AND PAN GRAVY

Steps:

• Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
• Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
• Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
• Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
• Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
• Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
• Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

JOHN'S BAKED PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Combine Gouda cheese, bacon, parsley, and 1/8 teaspoon black pepper together in a bowl.
• Cut each pork chop from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Stuff cheese mixture into each pocket and close; secure with a wooden toothpick. Coat each stuffed pork chop with olive oil.
• Whisk egg in a bowl. Mix bread crumbs, salt, and black pepper to taste together in a separate bowl. Carefully dip each stuffed pork chop in the egg; press chop into bread crumb mixture until evenly coated. Place breaded pork chops in a 9x13-inch casserole dish.
• Bake in preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Garnish pork chops with cored apple, green onion, and red grapes.

BAKED STUFFED PORK CHOPS

Steps:

• 1. Prep chops by wiping with a damp paper towel 2. In a medium skillet, heat butter then add celery and onion and cook until tender, about 8 minutes 3. Remove from heat. Add bread cubes, apples, raisins, pepper, sage and 1 teaspoon of salt. Mix/toss lightly to combine ingredients. Use mixture to fill pockets in pork chops. 4. Preheat oven to 350 5. In a large heavy skillet, slowly brown pork chops on both sides, about 15 min total. 6. Remove cops and place in a 2-quart casserole dish. Sprinkle with remaining salt and add apple juice. 7. Bake covered , until chops are tender or about 1 1/4 hours. 8. Removed and spoon sauce from casserole dish over top chops before serving.