Best 10 Gourmet Stuffed Pork Chops Recipes

STUFFED PORK CHOPS

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.

STUFFED PORK CHOPS

Steps:

• Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
• In a large heavy bottomed saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
• In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
• Preheat grill to medium-high heat.
• Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

ROQUEFORT-STUFFED PORK CHOPS

Steps:

• Preheat oven to 350°F. Cut each pork chop horizontally in half to bone (or almost through if using boneless chops), making pocket for stuffing.
• Melt 1 tablespoon butter in heavy medium skillet over medium heat. Add bread and sauté until golden, about 10 minutes. Transfer to medium bowl. Melt 1 tablespoon butter in same skillet. Add mushrooms, onion and rosemary and sauté until onion is soft, about 5 minutes. Add to bread. Refrigerate until mixture is completely cool, about 15 minutes.
• Mix Roquefort into bread mixture; season with salt and pepper. Insert stuffing into pockets in pork, dividing equally. Skewer pockets closed with toothpicks if necessary. Sprinkle pork with salt and pepper.
• Melt remaining 1 tablespoon butter in heavy large ovenproof skillet over high heat. Add pork to skillet; sauté until brown, about 2 minutes per side. Place skillet in oven. Bake pork until cooked through, about 25 minutes.

GOURMET STUFFED PORK CHOPS

Steps:

• Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.
• Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.
• Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.
• Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until outside of pork chops is browned, 2 to 3 minutes per side.
• Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender, about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

STUFFED PORK CHOPS

Steps:

• Preheat the oven to 325°F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and sauté until they are translucent, about 7 minutes. Remove the pan from heat and stir in the parsley, bread crumbs, salt, pepper, and garlic powder. Stir in the beaten egg.
• If your pork chops don't have pockets cut into them, 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 bread crumb mixture. Secure the openings with toothpicks and cotton thread or twine.
• Dredge the stuffed chops lightly in flour, shaking off the excess. Wipe out the skillet used previously in making the stuffing and place over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes on each side.
• Put water in the bottom of a roasting pan with a rack, 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, then uncover and continue baking for 20 minutes longer, to crisp the surface a bit.

GOURMET STUFFED PORK CHOPS

Steps:

• Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.
• Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.
• Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.
• Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until outside of pork chops is browned, 2 to 3 minutes per side.
• Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender, about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

GOURMET PORK CHOPS

Steps:

• Trim excess fat from chops. Coat chops with flour, salt and pepper. Cook until brown. Combine soup, water, ginger, and rosemary;pour over chops. Sprinkle with half the onion rings. Cover and bake at 350* for 50 minutes. Uncover and sprinkle with remaining onion rings and continue cooking for 10 minutes.

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.

STUFFED PORK CHOPS

Steps:

• In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing.

GOURMET STUFFED PORK CHOPS

Steps:

• Lay pork chops flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in each pork chop making a 2 inch slit in the side.
• Mix mushrooms, Swiss cheese, parsley, garlic powder, black pepper, and salt in a bowl; stuff pork chops with mushroom mixture. Secure the open side with a toothpick.
• Whisk eggs in a bowl; pour bread crumbs into a separate bowl. Dip the stuffed pork chops into the beaten egg; press pork chops into bread crumbs until completely coated.
• Heat oil in a skillet over medium heat; place pork chops, pocket side-down, into the hot oil. Cook until outside of pork chops is browned, 2 to 3 minutes per side.
• Pour in enough wine to come halfway up pork chops. Reduce heat to low, cover skillet, and simmer until pork chops are tender, about 2 hours. Check wine level occasionally and add more as needed. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).