Best 9 Pork Chops And Stuffing Recipes

APPLE PORK CHOPS AND STUFFING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
• Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
• Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
• Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
• In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
• Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

PORK CHOPS WITH APPLES AND STUFFING

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.

CROCK POT PORK CHOPS AND STUFFING

Steps:

• Place 2 cups warm water in bottom of crock pot.
• Place pork chops in crock pot.
• Sprinkle onion soup mix on top of pork chops.
• Pour stuffing mix on top and pour water on top of stuffing mix.
• Cook on High for 2 hours and then cook on low for about 4 more hours.
• Usually the stuffing comes out mushy and moist, just the way my family likes it.
• If you don't want to change temps while cooking, just cook on low for 6-8 hours.

SLOW COOKER PORK CHOPS,AND STUFFING

Steps:

• 1. Set Slow cooker to low. Place Pork chops in the bottom of pot. If all do not fit. It is ok to top with the last 2 chops.
• 2. Place the sliced onion on top of the chops. Sprinkle the Bagged stuffing over it.
• 3. Sprinkle a pinch of Thyme over stuffing. Get a medium bowl. Mix the 2 cans of soup with the envelope of onion soup mix. Add the 1 1/2 cans of water and stir well.
• 4. Pour soup mixture over the chops. Cook on low 5-6 hours. High maybe half the time. During last half hour of cook time. Remove cover so that the gravy thickens more. Enjoy!!

PORK CHOPS WITH APPLE STUFFING AND APPLEJACK SAUCE - WILLIAMS SO

Steps:

• Preheat the oven to 400°F Tom make the stuffing, in a small frying pan, melt the butter over medium heat. Add the shallots and cook, stirring often, until softened, about 2 minutes. Transfer to a bowl. Add the bread crumbs, dried apples, sage, 1/8 teaspoons sal, and a few grinds of pepper. Stir in the stock.
• Starting at the meaty end, cut a deep, wide pocket in each pork chop. Divide the stuffing among th epockets and secure each pocket closed with wooden toothpicks. Season on both sides with salt and pepper.
• In a 12-inch ovenproof skillet, heat the oil over medium-high heat. Add teh stuffed pork chops and cook until browned on teh first side, about 3 minutes. Turn carefully and cook until browned on the second side, about 3 minutes longer. Transfer the pan to the oven and bake until the chops show only the barest hint of pink at the bone, about 25 minutes. Transfer the chops to a platter and cover loosely with aluminum foil. Reserve the pan with its drippings.
• In a small frying pan, heat the applejack over low heat. When warm, move the pan away from the heat and carefully ignite the applejack with a long match. Let burn for 30 seconds. If it does not extinguish on its own, cover tightly. Set aside.
• Spoon off the fat from the pan used to cook the pork. Dissolve the cornstarch in 1 tablespoon water and add to the pan along with the applejack, stock, and cream. Bring to a boil over medium heat, stirring often and scraping up the browned bits from the pan bottom. Cook until lightly thickened, about 1 minute. Remove the toothpicks from the pork chops. Transfer to individual plates and top each chop evenly with the sauce and a sprinkle of sage.

PORK CHOPS WITH APPLES AND STUFFING

Steps:

• In a skillet, brown pork chops in oil over medium high heat.
• Meanwhile, prepare stuffing according to package directions.
• Spread pie filling into a greased 13 X 9 in baking dish.
• Place the pork chops on top; spoon stuffing over chops.
• Cover and bake @ 350 fkor 35 minutes.
• Uncover and bake 10 minutes longer until a meat thermometer reads 160.

PORK CHOPS WITH STUFFING AND GREEN BEANS

Steps:

• Preheat oven to 350º F.
• Coat an 11"X7" baking dish with cooking spray.
• Season both sides of pork chops with thyme, crushed rosemary & black pepper. **(note - I chose not to add salt as prepackaged stuffing mixes usually have a very high sodium content).
• Heat a large skillet over medium-high flame & add the oil. When hot, add the chops. Brown 3-4 minutes per side.
• Prepare stuffing mix per package directions. Set aside.
• Drain green beans & spread in bottom baking dish. Distribute onion rings evenly atop the green beans.
• When pork chops are browned, arrange them on top of onions.
• Add stuffing mixture to dish, filling in spaces around and between chops.
• Cover loosely with foil & bake 35 minutes. Remove foil & bake another 10 minutes or until meat is no longer pink in the center.
• ** Note - I used thick, boneless chops. If you use thinner ones, adjust bake time accordingly unless you enjoy dry pork!

SMOTHERED PORK CHOPS AND STUFFING

Steps:

• 1. In a plate or flat bowl, season the flour with salt, garlic and onion powder and pepper, to taste
• 2. Heat olive oil in large skillet while dredging the chops in the seasoned flour. Place seasoned chops in hot oil and brown each side. Reduce heat and continue cooking chops for approx 3 - 4 minutes per side. Remove chops from skillet.
• 3. To the oil in the skillet, add the chopped onions, bell pepper, mushrooms and minced garlic. Saute' until veggies are soft and mushrooms are reduced.
• 4. Add the wine to the skillet stirring and scraping to deglaze. Heat the water or broth to boil in microwave, then add to skillet. Bring to another boil. Turn off the heat and stir in the Stove Top stuffing mix.
• 5. Place the stuffing into a prepared 9x13 baking dish and top with the chops.
• 6. Mix the mushroom soup and buttermilk together. Add black pepper to taste. Pour this gravy over the chops. Cover dish with foil and bake @ 350 degrees for 45 minutes. Remove foil and bake another 15-20 minutes.