Best 12 Smothered Pork Chops And Stuffing Recipes

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Discover the mouthwatering symphony of flavors in smothered pork chops and stuffing, a classic dish that captures the essence of comfort food. This culinary masterpiece features tender pork chops, smothered in a rich, savory gravy, nestled atop a bed of hearty stuffing. With its perfect balance of flavors and textures, this dish is sure to satisfy even the most discerning palate. Embark on a culinary journey with us as we explore the best recipe for smothered pork chops and stuffing, promising an unforgettable dining experience.

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

PORK CHOP AND STUFFING CASSEROLE



Pork Chop and Stuffing Casserole image

Delicious pork chops and stuffing,with yummy gravy. I got this recipe from Home Cooking Magazine years ago from Janice Goff. Everyone who makes this loves them,tasty and tender,too.

Provided by Glittergirl

Categories     Pork

Time 1h50m

Yield 4-6 serving(s)

Number Of Ingredients 6

4 -6 pork chops
1 box stove top pork stuffing mix
1 can cream of mushroom soup
3/4 cup water, mixed with
pork dripping
1/4 cup melted butter

Steps:

  • Brown chops.
  • Remove and add water to the frying pan.
  • Place chops in a single layer in a baking dish.
  • In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
  • Then add contents of crumb packet.
  • Mix well.
  • For as many chops,make a ball of stuffing and place on top of each chop.
  • Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
  • Bake uncovered, 1 to 1 1/2 hours at 350 degrees.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

For a satisfying supper, try Tyler Florence's Smothered Pork Chops from Food Network � a creamy buttermilk gravy takes this recipe to the next level.

Provided by Tyler Florence

Categories     main-dish

Time 31m

Yield 4 servings

Number Of Ingredients 11

1 cup all-purpose flour
2 tablespoons onion powder
2 tablespoons garlic powder
1 teaspoon cayenne
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
4 pork chops, 3/4-inch thick, bone-in
1/4 cup olive oil
1 cup chicken broth
1/2 cup buttermilk
Chopped fresh flat-leaf parsley, for garnish

Steps:

  • Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
  • Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 20

7 tablespoons salted butter
4 tablespoons olive oil
1 large onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 teaspoon seasoned salt
1 teaspoon lemon pepper
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
Pinch kosher salt
Pinch freshly ground black pepper
1/2 cup plus 3 tablespoons all-purpose flour
6 to 8 thin-cut breakfast pork chops
1 1/2 cups low-sodium chicken stock
1 tablespoon cream
Smashed Red Potatoes, recipe follows, for serving
6 large red potatoes
6 tablespoons salted butter
Pinch kosher salt
Pinch freshly ground black pepper

Steps:

  • Heat 2 tablespoons butter plus 2 tablespoons oil in each of 2 skillets over medium heat.
  • Put the onion and pepper slices in one skillet and cook until browned and caramelized, about 10 minutes.
  • Meanwhile, whisk together the seasoned salt, lemon pepper, cumin, cayenne pepper, salt, black pepper and 1/2 cup of the flour in a pie plate. Dredge the pork chops in the flour mixture.
  • Fry the chops in batches in the other skillet until well browned, 2 to 3 minutes per side. Remove the chops from the skillet and set aside.
  • To this skillet, add the remaining 3 tablespoons butter and 3 tablespoons flour. Stir and cook until the roux gets some color on it, about 2 minutes. Whisk in the stock a bit at a time, working out all the lumps, then add the cream. Add the onions and peppers, coating them in the sauce.
  • Serve with plenty of sauce and the caramelized onions/peppers and accompany with the Smashed Red Potatoes.
  • Put the potatoes in a glass or microwavable bowl and microwave according to the manufacturer's instructions, 5 to 10 minutes. Carefully remove the bowl and smash the potatoes with a fork. Add the butter, salt and pepper, then smash again. Cover with a towel until ready to serve.

PORK CHOPS WITH STUFFING



Pork Chops with Stuffing image

This was my mother's original recipe, but through the years I've changed is slightly. Now my four daughters enjoy making this family favorite. Before we retired, we raised hogs on a farm in Pennsylvania. I cooked a pork dish at least once a week then, and I still do today.

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 6 servings.

Number Of Ingredients 11

6 pork chops (1/2 inch thick)
1 tablespoon vegetable oil
3 cups cubed day-old bread
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup chopped celery
1 cup chopped onion
2 garlic cloves, minced
1 egg, beaten
1/4 teaspoon poultry seasoning
1/4 teaspoon pepper
1/2 cup shredded cheddar cheese, optional

Steps:

  • In a large skillet, brown pork chops in oil. Place in an ungreased 13-in. x 9-in. baking pan. Combine bread cubes, soup, celery, onion, garlic, egg, poultry seasoning and pepper; spread over pork chops. Bake uncovered at 350° for 45-55 minutes. If desired, sprinkle with cheese and return to the oven for 5 minutes or until melted.

Nutrition Facts :

SMOTHERED GRILLED PORK CHOPS



Smothered Grilled Pork Chops image

Provided by Kenny Callaghan

Categories     Pork     Pork Chop     Summer     Grill/Barbecue     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 10

2 large red bell peppers
2 tablespoons plus 4 teaspoons vegetable oil
2 medium onions, thinly sliced
1 tablespoon all-purpose flour
1/4 cup dry white wine
2 tablespoons apple cider vinegar
2 tablespoons drained capers
1 cup low-salt chicken broth
1 tablespoon chopped fresh parsley
4 1- to 1 1/4-inch-thick bone-in rib pork chops (each about 12 ounces)

Steps:

  • Char peppers over gas flame, in broiler, or on grill until charred on all sides. Enclose in paper bag 10 minutes. Peel and seed peppers; slice into thin strips. Heat 2 tablespoons oil in large skillet over medium heat. Add onions and sauté until golden, about 15 minutes. Mix in flour; sauté 2 minutes. Add bell peppers, wine, vinegar, and capers; cook 1 minute. Add broth. Increase heat; boil until sauce thickens enough to coat spoon, about 4 minutes. Mix in parsley. Season with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewarm before using.)
  • Prepare barbecue (medium-high heat). Brush pork on all sides with remaining 4 teaspoons oil. Sprinkle pork with salt and pepper. Grill until thermometer inserted into center of pork registers 145°F, about 10 minutes per side. Transfer chops to platter. Spoon sauce over.

STUFFED PORK CHOPS III



Stuffed Pork Chops III image

Very easy recipe for tasty pork chops stuffed with bread crumbs, onion, parsley, spices and simmered in a beef broth.

Provided by Karen

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 55m

Yield 4

Number Of Ingredients 9

4 thick cut pork chops
1 cup dry bread crumbs
1 teaspoon white sugar
½ teaspoon ground black pepper
½ teaspoon salt
5 tablespoons melted butter, divided
1 small yellow onion, chopped
2 tablespoons dried parsley
1 cup beef broth

Steps:

  • Make slits in pork chops to form a pocket in fat end. Combine bread crumbs, sugar, pepper, salt, 3 tablespoons of the melted butter, onions, and parsley; mix well. Stuff chops generously and skewer shut with toothpicks.
  • Heat the remaining 2 tablespoons of melted butter in a skillet. Brown chops slowly over medium heat for 5 minutes on each side. Add beef broth and simmer over low heat for 30 minutes until tender, turning chops at least once. Remove toothpicks and pour pan juices over pork chops before serving.

Nutrition Facts : Calories 367.6 calories, Carbohydrate 22.8 g, Cholesterol 75.2 mg, Fat 22.3 g, Fiber 1.7 g, Protein 18.6 g, SaturatedFat 11.8 g, Sodium 812.3 mg, Sugar 3.6 g

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Get the best pork chops you can, and the thickest, and give yourself a good 12 hours or more of lead time to soak them in the brine. If you are omitting the anise in the brine, you could add some flavor to the dredging flour - chili powder, say, or smoked paprika.

Provided by Sam Sifton

Categories     dinner, meat, main course

Time 3h

Yield 8 servings

Number Of Ingredients 9

8 thick, bone-in pork chops (more if using smaller chops)
Anise brine (see recipe)
4 tablespoons neutral oil, like peanut or safflower, or lard
1 cup all-purpose flour
8 medium yellow onions, peeled and thinly sliced
1 bay leaf
Kosher salt and freshly ground pepper to taste
2 quarts pork stock or chicken stock
1 tablespoon finely chopped parsley, optional

Steps:

  • In a large nonreactive container, submerge the pork in the brine and place in refrigerator for at least 12 hours or overnight, then remove the chops and dry well with paper towels.
  • Heat oven to 325. Heat the oil or lard in a large ovenproof pot or Dutch oven set over medium heat. Dredge the chops in the flour, shaking off the excess. Reserve the leftover flour.
  • Cook the chops in the fat, about 4 minutes per side, until they are brown and crisp on the exterior, and transfer to a plate. Reduce heat to medium-low. Add the onions and bay leaf and cook, stirring often, until the onions are softened, about 15 minutes. Season well with salt and pepper.
  • Add 6 tablespoons flour to the onions, stir well and allow to cook 3 or 4 minutes. Slowly add the stock, stirring and scraping the pan well, until it is incorporated and the mixture is slightly thickened.
  • Return chops to the pot and bring to a simmer, then cover tightly and cook in the oven until very tender, 2 or more hours. Transfer chops to a plate and place pot on stovetop, over medium heat. Reduce sauce until it is thick enough to resemble gravy, skimming excess oil and foam if necessary. Return chops to pot to reheat, then serve with their gravy over rice or mashed potatoes. Garnish with parsley if you like.

STUFFED PORK CHOPS



Stuffed Pork Chops image

Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 5

4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
1/4 to 1/2 cup Cornbread Stuffing
Coarse salt and ground pepper
1 tablespoon canola oil
1 can (14.5 ounces) reduced-sodium chicken broth

Steps:

  • Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
  • Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
  • Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.

PORK CHOPS STUFFED WITH SMOKED GOUDA AND BACON



Pork Chops Stuffed with Smoked Gouda and Bacon image

Easy and elegant enough for the in-laws. Be sure, when filling the chops, not to stuff it too full, or the meat will be done cooking before the cheese has had a chance to melt.

Provided by DARLA

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 35m

Yield 2

Number Of Ingredients 8

2 ounces smoked Gouda cheese, shredded
4 slices bacon, cooked and crumbled
¼ cup chopped fresh parsley
⅛ teaspoon ground black pepper
2 raw chop with refuse, 185 g; (blank) 6.5 ounces (2 1/4 inch thick) center-cut, bone-in pork chops
1 teaspoon olive oil
¼ teaspoon salt
⅛ teaspoon ground black pepper

Steps:

  • Preheat an outdoor grill for medium heat.
  • In a small bowl, combine the cheese, bacon, parsley, and 1/8 teaspoon black pepper.
  • Lay the chop flat on cutting board, and with a sharp knife held parallel to the board, cut a pocket into the pork, going all the way to the bone, but leaving the sides intact. Stuff cheese mixture into pocket, and close with a wooden toothpick. Brush meat with oil, and season with salt and more black pepper.
  • Lightly oil the grill grate. Grill over medium heat for 5 to 8 minutes on each side, or until pork is done. Careful not to overcook!

Nutrition Facts : Calories 394.2 calories, Carbohydrate 1.5 g, Cholesterol 120.5 mg, Fat 25.9 g, Fiber 0.3 g, Protein 36.9 g, SaturatedFat 10.7 g, Sodium 1001 mg, Sugar 0.7 g

CHEATER'S STUFFED PORK CHOPS



Cheater's Stuffed Pork Chops image

This is a fast and easy way to make stuffed pork chops. Of course, my mom would make homemade stuffing etc. but who has the time? This is a quick and easy weeknight meal. Great with green beans and applesauce!

Provided by Monica120179

Categories     One Dish Meal

Time 40m

Yield 6 pork chops, 4-6 serving(s)

Number Of Ingredients 7

6 pork chops (boneless loin or sirloin chops work best)
1 (6 ounce) box chicken stove top stuffing mix or 1 (6 ounce) box pork stuffing mix
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup milk
1 (4 ounce) can sliced mushrooms
1 tablespoon minced onion
1/2 teaspoon Kitchen Bouquet (for color)

Steps:

  • Preheat the oven to 350 degrees.
  • Prepare stuffing as recommended on the box.
  • Spray 9x13 pan with non-stick cooking spray.
  • Place pork chops in the pan.
  • Spoon heaping stuffing mixture onto each pork chop.
  • Cover with foil and bake at 350 degres for 20 minutes.
  • While pork chops are baking, heat the cream of mushroom soup, milk, minced onions, mushrooms and Kitchen Bouquet together on the stovetop.
  • Once heated, pour over the stuffed pork chops and bake uncovered fro another 10 minutes.
  • Serve with applesauce and enjoy!

SMOTHERED PORK CHOPS



Smothered Pork Chops image

Smothered Pork Chops shared by Simone Greene of Winchester, Virginia can be prepared in a flash using convenient stuffing mix. But they boast a delicious from-scratch flavor and will fill your house with the mouthwatering aroma of simmering apples, cinnamon and brown sugar. "It's a dish my Mom used to make when I was still living at home," Simone recalls. "The sweetness of the apple mixture makes such a nice complement to the savory stuffing and chops."-Simone Greene, Winchester, Virginia

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

1 package (6 ounces) chicken stuffing mix
4 boneless pork loin chops (6 ounces each)
1 tablespoon butter
4 medium apples, peeled and cut into wedges
1/2 cup packed brown sugar
1/4 cup water
1/4 teaspoon salt
1/4 teaspoon ground cinnamon

Steps:

  • Prepare stuffing mix according to package directions. Meanwhile, in a large skillet, cook pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. , Stir in the apples, brown sugar, water and salt. Top with meat with stuffing; sprinkle with cinnamon. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer inserted in the meat reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 686 calories, Fat 26g fat (13g saturated fat), Cholesterol 120mg cholesterol, Sodium 1081mg sodium, Carbohydrate 74g carbohydrate (45g sugars, Fiber 3g fiber), Protein 39g protein.

SMOTHERED PORK CHOPS WITH CORNBREAD



Smothered Pork Chops with Cornbread image

The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish
1 cup fine yellow cornmeal
1 cup plus 2 tablespoons all-purpose flour (spooned and leveled), divided
4 teaspoons baking powder
Coarse salt and pepper
1 1/4 cups whole milk
1 large egg, lightly beaten
4 bone-in pork chops (1 1/2 pounds total; 3/4 inch thick)
1 medium white onion, sliced
1 1/2 cups chicken or vegetable broth
1 bunch kale, tough stems and ribs removed, leaves cut into pieces

Steps:

  • Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
  • Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.

Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g

Tips:

  • To achieve a crispy crust on your pork chops, ensure they are patted dry before searing. This will help the skin crisp up and prevent it from steaming.
  • Use a well-seasoned cast-iron skillet for searing the pork chops. Cast iron retains heat well and will give you a beautiful sear. If you don't have a cast-iron skillet, a heavy-bottomed stainless steel skillet will also work.
  • Don't crowd the pork chops in the skillet. If you overcrowd them, they will steam instead of sear.
  • Cook the pork chops over medium-high heat until they are browned on both sides. This should take about 3-4 minutes per side.
  • Once the pork chops are seared, reduce the heat to medium-low and continue cooking until they are cooked through. This should take about 10-12 minutes.
  • While the pork chops are cooking, prepare the stuffing according to the package directions. Once the stuffing is cooked, spoon it over the pork chops.
  • Bake the pork chops and stuffing in the oven for 15-20 minutes, or until the pork chops are cooked through and the stuffing is heated through.
  • Serve the pork chops and stuffing immediately with your favorite sides.

Conclusion:

Smothered pork chops and stuffing is a classic comfort food dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like your pork chops smothered in gravy or stuffing, this recipe has you covered. So next time you're looking for a hearty and satisfying meal, give smothered pork chops and stuffing a try. You won't be disappointed!

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