Best 11 Stuffed Pork Chops With Crispy Breading Recipes

STUFFED PORK CHOPS I

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).

STUFFED PORK CHOPS

Steps:

• Prepare stuffing mix according to box directions. Cool completely.
• Preheat oven to 350°F.
• Season pork chops with salt and pepper. Use a knife to butterfly the pork open and create a pocket for the stuffing.
• Place 1/3 cup stuffing into each pork chop and place in a casserole dish or 9x13 pan. If you have extra stuffing, place in the pan with the pork.
• Season each pork chop with pepper and top with condensed mushroom soup.
• Bake for about 35* minutes or until the pork is cooked and reaches 145°F with a thermometer.

STUFFED PORK CHOPS WITH CRISPY BREADING

Steps:

• Preheat oven to 350.
• Prepare stuffing mix according to package instructions (or make your own recipe).
• After the stuffing is prepared, add anything you want to the stuffing mix (apples, cranberries, mushrooms, olives, etc.).
• Scramble the eggs and add sea salt and freshly ground pepper, to taste. Place in a shallow dish.
• Place flour in another shallow dish.
• Place breadcrumbs in another shallow dish. Add garlic powder, seasoned salt and dill weed. Combine well.
• Slice pork chops down the center to create a pocket, taking care not to slice them the whole way through. Or have the butcher at your grocery store do it for you when you buy them.
• Stuff the chops with the stuffing mix and secure the flaps of the pocket with a toothpick.
• Heat olive oil in a small pan over medium heat until it sizzles if anything is put into it.
• Dip chops in flour, then eggs, then breadcrumb mixture.
• Brown chops (one at a time) on all sides to get breading to stick to chops and stay crisp while baking.
• Transfer chops from pan to glass baking dish.
• Cover and bake 35-40 minutes.
• Serve with extra any leftover stuffing.

CRISPY PAN-FRIED PORK CHOPS

Steps:

• Put the flour in a shallow dish. Break the eggs into another shallow bowl and whisk with 1 teaspoon salt and a few grinds of pepper. Mix the breadcrumbs with the oregano and thyme in a third shallow bowl.
• Dredge a pork chop in the flour, shaking off the excess, dip it into the eggs and then coat evenly with the breadcrumbs. Set aside on a piece of wax paper or baking sheet. Repeat with the remaining pork chops.
• Heat a large skillet over medium heat with enough oil to come halfway up the sides of the chops (about 1/4 cup). When the oil shimmers, add the chops and fry until golden brown and crispy, 3 to 4 minutes on each side. Drain on paper towels briefly. Serve hot with cooked spinach and lemon wedges.

STUFFED DOUBLE-CUT PORK LOIN CHOPS

Steps:

• For the brine: Rinse and pat the chops dry, slit a pocket into each chop about 3 to 4 inches long and as deep as the bone. Combine the remaining ingredients in a re-sealable bag, place in the refrigerator and brine for 1 to 2 hours.
• For the stuffing: In a saute pan over medium-high heat, add the oil and butter, and when the butter melts and foams, add the pancetta and cook until crispy. Remove to a paper towel-lined plate, leaving the fat in the pan. Add the mushrooms, sprinkle with salt and pepper and cook over medium-high heat, stirring frequently for 6 minutes. Add the shallots, sage and 1/2 of the pancetta and cook for 3 minutes more. Remove to a plate to cool, spreading out evenly. Once cool, add the fontina cheese. Reserve the extra pancetta for service.
• Remove the chops from the brine and pat dry. Stuff with the cooled filling and secure the opening with toothpicks. Reserve any remaining filling for the sauce.
• Preheat the oven to 350 degrees F.
• For the breading: In a shallow pan or bowl, add the Italian seasoning, pepper, panko and flour. Mix well. Add the eggs to a second shallow bowl and beat.
• Dredge the chops through the egg, then lay in the breading and press to adhere. Repeat with all the chops.
• In a large saute pan, add the oil and bacon fat and, when shimmering, add the pork chops, cooking until golden brown, about 5 minutes each side. Hold gently with tongs and cook the edges as well. Place on a baking pan fitted with a wire rack and place into the oven. Cook until the meat registers 135 degrees F on a thermometer, 10 to 15 minutes. Remove and lightly tent with foil.
• For the sauce: In the same pan that the chops were cooked in, add the shallots and any remaining mushroom filling and cook over medium-high heat for 4 to 5 minutes. Deglaze the pan with the stock and scrape any bits from the bottom. Whisk in the mustard and yogurt until well combined, and then add the lemon juice and salt.
• Remove the chops from the baking pan, remove the toothpicks and place on a serving platter. Top with the sauce. Garnish with the parsley and the remaining pancetta and serve immediately.

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

STOVE TOP BREADED AND STUFFED PORK CHOPS

Steps:

• Cut into side of pork chops - butterfly them for stuffing. Season meat with salt, pepper, and thyme and set aside.
• Saute celery and onions in butter for 5 minutes on med heat. In bowl, mix onion, celery, 4 cups Stove Top Stuffing and stir in enough broth to moisten. Set stuffing aside.
• Using blender or food processor, finely chop 2 cups Stove Top and place Stove Top crumbs in bowl. Lightly scramble the eggs with 1 Tbsp. water for an egg wash.
• Stuff each pork chop with stuffing. Dredge each chop in the flour, then the egg wash and finally the Stove Top crumbs. Place in roasting pan.
• Bake at 350°F for 1 hour.

CRISPY BREADED PORK CHOPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly coat a wire rack with cooking spray and set in a rimmed baking sheet.
• Whisk eggs and water together in a shallow dish. Place bread crumbs in a second shallow dish.
• Season pork chops evenly with salt and pepper. Dip and coat chops in egg, allow excess to drip off, then dip in bread crumbs until well coated.
• Heat 1/2 of the oil in a large skillet over medium-high heat. Place 2 chops in the skillet and cook until golden and crisp, about 2 minutes. Flip and cook until crisp on the other side, 1 to 2 minutes more. Transfer to the prepared rack. Heat remaining oil in the skillet and repeat to sear remaining chops.
• Bake pork chops in preheated oven until no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 155 degrees F (68 degrees C).

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.

BAKED PORK CHOPS WITH STUFFING

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!