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Stuffed Pork Chops Recipes

Category Pork Chops
Stuffed Pork Chops
Try this family favorite for dinner tonight. This page contains stuffed pork chops recipes.
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By 6 found this helpful
June 8, 2010

This is another of my Father's favorite home cooked meals. My Mother made the best buttermilk biscuits and cornbread and that is what we had on hand as a rule. If we didn't have enough leftovers of those breads she'd simply make special pans of each just for the stuffing. If it was between Thanksgiving and Christmas, we'd have plenty of fresh cranberries to make the sweet-tart sauce that we all enjoyed.

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The recipe is simple and easy enough to prepare even for the most inexperienced of cooks. Don't be afraid of trying. This is not a "quick fix" meal by any means. You're going to have to pretty much remain in the kitchen, so while you're in there, you may as well throw together a delicious sweet potato pie. Right?

Ingredients:

Directions:

Read the directions from start to finish so that you'll know when you start just where you are going to end up. It's the best rule I know for making the fewest mistakes in the kitchen. It will also save you more time than you can imagine.

Salt and pepper the prepared chops. Set aside.

Line a bake pan with aluminum foil, then lightly butter the foil. You will want the chops to all fit in one layer with a bit of room left over. Don't crowd them too much. Set aside.

Preheat oven to 325 degrees F

Crumble the bread into a very large mixing bowl.

Chop the vegetables and saute them in a large skillet (using the 4 Tbsp.butter) until tender. Add seasonings and broth to the skillet and bring to a boil. Remove from heat and pour over the crumbled bread.

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Cover the mixing bowl and allow it to sit until broth is all soaked into the crumbled bread (about 10-15 minutes) Remove cover and stir to mix everything together. If it appears too dry to work with, add more broth or hot water. If you do this add just a little at the time until it's the way you want it to be. If it seems a bit wet, then simply add a little more crumbled bread. Allow it to cool so that you can handle it with your hands.

When it's cool enough for your hands, stuff each pork chop, and place it in the prepared pan. If you have stuffing left over, make it into orange-sized balls, cover, and refrigerate.

Cover bake pan with foil and place in preheated oven. Bake until chops are at 155 degrees F when tested with instant read thermometer or stick a fork into them to check for doneness. They should have baked about 45 minutes.

Remove from oven, uncover and drain all the pan juices into a medium size sauce pan. Keep pan juices warm. You may use a turkey baster to do this, or if you're like me, you just hang onto everything at one time and pour the juices off. You still have them pan covered except for one end, hopefully. (You can also be very safe and remove chops onto a platter, then pour off the juices, and replace the chops afterward).

Add the stuffing balls that were in the refrigerator to the pan with the chops, placing them around the chops as best you can.

Cover and return the pan to the oven for 30 more minutes. Remove cover and continue baking for another 10 minutes to allow chops to brown slightly. They should be done, and will test at 160-165 degrees F interior temperature. I like mine to be right at 165 degrees F, but the new temperature rules say 160 degrees is safe these days. I am sticking to my 165 degrees F. Just call it stubbornness.

Recover the pan and keep chops warm while you make the sauce or gravy.

If you want just plain sauce, heat the reserved pan juices to boiling. Add more chicken or vegetable broth if you need to. Bring back to a boil and allow to simmer for 10 minutes. It's ready to use. If you want to turn it into gravy, add some flour mixed in water (depends on amount of gravy you're making), to the hot pan broth and stir until it's thick and the flour has the raw taste of flour cooked off. Add seasonings to taste. (A good ratio would be 2 cups pan juices/broth to 2 Tbsp. flour in 1/2 cup water).

My family has always insisted on having mashed potatoes even though that makes two starches. (Stuffing and Mashed Potatoes). They can make up for that error in judgment tomorrow.

They all love fresh asparagus, but usually get it canned. Creamed peas were our second vegetable of choice for as long as I can remember.

I make the cranberry sauce since we can now keep fresh frozen cranberries all year long. Just 5 cups of cranberries and 2 1/2 cups of sugar and 2 Tbsp. of orange marmalade. Cook over medium heat until cranberries burst and sugar is all dissolved. Taste and add more sugar if you need to.

Hey, Soup's On !

Servings: 6-7
Time:30 Minutes Preparation Time
2 Hours Cooking Time

Source: My Grandmother Bryan who raised 9 children on this type of good wholesome food.

By Pookarina from Boca Raton, FL

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Comment Was this helpful? 6

By 1 found this helpful
July 5, 2011
I love stuffed pork chops! I have found myself using pork chops many different ways of late, and I always enjoy them.

Ingredients:

  • 2 cups dry bread cubes
  • 1 1/2 Tbsp. chopped onion
  • 1/2 tsp. salt
  • 1/8 tsp. pepper
  • sage, to taste
  • 1/8 tsp. poultry seasoning
  • 2 Tbsp. melted butter
  • hot water or stock
  • 1/2 cup chopped apples or 1/2 cup whole kernel corn or 1/2 cup chopped mushrooms

Directions:

Brown mushrooms (if used) in butter. Add remaining ingredients with sufficient water to stock to moisten. Have pocket cut in 6 double pork chops from side next to bone. Fill pockets with stuffing and bake uncovered 1 hour at 350 degrees F. Serves 6.

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Servings: 6
Prep Time: 20 Minutes
Cooking Time: 60 Minutes

By Robin from Washington, IA

Comment Was this helpful? 1

By 0 found this helpful
February 28, 2012
These are very yummy and tender! Love the stuffing!

Ingredients:

  • 2-4 pork chops
  • 3 cup bread crumbs
  • 2 tsp. chopped onion
  • 1/4 cup melted margarine
  • 1 egg
  • 1/4 cup water
  • 1/2 tsp. sage
  • 1 can cream of mushroom soup
  • 1/2 cup milk

Directions:

Brown pork chops and put in 9x13 baking dish. Mix all but soup and milk. Stir soup and milk together and add to mixture. Pour over browned chops. Bake at 350 for 1 hour.

Servings: 2-4
Prep Time: 20 Minutes
Cooking Time: 60 Minutes

By Robin from Washington, Iowa

Comment Was this helpful? Yes

By 2 found this helpful
April 11, 2011

Crumble bread; combine the rest of the ingredients. Place dressing in pockets and place 1/2 apple on each chop, securing with toothpick. Cover, and bake for 15 minutes at 450 degrees F.

Comment Was this helpful? 2
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By 0 found this helpful
March 7, 2008

Trim excess fat from chops. Cut pocket in fat side of each chop. Drain mushrooms, reserving liquid. Combine mushrooms, cheese, parsley, and 1/4 teaspoon salt; stuff into pockets. Use wooden picks to close chops; lace shut.

Comment Was this helpful? Yes
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Questions

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By 1 found this helpful
February 7, 2011

What is the time and temperature for cooking stuffed pork chops in a convection oven?

By ejperillo from Buffalo, NY

Answer Was this helpful? 1
February 7, 20110 found this helpful

< http://www.gour  adjustments.aspx >

We have a convection oven and I just lower the temperature about 25 degrees and bake as usual.

The rule will always be, check the internal temperature of any food you're baking. Cooking or baking times are only an "almost" guide since all ovens are just a tiny bit different.

Hope this site will help you.

Pookarina

Reply Was this helpful? Yes

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April 11, 20110 found this helpful

Ingredients:

  • 6 large pork chops
  • 1 tsp. salt
Bread Dressing:
  • 1 pkg. soft bread crumbs
  • 3 eggs
  • 2 cups milk
  • 1 Tbsp. chopped parsley
  • 1 Tbsp. chopped celery
  • 1 Tbsp. minced onion
  • 1 tsp. salt
  • 3 Tbsp. shortening

Directions:

Fry chops in a little fat until slightly brown. Salt and place in a roasting pan. Cover with bread dressing Add 1 cup water and the fat in which chops were fried. Cover and bake slowly for 1 hour.

For Bread Dressing: Beat eggs. Add milk. Pour liquid over bread crumbs. Add remaining ingredients and mix well. Pour into greased casserole. Bake at 350 degrees F for 30 minutes.

By Robin from Washington, IA

Comment Was this helpful? Yes

May 5, 20100 found this helpful

These are quick and easy.

Ingredients:

  • 6 pork chops (thick)
  • 1 box pork stuffing mix
  • 1 small onion, chopped
  • 3 large apples, diced with peels left on
  • 1 1/2 cups bread crumbs

Directions:

Slice a cut through the center of each chop but do not cut in half. Lightly brown the chops in frying pan. Drain grease and set aside to cool. Boil water and butter as directed on stuffing mix box. Add onions and apples to boiling water.

Cook over medium heat until apple chunks are tender. Prepare stuffing as directed, adding extra bread crumbs, if desired. Fill each chop with stuffing. Save leftover stuffing to serve with the meal. Bake at 350 degrees F for 1 hour or until done.

By Robin from Washington, IA

Comment Was this helpful? Yes

March 17, 20100 found this helpful

Ingredients

  • 6 thick pork chops
  • 3 cups bread cubes, 2 days old
  • 2/3 cup evaporated milk
  • 1/2 cup onion, finely chopped
  • pepper, to taste
  • 1/2 tsp. sage
  • 3/4 tsp. salt
  • 2 cups whole kernel corn, well drained
  • Apricot preserves

Directions

Mix all ingredients except preserves and place stuffing in pockets of thick chops or between two thin pork chops. Tie if necessary. Bake at 350 degrees F approximately 45 minutes or until done. Keep the tops moist with butter. The last 10 minutes, spread apricot preserves on chops.

By Robin from Washington, IA

Comment Was this helpful? Yes
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