RECIPE FOR STUFFED PORK CHOPS WITH RICE RECIPES

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STUFFED PORK CHOPS III RECIPE | ALLRECIPES



Stuffed Pork Chops III Recipe | Allrecipes 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     Stuffed Pork Chops

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 4 servings

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, CarbohydrateContent 22.8 g, CholesterolContent 75.2 mg, FatContent 22.3 g, FiberContent 1.7 g, ProteinContent 18.6 g, SaturatedFatContent 11.8 g, SodiumContent 812.3 mg, SugarContent 3.6 g

STUFFED GRILLED PORK CHOPS RECIPE | ALTON BROWN | FOOD NE…



Stuffed Grilled Pork Chops Recipe | Alton Brown | Food Ne… image

Provided by Alton Brown

Categories     main-dish

Total Time 39 minutes

Prep Time 15 minutes

Cook Time 12 minutes

Yield 4 servings

Number Of Ingredients 15

4 double thick bone-in loin end pork chops
1 cup salt
1 cup brown sugar
1 tablespoon black peppercorns
1 tablespoon mustard powder
2 cups cider vinegar, heated
1 pound ice cubes
1 1/2 cups cornbread, crumbled
2 tablespoons golden raisins
1/4 cup walnuts, roughly chopped
1/4 cup dried cherries, halved
1/4 cup buttermilk
1/2 teaspoon ground pepper
2 teaspoons fresh sage, thinly sliced
1/2 teaspoon kosher salt

Steps:

  • In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.
  • Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

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If you asked my husband to name his favorite foods, he'd likely mention these chops. I've also served this appealing skillet supper to company. Ever since I clipped the recipe out of the paper many years ago, it's become a standard in my kitchen. We live in a semi-rural area with two horses and six cats!
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