STUFFED BONELESS PORK CHOPS RECIPES

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SAVORY STUFFED PORK CHOPS RECIPE: HOW TO MAKE IT



Savory Stuffed Pork Chops Recipe: How to Make It image

Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. —Rebecca Nossaman, Ballwin, Missouri

Provided by Taste of Home

Categories     Dinner

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 servings.

Number Of Ingredients 8

8 boneless pork loin chops (1 inch thick and 8 ounces each)
1 small onion, chopped
1/2 cup butter, cubed
5 cups fresh baby spinach
1 package (6 ounces) sage stuffing mix
1-1/2 cups sour cream
1/2 teaspoon rubbed sage
1/2 teaspoon lemon-pepper seasoning

Steps:

  • Using a sharp knife, cut a pocket in each pork chop. In a large skillet, saute onion in butter until tender. Add spinach; cook until wilted. Stir in the stuffing mix, sour cream and sage. , Fill each chop with about 1/3 cup stuffing mixture; secure with toothpicks if necessary. Place on a greased 15x10x1-in. baking pan. Sprinkle with lemon pepper. , Bake, uncovered, at 350° for 35-40 minutes or until a thermometer reads 160°. Discard toothpicks.

Nutrition Facts : Calories 320 calories, FatContent 21g fat (13g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 535mg sodium, CarbohydrateContent 18g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 11g protein.

SAUTEED BONELESS PORK CHOPS RECIPE | FOOD NETWORK



Sauteed Boneless Pork Chops Recipe | Food Network image

Serve up Food Network's recipe for Sauteed Boneless Pork Chops, dredged in flour and cooked in nutty browned butter.

Provided by Food Network

Categories     main-dish

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4 to 6 servings

Number Of Ingredients 6

2 tablespoons butter
1 tablespoon oil
1 boneless rib end pork loin roast, cut into 6 generous 1-inch thick chops, each chop pressed lightly with fingertips to flatten
Salt and ground black pepper
1/4 cup flour measured into a pie plate or other shallow pan
A pan sauce

Steps:

  • Heat the butter and oil in an 11 to 12-inch skillet over low heat. While the pan is heating, sprinkle the chops on both sides with salt and pepper, then dredge them in flour.
  • A couple of minutes before sauteing, increase the heat to medium-high. When the butter stops foaming and starts to smell nutty brown, arrange the chops in the skillet. Cook, turning only once, until they are a rich golden brown, about 3 minutes per side. Remove from skillet.
  • Serve with an uncooked relish. Recipe follows.

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