Avocado Stuffed Pork Chops Recipe 435

Steps:

• Preheat the oven to 325 degrees F.
• Melt the butter in a large skillet over medium-high heat. Add the onions and saute until translucent, about 7 minutes. Remove the pan from the heat and stir in the breadcrumbs, salt, pepper and garlic powder. Stir in the beaten egg and parsley.
• To cut pockets into the pork chops, insert the point of a small sharp knife horizontally into the fat-covered edge. Move the knife back and forth to create a deep pocket about 1 1/2 inches wide.
• Fill the pocket of each chop with the breadcrumb mixture. Secure the openings with toothpicks.
• Place the flour in a shallow bowl. Dredge the stuffed chops lightly in the flour, shaking off the excess. Wipe out the skillet used previously for the stuffing and place it over medium-high heat. Add the oil and, when hot, add the chops. Sear over medium heat until lightly browned, about 3 minutes per side.
• Place a rack in a roasting or baking pan and add water, being careful not to cover the rack with water. Place the chops on the rack and cover the roaster with the lid or aluminum foil. Bake the chops for 1 hour. Let rest, remove the toothpicks and serve.

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.

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.

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).