PORK CHOP-STUFFING BAKE
What can we say about juicy, saucy, cheesy Pork Chop Stuffing Bake? YUM! You heard it here first: Pork Chop Stuffing Bake is great for the whole family.
Provided by My Food and Family
Categories Recipes
Time 40m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350°F.
- Prepare stuffing as directed on package. Meanwhile, cook chops in large ovenproof nonstick skillet on medium-high heat 4 min. on each side or until evenly browned on both sides. Mix soup, onions and thyme; spoon over chops.
- Top chops with stuffing; sprinkle with cheese.
- Bake 20 to 25 min. or until chops are done (145°F). Remove from oven; let stand 3 min. before serving.
Nutrition Facts : Calories 380, Fat 16 g, SaturatedFat 5 g, TransFat 2 g, Cholesterol 60 mg, Sodium 940 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 29 g
CORN-STUFFED PORK CHOPS
Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. -Kimberly Andresen, Chiefland, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
Nutrition Facts : Calories 297 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
BAKED PORK CHOPS WITH CORN DRESSING
"MY MOTHER'S wonderful corn dressing recipe goes so well with pork chops, making them especially moist and tender. This main dish takes very little time to prepare, and it's a winner every time."
Provided by Taste of Home
Categories Dinner
Time 1h15m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan. , Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.
Nutrition Facts :
PORK CHOP AND CORN STUFFING BAKE
Make and share this Pork Chop and Corn Stuffing Bake recipe from Food.com.
Provided by agileangus
Categories Pork
Time 40m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix stuffing, soup, corn, onion and celery and spoon into a greased 9" pie plate.
- Top with pork chops.
- Mix sugar and mustard and spoon over chops.
- Bake at 400 degrees for 30 minutes.
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
- Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
- Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.
CORNBREAD-STUFFED PORK CHOPS
Stuff pork chops with cornbread and mushroom filling for a hearty dinner that's baked to perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage.
- Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage.
- In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil.
- Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.
Nutrition Facts : ServingSize 1 Serving
STUFFED PORK CHOPS II
The fastest, easiest way to stuff pork chops.
Provided by RAINY918
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h5m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In bowl, combine bread crumbs, butter, egg, and corn. Mix until it is a stiff stuffing. Cut parallel into each chop to create a pocket. Stuff each pork chop with stuffing mix. Place chops in a cooking dish and then pour mushroom soup over top. Bake for about 45 minutes or until chops are cooked all the way through.
Nutrition Facts : Calories 475.2 calories, Carbohydrate 49.8 g, Cholesterol 98.8 mg, Fat 20.7 g, Fiber 3.4 g, Protein 24.2 g, SaturatedFat 8 g, Sodium 1111.8 mg, Sugar 6.2 g
PORK CHOP AND STUFFING CASSEROLE
Delicious pork chops and stuffing,with yummy gravy. I got this recipe from Home Cooking Magazine years ago from Janice Goff. Everyone who makes this loves them,tasty and tender,too.
Provided by Glittergirl
Categories Pork
Time 1h50m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Brown chops.
- Remove and add water to the frying pan.
- Place chops in a single layer in a baking dish.
- In a bowl,mix the vegetable packet from from the Stove Top mix with 1 cup very hot water and 1/2 stick melted butter.
- Then add contents of crumb packet.
- Mix well.
- For as many chops,make a ball of stuffing and place on top of each chop.
- Put soup into skillet containing the drippings,mix and pour over the chops and stuffing.
- Bake uncovered, 1 to 1 1/2 hours at 350 degrees.
AREPAS WITH CORN AND PULLED PORK
Looking for a delicious dinner that's ready in 20 minutes? Then check out these pork Arepas featuring Betty Crocker™ cornbread & muffin mix and corn. Use one-and-a-half cups of Make-Ahead Oven-Roasted Pulled Pork pulled from your freezer and thawed for extra-easy prep.
Provided by Betty Crocker Kitchens
Categories Entree
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In medium bowl, mix cornbread mix, Monterey Jack cheese, melted butter and milk until well blended. Stir in 1/3 cup of the corn; reserve remaining corn.
- To make arepas, heat 12-inch heavy skillet or electric griddle on medium-high heat. Shape cornbread mixture into small patties, about 2 inches in diameter. Cook 2 to 3 minutes on each side, turning once, until golden brown.
- To serve, place 1 arepa on plate; top with about 1/4 cup pulled pork, 3 tablespoons reserved corn and 1 tablespoon queso fresco. Sprinkle with cilantro, and serve with lime wedge.
Nutrition Facts : Calories 330, Carbohydrate 32 g, Cholesterol 50 mg, Fat 1, Fiber 0 g, Protein 16 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 7 g, TransFat 0 g
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