Raisin Bread Stuffed Pork Chops Recipes

Steps:

• Heat broiler, with rack set 4 inches from heat. Line a rimmed baking sheet with aluminum foil. In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season stuffing with salt and pepper; toss to combine.
• Place pork chops on prepared baking sheet. Using a paring knife, cut a deep pocket in each (do not cut all the way through); fill with stuffing. Press each one down to flatten slightly. Season chops with salt and pepper, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes. Serve with Parmesan Green Beans.

Steps:

• Preheat oven to 350.
• Prepare stuffing mix according to package instructions (or make your own recipe).
• After the stuffing is prepared, add anything you want to the stuffing mix (apples, cranberries, mushrooms, olives, etc.).
• Scramble the eggs and add sea salt and freshly ground pepper, to taste. Place in a shallow dish.
• Place flour in another shallow dish.
• Place breadcrumbs in another shallow dish. Add garlic powder, seasoned salt and dill weed. Combine well.
• Slice pork chops down the center to create a pocket, taking care not to slice them the whole way through. Or have the butcher at your grocery store do it for you when you buy them.
• Stuff the chops with the stuffing mix and secure the flaps of the pocket with a toothpick.
• Heat olive oil in a small pan over medium heat until it sizzles if anything is put into it.
• Dip chops in flour, then eggs, then breadcrumb mixture.
• Brown chops (one at a time) on all sides to get breading to stick to chops and stay crisp while baking.
• Transfer chops from pan to glass baking dish.
• Cover and bake 35-40 minutes.
• Serve with extra any leftover stuffing.

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.

Steps:

• In saucepan combine apple juice and apples; simmer, covered, for 25 minutes.
• Remove from heat.
• Add raisins and let stand 5 minutes; drain, reserving liquid.
• Combine cooked fruit mixture, walnuts, and bread crumbs.
• Stir together sugar, wine, lemon juice, and ginger.
• Add to bread mixture, tossing lightly to moisten.
• Cut pockets in fat side of seasoned chops, cutting lengthwise to bone.
• Spoon about 1/3 cup of the stuffing mixture into each pocket.
• If necessary, use wooden picks to hold pockets closed.
• In large skillet brown chops in hot oil.
• Place chops in 13x9x2-inch baking pan.
• Sprinkle chops with a little salt and pepper.
• Add ¼ cup reserved apple liquid to pan, adding water if necessary.
• Bake chops, covered, in 350°F oven for 1 hour.

Steps:

• Heat broiler, with rack set 4 inches from heat.
• Line a rimmed baking sheet with aluminum foil.
• In a medium bowl, combine bread, raisins, parsley, butter, and 1 tablespoon water. Season with salt and pepper to taste and toss to combine.
• Using a paring knife, cut a deep slit in each loin chop (do not cut all the way through); fill with stuffing.
• Press down to flatten slightly. Season chops with salt and pepper to taste, and sprinkle with brown sugar.
• Broil, without turning, until meat is slightly browned on the outside and opaque throughout, 8 to 10 minutes.

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.

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.

Steps:

• Have a butcher cut a generous pocket in each chop or a slit to butterfly the chops for stuffing.
• Preheat the oven to 350 degrees. In a sauté pan, melt 2 tablespoons butter over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Scrape into a large bowl and add the bread crumbs, caraway seeds, parsley, teaspoon salt and 1/4 teaspoon black pepper. Add the beaten egg and mix with a fork until blended.
• Fill the chops with the stuffing, then seal the pockets with toothpicks. Season on all sides with salt and pepper. Arrange in a braising pan or other shallow baking dish fitted with a lid. Bake, covered, until a thermometer inserted into the thickest part of the meat, not the stuffing, reaches 155 degrees, 40 to 45 minutes.
• Remove the lid and place the pan under the broiler just until the chops are browned and the temperature in the thickest part of the meat is 160 degrees, 3 to 5 minutes. Transfer to a serving platter and keep warm.
• Set the braising pan on the stove over medium heat and reduce the pan juices to a thick glaze. Add the remaining tablespoon butter. Stir in the flour and cook for 1 minute. Add the broth and simmer, scraping up the pan drippings, until thick enough to coat the back of a spoon; strain. Season to taste. Serve the pork chops with the sauce.

Steps:

• Heat oven to 350°F. With sharp knife, make pocket in each pork chop by cutting into side of chop toward bone.
• In medium bowl, mix stuffing ingredients. Stuff each pocket with 1/4 of stuffing mixture; place chops in ungreased 13x9-inch pan. Bake uncovered 30 minutes.
• Meanwhile, in 1-quart saucepan, mix sugar and cornstarch; stir in apple juice. Cook over medium-low heat, stirring frequently, until mixture boils and thickens. Remove from heat; stir in butter.
• Pour glaze evenly over chops; bake uncovered 30 to 35 minutes longer or until pork is no longer pink in center.

Steps:

• Melt butter on high 1 min in a glass measuring cup covered with plastic leave room to vent.
• In a medium bowl combine everything except chops and gravy.
• Trim fat from chops. Place 4 on bottom of microwave proof baking dish. Divide stuffing onto the 4 chops, then cover stuffing with the 4 remaining chops.
• Sprinkle 1/2 of dry brown gravy mix over the top of the chops, sprinkle the rest into the cooking dish. it will combine with the cooking juices.
• Cover with wax paper and cook on power level 7 or 70 (roast) for 18-20 minute Let stand 5 minutes before serving.
• If you don't like raisins, just add extra apples. You can also use this stuffing in your thanksgiving turkey--very delicious!

Steps:

• In a large saucepan, combine the water, butter and rice with contents of sauce mix. Bring to a boil; stir. Reduce heat; cover and simmer for 4 minutes or until the rice is almost tender. Let stand for 5 minutes., Meanwhile, moisten pork chops with water; dip in coating mix. Cut a pocket in each chop; fill with rice mixture. Place in an ungreased 13-in. x 9-in. baking dish. Spoon remaining rice around chops. Bake, uncovered, at 425° for 25-30 minutes or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.