Savory Stuffed Pork Chops Au Jus Recipes

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.

Steps:

• Make slits in pork chops with a very sharp knife to form a pocket in the fat end. Combine bread crumbs sugar, pepper, seasoned salt, onions parsley and 1 1/2 tbsp of butter; mix well.
• Stuff chops generously and skewer shut with touthpicks.
• Heat remaining 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 25-30 minutes until tender, turning chops several times. Remove touthpicks and pour pan juices over pork chops before serving.

Steps:

• Spread both sides of chops with mustard; press rosemary into chops.
• Heat 1/4 cup dressing in large nonstick skillet on medium-high heat. Add chops; cook 4 min. each side or until browned on both sides. Add remaining dressing and syrup; top with bacon and onions. Cook 5 min. or until chops are done (160°F).
• Serve chops over stuffing.

Steps:

• Preheat oven to 350°F.
• In a medium skillet over medium heat, melt butter. Cook onion and garlic for 5-8 minutes or until translucent but not browned. Add chopped apple during last 1 minute of cooking time.
• In a large mixing bowl, combine bread cubes, sage, thyme, salt and pepper.
• Pour onion/garlic/apple mixture over bread cube mixture and stir until incorporated.
• Stir chicken broth one cup at a time into bread cube mixture until bread cubes are moistened to your satisfaction. If not moist enough, add more to your preference.
• In a 9" x 13" baking pan, spread half of the stuffing mixture evenly.
• Season pork chops with salt and pepper to taste. Nestle each pork chop into stuffing mixture (do not overlap chops).
• Spoon remaining stuffing atop each pork chop, covering each evenly.
• Bake for 35-40 minutes or until chops are done or juices run clear when pierced with a fork.

Steps:

• Preheat oven to 350 degrees F.
• Trim fat from chop cut a 2 inch pocket in each pork chop. Sprinkle each pocket with salt and pepper; set aside.
• Melt butter in a large skillet over medium heat. Add onion and mushrooms, saute until tender.
• Remove from heat and stir in sage, salt, pepper and bread crumbs.
• Add enough broth to hold stuffing together, them spoon into pockets.
• Secure pockets with kitchen twine or toothpicks place on baking dish.
• Cover with lid or foil and bake for 30 minutes.
• Remove cover and bake for 20 minutes or until tender.

Steps:

• In a skillet over medium-high heat, saute celery leaves and onion in 1 tablespoon of butter until soft. Remove from the heat; stir in bread crumbs, 1/3 cup broth and seasonings; mix well. Cut a pocket in each pork chop by slicing from the fat side almost to the bone. Spoon about 1/2 cup stuffing into each pocket. Secure with string or toothpicks. , Melt remaining butter in a skillet over medium heat. Brown the chops on both sides. Place in a greased 11x7-in. baking dish; pour remaining broth over the chops. Cover and bake at 350° for 40-50 minutes or until juices run clear. Remove string or toothpicks before serving. Thicken pan juices if desired.

Steps:

• Cut a slit in the middle of the meat to make a pocket, making certain that you cut the pocket all the way to the bone the full length of the pork chop so that you have plenty of room for lots of stuffing.
• Make a stuffing by adding the remaining ingredients in a bowl and mixing.
• Let the stuffing sit for about 5 minutes so that the dry bread will absorb the liquid.
• Stuff the pork chop with all the stuffing.
• You can keep mounding it inside the pocket so that the the meat actually forms a mound.
• Thread a long piece of button thread or cooking cord through the large needle.
• Stick the needle through one side of the meat then through the other side and knot the thread.
• Using an overcast stitch gently sew the entire pocket shut.(Do not pull too tightly).
• In a hot skillet with a light coating of oil, brown both sides of the meat on both sides.
• Turn heat down to medium low, cover with a lid and simmer for about 1 hour until the meat is tender. (Add a few tablespoons of water while simmering only if needed.).
• Serve with a nice green salad and a hot vegetable.