Seafood Stuffed Pork Chops Recipes

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:

• Peel your shrimp. In a small sauce pan add your chicken stock, the shrimp peels and the small bunch of thyme stems with leaves still on. Bring to a boil. Turn down heat to low and let simmer for 10 minutes. Then strain broth into bowl. Set aside.
• In a sauté pan add your tablespoon of olive oil and turn heat to med-high. Add your zucchini, summer squash, red and green bell pepper, onion, chopped green onion tops (set bottoms aside for later), and half your minced garlic. Sauté for 2-3 minutes or until onions start to turn translucent. Add a tablespoon of the butter and remaining herbs. Let cook for another 2 minutes. Season with 1 teaspoon creole seasoning and ground black pepper to taste. Add French bread torn into small pieces. Stir in broth until it resembles a stuffing.
• In small sauté pan add 2 tablespoons of butter. Add the shrimp and sauté until shrimp is pink on both sides. Remove shrimp from pan leaving the buttery sauce in the pan. Set pan aside for later.
• Add half of the cooked shrimp lightly chopped with half of the lump crab meat to the stuffing. Gently fold in seafood. Set aside.
• Heat oven to 350°F.
• Lay out 4 pork chops in a 12x 8x baking dish. Sprinkle each chop with salt and pepper to taste. Spread a tablespoon of goat cheese on each of the four chops. Spoon about 1/2 of a cup stuffing on top of chop and then cover each chop with another chop. Sprinkle top of chop with salt and black pepper to taste. Wrap each stuffed chop with Prosciutto and bake covered in tin foil for 45 minutes.
• Meanwhile.
• In your buttery pan add the green onion bottoms finely chopped, and the rest of the minced garlic. Sauté for 2 minutes and then add the white wine. Simmer for 2 more minutes and then add the 1/2 teaspoon creole seasoning and the heavy cream. Reduce on med heat until sauce coats the back of a spoon. Add the other half of cooked shrimp and the other half of the lump crab meat. Add more creole seasoning and fresh black pepper to taste (optional).
• Once the pork chops are out of the oven, let them rest for about 10 minutes before serving.
• Pour the seafood cream sauce over each individual stuffed pork chop when plating.
• It's great over basmati rice with some steamed green beans or asparagus. Don't forget the fresh baked french bread.
• I always have left over stuffing. I just put it in a baking dish and cover it with Romano cheese. It can store it in the fridge to bake and serve another day or bake it off then and there. Bake at 350°F just until it browns on top.

Steps:

• In a medium bowl toss the crab meat,garlic,onion,salt and pepper together. Using a paring knife,slice a small pocket into the side of the chops until it reaches the bone.
• Add 2 tablespoons of crab meat stuffing into each chop.Use tooth picks to keep closed.
• In a medium sized bowl,marinate the chops in the Mojo Sauce for at least 30 minutes in the refrigerator.
• Preheat oven to 350.
• In a medium sized pan over medium heat,warm the oil.Add the chops and brown them on both sides, about 3-5 minutes per side. Place the pan in the oven and cook for 10-15 minutes.The orange sauce is the Mojo Sauce! Food.com does not recognize Mojo Sauce!
• Remove the tooth picks. Serve with additional Mojo Sauce on top.

Steps:

• 1. Sprinkle chop with tenderizer. Cut at butterfly and make a pocket in each chop. Saute chop in butter, until brown on both sides. Make stuff as directed on package and add celery, mushrooms, water chestnuts and crabmeat. When chops are done put part of the butter into the stuffing mixture and stir. Pour the rest into a covered casserole dish. Put stuffing into the pocket in chops. Place chops into a covered casserole dish and put remaining stuffing around chops. Bake for 1 hour at 350 degrees.

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).

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• Place pork chops in a large bowl and season all sides with adobo seasoning, sazon seasoning, garlic powder, pepper, and salt; add 2 tablespoons Italian dressing and flip to coat.
• Bring 1 1/2 cups water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and set aside until stuffing absorbs water, about 5 minutes; fluff with a fork.
• Remove pork chops from bowl, reserving liquid and seasonings. Lay each pork chop flat on cutting board and with a sharp knife held parallel to the board, cut a pocket into the pork, leaving 3 sides intact. Stuff each pork chop with stuffing and close pocket using a toothpick.
• Arrange pork chops on a baking sheet. Mix remaining 1 tablespoon Italian dressing and 1 tablespoon water with reserved juices from pork chops; pour over pork chops.
• Bake in the preheated oven until pork chops are cooked through, 25 to 35 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).