Smothered Pork Chops And Stuffing Recipes

Steps:

• 1. In a plate or flat bowl, season the flour with salt, garlic and onion powder and pepper, to taste
• 2. Heat olive oil in large skillet while dredging the chops in the seasoned flour. Place seasoned chops in hot oil and brown each side. Reduce heat and continue cooking chops for approx 3 - 4 minutes per side. Remove chops from skillet.
• 3. To the oil in the skillet, add the chopped onions, bell pepper, mushrooms and minced garlic. Saute' until veggies are soft and mushrooms are reduced.
• 4. Add the wine to the skillet stirring and scraping to deglaze. Heat the water or broth to boil in microwave, then add to skillet. Bring to another boil. Turn off the heat and stir in the Stove Top stuffing mix.
• 5. Place the stuffing into a prepared 9x13 baking dish and top with the chops.
• 6. Mix the mushroom soup and buttermilk together. Add black pepper to taste. Pour this gravy over the chops. Cover dish with foil and bake @ 350 degrees for 45 minutes. Remove foil and bake another 15-20 minutes.

Steps:

• Prepare stuffing mix according to package directions. Meanwhile, in a large skillet, cook pork chops in butter over medium heat for 2-3 minutes on each side or until lightly browned. , Stir in the apples, brown sugar, water and salt. Top with meat with stuffing; sprinkle with cinnamon. Bring to a boil. Reduce heat; cover and simmer for 4-6 minutes or until a thermometer inserted in the meat reads 145°. Let stand for 5 minutes before serving.

Steps:

• Melt butter in a 3-quart saucepan over medium-low heat. Cook onion and garlic in the butter, stirring occasionally, until is browned, 7 to 10 minutes. Remove onion and garlic and set aside.
• Stir flour slowly into butter. Cook over low heat, stirring constantly, until flour is deep brown, 7 to 10 minutes. Remove from heat. Gradually stir in broth. Add onion, garlic, mushrooms, and parsley. Bring to a boil, stirring constantly. Remove from heat.
• Coat a large skillet with cooking spray and heat over medium-high heat. Season pork chops with salt and pepper and brown in the hot pan, 5 to 7 minutes per side. Add gravy mixture from the saucepan. Cover and cook over low heat until tender and no longer pink in the centers, 30 to 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Steps:

• Put the flour in a shallow platter and add the onion powder, garlic powder, cayenne, salt, and pepper; mix with a fork to distribute evenly. Pat the pork chops dry with paper towels to remove any moisture and then dredge them in the seasoned flour; shaking off the excess.
• Heat a large saute pan or cast iron skillet over medium heat and coat with the oil. When the oil is nice and hot, lay the pork chops in the pan in a single layer and fry for 3 minutes on each side until golden brown. Remove the pork chops from the pan and add a little sprinkle of seasoned flour to the pan drippings. Mix the flour into the fat to dissolve and then pour in the chicken broth in. Let the liquid cook down for 5 minutes to reduce and thicken slightly. Stir in the buttermilk to make a creamy gravy and return the pork chops to the pan, covering them with the sauce. Simmer for 5 minutes until the pork is cooked through. Season with salt and pepper and garnish with chopped parsley before serving.

Steps:

• Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil.
• Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.