Stuffed Provolone Pork Chops Recipes

Steps:

• In a small bowl, whisk the first six ingredients. Set aside 1/4 cup vinaigrette for serving., For pork chops, cut a pocket in each chop by slicing almost to the bone; fill pockets with cheese. Combine the oil, tarragon, salt and pepper; brush onto both sides of chops., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush tomato wedges with some of the remaining vinaigrette. Grill, uncovered, over medium heat or broil 4 in. from the heat for 1-3 minutes on each side or until lightly browned. Set aside., Grill chops, covered, over medium heat or broil 4-5 in. from the heat 4-5 minutes on each side or until a thermometer reads 145°. Baste frequently with remaining vinaigrette during the last 3 minutes of cooking. Let stand for 5 minutes. Serve with tomatoes and reserved vinaigrette.

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:

• Preheat oven to 350°F (175°C).
• In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
• Season all sides of the pork chops with salt and pepper.
• Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
• Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
• Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
• Enjoy!

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).

Steps:

• mix all ingredients of the marinade together. Place pork chops in the marinade and place in the refrigerator for the day preferably 4-6 hours After marinating take pork chops out and cut a deep pocket for stuffing. Chop all together green onions, mushrooms, basil, thyme salt and pepper. Place a medium amount of stuffing in the center of the cheese and roll up. Take the cheese roll and stuff in the pork chop. Take three toothpicks and hold the stuffing in the port chop. Place in a baking dish in a 350 degree preheated oven for 30 minutes.

Steps:

• Pre heat oven to 375 degrees: Peel and core apples, place butter, garlic powder and apples in medium pot to begin cooking over low heat approximately 6 minutes. . In separate pot make stuffing mix per package directions, add apples.
• While stuffing and apples are cooking take your pork chops and slice in the center to make a pocket. Take 2 slices of provolone cheese per chop fold in half and place inside chop, then spoon in stuffing mixture and close with toothpick.
• Place remaining stuffing mixture in glass 9 x 11 greased pan. Place chops on top of stuffing mixture and cook for about 50 minutes. The last 5 minutes of cooking time top chops with shredded provolone/mozzarella mixture cook until melted.