Sweet Surprise Iowa Chops Recipes

Steps:

• Preheat oven to 350°. Cut a pocket in each pork chop by slicing almost to the bone. In a large skillet, heat oil over medium heat. Brown chops on each side; cool slightly., In a bowl, mix onion, parsley, milk and seasonings. Add apple, corn and bread crumbs; toss to combine. Spoon into pork chops; place in a greased 13x9-in. baking dish., In a small bowl, mix sauce ingredients; reserve half of the sauce for brushing. Pour remaining sauce over pork chops. Bake, uncovered, 50-60 minutes or until a thermometer inserted in stuffing reads 165°, brushing occasionally with reserved sauce during the last 20 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chops in a 9x13 inch baking dish and top each one with an onion slice and a lemon slice. Add 1 tablespoon brown sugar and 1 tablespoon ketchup on top of each pork chop.
• Cover dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake another 30 minutes or until internal temperature of meat has reached 160 degrees F (70 degrees C). While baking, baste occasionally with pan juices.

Steps:

• Heat 3 tablespoons of the butter in a large skillet over low heat. Add the shallots and sauté until softened. Increase the heat to high and add the mushrooms. Season with salt and pepper. Sauté until all the moisture has evaporated, then spread the mixture on a plate to cool.
• Heat the oven to 400 degrees. Season both sides of the chops with salt and pepper. Heat the oil and 1 tablespoon of the butter in a large skillet over high heat. Add the chops and brown lightly on both sides. Transfer to paper towels to drain, and pat dry.
• Cut six 12-by-10-inch rectangles of parchment paper. Melt the remaining 7 tablespoons butter. Position a rectangle of parchment so that the 10-inch side is directly in front of you. Brush with butter, and place a tablespoon of the mushroom mixture in the middle of the lower half of the rectangle. Top with a slice of ham, topped with a veal chop. Cover the veal with another slice of ham and another tablespoon of mushrooms. Repeat with the remaining pieces of parchment paper, veal chops, mushrooms and ham.
• Brush a 1/4 -inch border of egg white along the 3 edges of the lower half of the rectangles. Fold the upper half of the rectangle over the veal, and align the edges. Again brush the 3 edges with egg white, then fold and crimp the edges to make a strong seal. Continue until all six chops are encased in parchment. Brush the surface of the parchment with the remaining melted butter, and brush the crimped edges again with egg white. Lay the veal packets on a baking sheet and bake until the packets are puffed and brown, about 15 minutes. Transfer each packet to a plate to be opened at the table.

Steps:

• Cut 2 inch pockets into chops from bone side so dressing stays in.
• In bowl combine apples,bread,sugar,cinnamon and salt.
• Mix well.
• Stuff into pockets of pork chops.
• Place chops in a 9x13 baking dish.
• Pour Melted butter or marg.
• over chops and bake at 350.
• When chops have browned,add 1 cup of water and cover with foil.
• Bake for 2 hours.