Best Cooking For Two Peach Stuffed Pork Chops Recipes

EASY PEACH STUFFED PORK CHOPS

Steps:

• Pre-heat oven to 350 degrees.
• Cut a pocket in chops.
• Chop the can of peaches and reserve the syrup.
• Prepare the stuffing using the reserved syrup and 1/2 the chopped peaches.
• Stuff the chops and place in sprayed baking pan.
• In small bowl mix preserves remaining peaches and pickapeppa sauce and spoon over chops.
• Cook chops for 20 minutes covered with foil.
• Remove foil and add the rest of the sauce and cook an additional 15 minutes uncovered.
• Do not overcook the pork!

STUFFING-STUFFED PORK CHOPS

Steps:

• Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

PEACH-GLAZED STUFFED PORK CHOPS

Steps:

• Heat oven to 350*F.
• Drain and dice peaches, reserving syrup.
• Mix water and butter in bowl; stir in stuffing mix, peaches and syrup.
• Fill pork chop pockets with stuffing. Arrange pork chops in baking pan.
• Mix preserves and mustard; brush over chops. Bake 60 minutes, or until cooked through. Bake any remaining stuffing in a casserole for 30 minutes.

PORK CHOP DINNER FOR TWO

Steps:

• In a large skillet, brown pork chops in oil. Place in a greased 8-in. square baking pan. Layer potatoes, onion and carrot over chops. Dot with butter. Sprinkle with salt and pepper. , Cover and bake at 350° for 55-60 minutes or until pork chops and vegetables are tender.

HERB-STUFFED PORK CHOPS FOR TWO

Steps:

• In a small bowl, stir together the garlic, rosemary, thyme, salt and pepper.
• If the butcher didn't make the pocket in the chop for you - with a small knife, make a horizontal slit in each pork chop to create a pocket. Be careful not to cut all the way through.
• Fill each pocket with 1/2 of the cheese and basil.
• Brush each chop with olive oil and rub the rosemary mixture all over both chops.
• Heat a grill pan or heavy medium skillet over medium high heat until hot.
• Add the pork chops and cook for 5-6 minute.
• Turn the chops over and cook for 5-6 min more, or until the chops are cooked through and the cheese is ooooey and goooey.

SAVORY STUFFED PORK CHOPS

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.