Best Paula Deens Stuffed Pork Chops With Grits Recipes
STUFFING-STUFFED PORK CHOPS
You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts :
SAGE PORK CHOPS WITH CHEDDAR CHEESE GRITS
Sponsored by Cabot Creamery Co-operative. I've heard it said that polenta is a dish and grits is a grind. The general rule of thumb for making slow-cooked grits is using a 3-to-1 to 4-to-1 ratio of liquid to grits. You can use water, stock or heavy cream as the liquid, but you must season the grits before they boil. There's a symbiotic relationship between corn and pigs and that why I think they taste so good together.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the cheese grits: Stir together 2 cups of the chicken stock and the cream in a 3- to 4-quart saucepan over high heat. Stir in the garlic, thyme leaves and 1 teaspoon salt until the salt dissolves. Rain in the grits, stir well and let them come to a simmer. Once you reach a simmer, reduce the heat to low and stir every 2 minutes, making sure nothing sticks to the bottom. The grits will take about 20 minutes, so while they're cooking, let's make the pork chops.
- For the pork chops: Pat the pork chops dry, season generously with salt and pepper and rub with the sage. Place the cornstarch on a large plate for dredging.
- Heat a large 9- to 11-inch skillet over high heat for 1 to 2 minutes. Add the olive oil and swirl to hit all sides. Give the chops a quick dredge in the cornstarch on both sides and carefully place down and away from you in the skillet. Cook until golden brown, 2 to 3 minutes. Turn the chops over and cook until golden brown, 2 to 3 minutes. Remove the chops to a large plate while you finish the sauce.
- Turn the heat to high and add the broth and apple juice to the skillet. Bring to a boil while stirring and scraping up all the delicious brown bits from the skillet. Once the liquid reduces by about a quarter, about 2 minutes, turn down the heat to a low simmer, then stir in the heavy cream and butter. Cook until slightly thickened, about 3 minutes. Taste and adjust the salt and pepper, if needed. Return the chops to the skillet, cover, and cook until the pork reaches an internal temperature of 145 degrees F, 2 to 4 minutes.
- After simmering the grits for about 20 minutes, taste to make sure they are soft and the raw corn taste has cooked out. Grate the cheese on the large holes of a box grater. Stir the cheese into the grits until melted, taste again and add up to 1 cup of the remaining chicken stock as needed if the mixture is too stiff. Add any additional seasoning as necessary. Pour the cheese grits onto a large platter with medium sides. Top with the pork chops and spoon over the pan sauce. Garnish with the scallions.
SAVORY STUFFED PORK CHOPS
Who would ever guess baked stuffed pork chops could be so simple? Baby spinach and stuffing mix are the secrets to this elegant recipe. -Rebecca Nossaman, Ballwin, Missouri
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 320 calories, Fat 21g fat (13g saturated fat), Cholesterol 74mg cholesterol, Sodium 535mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 1g fiber), Protein 11g protein.
SMOTHERED PORK CHOPS AND GRITS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Heat the oil in a large nonstick skillet over medium-high heat. Season the pork with 1/2 teaspoon salt and a few grinds of pepper; cook until browned, 3 minutes per side. Transfer to a plate.
- Add the red onions to the skillet and season with salt. Cook, stirring, until lightly browned, 3 minutes. Reduce the heat to medium, stir in the flour and cook, stirring, 2 minutes. Add the chicken broth and bay leaf. Cook, stirring, until thickened, about 3 minutes. Add the vinegar, then return the pork to the skillet to warm through.
- Meanwhile, bring 2 1/4 cups water to a boil in a medium saucepan over medium-high heat. Add the grits and 1/2 teaspoon salt. Reduce the heat to low and cook, stirring, until thickened, 5 minutes. Stir in the cheese.
- Remove the pork from the skillet; discard the bay leaf and stir the parsley into the pan sauce. Serve the pork with the grits. Top with the pan sauce and more parsley.
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