Best Pocket Pork Chops Recipes

Pocket Pork Chops image

Provided by Auntd210 Oppel

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

6 boneless pork chops, 1 1/2 inch thick
1/2 cup water
1/3 cup chopped onion
3 tablespoons packed brown sugar
1 1/2 teaspoons cider vinegar
1 (8 ounce) package cornbread stuffing mix
1 (8 ounce) can crushed pineapple, undrained
1 cup chopped celery
2 tablespoons butter
2 tablespoons low sodium soy sauce
1 teaspoon onion powder

Steps:

Cut a 4 to 5 inch long slit to make a pocket in each chop.
In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
Heat to boing, stirring occasionally.
Add stuffing mix toss lightly to coat.
Spoon mixture into pork chop pockets.
Arrange chops, stuffing side up in an oblong baking dish.
Cover with foil bake at 350 degrees for 20 minutes.
Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.

Pocket Pork Chops image

Provided by Pam Sizemore

Time 1h10m

Number Of Ingredients 7

6 6"-8" square aluminum foil sheets
6 medium pork chops (bone in, any cut will work)
6 medium russet potatoes (peeled and sliced)
2 large yellow onions (peeled and sliced)
1 lb baby carrots
1 can(s) golden cream of mushroom soup
1 vegetable spray

Steps:

1. pre-heat oven to 350 degrees
2. spray aluminum foil sheets lightly with vegetable spray
3. place (1) pork chop on each aluminum foil sheet
4. evenly divide and layer vegetables on top of each pork chop; first onions, then potatoes, then carrots
5. evenly divide and dollop, by the tablespoon, cream of mushroom soup on top of carrots
6. pull top and bottom of foil sheet to top and tightly fold down; tightly roll each end inward (this forms a pocket)
7. place pockets on oven rack placed in middle of oven; bake for 40 minutes; serve