Best Pork Chops And Dressing Recipes

PORK CHOPS AND DRESSING

Steps:

• Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour.

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY

Steps:

• Preheat oven to 325°F.
• Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
• Increase oven temperature to 375°F.
• Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
• Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
• Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
• Serve chops and dressing with sauce on the side.

PORK CHOPS WITH TOASTED SPICE RUB AND APPLE DRESSING

Steps:

• Preheat the oven to 350 degrees F.
• Season both sides of the pork chops with salt and toasted spice rub.
• Heat the oil in an ovenproof skillet over medium heat and sear the pork chops until golden brown, about 4 minutes on 1side and 1 minute on the other side. Place pork chops on baking sheet. Remove excess oil from skillet.
• Bake the chops until just cooked through, about 8 to 10 minutes. Remove to a serving platter.
• Over medium heat, add the wine to the skillet, stir, and reduce to 1 to 2 tablespoons; add the apple sauce and bring to a simmer. Spoon over each chop.
• Toasted Spice Rub
• 1/4 cup fennel seeds
• 1 tablespoon coriander seeds
• 1 tablespoon peppercorns
• 1 teaspoon crushed red pepper flakes
• 1/4 cup pure California chili powder
• 2 tablespoons kosher salt
• 2 tablespoons ground cinnamon
• Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. When the fennel begins to turn light brown, add the red pepper flakes, and toss several times. Immediately turn the spice mixture out onto a plate to cool.
• Put in a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Pour into a bowl and toss with the remaining ingredients.
• Keep the spice mix in a glass jar in a cool, dry place, or freeze.
• Note: If you have an exhaust fan over your stove, turn it on before you start toasting the spices. Be careful not to inhale the fumes once you add the red pepper flakes.
• Yield: 1 cup
• 12 apples, Gravenstein or McIntosh
• 2 tablespoons butter
• 2 tablespoons fresh lemon juice
• 1/2 teaspoon finely ground sea salt, preferably gray salt
• 1/3 cup honey
• Preheat oven to 425 degrees F.
• Peel the apples with a vegetable peeler, remove the core and cut into 1-inch chunks, place in a large bowl. Heat a large skillet or roasting pan over medium-high heat. Add the butter. When the butter begins to brown, add lemon juice, then add the apples and salt. Cook until the apples just begin to color, about 4 minutes. Stir in the honey. Roast the apples in the oven until soft and lightly caramelized, about 12 minutes. Fork mash for a chunky version or puree in food processor for a smoother sauce.
• Serve warm, room temperature or cold.

STUFF PORK CHOPS WITH CRANBERRY AND CORNBREAD DRESSING

Steps:

• Make cornbread according to instructions on box and add in 1 1/2 cup sugar. While cornbread is cooking, hard boil your eggs and caramelize your onions and cranberries in about 2 Tbsp. of butter (add more if needed). Once cornbread is done, take it out of the oven but make sure to leave oven on, dice into cubes.
• Transfer cornbread cubes to mixing bowl. Add in cranberries and onions. Dice up your hard boiled eggs and add them in. Stir well. Cover top of mixture with poultry seasoning until there is a good coating, mix. Pour chicken stock/broth over mixture and stir in. You want it to moisten but not be soggy.
• Take butterflied pork chops and stuff them generously with cornbread and cranberry dressing. Set aside. In small pan, mix extra cranberries, brown sugar, 2 Tbsp. of butter and 1/4 cup orange marmalade. Cook until the mixture becomes like a syrup. Once done, remove from heat and pour over stuffed pork chops. Dice up remaining butter and put in bottom of pan with pork chops. Bake at about 375°F for 45 min.

MARTIN'S RESTAURANT BAKED PORK CHOPS AND DRESSING

Steps:

• 1)Dice onion and thinly slice celery stalks and leaves 2)Combine all ingredients except the pork chops into a large bowl and mix just until moisture is distributed into the bread cubes 3) Place dressing mixture into an 11x15 baking pan 4)Place pork chops on top of dressing. Season chops lightly with salt and black pepper. 5)Cover with aluminum foil and bake at 350 for appx one hour. 6)After about an hour, uncover and raise temperature to 375. Bake for approximately 30 more minutes until chops are browned. 7)Remove from oven and lightly tent with foil and let rest for 10 minutes