SUNDAY SUPPER STUFFED PORK CHOPS (RACHAEL RAY)

Sunday Supper Stuffed Pork Chops (Rachael Ray) image

Make and share this Sunday Supper Stuffed Pork Chops (Rachael Ray) recipe from Food.com.

Provided by hungrykitten

Categories Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 1/2 lbs potatoes, peeled and cut into chunks
salt
1/2 cup milk
4 ounces cream cheese
1 small onion, finely chopped
2 tablespoons chopped fresh chives (optional)
1 tablespoon olive oil or 1 tablespoon vegetable oil, plus more for drizzling
2 slices bacon, chopped
1 small mcintosh apple, chopped
2 celery ribs, from the heart, finely chopped
1 small onion, chopped
1 teaspoon ground sage
1 teaspoon dried thyme leaves
fresh ground black pepper
2 corn muffins, store bought
8 thin boneless center cut pork chops
2 lbs sugar snap peas
1 cup chicken broth or 1 cup water
1 tablespoon butter

Steps:

Cover potatoes with water and season with salt. Cover pan to bring potatoes to a quick boil. Boil potatoes until tender, about 12 minutes. Drain potatoes and return them to the hot pot to dry. Set aside. Heat milk, cream cheese and onion over medium heat until cream cheese melts into milk and mixture bubbles. Pour hot milk and cream cheese into the potatoes and mash to desired desired consistency. Add a little extra milk for softer potatoes. Season with salt, to your taste, and transfer to a serving dish. Garnish with chopped chives.
Preheat a medium skillet over medium high heat. Add oil and bacon to the skillet and cook 2 minutes. Add apple, celery and onion and season the mixture with herbs, salt and pepper. Reduce heat to medium. Cook vegetables 5 minutes, stirring frequently. Crumble corn muffins into the pan and combine stuffing.
Preheat a large skillet or grill pan over medium high heat. Drizzle chops with oil and season with salt and pepper. Cook chops 3 to 4 minutes on each side. Do not over cook. The chops should be firm but still giving off juices.
In a medium saucepan, place snap peas and broth and 1 tablespoon butter over medium high heat. When the liquid boils, cover the pan and reduce heat to low. Simmer snap peas 3 to 5 minutes, until tender but still green. Remove pan from heat and season snap peas with salt, to taste.
To assemble stuffed chops, set a thin chop on dinner plate or serving plate. Mound the pork chops with stuffing, allowing some to spill onto the plate, then top with a second chop. Repeat with 3 remaining servings. Pass potatoes and snap peas to complete the meal.

Nutrition Facts : Calories 994.6, Fat 37.2, SaturatedFat 15.1, Cholesterol 173.4, Sodium 1084.9, Carbohydrate 106.6, Fiber 17, Sugar 14.8, Protein 61.4