Best Stuffing Filled Pork Chops With Cream Sauce Recipes

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SPINACH STUFFED PORK CHOPS



Spinach Stuffed Pork Chops image

Creamed Spinach Stuffed Pork Chops with sun dried tomatoes will have your mouthwatering before they hit the dinner table! A different way to cook boneless pork chops stuffed with a delicious spinach dip made with cream cheese, garlic, mozzarella cheese, parmesan cheese and herbs.

Provided by Karina

Categories     Dinner

Number Of Ingredients 12

2 pounds (1 kg) boneless pork chops
1 teaspoon onion powder
1 teaspoon mild paprika
Salt and pepper, (to season)
6 oz (170 g) frozen spinach, (thawed)
8 oz (250 g) block cream cheese, (at room temp)
1/2 cup sun dried tomatoes packed in oil, (drained and chopped)
1/4 cup shredded mozzarella cheese
1/4 cup finely grated parmesan cheese
2 tablespoons dried Italian herbs
1 tablespoon minced garlic
Salt to taste

Steps:

  • Preheat oven to 400 °F (200°C).
  • Season both sides of each pork chop with the onion powder, paprika, salt and pepper. Slice a pocket into each chop about 3/4 quarter of the way through, being careful not to cut all the way.
  • To make the dip: squeeze and discard excess liquid out of the spinach. In a medium-sized bowl, combine the spinach, cream cheese, sun dried tomatoes, mozzarella, parmesan, herbs and garlic; mix well to combine.
  • Fill pork 'pockets' with 1-2 tablespoons of the spinach dip, spreading evenly with the back of the spoon; seal with toothpicks.
  • Heat 1 tablespoon of oil in a skillet or non stick pan over medium-high heat. Sear chops in batches until golden on both sides (about 3 minutes per side) until golden.
  • Transfer chops to HOT oven and bake for 10-12 minutes, or until no longer pink in the centre. (Internal temperature of 150°F or 65°C with an instant-read thermometer inserted into the thickest part of a pork chop.)
  • Let pork chops rest for 5 minutes. Garnish with parsley and serve.

Nutrition Facts : Calories 338 kcal, Carbohydrate 9 g, Protein 44 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 111 mg, Sodium 502 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

MUSHROOM-STUFFED PORK CHOPS WITH VERMOUTH SAUCE



Mushroom-Stuffed Pork Chops with Vermouth Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 8

2 (1-inch thick) bone-in pork chops (14 ounces each)
2 tablespoons olive oil, plus extra for coating pork chops
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
5 ounces cremini mushrooms, sliced
1 tablespoon roughly chopped fresh Italian parsley leaves
1/2 cup white vermouth
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in upper third.
  • Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
  • Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.
  • Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
  • Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.

BACON-STUFFED PORK CHOPS WITH CREAMY BALSAMIC SAUCE



Bacon-Stuffed Pork Chops with Creamy Balsamic Sauce image

This is a recipe I made up after not finding what I wanted. My wife and family enjoyed it, so I wanted to share it. It makes a lot of sauce. I usually serve this over buttered egg noodles.

Provided by philhob

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Baked

Time 1h4m

Yield 2

Number Of Ingredients 14

2 (6 ounce) thick-cut pork chops
1 tablespoon butter
2 tablespoons bacon bits
2 teaspoons Worcestershire sauce
2 teaspoons chopped onion
½ teaspoon prepared yellow mustard
½ clove garlic, minced
8 toothpicks, or as needed
2 tablespoons butter
1 clove garlic, minced
½ cup balsamic vinegar
¼ cup Worcestershire sauce
1 teaspoon prepared yellow mustard
2 cups sour cream

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Lay a pork chop flat on your work surface. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops.
  • Melt 1 tablespoon butter in a skillet over medium heat; add bacon bits, 2 teaspoons Worcestershire sauce, onion, 1/2 teaspoon mustard, and 1/2 clove garlic. Cook and stir until onion is soft and translucent, about 5 minutes. Allow stuffing to cool, 5 to 10 minutes. Stuff into pork chops and secure with 2 crossed toothpicks.
  • Heat 2 tablespoons of butter in a large skillet over medium heat. Brown pork chops, about 2 minutes per side. Transfer to a baking dish, reserving drippings in skillet. Cover baking dish with aluminum foil.
  • Bake in the preheated oven until pork chops are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
  • Heat reserved drippings in the skillet over medium heat. Add 1 clove garlic, balsamic vinegar, 1/4 cup Worcestershire sauce, and 1 teaspoon mustard; simmer until reduced, about 5 minutes. Stir in sour cream. Coat pork chops with sauce.

Nutrition Facts : Calories 896.7 calories, Carbohydrate 28.1 g, Cholesterol 206 mg, Fat 73.6 g, Fiber 0.2 g, Protein 32.5 g, SaturatedFat 43.8 g, Sodium 944 mg, Sugar 13.4 g

GARLIC HERB-STUFFED PORK CHOPS RECIPE BY TASTY



Garlic Herb-stuffed Pork Chops Recipe by Tasty image

Forget dry pork chops because these pan-fried cutlets are coated in golden panko bread crumbs and stuffed with a creamy garlic and herb cheese filling to keep them juicy. They're tender, bursting with flavor, and come together in less than 30 minutes. If you've only ever had dry, sad pork chops before and want to try something different, this is the recipe for you.

Provided by Tasty

Categories     Dinner

Time 25m

Yield 8 pork chops

Number Of Ingredients 13

16 oz cream cheese, softened
1 teaspoon black pepper, freshly ground
1 tablespoon garlic powder
¼ cup fresh chives, chopped
1 cup shredded provolone cheese
4 strips bacon, cooked and crumbled
8 boneless pork chops
salt, to taste
pepper, to taste
2 cups flour
3 eggs, beaten
2 cups panko breadcrumbs
4 tablespoons canola oil

Steps:

  • Preheat oven to 350°F (175°C).
  • In a large bowl, combine cream cheese, pepper, garlic powder, chives, provolone, and bacon, stirring until thoroughly mixed. Set aside.
  • Season all sides of the pork chops with salt and pepper.
  • Carefully cut a pocket through the side of the pork chop in order to create a cavity. Stuff the cavity with a generous spoonful of the cream cheese mixture and press around the edges of the pork to seal it in. Repeat with the remaining pork chops.
  • Dip the stuffed pork chops in the flour, shaking off excess, then the egg, then the breadcrumbs. Repeat with the remaining pork chops.
  • Heat the oil in a pan over medium heat. Fry the pork chops for about one to two minutes, then flip. Remove from the heat and bake for 15-20 minutes, until cheese is bubbling and starting to brown.
  • Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 50 grams, Fat 71 grams, Fiber 1 gram, Protein 58 grams, Sugar 4 grams

STUFFING-FILLED PORK CHOPS WITH CREAM SAUCE



Stuffing-Filled Pork Chops with Cream Sauce image

It's taken me about 3 tries to get this right. This one is the savory version. I plan on making a sweet version as well. A couple of people have suggested using a pork tenderloin and rolling or wrapping it around the stuffing, I haven't tried it, you may ;)

Provided by Bill Gary

Categories     Pork

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 21

4 pork chops (for stuffing, 1 to 2 inches thick)
4 tablespoons butter
3/4 cup coarsely chopped mushroom
1/4 cup diced green bell peppers or 1/4 cup red bell pepper
1/4 cup finely chopped onion
1/4 cup flour
2 1/2 cups milk
1/4-1/2 cup shredded cheddar cheese
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup diced mushroom (optional)
1/4 cup finely diced green bell peppers or 1/4 cup red bell pepper
3 garlic cloves
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock (or a combination) or 1/4 cup red wine (or a combination)
1/2 cup plain breadcrumbs (optional)
2 tablespoons melted butter (optional)

Steps:

  • Prepare the stuffing: In a medium saucepan, melt the butter and sauté the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
  • Stir in parsley, thyme, salt, and pepper, mixing until well combined.
  • Toss with bread cubes gently.
  • Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
  • Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
  • Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
  • Sauté the pork chops in 2 tablespoons butter for about 5 minutes per side, until browned.
  • Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
  • If there is any stuffing left over, you may mound it on top of the pork chops.
  • Preheat oven to 350 degrees F.
  • Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
  • Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
  • Lower heat to medium and sprinkle with flour.
  • Cook, stirring constantly, for about a minute.
  • Whisk in the milk, scraping the pan as you go to get up all the flour.
  • Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
  • Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
  • Add salt and pepper to taste.
  • Pour sauce over the pork chops.
  • Prepare the topping: Stir the breadcrumbs into the butter until well combined.
  • Sprinkle topping over the pork chops.
  • If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
  • Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
  • Let stand for about 10 minutes unless you like third degree burns in your mouth.
  • Enjoy!

Nutrition Facts : Calories 737, Fat 39.2, SaturatedFat 18.6, Cholesterol 196.6, Sodium 770.4, Carbohydrate 40.6, Fiber 2.5, Sugar 3.7, Protein 53.6

STUFFED PORK CHOPS I



Stuffed Pork Chops I image

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

STUFFED PORK CHOPS IN MUSHROOM CREAM SAUCE



Stuffed Pork Chops in Mushroom Cream Sauce image

These chops are stuffed with mozzarella cheese and fresh basil. They are lightly pounded to tenderize and cooked in a mushroom cream sauce with white wine. Serve with buttered egg noodles. This dish is inspired by an episode of Lidia's Italy (she made veal chops) that my husband saw. As you may know (or experience with your own DH) he didn't remember the ingredients or cooking times, but he wants what she made!

Provided by threeovens

Categories     Pork

Time 50m

Yield 2 serving(s)

Number Of Ingredients 11

3/4 lb center-cut pork chops, 1 inch thick (2 each)
salt & freshly ground black pepper
2 ounces mozzarella cheese, shredded
fresh basil leaf
1 tablespoon olive oil
1 tablespoon butter
1 tablespoon onion, minced
4 ounces mushrooms, quartered lengthwise
1/4 cup dry white wine
1/4 cup chicken broth
1/2 cup heavy cream

Steps:

  • Preheat oven to 350 degrees F.
  • Cut a pocket in each pork chop by slicing the meat in half almost to the bone; pound lightly, with a kitchen mallet, on both sides to elongate pockets.
  • Lightly season inside of pockets with salt and pepper; stuff with mozzarella cheese and fresh basil leaves.
  • Secure pocket with wooden toothpicks, then pound edge to close edge.
  • Heat a skillet over medium high heat; add oil and butter, then brown chops on both sides.
  • Remove chops to a baking dish.
  • Reduce heat to medium low and cook onions and mushrooms for 3 to 5 minutes; season with salt and pepper.
  • Stir in wine, broth and cream; cook 1 minute.
  • Pour mushroom cream sauce over chops and place in oven for 30 minutes.

Nutrition Facts : Calories 864.6, Fat 65.3, SaturatedFat 31.1, Cholesterol 265.4, Sodium 441.6, Carbohydrate 5.5, Fiber 0.6, Sugar 1.9, Protein 57.5

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