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Basic stuffed chops with almond crunch. Serve with a mixed green salad and Sauteed Green Beans. Republished with permission, National Pork Board. Ingredients: pork loin chops, butter, chopped almonds, chopped celery, chopped onion, water, chicken bouillon granules, dried parsley flakes, 1/4 teaspoon

Combine thyme, sage, salt and pepper; sprinkle on both sides of pork chops. In a skillet, cook chops in butter for about 5-6 minutes on each side or until juices run clear. Transfer to a serving platter and keep warm. In the pan drippings, saute celery, onion and carrot over medium heat until

Heat sausage in a saute pan, over a medium flame. Cook, stirring, until browned, about 6-7 minutes. Stir in onions and mushrooms, and cook for 1 minute. Stir in garlic, parsley, sage, thyme, and bread crumbs. Stir in pepper, pecans, and 1 teaspoon salt. Heat and stir for 2-3 minutes. Remove from

I'm going to insist on two things. First, use a cast-iron skillet for this. At the end, you're going to do a controlled burn, and cast-iron works best for this. Trust me, OK? Second, use the thickest-cut pork chops that you can find--at least an inch, and more if possible. Thin pork chops

Cooking Directions Heat oven to 425 degrees F. Cut an opening in each chop from the rib side, widening the pocket without cutting through to the other side of the chop; set aside. For stuffing, in a medium saucepan cook onion in 1 tablespoon butter over medium heat until tender, stirring, about 2-3

STUFFED PORK CHOPS Serves 6 • 6 boneless pork loin chops, 2 inches thick, butterflied • 1 teaspoon butter • 2 onions, diced • 2 stalks celery, diced • 2 cups chicken broth • 4 slices day-old bread, cut in 1/4-inch cubes • 1/4 cup chopped parsley • 1/2 teaspoon
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How to Make Stuff Pork Chops