Stuffed Pork Chops
Stuffed Pork Chops requires about 45 minutes from start to finish. This dairy free recipe serves 4 and costs $3.77 per serving. This main course has 794 calories, 36g of protein, and 41g of fat per serving. A couple people made this recipe, and 47 would say it hit the spot. Head to the store and pick up pork chops, stuffing, extra virgin olive oil, and a few other things to make it today. It is brought to you by Foodie Crush. With a spoonacular score of 84%, this dish is spectacular. If you like this recipe, you might also like recipes such as Stuffed Pork Chops, Stuffed Pork Chops, and Stuffed Pork Chops.
Servings: 4
Ingredients:
4-5 cups spiced apple cider (or regular apple cider with 10 cloves and 1 tablespoon allspice)
3-4 bay leaves
Extra virgin olive oil
Fresh sage leaves, thinly sliced
4 boneless thick-cut pork chops
4 cups leftover stuffing like this one
Equipment:
oven
frying pan
aluminum foil
Cooking instruction summary:
Add the pork chops to a large freezer bag with the spiced apple cider and bay leaves and refrigerate for 1 hour or overnight.When ready to cook, preheat the oven to 425 degrees F.Drain the pork chops and pat dry. Make a slice in the center of each pork chop to make a large pocket. If the stuffing seems dry, drizzle with chicken broth and stir to liven it up. Stuff each chop with about cup of the leftover stuffing. Heat a large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil. Gently add 2 chops to the skillet and cook for 4 to 5 minutes, gently flipping the chops in the pan. Transfer the chops to a plate and tent with foil. Repeat with the other two chops. Add all of the chops to the pan with the stuffing side up and top each chop with another cup of stuffing. Sprinkle with fresh chopped sage and drizzle with olive oil. Roast in the oven for 7-10 minutes depending on thickness or to 160 degrees. Remove the chops and serve.
Step by step:
1. Add the pork chops to a large freezer bag with the spiced apple cider and bay leaves and refrigerate for 1 hour or overnight.When ready to cook, preheat the oven to 425 degrees F.
2. Drain the pork chops and pat dry. Make a slice in the center of each pork chop to make a large pocket. If the stuffing seems dry, drizzle with chicken broth and stir to liven it up. Stuff each chop with about cup of the leftover stuffing.
3. Heat a large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil. Gently add 2 chops to the skillet and cook for 4 to 5 minutes, gently flipping the chops in the pan.
4. Transfer the chops to a plate and tent with foil. Repeat with the other two chops.
5. Add all of the chops to the pan with the stuffing side up and top each chop with another cup of stuffing. Sprinkle with fresh chopped sage and drizzle with olive oil. Roast in the oven for 7-10 minutes depending on thickness or to 160 degrees.
6. Remove the chops and serve.
Nutrition Information:
covered percent of daily need
Related Videos:
Alton Brown Makes Stuffed Pork Chops | Worst Cooks in America
