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Stuffed Pork Chops Recipe

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These pork chops are filled with a quick stuffing mixture that is full of the ......
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Ingredients
  • 4 pork chops, boneless
  • 3 tablespoons bread crumbs
  • 1/2 stalk celery, finely chopped
  • 1/2 onion, finely chopped
  • 2 tablespoons egg substitute
  • 1 tablespoon flat-leaf parsley, chopped
  • 1 tablespoon sage, chopped
  • freshly ground black pepper
Directions
PREP
15 mins
COOK
25 mins
READY IN
40 mins
Preheat oven to 400° F. Spray a 1-quart shallow baking pan with nonstick spray. Cut a large, deep pocket in the side of each chop with a very sharp knife.

Combine the bread crumbs, celery, onion, egg substitute, parsley, sage and pepper in a medium bowl. Fill the pocket of each chop with the mixture; skewer the edges with toothpicks to hold them together, if necessary.

Spray a large nonstick skillet with nonstick spray and set over medium heat. Add the stuffed chops and brown, turning once, until golden brown on each side.

Transfer to the prepared baking pan; cover with foil and bake until the meat is no longer pink and the vegetables in the stuffing are tender, about 10 minutes.

Remove the foil and continue baking until the stuffing is golden and slightly crispy, 10 minutes more.

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These pork chops are filled with a quick stuffing mixture that is full of the flavors of your favorite dressing. The sage and celery really come through and pair nicely with the pork chop.
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Stuffed Pork Chops Recipe - Related Content

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pork - chops Article
Pork Chops Chops are smaller cuts from the loin primal cut. They are individual serving cuts that are sliced to various thicknesses. Depending in the size of the chop, 1 or 2 chops may be served as a single serving.
grilling pork Article
Grilling is a cooking method that uses a dry heat that quickly cooks the surface and then slowly moves to the middle of the meat. When grilled properly, the meat will have a crisp flavorful outside coating with a moist center. Grilling infuses the pork with a smoky flavor from the meat juices that drip during the grilling process.
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Pork cooking times and temperatures are extremely important when cooking pork. The optimum flavor and tenderness of various cuts of pork can be consistently achieved when care is taken to follow the recommended pork cooking time and temperature guidelines.
Stuffed Peppers Begin by cutting a circle around the stem of the pepper. Carefully pull out the stem and ribs. Remove the remaining ribs by scraping with a spoon. Wash the pepper in cold running water to remove any remaining seeds.
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Stuffed Mushrooms Slice off the stem of a whole, clean, mushroom. With a small teaspoon (1/8 or 1/4 teaspoon), or small melon baller, scoop out the inside of the mushroom. Fill with prepared stuffing or favorite dip.
Glossary Terms
kidney pork Glossary Term
The pork kidney is a single-lobed glandular organ, which is best taken from a younger animal to provide a milder taste and more tender meat.
liver pork Glossary Term
Pork liver is generally available fresh or frozen. It is stronger flavored and not as tender as the liver from other animals.
pork loin Glossary Term
The loin is located on both sides of the backbone starting at the shoulder and continuing back to the hind leg.
arm roast pork Glossary Term
Also called picnic roast, the pork arm roast is a fresh cut that comes from the shoulder primal. Containing more fat than the blade Boston roast, a well trimmed arm roast provides a very rich flavor when roasted.
pork rind Glossary Term
The skin of a pig that is deep-fried in lard to make light, crunchy chips. The chips are high in protein and contain no carbohydrates.
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