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Stuffed Pork Chops Prep Time: 20 Minutes Cook Time: 40 Minutes Ready In: 1 Hour Yields: 4 servings INGREDIENTS: 2 tablespoons vegetable oil 4 thick cut pork chops 3 cups day-old bread cubes 1/4 cup butter, melted 1/4 cup chicken broth 2 tablespoons chopped celery 2 tablespoons chopped onion 1/4 teaspoon poultry seasoning 1 (10.75 ounce) can condensed cream of mushroom soup 1/3 cup water DIRECTIONS: 1. Preheat oven to 350 degrees F (175 degrees C). 2. In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish. 3. 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. 4. Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops. 5. Cover and bake for 30 minutes. 6. Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 160 to 170 degrees.

*Stuffed Pork Chops INGREDIENTS: 6 double rib boneless pork chops 1 green pepper, finely chopped 3 stalks celery, finely chopped 1 onion, chopped 1 Tbsp. oil 1 cup soft bread crumbs 16 oz. can corn, drained salt and pepper to taste 1/3 cup flour 1 Tbsp. olive oil 2 Tbsp. butter 1 cup tomato juice PREPARATION: Preheat oven to 300 degrees. Cut pocket in the side of each pork chop, cutting to within 1/2" of opposite side. Saute green pepper, celery, and onion in 1 Tbsp. oil in skillet until slightly softened. Add bread crumbs, corn, salt and pepper to taste. Mix well. Stuff the pork chops with this mixture. Combine flour with more salt and pepper to taste in large shallow dish. Dredge chops on both sides in flour mixture. In large skillet, heat 1 Tbsp. oil and butter until melted. Add chops and brown on each side, 2-3 minutes. Remove to baking dish and pour tomato juice over all. Cover and bake for 75 minutes. Uncover and bake 15 minutes longer, until tender *Vegetable And Cheese-stuffed Pork Chops You make these plump stuffed pork chops in four steps. Cut a pocket in each thick chop and fill it with a savory vegetable mixture; brown the chops briefly in butter, then bake them to juicy perfection. INGREDIENTS 1/2 cup lightly packed parsley sprigs 1 clove garlic 1 small onion 1 small inner stalk celery 1 small carrot 4 tablespoons butter or margarine 1/2 teaspoon marjoram leaves Dash of pepper Salt 1 1/2cup unseasoned croutons 3 tablespoons grated Parmesan cheese 6 large rib or loin pork chops (each about 1 inch thick), trimmed of fat METHOD Insert metal blade. Finely chop parsley and set aside. Mince garlic ; leave in work bowl. Chop onion ; add onion and garlic to parsley. Chop celery ; leave in work bowl. Change to shredding disc and shred carrot . Melt 2 tablespoons of the butter in a wide frying pan over medium heat. Add carrot, celery, onion, garlic, parsley, marjoram, and pepper. Season to taste with salt. Cook, stirring, until on¬ion is soft. Stir in croutons and cheese. Remove from heat. With a sharp knife, slash through meat of each chop, almost to bone, to form a pocket. Fill each pocket with about 3 tablespoons of the vegetable-cheese stuffing; fasten pockets closed with metal skewers or wooden picks. (Reserve any remaining stuffing to heat and serve along¬side chops.) Melt remaining 2 tablespoons butter in a wide frying pan over medium heat. Add chops and cook, turning as needed, until well browned on both sides; then place in a single layer in a 9 by 13-inch baking pan. Cover with foil and bake in a 350° oven until meat near bone is no longer pink when slashed (35 to 40 minutes). Makes 6 serv¬ings.. OR Try this Link it has Loads of recipes for Stuffed Pork Chops http://www.cdkitchen.com/recipes/cat/1031/0.shtml ENJOY :-)

http://search.yahoo.com/search?ei=utf-8&fr=slv8-hptb3&p=Stuffed%20Pork%20Chops%3f&type= http://www.molsol.com/Cooking/porkchops.html http://southernfood.about.com/od/porkchops/r/bl30626b.htm http://allrecipes.com/Recipe/Stuffed-Pork-Chops-I/Detail.aspx http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20641,00.html INGREDIENTS: STUFFED PORK CHOPS 4 pork chops at least 1 inch thick salt and pepper to taste Cajun seasoning to taste Stuffing: 1/2 loaf of French Bread (cut into 1 inch pieces) 1/2 stick of butter 1 onion (finley chopped) 1 bell pepper (finely chopped) 1 stick of celery (finely chopped) 1 pint of mushrooms (finely chopped) 1 egg (beaten well) 1-2 cups of chicken broth (or water) 2 tablespoon finely chopped parsley Salt, Pepper, and Cajun seasoning to taste PREPARATION: First cut a pocket in the pork chops. Season with the salt & pepper & Cajun spice. Next melt your butter in a skillet and sauté your onion, bell pepper, celery and mushrooms until limp. Then mix the vegetables in the bread pieces, along with the beaten egg, parsley. Sponsored Links Fried Pork Chops Devilishly Delicious Cooking Get Cooking w/The Neelys- Sat 11am www.FoodNetwork.com/TheNeelys Healthy Pork Chop Recipe Easy Meals in 30 Minutes or Less. Recipes, Next add some of the broth until you get a moist bread mixture,(it may not take all the broth) Next, season with the salt, pepper, and Cajun spice to taste. Preheat your grill and grill the pork chops until they are done and the meat is white. Around 10 - 15 minutes per side.

Ask your butcher for thick chops. I mean really thick at least 2.5cm with a nice meaty centre. For the stuffing sweat one diced onion with one thinly sliced clove of garlic in some olive oil and a little butter until sweet and soft. Remove to a blitzer and add in a teaspoon of fresh young thyme leaves. Whizz together and add in a tablespoon of breadcrumbs and 1/2 an egg yolk. At this point you can fold through whatever else you like. Some people like chicken livers, or diced bacon, sausage meat or apple. The important thing is that it is not too wet. Make a 2cm incision in the side of the chops and push the stuffing in then pin with a cocktail stick or wrap with a single thinly sliced piece of pancetta. Bake at 180c for 35 minutes. If you like you can dip the stuffed chops in flour then egg then breadcrumbs to create a crust before baking.