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STUFFED BAKED PORK CHOPS

4 to 6 lean pork chops

4 to 6 c. stuffing mix

3/4 c. chopped walnuts

1 diced apple

2 cans Campbell's golden mushroom soup

1 c. white or red wine (or water)

Prepare stuffing mix. Fry pork chops and place in 13 x 9 inch baking dish. Heap about 1 cup of prepared stuffing on top of each pork chop. Mold the stuffing lightly into an attractive shape. Mix together soup and wine (or water if you must). Pour carefully over pork chops and stuffing. Bake at 350 degrees for 60 minutes.

Stuffed Grilled Pork Chops

Recipe courtesy of Alton Brown

Show: Good EatsEpisode: Chops

Ingredients

* 4 double thick bone-in loin end pork chops

* 1 cup salt

* 1 cup brown sugar

* 1 tablespoon black peppercorns

* 1 tablespoon mustard powder

* 2 cups cider vinegar, heated

* 1 pound ice cubes

* 1 1/2 cups cornbread, crumbled

* 2 tablespoons golden raisins

* 1/4 cup walnuts, roughly chopped

* 1/4 cup dried cherries, halved

* 1/4 cup buttermilk

* 1/2 teaspoon ground pepper

* 2 teaspoons fresh sage, thinly sliced

* 1/2 teaspoon kosher salt

Directions

In a plastic container put the salt, sugar, peppercorns, and mustard powder. Add the hot vinegar and swirl to dissolve. Let mixture sit for 5 to 10 minutes to develop flavor. Add ice cubes and shake to melt most of the ice. Add chops and cover with brine. Refrigerate for 2 hours.

Remove chops from container and rinse. Cut horizontal pockets in each pork chop for stuffing. Combine rest of ingredients, and put into piping bag that is not fitted with a tip. Pipe each chop full with cornbread mixture. Grill the chops on medium high heat for 6 minutes on each side. Turn each chop 45 degrees after 3 minutes to mark.

Rated: 4 stars out of 5109 Reviews

i'm a vegetarian but i just watched this cooking show

* 4 (1-inch thick) pork chops

* 2 slices bacon, roughly chopped

* 1 large sweet onion, 1/2 chopped and 1/2 in wedges

* 4 sprigs fresh thyme, stripped

* 2 teaspoons chopped fresh sage leaves

* 1 Granny Smith apple, peeled, cored and sliced thin

* 2 tablespoons unsalted butter, room temperature

* 1 1/2 cups plus 2 tablespoons pineapple-orange juice

* 1/4 teaspoon ground cinnamon

* Salt and freshly ground black pepper

* Oil, for skillet

* 1 lemon, zested

* 2 teaspoons chopped flat-leaf parsley

Directions

Preheat the oven to 350 degrees F.

Gently cut pockets into chops by slicing horizontally in the side. On a plate, place salt and pepper. Dredge chops in seasoning. In a medium skillet over medium heat, saute the bacon, chopped onions, thyme, and sage until the bacon is almost crispy and the onions are beginning to caramelize around the edges, about 10 minutes. Pour mixture into a bowl. Add apples, butter, 2 tablespoons of pineapple-orange juice and cinnamon. Season with salt and pepper. Stuff each chop with apple mixture and hold together with skewers. In same skillet over medium-high heat, add enough oil to coat the pan and sear both sides of the chops until golden brown, about 4 minutes per side. Add 1 cup pineapple-orange juice and remaining onion wedges around the chops. Season with salt and pepper and bake until cooked through, about 20 to 25 minutes, depending on the thickness of the chops, basting 2 to 3 times. Remove pork chops from pan and let rest 10 minutes. Add remaining pineapple-orange juice and scrape up the brown bits that cling to the bottom of the pan. Bring the liquid to a simmer and cook until reduced by half, about 5 minutes. Add lemon zest and parsley. Pour sauce over pork chops.

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