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Divine Magazine > Blog > Food > What to Cook > Stuffed Pork Chops
What to Cook

Stuffed Pork Chops

Last updated: 2022/07/16
By Sloane Taylor Published May 25, 2018
5 Min Read
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A meal fit for a king that takes a little time, but is well worth it. Add a chilled bottle of Riesling for a festive evening.

Stuffed Pork Chops

Steamed Asparagus

Homemade Applesauce


Pork Chops

  • 3 loin chops
  • Stuffing
  • 1 tbsp. olive oil
  • ½ cup chicken stock, maybe a little more

Preheat oven to 350° F.

Slice a large pocket in each chop. Pack in stuffing. Use toothpicks to hold pocket closed as much as possible.

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Heat oil in a medium-sized skillet until it shimmers over medium-high heat. Add chops and brown on each side 2 -3 minutes.

Add a little stock to an ovenproof dish. Lay chops in dish. Cover tightly with aluminum foil. Bake 35 minutes.

Stuffing

 This recipe may be prepared a day or two in advance. Stop at the baking point, cover with foil, and refrigerated.

  •  1 package bread stuffing cubes plain or seasoned
  • ½ pound breakfast sausage in a tube or bulk
  • 8 tbsp. butter, melted
  • 1 rib celery, chopped
  • ½ medium onion, chopped
  • 1 egg, lightly beaten
  • 1½ tsp. dried sage
  • 1½ tsp. dried thyme
  • 2 cups chicken stock, maybe a little more

Empty bread cubes into a large bowl.

Fry sausage, breaking into small chunks, until lightly brown.

Melt butter in a medium size skillet. When the foam subsides add the celery and onion. Sauté 3-4 minutes, be careful not to let it brown.

Add sausage and vegetables with all their juices to the bread cubes. Mix well.

Beat egg in a small bowl. Pour onto stuffing. Sprinkle sage and thyme across the top. Mix well.

Stir in chicken stock until mixture is very moist, but not soupy.

The following is your stopping point if you prepare this recipe in advance.

For Stuffed Pork Chops:

Spoon the mixture into a dish, cover and refrigerate no longer than 2 days.

To Bake as a Side Dish with Another Meal:

Spoon the mixture into a baking dish, do not pack in, and cover tightly with foil. Refrigerate the stuffing until you are ready to bake it but no longer than 2 days.

To Freeze:

Spoon the mixture into freezer bags, label, and pop in freeze no longer than 3 months. I use several small bags that will serve 2 at a single setting.

No matter which route you take, remove stuffing from the refrigerator/freezer early in the day to allow it to come to room temperature.

To cook the stuffing as a side dish, preheat the oven to 350°F. Bake for a half hour. Remove foil and continue to bake until the top is brown.

Steamed Asparagus

  • 1 bunch asparagus
  • ½ cup chicken stock
  • ¼ cup dry vermouth or white wine
  • Water
  • 2 tbsp. butter

Metal vegetable steamer

Add chicken stock and dry vermouth or wine to a medium size saucepan. Insert vegetable steamer, then add water to just below the bottom holes.

Snap off the ends of the asparagus and trim the spears to fit your saucepan. Add spears and cover. Bring to a boil over medium heat, adjusting the heat to a strong simmer. In 4-5 minutes the asparagus should be crisp tender.

Lay asparagus in a serving bowl. Spread the butter over them and serve.

Homemade Applesauce

  • 6 lg apples cored, peeled, and coarsely sliced*
  • 1 cup sugar
  • 4 tbsp. water
  • 2 tbsp. lemon juice
  • 1½ tbsp. soft butter

Combine all ingredients except butter in a saucepan. Bring to a boil over medium heat. Reduce heat, cover pot, and simmer 15 – 20 minutes or until apples mash easily with a fork.

Stir in the butter.

Mash with a potato masher. For a smoother texture pour the sauce into a blender or food processor and puree for a minute or so.

Turn into a serving bowl, cover, and refrigerate until ready to serve. This recipe also freezes well.

*Mix it up with a variety of apples to improve the flavor. Use six different types

© 2018 – 2022, Sloane Taylor. All rights reserved.

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By Sloane Taylor
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Award-winning author Sloane Taylor is a sensual woman who believes humor and sex are healthy aspects of our everyday lives and carries that philosophy into her books. She writes sexually explicit romances that takes you right into the bedroom. Being a true romantic, all her stories have a happy ever after. Her books are set in Europe where the men are all male and the North American women they encounter are both feminine and strong. They also bring more than lust to their men’s lives. Taylor was born and raised on the Southside of Chicago. Studly, her mate for life, and Sloane now live in a small home in Indiana and enjoy the change from city life. Feel free to email me at sloanetaylo[email protected] or visit my blog http://sloanetaylor.blogspot.com/
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1 Comment 1 Comment
  • Vonnie Hughes says:
    May 25, 2018 at 10:05 pm

    Never thought to use a potato masher for the applesauce. Mine is always a bit lumpy. Looks like a tasty combo which is not, really, all that hard to do. Will try this. Already have the pork chops!

    Reply

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