Stuffed Pork Chops

I made these for dinner last night. I don't usually think of making pork; unless it's BBQ in the crockpot. My attempts in the past of making pork chops gave me tough, chewy, not-very-appetizing results. But this recipe isn't bad. I made a little pan gravy with the juices in the skillet, and poured it over the pork chops and some mashed potatoes.

It was so yummy, I almost didn't even notice the three crying children in the background. Almost.

Stuffed Pork Chops

3-4 thick-cut pork chops

for the stuffing:
1/2 cup Italian seasoned bread crumbs
1/2 tsp. white sugar
1/2 small yellow onion, diced
1 tbsp. dried parsley
4 tbsp. melted butter

1 cup beef broth
2 tbsp. butter

Combine stuffing ingredients in a small mixing bowl. Cut slits in the side of the pork chops to make a pocket. Stuff the pork chops and use a toothpick as a skewer to keep closed.

Melt 2 tbsp. of butter in a skillet. Brown chops at med. heat for 5-6 minutes on each side, or until nicely browned. Add the beef broth, turn heat to med-low and simmer for 30 minutes, turning them once.

When the pork chops are cooked through, remove from the skillet.

Pan gravy:
1 packet of McCormicks pork gravy mix
1 cup water
2 tbsp. butter
pan juices

Pour pan juices into a pyrex mixing cup to allow the fats to rise to the top. Once they do, use a spoon to skim off the fat and leave the good stuff behind. Turn heat to med. and melt 2 tbsp. of butter in the skillet. Meanwhile, in a small bowl, thoroughly dissolve the pork gravy mix with the cup of water. Pour gravy mix into the skillet, whisking constantly. When the gravy starts to boil, reduce to a simmer and slowly pour the juices into the gravy, whisking all the while.

Serve over pork chops and yummy mashed potatoes.

Pineapple Glazed Grilled Pork Chops

We made this about a week ago and just couldn't get enough of it. The whole mustard/pineapple combination was great and complimented the pork perfectly. You can make as many pork chops as you like, but there is enough sauce and pineapple rings to do 8 chops. We made all 8 and had 3 meals and a couple lunches out of it.

Makes 8 pork chops
Source: Cooks.com


Ingredients
8 medium sized pork chops, about 1/2 to 3/4 inch thick
1 (20oz.) can pineapple rings, drained (reserve juice)
1 1/2 tablespoon brown sugar
1/4 cup mustard
2 tablespoons lemon juice
2 tablespoons Worcestershire sauce
2 tablespoons cornstarch dissolved in 1/4 cup cold water
enough water to bring reserved juice to 1 cup

Directions
1. Drain pineapple and reserve juice. Sal and pepper pork chops to taste.
2. In a small sauce pan, combined pineapple juice, water brown sugar and mustard and bring to a light boil.
3. Reduce heat ans stir in lemon juice, Worcestershire sauce and cornstarch mixture. Simmer for 3 minutes until thick, stirring constantly.
4. Brush sauce on pork chops and place on a prepared grill. Brown chops for 2 minutes on each side, brush on more sauce and top with the pineapple rings. Cook for 2 more minutes and turn so pineapple rings are on the grill surface and get the nice grill marks and cook for 2 more minutes.
5. Flip once more, baste with sauce. Allow to rest for 5 minutes and serve.