Reduce the heat and simmer, stirring frequently, until thickened, about 5 minutes. You can also add a pat of butter, salt and pepper, or seasonings if desired. Stuff (and I mean stuff) each chop with as much stuffing as it can hold. Cut slit into the side of each pork chop, cutting it almost in half. Meanwhile, bring the water to a boil in a medium saucepan. Prepare stuffing according to directions on box, increasing water by 1/4 cup. Cover loosely with foil and bake until an instant-read thermometer inserted into a chop reads 145☏, 15 – 20 minutes. Add the chops and cook until browned, about 3 minutes on each side. Spray the same skillet with nonstick spray and set over medium-high heat. Sprinkle the chops with the remaining 1/2 teaspoon of House Seasoning. Fill each pocket with one-fourth of the filling. Meanwhile, make a pocket in the side of each pork chop by inserting a small sharp knife into the thickest part and cutting gently back and forth until a large, deep cavity is formed.
Transfer the filling to a large bowl let cool completely. Pork Seasoning Mix 1 teaspoon Rosemary teaspoon oregano teaspoon thyme teaspoon sage 1/8 teaspoon nutmeg 1/8 teaspoon pepper teaspoon salt Instructions Preheat oven to 400 degrees Use a paring knife to slice into the side of each pork chop to create a pocket for the stuffing. Heat the olive oil in a 10-inch cast iron skillet over medium-high heat, until shimmering. Ingredients 2 tbsp (30 ml) olive oil 2 x lb (500 g) bone-in pork chops salt and pepper, to taste 6 tbsp + 2 tbsp (90 ml + 30 ml) Gorgonzola, divided 2. Gently cut a pocket into the the pork chops lengthwise to the fat line for the filling. Place chops in a cooking dish, then pour mushroom soup over top. Use a paring knife to cut a deep horizontal slit into each chop to create a pocket. Combine corn, bread crumbs, egg, and butter in a medium bowl mix until stiff and well combined. Bake for 15-20 minutes, until no longer pink and internal temperature reaches 140 degrees F using a meat thermometer. Directions Preheat the oven to 350 degrees F (175 degrees C). Its deliciously seasoned with garlic and onions and has layers of. Add the sausage and cook, breaking it up with a wooden spoon, until browned, about 10 minutes. Place the pork chops on a rimmed baking sheet or small casserole dish. Give your taste buds a double pork knock-out with this easy stuffed pork chop recipe. Cook, stirring occasionally until the apple is very tender, about 5 minutes. Add the apple, thyme, and 1/2 teaspoon House Seasoning. Heat a large cast iron skillets over medium-high heat and add 1 tablespoon of olive oil. Add the onion and garlic and cook, stirring occasionally, until soft, about 5 minutes.
To make the filling, heat the oil in a large nonstick skillet over medium-high heat. Spray a small shallow roasting pan with nonstick spray.
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