Stuffed Iowa Chops (Oamc)

"Taken from the Taste of Home website, this has become a favorite even among those that previously claimed to dislike pork chops. Pretty enough to serve to company, this recipe can be made ahead of time and even frozen. I recommend freezing the sauce separately and adding to chops after they've been in the oven a bit. I also double the sauce and the stuffing mix. People LOVE this. I've frozen this several times with great success. I hope you love this as much as we do."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr 30mins
Ingredients:
16
Serves:
4
Advertisement

ingredients

  • 4 pork loin chops with bone, - 1-1/2-inch thick each chop
  • 1 tablespoon vegetable oil
  • 1 cup diced apple
  • 1 tablespoon minced parsley
  • 1 tablespoon milk
  • 14 teaspoon rubbed sage
  • 1 cup corn (I use a little more than a cup because we like the added texture)
  • 1 cup dried breadcrumbs
  • 1 tablespoon onion, chopped
  • 14 teaspoon salt
  • 14 teaspoon pepper
  • SAUCE

  • 14 - 12 cup Dijon mustard
  • 12 cup honey
  • 1 teaspoon minced fresh rosemary
  • 12 teaspoon salt
  • 12 teaspoon pepper
Advertisement

directions

  • Cut a large pocket in the side of each chop.
  • Brown chops in oil over medium heat.
  • In a bowl, combine the corn, apple, bread crumbs, parsley, onion, milk, salt, sage, and pepper.
  • Stuff some of the mixture into the opening of each Pork Chop.
  • Line the bottom of a greased 13 x 9" baking dish with the leftover stuffing, and lay the Chops on top.
  • Combine the sauce ingredients; pour half over the chops and drizzle over the stuffing lining the pan.
  • Bake uncovered at 350 degrees for an hour or so until the thermometer reads 160 degrees. Continually baste with the remaining sauce. I do reserve some to drizzle over the chops as they are plated and served.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This is a winner. I was looking for some new pork recipies for my OAMC club, and this is a keeper. I used boneless pork loin chops cut 1" thick, and I did double the stuffing and sauce, as SugaJ does. It made a lot of sauce, I don't think I'll need to do that next time. I only used a scant 1/4 cup dijon because mustard is not my favorite, but it made the chops the perfect blend of sweet and tangy. 60 minutes in the oven was good for 1" chops.
     
Advertisement

RECIPE SUBMITTED BY

I love to cook savory meals for my husband. I'm a dehydrating fanatic and food storage junkie. Being prepared to take care of my family helps me sleep better at night.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes