I am making stuffed porkchops?

Question

I am making stuffed porkchops for dinner and have never done it before. Can I put them on a cookie sheet and cover the cookie sheet with aluminum foil or should I just place them on the cookie sheet without anything on it? How long should I bake them or better yet how will I know when they are done? I have never done this before so any suggestions will be great. Thank you

Answer 1

I'll make it easier on you:

Stuffed Pork Chops
Ingredients:
4 pork chops (for stuffing, 1 to 2 inches thick)
Sauce
4 tablespoons butter
3/4 cup coarsely chopped mushrooms
1/4 cup diced green bell peppers or red bell peppers
1/4 cup finely chopped onions
1/4 cup flour
2 1/2 cups milk
1/4-1/2 cup shredded cheddar cheese
Stuffing
4 cups toasted bread, cut into cubes
1/4 cup finely chopped onions
1/4 cup finely chopped celery
1/4 cup diced mushrooms (optional)
1/4 cup finely diced green bell peppers or red bell peppers
3 cloves garlic
1/4 cup chopped fresh parsley
1 teaspoon ground thyme
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 cup beef stock or red wine (or a combination)
Topping (optional)
1/2 cup plain breadcrumbs (optional)
2 tablespoons melted butter (optional)

Prepare the stuffing: In a medium saucepan, melt the butter and sautee the onions, garlic, celery, bell pepper, and mushrooms over medium heat until the vegetables have softened (about 10 minutes).
Stir in parsley, thyme, salt, and pepper, mixing until well combined.
Toss with bread cubes gently.
Add liquid until bread cubes are just barely mushy on the outside (you may not need the whole 1/4 cup liquid, or you may need a little more).
Stuff the pork chops: Slice pockets into the pork chops toward, but not quite reaching, the bone.
Stuff each pork chop and seal with toothpicks (I jam pack the stuffing in there, feel free to do the same).
Sautee the porkchops in 2 tbsp butter for about 5 minutes per side, until browned.
Remove toothpicks and set pork chops in a casserole or other baking dish that will hold them.
If there is any stuffing left over, you may mound it on top of the pork chops.
Preheat oven to 350 degrees F.
Prepare the sauce: In a medium saucepan, melt the butter and add all the vegetables.
Cook over medium-high heat, stirring often, until all the vegetables are tender and the onions are translucent.
Lower heat to medium and sprinkle with flour.
Cook, stirring constantly, for about a minute.
Whisk in the milk, scraping the pan as you go to get up all the flour.
Cook, whisking often, until mixture begins to boil and thickens to a slightly thicker consistency than heavy cream.
Immediately remove pan from heat and stir in cheddar cheese, stirring until the cheese is melted.
Add salt and pepper to taste.
Pour sauce over the pork chops.
Prepare the topping: Stir the breadcrumbs into the butter until well combined.
Sprinkle topping over the pork chops.
If you're daring, lightly sprinkle the top with some very very finely grated cheddar cheese.
Bake at 350 degrees for about 25 to 30 minutes, until the top is browned and the sauce is bubbly.
Let stand for about 10 minutes unless you like third degree burns in your mouth.

Answer 2

It really depends on what kind of stuffing your putting inside the porkchops. The stuffing and the thickness of the chops will vary the time they will be ready in. Some chops can take just thirty minutes at 400 degrees and some can take an hour at 375. It all really depends. However, when I make my stuffed chops with Olive Relish, I bake them for a 45minutes at 350 degrees. Yes, you may cook them on the cookie sheet, and for chops I would not cover them. Covering them would make the cops very watery since your mixing in stuffing. They wouldn't be as tender. Just place them on a cookie sheet without a cover. However, I would flip them over after 30 minutes. Enjoy.

Answer 3

I would not use a cookie sheet, nowhere for the juices to go, use a shallow baking sheet. Cooking temp should be 325 for 45 minutes to an hour depending on your oven. Buy extra thick pork chops for stuffing (have butcher cut a pocket into the chop) Stuff with breadcrumbs, chopped onion chopped raisins etc. Serve with a nice rice pilaf and a steamed fresh veggie and voila...hope this helps you.

Answer 4

(L)
EASY BAKED PORK CHOPS WITH STUFFING

6 lean pork chops (may use 4 or 5)
1 box Stove Top pork stuffing mix
1 can cream of mushroom soup

Line 13 x 9 inch pan with aluminum foil on bottom and sides. Heat oven to 300 degrees. Make stuffing according to directions on box. Brown pork chops and arrange in bottom of pan.
Top each pork chop with equally divided dressing. Spoon undiluted soup on top of dressing and chops.

Cover pan completely with foil and seal edges. Bake at 300 degrees for 2 to 2 1/2 hours.

Answer 5

this is a easy and good recipe for stuffed chops

EASY STUFFED PORK CHOPS

4 thick center cut pork chops for stuffing (approx. 2 inches thick with a slit cut in meat)
2 c. Stove Top stuffing
1 can cream of mushroom soup

Stuff pork chops with stuffing. Layer, or stand in crock pot. Top with soup mixed with a little milk. Cook on low 6 to 8 hours or on high 4 hours.

Answer 6

You would need something deeper than a cookie sheet the juices will flow all over. Put it in a dish and yes it is a good idea to cover them. I do and mine come out so juicey