|by Steven Saunders|
A collection of chic and speedy recipes by the TV chef and owner of the Pink Geranium restaurant.
11 - 18 of 18 for stuffed center-cut pork chops
Brown chops; place in ... Stove Top dressing. Place a mound of stuffing on each chop; blend soup and water. Pour over chops. Bake at 350 degrees for 1 hour.
Cook bacon in ... cheese in bowl. Cut a horizontal slit ... portion of each pork chop, cutting to, ... picks. Cook pork chops in 2 batches ... done. Makes 6 servings.
Preheat oven to ... mixture evenly on cut side. Roll and ... (on rack) place pork seam down. Rub ... well done. Makes 8 servings. Salt and pepper, to taste.
Wash chops and cut a 1 inch ... Saute in butter mixture. Stuff in pockets of chops. Bake, covered, at 325 degrees for 45 minutes. May serve with wild rice.
Wash pork chops, pat dry ... off excess fat. Cut a 1 inch ... expands in the center. If there ... minutes, remove cover and bake another 15 minutes. Serve.
Impress your guests with this over-the-top rendition of stuffed pork loin. A symphony ... thin straight knife, cut the pork loin ... way to the center of the loin ... pat dry and chop finely. Saute chopped ... cutting into 2 slices.
Have meat man cut pockets in the chops or, with a ... to a boil, stirring constantly, and cook about 3 minutes. Pour over chops or serve in a gravy boat.
Tie the 2 ... and leaving a center 5 inches in ... mixture before serving. Serve roast garnished with Onion Mums, Cherry Tomato Roses and whole bay leaves.
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