Have a good stuffed steak or pork chop recipe?

I'm pretty new to cooking because for some reason I have always been with guys who loved to cook and before that my mother cooked for me. I have been trying to cook more for my bf because even though he likes to cook, I know he enjoys having a meal made for him too once in awhile. I made some really good alfredo sauce the other night and just put some salad shrimp in it and served it with a salad and he loved it. I want to start making more ';advanced'; things so any good recipes you have would be great. I just don't want anything too difficult because I'm not that great yet. The only thing I am really really good at is homemade marinara sauce. I need to learn more about using meat to cook! Help please and please don't just post links to websites because I can look up websites myself!Have a good stuffed steak or pork chop recipe?
For pork chops I use stove top stuffing with a little ground ginger and honey in it. Then I bake the chops and drizzle a little more honey over them just before they are done. They are tangy and sweet!Have a good stuffed steak or pork chop recipe?
Stuffed Pork Chops





Stuffing:


1 cup shrimp, chopped


1 tablespoon butter


Tony Chachere's seasoning to taste


1/2 cup leeks, chopped


1 clove of minced garlic


1/3 cup celery, chopped


1 cup frozen spinach, thawed





Pork Chops:





4 pork chops, one inch thick for stuffing


Tony's Chachere's seasoning to taste


Pinch of cumin for each chop


Flour for dusting


1/3 cup green onion, chopped


1/3 cup onion, chopped


1/4 bell pepper, chopped


1/2 cup onion


1/4 cup fresh parsley


1 clove garlic, minced


1/2 cup white wine


2 tablespoons soy sauce


1 teaspoon Tabasco sauce





Stuffing:


In a large non-stick skillet, add butter on medium high heat. Add shrimp salt to taste. Cook for 1 minute. Add leeks, garlic and celery. Smother for 2 minutes. Add spinach; salt to taste again. Cook for 5 minutes. Remove from heat, cool.





Pork Chops:


Chops should be split down the middle for stuffing. With a meat mallet, beat each side of each chop until about 1/4 inch thick. This will form a pocket for stuffing. Season each chop with Tony's seasoning salt. Sprinkle with cumin. Stuff each chop with about 1/2 cup of stuffing. With the sides of each chop closed around the stuffing, tie the chops with baker's twine or string so that the stuffing will not fail out when frying.





Dust each chop with flour. Heat Lou Ana vegetable oil in a large non-stick skillet until very hot. Add chops, sear on both sides, until dark brown. Remove chops. Add green onions, parsley, garlic and bell pepper. Cook for 2 minutes on medium heat. Add wine, 1/2 cup water soy sauce and Tabasco sauce. Add chops and cook on each side for 15 minutes.





Serves 4.





If you don't have Tony Chachere's available -- use seasoning salt or another variety of such seasoning.
';Stuffed Pork Chops';





4 pork loin chops; 1 1/4'; thick


1/2 lb. pork sausage


1 cup onion; chopped


1 cup corn bread; crumbled and dried


3/4 cup shredded apple


2 teaspoons frsh thyme; minced


1/3 cup apple juice


1/3 cup apple jelly


1 1/2 tablespoons lemon juice





Cut a slit in each chop with knife; the length of the fat side, almost to the bone. Refrigerate chops while preparing stuffing. Cook sausage and onions in large skillet until sausage is brown; drain well. Return to skillet and stir in corn bread, apple and thyme. Spoon 2 tablespoons of apple juice over stuffing mixture and toss to combine. Place remaining stuffing in greased casserole and refrigerate until ready to bake. Spoon 2 tablespoons of stuffing into each pork chop pocket; use toothpicks to secure stuffing in pockets. Place chops on a rack in roasting pan. In small saucepan, combine jelly and lemon juice. Cook over low heat and stir until jelly melts. Brush chops with glaze and bake, uncovered in a 375* oven for 20 minutes. Brush chops again with glaze; return to oven along with remaining stuffing. Bake an additional 20 minutes.
PORK CHOP





Ingredients:


8 small potatoes


1 teaspoon salt


1/8 teaspoon pepper


2 tablespoons flour


2 tablespoons butter or margarine


3 cups milk


8 small pork chops, 3/4 inch thick








Directions:





Wash and peel potatoes; slice thin. Place layer of potatoes in greased baking dish. Sprinkle with flour, salt and pepper and dot with butter or margarine. Repeat until all potatoes are used. Pour in milk. Lay pork chops on top. Bake in oven at 325 degrees until potatoes are tender, about 1-1/4 hours. A slice of orange may be placed on each chop the last 15 minutes of cooking.











Beef Casserole





INGREDIENTS


1 (1.5 ounce) package dry enchilada sauce mix


1 (6 ounce) can tomato paste


3/4 cup water


1 1/2 pounds ground beef


1 teaspoon garlic salt


1/2 teaspoon onion powder


1 (16 ounce) can refried beans


1 (12 ounce) package corn tortillas


1 cup shredded Cheddar cheese


1 cup shredded Monterey Jack cheese


DIRECTIONS


Preheat oven to 375 degrees F (190 degrees C).


In a medium bowl, mix the dry enchilada sauce according to package directions, replacing tomato sauce with the tomato paste and water


In a large skillet, brown the ground beef with garlic salt and onion powder; drain fat. Mix refried beans and 1/2 cup of the prepared enchilada sauce with the meat.


Dip enough corn tortillas to cover the bottom of a 3 quart casserole dish in the remaining enchilada sauce. Arrange tortillas in the dish. Spoon in half of the meat mixture, covering the tortillas. Spread half of the Cheddar and Monterey Jack cheeses over the meat. Cover with another layer tortillas dipped in enchilada sauce. Spoon in remaining meat mixture and top with a final layer of tortillas dipped in enchilada sauce. Pour any remaining sauce over the layers and top with remaining cheese.


Cover and bake in preheated oven for 20 minutes. Remove from oven and let sit for 5 minutes before serving.





Broccoli Beef Stir-Fry








INGREDIENTS


Sauce:


1/2 cup beef broth


2 tablespoons Holland House庐 Sherry Cooking Wine


1 tablespoon cornstarch


1 tablespoon soy sauce


1 teaspoon sugar





2 tablespoons oil


2 cups fresh broccoli florets


1 cup fresh pea pods


1 red bell pepper, cut into strips


2 tablespoons Holland House庐 Sherry Cooking Wine


1 pound boneless top round or sirloin steak, slightly frozen, cut into thin strips


1 garlic clove, minced


2 cups Hot cooked rice


DIRECTIONS


In small bowl, combine all sauce ingredients; mix well. Set aside.


In large skillet or wok, heat 1 tablespoon oil. Stir-fry broccoli, pea pods and red pepper 1 minute.


Add 2 tablespoons cooking wine. Cover; cook 1 to 2 minutes. Remove from pan. Heat remaining tablespoon oil; add meat and garlic. Stir-fry 5 minutes or until meat is brown. Add sauce to meat; cook 2 to 3 minutes or until thickened, stirring frequently.


Add vegetables; cook until thoroughly heated. Serve over cooked rice.
Cheese-Stuffed Flank Steak:





1 (1 1/2-pound) flank steak


1 (8-ounce) bottle vinaigrette


1 teaspoon ground cumin


1 (8-ounce) package Monterey Jack cheese with peppers, cut into 8 lengthwise slices


8 (8-inch) flour tortillas





Slice a pocket horizontally in steak, cutting to within 1/2 inch of but not through opposite side and ends.





Stir together vinaigrette and cumin in a shallow dish or heavy-duty zip-top plastic bag; add steak. Cover or seal, and chill 3 hours, turning occasionally.





Remove steak from marinade, discarding marinade. Place cheese slices in steak pocket. Secure with wooden picks.





Grill steak, covered with grill lid, over medium-high heat (350掳 to 400掳) 7 to 10 minutes on each side or until done. Let stand 5 minutes; remove wooden picks, and cut diagonally into thin slices.





Grill flour tortillas, without grill lid, 1 to 2 minutes on each side or until warm. Serve with steak.





Yield: 4 servings
Crockpot Corn Stuffed Pork Chops





Ingredients





(6 servings)





6 Pork chops


2 tb Minced green pepper


7 oz Whole kernel corn undrained


1 ts Salt


1/2 ts Sage


1 c Soft bread crumbs


1 tb Instant minced onion








Instructions





Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours.








Spinach Stuffed Beef Tenderloin





Ingredients:





3 1/2 pounds beef tenderloin


salt to taste


freshly ground black pepper to taste


1 cup cooked, squeezed, chopped spinach


1/2 cup red peppers or pimentos, roasted and julienned


6 garlic cloves, sliced


1/2 cup Parmesan cheese, grated


2 tablespoons oil





Preparation:





Preheat oven to 400 degrees.





Split tenderloin open down its entire length. Season generously inside and out. Spread spinach to cover inside surface. Top with roasted peppers and garlic. Sprinkle with Parmesan. Reform tenderloin and tie every 3 inches with butchers twine, to hold in the filling.





In a large saut茅 pan heat oil and sear meat on all sides. Roast on a rack in a roasting pan for 15 to 20 minutes, or until a meat thermometer registers 120 to 125 degrees for rare (for medium-rare, roast until temperature registers 135 to 140 degrees).
This isn't hard if you just follow the directions.


Cheesy Veggie Stuffed Pork Chops-





Pork chops 1 1/2 inch thick


1/2 c each celery, carrot, bell pepper, onion, finely chopped


salt %26amp; pepper


1/2 tsp thyme


1 c sharp cheddar





Heat oven to 350. Make a pocket into each pork chop. (make a slice on the sidedeep enough to make a pocket but without going through the other side) In skillet, saute veggies. Remove from heat and add rest of ingredients. Fill pocket with mixture. In same skillet brown chops on each side. Sprinkle with s%26amp;p. Place in ungreased baking dish. Cover and bake 30 more minutes.


-----------------------


you can do soemthing similar with chicken too...


Chicken Roll-Ups-


4 large chicken breasts


1/3 c. butter


1 clove garlic, crushed


1 tsp oregano


salt and pepper


16 thin slices pancetta or prosciutto(thinly sliced ham works fine too)


oil





Place each chicken breast between 2 sheets of damp parchment paper and beat out each piece to flatten.


Mix butter, garlic, oregano, s%26amp;p. Spread 1/2 mixture over each chicken then lay 4 slices of pancetta on top of each. Roll up, tucking in sides and secure with cocktail sticks. Spread remaining butter on outside of each roll. Cook under a medium heat, preheated broiler about 15-20 min, turning occasionally, until tender. Slice each roll into 1/2 inch rounds.


The chicken rolls can be sauteed in a skillet.


**( I rolled them in seasoned bread crumbs and baked at 400 for 30 min or so and was just as good. You can also just use slice of provolone, slice of ham and roll up instead of butter mixture, then roll in breadcrumbs. My honey loved loved it)
Stuffed Fillet Mignon


Cut a pocket in the steaks mix chopped mushrooms, a little blue cheese (i add about 1/2 cup for 4 steaks), some chopped green onions/chives(1/4 cup or so), pepper. Fill the pockets and grill.


Delicious!

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