Posted on Thursday, March 23, 2017 in
Pork Recipes
Portuguese Papo Seco Stuffed Pork Chops
You will never fry pork chops again once you try this recipe because they come out moist and very flavorful.
Share this Recipe:
| Preparation time | 15 min |
| Cooking Time | 55 min |
| Ready In | 1 h 10 min |
| Level of Difficulty | Easy |
| Servings | 4 |
Ingredients
6 pork chops (1 inch thick)2 teaspoons of salt1 teaspoon of pepper1 teaspoon of garlic powder2 teaspoons of paprika2 eggs (beaten)2 cups of seasoned bread crumbsStuffing:3 Papo Seco rolls (cut into cubes)1 tablespoon olive oil1 tablespoon butter or margarine1 small onion (diced)1 small celery stalk2 cups of chicken broth (or 1 chicken bouillon with 2 cups of hot water)1 tablespoon of parsley (chopped)1/2 teaspoon of dried thyme1 cup cooked corn
Get Portuguese ingredients 
Preparation
- Cut a slit into each pork chop for stuffing. Season with the spices and set aside while you make the stuffing.
- Prepare stuffing by sauteing the onion and celery in the butter and oil for about 3 minutes until cooked. Add the bread and the rest of the stuffing ingredients except corn and mix well with a fork until the bread is soft and it has absorbed the broth. Add the corn and mix well. If you find the stuffing too wet add more bread, or add more broth if too dry.
- Place the beaten eggs and bread crumbs into 2 separate bowls big enough to hold the pork chops for dredging.
- Stuff the pork chops with about 2 or 3 tablespoons of stuffing and secure with 2 toothpicks. Coat chops with the egg on both sides, then dredge into the bread crumbs.
- Place on greased cooking tray and spray the tops with a coating of cooking spray.
- Cook at 350 degrees F for about 45 minutes or until golden brown and temperature reaches 165 degrees.
Recipe & Photo Credit: Tia Maria's Blog, portuguesediner.com/tiamaria
Posted by: Eddy
Porto Bifanas (Pork Cutlets)
These delicious Porto bifanas (pork cutlets) with beer, wine, garlic and piri piri sauce, make a great meal served on a Portuguese bun with chips on the side.
| Level of Difficulty | Easy |
| Servings | 4 |
Portuguese Grilled Chouriço
How to make grilled chouriço (Chouriço Assado).
| Level of Difficulty | Very Easy |
| Servings | 2 |
Portuguese Pork Loin with Rosemary
This Portuguese pork loin with rosemary and paprika (lombo de porco com alecrim e colorau) makes a delicious dinner, serve with sautéed vegetables and white rice.
| Level of Difficulty | Very Easy |
| Servings | 6 |
There are no comments for this recipe.
You might also like:
Most used ingredients in Portuguese cuisine, renowned for its rich flavors, traditional methods, and use of high-quality ingredients.
This list of the top 10 most popular Portuguese pork recipes on PortugueseRecipes.ca was compiled using the amount of views.
The history behind a Portuguese Berliner, a variation of the classic Berliner doughnut, a delightful pastry with a rich history of European and Portuguese culinary traditions.
What are Portuguese roasted chestnuts? known as castanhas assadas in Portuguese, these are a beloved autumn and winter treat in Portugal.
This list of the top 5 most popular seafood recipes is put together using the amount of views on PortugueseRecipes.ca.
Try a boiled meal (cozido) in Furnas, a traditional Portuguese dish with deep roots in the Azores, particularly in Furnas on the island of São Miguel.