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Cornbread Stuffed Pork Chops
Cornbread Stuffed Pork Chops
D. Rattray
At a Glance
Course : Entree
Special : Cooking for Two
Type of Prep : Bake, Sauté
Cuisine : Southern, U.S. Regional
Occasion : Family Dinner, Valentine's Day
 
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Cornbread Stuffed Pork Chops

From Diana Rattray,
Your Guide to Southern Food.
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This recipe can easily be cut down to make a special dinner for two.

INGREDIENTS:

  • 4 thick bone-in pork chops, at least 1 1/4-inches thick
  • salt and pepper
  • .
  • Stuffing:
  • 6 tablespoons butter
  • 1/2 cup diced celery
  • 1/2 cup diced onion
  • 1/4 cup diced red bell pepper
  • 1/4 to 1/2 cup cooked corn kernels
  • 2 cups cornbread crumbs, from freshly made cornbread or packaged crumbs
  • 1/2 cup chopped golden raisins or dried cranberries
  • 1/3 cup chopped pecans
  • 1/2 teaspoon dried thyme
  • dash sage, crumbled, optional
  • chicken broth, about 1/2 cup, to moisten
  • salt and pepper, to taste

PREPARATION:

Cut a pocket into the meaty side of chop, cutting in all the way to the bone.

In a saucepan, heat butter over medium low heat; add celery, onion, and bell pepper. Saute vegetables until tender. Add remaining ingredients, adding enough chicken broth to moisten as desired and taste before adding salt and pepper.

Stuff pockets of pork chops with the stuffing mix. Set remaining stuffing mix aside. In a large skillet over medium heat, brown the chops, turning carefully to brown both sides. Push chops aside and spoon remaining stuffing in the middle of the skillet (if your skillet is not oven-safe, use a baking dish), then position the chops over the stuffing. Cover the skillet or baking dish and bake at 350° for about 25 to 30 minutes, until chops are cooked through.
Serves 4.

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