Cornbread-Stuffed Pork Chops
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This is great for a weekend meal or romantic dinner for two.
Hands-on: 30 minutesTotal: 1 hour 5 minutes
- 2 bone-in loin pork chops (1¼" thick)
- ½ tsp. salt
- ¼ tsp. ground black pepper
- 3 Tbsp. butter
- ¼ cup finely chopped celery
- ¼ cup finely chopped yellow onion
- 1 Tbsp. finely chopped red bell pepper
- ¼ cup frozen whole-kernel corn, thawed
- 1 cup fresh or packaged cornbread crumbs
- ¼ cup chopped pecans
- ¼ tsp. dried thyme
- ⅛ tsp. dried sage
- 3 Tbsp. chicken broth
- In a medium saucepan, heat butter over medium-low heat; add celery, onion, and red bell pepper. Sauté until tender. Add corn, cornbread crumbs, pecans, thyme, sage, and chicken broth.
- Preheat oven to 350°F. Spoon stuffing into the pockets of the chops. Set remaining stuffing aside. In a large skillet over medium heat, brown pork chops, turning to brown both sides. If the skillet is not oven-safe, transfer to a baking dish. Push chops aside and spoon remaining stuffing in the middle of the skillet or baking dish. Position chops over stuffing. Cover and bake for 25–35 minutes or until pork chops are cooked through.