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Cornbread-Stuffed Pork Chops
Cornbread-Stuffed Pork Chops
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Prep Time:
25 minutes
Total Time:
45 minutes
Bake savory cornbread and mushroom stuffed pork chops for a hearty and delicious dinner.
Ingredients:
  • 3 tablespoons butter or margarine
  • 1 cup chopped fresh mushrooms
  • 1 cup seasoned cornbread stuffing (from 16-oz bag)
  • 3 tablespoons chicken broth
  • 1 cup shredded white Cheddar cheese (4 oz)
  • 3 teaspoons chopped fresh sage leaves
  • 6 bone-in pork loin chops, 1 inch thick (about 4 lb), trimmed of fat
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
Instructions:
  • - Preheat oven to 350°F. - In a 12-inch nonstick skillet over medium-high heat, melt 1 tablespoon of butter. - Sauté mushrooms in the butter for 2 to 3 minutes until tender. - Remove skillet from heat and mix in stuffing and broth until liquid is absorbed. - Stir in cheese and 2 teaspoons of sage.
  • Create a pocket in each pork chop by slicing into the side of the chop towards the bone. Fill each pocket with the stuffing mixture and seal the opening with toothpicks. Season the pork with salt, pepper, and the remaining teaspoon of sage.
  • In the same skillet over medium-high heat, melt the remaining 2 tablespoons of butter until sizzling. Add the 3 pork chops and sear for 4 minutes, flipping once, until golden brown. Then, coat a broiler pan rack with cooking spray and transfer the pork chops onto it. Repeat the process with the rest of the pork chops, and finish by brushing them with oil before cooking.
  • Bake until the meat thermometer reads 145°F when inserted into the center of the meaty portion. Allow it to stand for 3 minutes before serving.

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