Melissa's Corporate Chefs
Holiday Pork Chops with Cornbread Stuffing
Category
Entree
Servings
4 servings
Prep Time
15 minutes
Cook Time
40-45 minutes
Author:
Melissa's Corporate Chefs
Tastes great served with a side dish of sautéed collard greens!
Ingredients
-
4 thick Pork Chops, at least 1 1/2 inch thick with bone in
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Salt and Pepper to taste
-
6 tablespoons Butter
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1/2 cup Onion, diced
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1/2 cup Organic Celery, diced
-
1/4 cup Organic Bell Pepper (use Red Bell Pepper) diced
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1/3 cup Corn Kernels, cooked
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2 cups Corn Bread, crumbled (fresh or packaged)
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1/2 cup Thompson Seedless Raisins
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1/4 cup Pecans, chopped
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1 teaspoon Dried Thyme
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1/2 teaspoon Dried Sage
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1/2 cup Chicken Broth (more or less just to moisten)
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Salt and Pepper to taste
-
1 tablespoon Canola Oil
Stuffing
Directions
Season pork chops with salt and pepper.
Make a small cut on the meaty side of the pork chop. Insert the knife all the way to the bone, working the tip of it back and forth to make a pocket. Making this smaller cut on the outside will help to keep in the stuffing.
In a saucepan, melt butter over medium low heat, adding onion, celery and bell pepper. Sauté until tender.
Add remaining ingredients, adding enough chicken broth to moisten as desired.
Season with salt and pepper and let cool.
Stuff pockets of pork chops with cooled stuffing mixture, setting aside any leftover stuffing.
In a large ovenproof skillet, over medium heat, brown the chops on both sides in the canola oil.
Move the browned chops to the outside of the skillet and place remaining stuffing in the middle and cover with the chops. If you don't have an ovenproof skillet, use a baking dish, placing the stuffing in the middle and covering with the chops.
Cover the skillet or baking dish and bake at 350°F for 25 to 30 minutes until chops are cooked through.
Filed in:
Dried Thyme,
Entree,
Holiday Pork Chops with Cornbread Stuffing,
Holidays,
Nuez Pecans,
Onion,
Organic Bell Pepper,
Organic Celery,
Organic Corn,
Organic Thompson Seedless Raisins,
Pecans
