APPLE-SAGE CORNBREAD STUFFING
Celebrate with cornbread stuffing that is packed with apples, leeks and fresh herbs.
Provided by Food Network
Time 1h
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F. Butter a 2-quart baking dish.
- Heat the butter in a medium skillet set over medium heat. Add the leek and cook, stirring occasionally until soft, 8 to 10 minutes. Add the apples and cook until slightly soft, about 5 minutes. Remove from the heat and transfer to a large bowl.
- Add the cornbread, parsley and sage to the leek mixture. Gradually add the broth, stirring gently until the cornbread is well moistened but not soggy. Season with salt and pepper.
- Spread out in the prepared baking dish and bake until heated through and lightly browned, about 30 minutes. Sprinkle with parsley before serving.
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CORNBREAD-STUFFED PORK CHOPS
Stuff pork chops with cornbread and mushroom filling for a hearty dinner that's baked to perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage.
- Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage.
- In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil.
- Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.
Nutrition Facts : ServingSize 1 Serving
CORNBREAD STUFFED PORK CHOPS
Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.
Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.
APPLE STUFFED PORK CHOPS
A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!
Provided by Nancy Burrowes
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
- In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.
Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
- Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
- Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.
ROAST PORK WITH SAGE & DOUBLE ONION STUFFING, BAKED APPLES & ROASTIES
Serve up a winter feast with our roast pork loin and homemade sage and onion stuffing. Carve the joint into pork chops and enjoy with sweet apples and crisp roasties
Provided by Barney Desmazery
Categories Dinner, Lunch, Main course
Time 3h20m
Number Of Ingredients 15
Steps:
- If you have time, season the pork skin the day before with salt, then put in the fridge, uncovered. If you want to get ahead, tip the potatoes into a large pan of cold, salted water, bring to the boil and simmer gently for about 8-10 mins until the potatoes are cooked all the way through but not falling apart. Gently drain the potatoes in a colander, but don't shake them or ruffle them up - just leave them to drain and cool. Put them in the fridge, uncovered, until ready to roast.
- To make the stuffing, heat the butter in a saucepan and cook the onion for 10 mins until soft and golden. Tip the onions into a bowl with the all the other ingredients and season with lots of black pepper. Scrunch everything together with your hands and chill until needed.
- To stuff the pork, get a long-bladed knife like a carving knife and create a large pocket between the eye of the meat and the bones. Turn the blade of the knife to open up the cavity. You might need to go in at both ends. Use your fingers to push in as much of the stuffing as you possibly can, pushing it right down into the cavity.
- Heat the oven to 240C/220C fan/gas 9. If you haven't already parboiled the potatoes, do so now (see step 1). Sit the pork in a shallow roasting tin (season if you haven't done it the day before), drizzle the skin liberally with sunflower oil and put it in the oven for 20 mins. Lower the heat to 200C/180C/gas 6 and continue to roast the pork for 1 hr, basting the skin occasionally with the fat from the tin. Remove the tin from the oven and you should have a nice layer of fat in the bottom. Baste the pork again, then carefully pour the fat into another roasting tin and add the potatoes. Use a spatula to turn them in the fat so they are completely coated and put back in the oven for 40 mins, by which time the pork skin should have crackled and the potatoes begun to turn golden. Transfer the pork to a board, uncovered, and leave to rest for 20 mins.
- While the pork is resting, turn the potatoes, then score a line around each apple and sit them in the sticky pork tin. Dot them with half the butter and roast for 20 mins until they are soft. By then, the potatoes should be golden too.
- Heat the remaining butter in a pan until sizzling and fry the sage leaves, turning, until crisp, then transfer to a piece of kitchen paper to drain. To serve, arrange the potatoes and apples around the pork and scatter with the crispy sage leaves. Carve the pork into chops.
Nutrition Facts : Calories 565 calories, Fat 23 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 10 grams sugar, Fiber 5 grams fiber, Protein 45 grams protein, Sodium 0.4 milligram of sodium
APPLE SAGE STUFFED PORK CHOPS
I found this recipe in an old recipe file a friend had. She'd never tried it but gave it to me. It's a little time consuming but well worth every minute. Although I've never frozen them, I bet they'd keep well for a quick dinner as this is easily doubled or tripled. This dish is a big hit with my family and friends. I usually make extra dressing for a side dish.
Provided by Suellen Anderson
Categories Pork
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut a pocket into each pork chop and trim fat.
- Saute onion & celery until soft in 2 T. butter.
- Add bread cubes, apple, sage & coriander.
- Mix well & moisten with 2 T. broth.
- Stuff the chops with the dressing.
- Hold together with toothpicks if you wish.
- Mix together flour, salt& pepper.
- Dredge the chops in mixture.
- Heat oil & 1 t. butter.
- Sear the chops & put into a sprayed baking dish.
- Pour remaining broth over chops, cover & bake at 350 degrees for 1 hour.
PORK CHOPS STUFFED WITH APPLES AND SAGE
To compliment this dish, serve it with light side dishes such as Recipe #251321, and Recipe #260696, and topped with some decorative fresh parsley. Your kitchen will be filled with aromatics all day! A great way to ensure tender and moist chops is to soak them in a brine of 1 cup milk to 1/2 Tbs salt for at least 1 hour before using in a recipe.
Provided by 2Bleu
Categories Pork
Time 1h
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, Sauté 10 minutes or until vegetables are tender and liquid evaporates.
- Remove from heat. Add stuffing mix and broth; stir until liquid is absorbed. Stir in sage, 2 tablespoons chopped parsley, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and ground red pepper. Let stand 20 minutes.
- Preheat oven to 375°F Trim excess fat from each pork chop, and cut a slit in 1 side of each chop to form a pocket. Spoon stuffing mixture evenly into each pocket.
- Combine remaining 4 tablespoons parsley, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Rub both sides of stuffed pork chops evenly with 2 tablespoons oil, and spread parsley mixture evenly over chops.
- Cook chops in remaining 2 tablespoons hot oil in a large nonstick skillet over medium-high heat, in batches, 2 minutes on each side or until browned.
- Place on a lightly greased rack in a broiler pan. Add 1 cup water to bottom of broiler pan. Bake for 30 to 40 minutes. Let stand 5 minutes before serving.
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