Cornbread Stuffed Pork Chops With Gravy Recipes

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PORK CHOPS WITH CORNBREAD STUFFING

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12



Pork Chops with Cornbread Stuffing image

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.

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

STUFFED PORK CHOPS WITH GRAVY

"A savory stuffing and gravy make these chops nice enough for a birthday dinner or other special occasion," assures Shirley Itz of Fredericksburg, Texas. "It's usually just my husband and I enjoy these moist chops, but I've been known to triple the recipe when our grown children and their families come by for dinner."

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 13



Stuffed Pork Chops with Gravy image

Steps:

  • In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing., In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. Pour broth into dish. Cover and bake at 350° for 30-35 minutes or until a thermometer reads 160°. Remove chops and keep warm., Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

Nutrition Facts : Calories 339 calories, Fat 21g fat (11g saturated fat), Cholesterol 88mg cholesterol, Sodium 744mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 24g protein.

2 tablespoons chopped celery
2 tablespoons chopped onion
2 tablespoons butter, divided
1/2 cup seasoned stuffing croutons
3 tablespoons milk
1 teaspoon minced fresh parsley
1/4 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon pepper
2 boneless pork loin chops (1 inch thick)
3/4 cup beef broth
1 to 2 tablespoons cornstarch
2 tablespoons cold water

CORNBREAD-CRUSTED FRIED PORK CHOPS

Provided by Trisha Yearwood

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 11



Cornbread-Crusted Fried Pork Chops image

Steps:

  • Preheat the oven to 300 degrees F. Line a baking sheet with parchment paper and top with a cooling rack.
  • Sprinkle both sides of the pork chops liberally with salt and pepper. Combine the buttermilk and hot sauce in a large mixing bowl. Put the pork chops in the buttermilk mixture, being sure that all 4 are submerged. Set aside to rest for 30 minutes. Meanwhile, put the cornbread crumbs into a shallow dish.
  • Pour the vegetable oil into a large (10-inch) cast-iron skillet or heavy-bottomed pan. Clip a deep-frying thermometer to its side and heat the oil to 350 degrees F.
  • Lift a pork chop out of the buttermilk by its top bone using tongs, and allow any excess to drip off. Lightly dredge both sides of the pork chop in the cornbread crumbs. Carefully lower the coated chop into the hot oil. Repeat this process with a second chop. Cook the chops until crispy on one side, 3 to 4 minutes. Gently turn the pork chops and fry until golden brown, an additional 3 to 4 minutes. Transfer the crispy chops to the prepared cooling rack. Sprinkle the chops with additional salt and transfer to the oven to stay warm while the remaining chops are fried. Repeat this process with the remaining pork chops.
  • For the white gravy: Reserve 2 tablespoons of skillet oil for the gravy, then drain the remaining oil from the skillet, being sure to remove any bits of fried cornbread left behind. Add the butter to the skillet, pour in the reserved oil and heat over medium heat until the butter melts. Sprinkle in the flour, whisking, and cook until a smooth paste is formed, about 1 minute. Pour in the milk, whisking continuously. Cook, whisking occasionally, until a thick sauce is formed and the gravy coats the back of a spoon, 3 to 5 minutes. Stir in the hot sauce and season the gravy with salt and pepper as desired.
  • Transfer the crispy pork chops to a serving platter. Spoon the white gravy over the chops and garnish with parsley. Serve immediately.

Four 5- to 6-ounce bone-in pork chops, preferably center cut
Kosher salt and freshly ground black pepper
3 cups buttermilk
2 tablespoons hot sauce
3 cups finely crumbled cornbread
1 quart vegetable oil
2 tablespoons unsalted butter
1/4 cup all-purpose flour
2 cups whole milk
1 teaspoon hot sauce
2 tablespoons chopped fresh flat-leaf parsley

CORNBREAD STUFFED PORK CHOPS WITH GRAVY

A quick and delicious way to make a comfort meal. Very popular in my household, especially on those cold, rainy days.

Provided by Robyn Weinstein

Categories     Pork

Time 35m

Number Of Ingredients 14



Cornbread stuffed Pork Chops with Gravy image

Steps:

  • 1. Saute onions, celery and apple in 1 tablespoon butter until softened and slighly golden.
  • 2. Add corn bread, sage, thyme and salt/pepper to taste to the onion mixture. Add about1 tablespoon water to moisten.
  • 3. Put 1-2 tablespoons cornbread mixture between two pork chops. Fasten them together with toothpicks. season each side with garlic herb seasoning. Repeat with remaining pork chops.
  • 4. Melt 1 tablespoon butter with 2 tablepoons oil in a skillet. Add pork chops. Cook over medium heat until done (about 4 minutes per side). Remove pork chops to a plate. Remove the toothpicks.
  • 5. Add remaining tablespoon butter to the pan. Add flour, cook over medium heat until browned, stirring constantly. Add 2 cups water , stir and cook over medium heat until thickened. Serve over pork chops.

1 onion, diced
1 stalk celery, diced
1 apple, peeled, diced
1 tsp dried sage
1 tsp dried thyme
1 dash(es) salt/pepper
1 box corn bread mix, baked and cubed
1 Tbsp garlic herb seasoning
8 thin cut porkchops
toothpicks
3 Tbsp butter, seperated
2 Tbsp vegetable oil
2 Tbsp flour
2 c water

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



Cornbread Stuffed Pork Chops image

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.

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup cornbread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

BAKED STUFFED PORK CHOPS AND PAN GRAVY

I first cooked these in the early 90's when I belonged to a cooking school and they're great! Make sure your guests are hungry: this is a very hearty entree. Recipe #320348 makes a really good side dish. I cook them with apple juice - just haven't gotten around to trying them with wine. Note: The recipe is easily modified for thinner chops by reducing the browning and baking times.

Provided by ninja

Categories     Pork

Time 2h15m

Yield 6 serving(s)

Number Of Ingredients 14



Baked Stuffed Pork Chops and Pan Gravy image

Steps:

  • Melt 1/4 cup butter in a large skillet over medium high heat and saute the chopped onion and celery, stirring, until onion is golden, about 5 minutes. Remove skillet from heat. Gently stir in bread cubes. Add parsley, raisins, 1 1/2 teaspoons salt, marjoram and pepper; toss lightly to combine. Set aside.
  • Preheat oven to 350°F Trim excess fat from chops, reserving the fat. Using a sharp paring knife, cut a pocket in each chop, all the way to the rib. Fill each pocket with 1/4 cup stuffing; fasten together with a couple of toothpicks.
  • Mix together the 1/4 cup flour and 1 teaspoon salt. Lightly coat the pork chops on both sides with flour mixture, reserving remaining seasoned flour for gravy.
  • Heat 2 tablespoons butter and reserved pork fat in a large skillet. Over low heat, cooking 3 at a time, brown chops well on both sides, turning with tongs, 8-10 minutes on each side or until browned. Remove each batch of browned chops to paper towels.
  • Pour off fat from skillet, and add apple juice, white wine, cider or a combo of liquids to skillet. Stir over medium heat to dissolve browned bits. Pour into the bottom of roasting pan. Stand chops bone-side down in bottom of pan. Cover with foil and bake in preheated oven 1 hour.
  • Uncover and bake 30 to 40 minutes, or until tender. Remove chops to platter and tent with foil to keep warm.
  • Optional Gravy: Over medium heat boil drippings, uncovered, until reduced to 1 cup. Dissolve reserved flour mixture in 1/2 cup of water. Add to drippings and bring to a boil, stirring; simmer 3 minutes. Taste and adjust seasonings. Strain if necessary. Serve with chops.

4 slices day old bread, trimmed of some crust, cut in 1/4-inch cubes
1/4 cup butter or 1/4 cup margarine
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped
2 tablespoons parsley, chopped
1/2 cup dark raisin
1 1/2 teaspoons salt
1 teaspoon dried marjoram
1/8 teaspoon pepper
6 pork chops, 1 1/2-inch thick (each about 3/4 pound)
1/4 cup flour
1 teaspoon salt
2 tablespoons butter or 2 tablespoons margarine
1 cup white wine or 1 cup apple cider

STUFFING-STUFFED PORK CHOPS

You'll want to make stuffing more often once you try these savory, elegant chops. Just a few ingredients give them such fabulous flavor! -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 9



Stuffing-Stuffed Pork Chops image

Steps:

  • Cut a pocket in each chop by slicing almost to the bone. Fill each chop with 1/2 cup stuffing; secure with toothpicks if necessary. Sprinkle with pepper., In a large ovenproof skillet, brown chops in oil. Bake, uncovered, at 350° for 25-30 minutes or until a thermometer reads 160°. Remove pork chops and set aside. Keep warm., In the same skillet, cook garlic and thyme in pan drippings over medium heat for 1 minute. Add wine, stirring to loosen browned bits from pan. In a small bowl, combine flour and broth until smooth. Gradually add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened., Remove toothpicks from pork chops; serve chops with gravy.

Nutrition Facts :

4 bone-in pork loin chops (8 ounces each)
2 cups cooked stuffing
1/4 teaspoon pepper
1 tablespoon canola oil
2 garlic cloves, minced
1/4 teaspoon dried thyme
1/2 cup white wine or chicken broth
2 tablespoons all-purpose flour
3/4 cup chicken broth

CORNBREAD-STUFFED PORK CHOPS

Stuffed pork chops on a weeknight? Absolutely doable-and delicious. Get out the cornbread stuffing and baby spinach leaves and try it tonight.

Provided by My Food and Family

Categories     Home

Time 30m

Yield 4 servings

Number Of Ingredients 5



Cornbread-Stuffed Pork Chops image

Steps:

  • Use sharp knife to make horizontal cut in side of each chop to make pocket, being careful to not cut through to opposite side of chop. Fill each pocket with 1/4 cup each spinach and stuffing. Close pockets; secure with wooden toothpicks.
  • Cook chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides. Add orange juice concentrate; turn to evenly coat both sides of chops with concentrate. Cover; cook on medium-low heat 10 to 15 min. or until chops are done (145°F). Remove from heat. Let stand 3 min.
  • Meanwhile, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
  • Remove and discard toothpicks from chops. Serve topped with gravy.

Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g

4 small boneless pork loin chops (1 lb.), 3/4 inch thick
1 cup tightly packed baby spinach leaves
1 cup prepared STOVE TOP Cornbread Stuffing Mix
1 can (8 oz.) frozen orange juice concentrate, thawed
1 cup HEINZ HomeStyle Pork Gravy

PORK CHOPS WITH CORNBREAD STUFFING

In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10



Pork Chops with Cornbread Stuffing image

Steps:

  • In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

1 can (14-1/2 ounces) chicken broth
1 can (7 ounces) Mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 large egg, lightly beaten
1/4 teaspoon dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork loin chops (6 ounces each)
1-1/2 teaspoons Montreal steak seasoning
1 tablespoon canola oil

SMOTHERED PORK CHOPS WITH CORNBREAD

The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11



Smothered Pork Chops with Cornbread image

Steps:

  • Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
  • Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.

Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g

1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish
1 cup fine yellow cornmeal
1 cup plus 2 tablespoons all-purpose flour (spooned and leveled), divided
4 teaspoons baking powder
Coarse salt and pepper
1 1/4 cups whole milk
1 large egg, lightly beaten
4 bone-in pork chops (1 1/2 pounds total; 3/4 inch thick)
1 medium white onion, sliced
1 1/2 cups chicken or vegetable broth
1 bunch kale, tough stems and ribs removed, leaves cut into pieces

CORN-STUFFED PORK CHOPS

Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. -Kimberly Andresen, Chiefland, Florida

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 10



Corn-Stuffed Pork Chops image

Steps:

  • In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.

Nutrition Facts : Calories 297 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges

1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon butter
3/4 cup corn bread stuffing mix
1/2 cup frozen corn, thawed
2 tablespoons diced pimientos
1/4 teaspoon salt
1/8 teaspoon ground cumin
1/8 teaspoon pepper
4 bone-in pork loin chops (7 ounces each)

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