Cornbread Stuffed Pork Chops Recipes

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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

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



Cornbread-Stuffed Pork Chops image

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

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
1 tablespoon olive oil

APPLE SAGE CORNBREAD-STUFFED PORK CHOPS FOR TWO

These pork chops are going to be a date night favorite in your household this fall. It's a warm, hearty dish that you can make together: One of you can hold the pork chop as the other stuffs it, or vice versa.

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 2 servings

Number Of Ingredients 11



Apple Sage Cornbread-Stuffed Pork Chops for Two image

Steps:

  • Slice into the pork chops horizontally, but not all the way through. (You're essentially butterflying the pork chops and giving them a little pouch.) Set aside.
  • In a large skillet over medium-high heat, heat up 1 tablespoon olive oil. Add the garlic and onion and saute until fragrant and softened, about 3 minutes. Add the apple, carrots and celery and cook until softened, 7 to 10 minutes.
  • Add in the cornbread, chicken broth and sage leaves, and stir to incorporate. Season with salt and pepper to taste. Remove the skillet from the heat and let the filling cool for 10 minutes.
  • Carefully spoon the filling into the pork chops. If they become full and you can no longer stuff anymore, that's ok-save the filling to eat on the side. Use toothpicks to secure the chops shut. If the toothpicks poke out, use scissors to trim them flush to the pork chops.
  • In the same skillet you used earlier, heat up the remaining tablespoon olive oil. Sear the pork chops, 3 to 5 minutes per side. Turn the heat down to medium and continue cooking, flipping occasionally, until the pork chops have cooked through completely, 15 to 20 minutes. Serve warm with the additional cornbread stuffing!

2 boneless pork chops (1 pound total)
2 tablespoons olive oil
1 garlic clove, minced
1/2 onion, diced
1/2 cup chopped green apple, such as Granny Smith
1/2 cup diced carrots
1/2 cup diced celery
1 cup crumbled cornbread
1/4 cup chicken broth or stock
4 sage leaves, coarsely chopped
Salt and ground black pepper

CORNBREAD STUFFED QUICK PORK CHOPS

These savory, moist pork chops stuffed with cornbread are fast and easy when you use your microwave. This is a family favorite!

Provided by Chef TraceyMae

Categories     Pork

Time 1h25m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 13



Cornbread Stuffed Quick Pork Chops image

Steps:

  • NOTE: Most of the Prep time involves making the cornbread, cooking it and letting it cool.
  • Make the cornbread and let cool.
  • Cornbread Stuffing: In mixing bowl, toss together the cornbread, onion, green pepper, butter, egg, pimiento, salt and pepper.
  • Take each chop and fill the pocket with the stuffing, dividing all of the stuffing amongst the chops.
  • Arrange the pork chops in a 12 x 8 x 2inch dish, with the thickest meaty areas to the edge and the "tails" in the center.
  • Brush half of the glaze (see recipe above) over the tops of the chops.
  • Cover with wax paper.
  • Microwave at Medium (5) for 35-40 minutes, rotating dish 1/2 turn after 15 minutes, until tender.
  • Let stand for 5 minutes.
  • Brush with remaining glaze before serving.

Nutrition Facts : Calories 408.4, Fat 27.2, SaturatedFat 12.6, Cholesterol 158.4, Sodium 831.4, Carbohydrate 16.3, Fiber 0.6, Sugar 14.4, Protein 25.1

4 thick pork chops, 1-inch thick, with pocket cut out in each
2 cups crumbled cornbread
1/4 cup onion, chopped
1/4 cup green pepper, chopped
1/4 cup butter
1 egg, beaten
1 tablespoon pimiento
1/2 teaspoon salt
1/8 teaspoon pepper
1/2 cup ketchup
2 tablespoons brown sugar
2 teaspoons prepared mustard
1/4 teaspoon chili powder

CORN BREAD- AND BACON-STUFFED PORK CHOPS

Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 6

Number Of Ingredients 10



Corn Bread- and Bacon-Stuffed Pork Chops image

Steps:

  • Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
  • In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
  • Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
  • Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.

Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg

6 bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 oz)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

STUFFED PORK CHOPS

Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Number Of Ingredients 5



Stuffed Pork Chops image

Steps:

  • Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
  • Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
  • Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.

4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
1/4 to 1/2 cup Cornbread Stuffing
Coarse salt and ground pepper
1 tablespoon canola oil
1 can (14.5 ounces) reduced-sodium 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

STUFFED PORK CHOPS I

I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.

Provided by Tina

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Time 1h

Yield 4

Number Of Ingredients 10



Stuffed Pork Chops I image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
  • In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
  • Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
  • Cover and bake for 30 minutes.
  • Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g

2 tablespoons vegetable oil
4 raw chop with refuse, 113 g; (blank) 4 ounces thick cut pork chops
3 cups day-old bread cubes
¼ cup butter, melted
¼ cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
¼ teaspoon poultry seasoning
1 (10.75 ounce) can condensed cream of mushroom soup
⅓ cup water

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

BRINED, STUFFED AND GRILLED PORK CHOPS

I have recently started brining for all types of meats. It really does keep the meat juicy and tender, no more dried out meats for me. This may seem like a lot of ingredients, but it comes together quickly and easily and is well worth the effort! I have also used sourdough bread in place of the cornbread with equally good results. If you do not have access to the grill, these can be browned, then finished in the oven to an internal temp of 145 degrees. This is adapted from The Neelys on The Food Network. Prep time does not include brining time.

Provided by Scoutie

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16



Brined, Stuffed and Grilled Pork Chops image

Steps:

  • Whisk salt and sugars in 2-quarts of cold water. Add pork chops and cover. Refrigerate for 1 hour. Remove the pork chops from the brine and dry well.
  • In a large heavy saute pan, begin to fry bacon. Add celery, onion and garlic to pan and allow to saute with the crispy bacon. Add rosemary, sage and parsley after bacon has cooked for 8 to 10 minutes. Saute until fragrant. Season with salt and pepper.
  • In a large bowl add cornbread, dried cranberries and chicken stock. Stir in the cooked vegetable mixture. Mix well.
  • Preheat grill to medium-high heat.
  • Season the pork chops with salt and pepper. Stuff the chop with about 1/2 cup of stuffing. Use toothpicks to help seal the chops. Grill the chops for 5 to 7 minutes per side. Internal temperature should be 145 degrees F. Allow chop to rest for 5 minutes before serving.

Nutrition Facts : Calories 346.6, Fat 19.6, SaturatedFat 6.7, Cholesterol 82.8, Sodium 14432.6, Carbohydrate 16.8, Fiber 1, Sugar 14.2, Protein 24.9

1/2 cup kosher salt
3 tablespoons sugar
1 tablespoon light brown sugar
2 quarts water
4 pork chops, bone-in rib loin chops, split to bone (2-inch thick)
2 slices thick bacon
2 stalks celery, minced
1 small onion, minced
2 garlic cloves, minced
1 tablespoon freshly chopped rosemary
1 tablespoon freshly chopped sage leaf
2 tablespoons freshly chopped fresh parsley leaves
2 1/2 cups crumbled cornbread
1/4 cup dried cranberries
1/2 cup chicken broth
salt & freshly ground black pepper

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

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From therecipes.info


PORK CHOPS WITH CORNBREAD STUFFING - THERESCIPES.INFO
great www.marthastewart.com. Step 1. 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.
From therecipes.info


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From emerils.com


CORNBREAD AND HERB-STUFFED PORK CHOPS - TASTE OF THE SOUTH
Add cornbread, broth, and chopped herbs, stirring to combine. Sprinkle pork chops with salt and pepper. Make a pocket in each pork chop by cutting into side of chop toward the bone. Divide stuffing among pockets. In the same skillet, heat oil over medium-high heat. Add pork chops; cook until browned, 2 to 3 minutes per side.
From tasteofthesouthmagazine.com


STUFFED PORK CHOPS WITH MEXICAN CORNBREAD - BETTER THAN BOUILLON
Season the chops with the remaining pepper, granulated garlic, and the salt. Place the sheet pan directly into the oven and baste every 20 minutes with the chicken base mixture, until the internal temperature registers 145 °F, about 1 hour 20 minutes. Carefully remove the sheet pan from the oven, reserving the liquid, and let cool for 5 minutes. Using kitchen scissors remove the twine …
From betterthanbouillon.com


CORNBREAD AND HERB STUFFED PORK CHOPS - SOUTHERN CAST IRON
In a medium bowl, stir together onion, crumbled cornbread, broth, and herbs. Cut a pocket into each pork chop by cutting into side of chop toward the bone. Stuff cornbread mixture into chops. Sprinkle salt and pepper all over pork chops. In same skillet, heat oil over medium-high heat. Add pork chops; cook until browned, 2 to 3 minutes per side.
From southerncastiron.com


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