Pork Chops With Corn Dressing Recipes

Steps:

• In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan. , Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.

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.

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.

Steps:

• Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Season the pork with salt and pepper and add to the skillet. Cook until browned and just cooked through, about 3 minutes per side. Remove to a plate and loosely cover with foil to keep warm.
• Wipe out the skillet and heat 1 more tablespoon olive oil over medium-high heat. Add the corn, red onion and 1/2 teaspoon salt. Cook, without stirring, until the corn starts browning, about 3 minutes. Stir and continue cooking until charred and tender, about 2 more minutes. Add the garlic and red pepper flakes and cook until softened, about 30 seconds. Stir in 2 tablespoons vinegar and the honey; remove from the heat.
• Combine the arugula and the remaining 2 tablespoons olive oil and 1 tablespoon vinegar in a large bowl. Season with salt and pepper and toss. Divide the pork and arugula among plates. Stir the basil into the corn mixture and spoon over the pork.

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.

Steps:

• Preheat oven to 325°F.
• Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
• Increase oven temperature to 375°F.
• Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
• Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
• Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
• Serve chops and dressing with sauce on the side.

Steps:

• Preheat oven to 400°. In a large saucepan, bring broth, onion, corn, celery and cayenne to a boil. Remove from the heat; stir in stuffing. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with pork chops. Combine brown sugar and mustard; spread over chops. Bake, uncovered, 25-30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

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.

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.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Heat olive oil in a large skillet over medium heat, and stir in the garlic. Season chops with salt and black pepper. Pan fry until browned on both sides, about 5 minutes per side. Place the chops into the prepared baking dish, and scatter the onions over the chops.
• Pour water into the skillet, and bring to a boil over medium heat. Scrape up and dissolve all the juices and browned flavor bits from the skillet into the water. Pour the mixture over the pork chops. Spread creamed corn evenly over the pork chops.
• Bake the pork chops in the preheated oven until the pork is tender and no longer pink in the middle, about 45 minutes. An instant-read meat thermometer inserted into the center of a chop should read 145 degrees F (63 degrees C).

Steps:

• In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper.
• Spoon into a creased 13x9x2 baking pan.
• Arrange chops over dressing.
• sprinkle with additional paprika and salt.
• Bake covered in 350 degree oven for 30 minutes.
• Uncover and bake 30 minutes longer or until chops are done.

Steps:

• In a bowl, combine the egg, bread crumbs, corn, water, green pepper, onion and Worcestershire sauce; set aside. , In a large ovenproof skillet or a Dutch oven, heat oil over medium heat. Lightly brown pork chops on both sides. Season with salt and pepper. Top with corn dressing mixture. Add enough water to cover bottom of pan. , Bake, uncovered, at 350° for about 1 hour or until pork is tender. Add additional water to pan if necessary. Remove pork chops and dressing to a serving platter; keep warm. Skim fat from drippings. Add soup and milk to pan drippings. Cook and stir over medium heat until hot and bubbly. Serve with pork chops.

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!

Steps:

• Preheat the broiler. Whisk the buttermilk, mayonnaise, parsley, vinegar, garlic, sugar, 1/4 teaspoon salt, and pepper to taste in a medium bowl. Prick the pork chops all over with a fork. Set on a rimmed baking sheet, season with salt and pepper and drizzle with half of the buttermilk dressing, turning to coat. Let marinate 15 minutes at room temperature.
• Transfer the baking sheet to the broiler and broil until the pork is browned, 4 to 5 minutes per side. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 4 to 5 minutes per side. Remove to paper towels and let cool slightly; roughly chop. Add the corn to the drippings in the skillet and cook, stirring, until browned, about 3 minutes.
• Combine the bacon, corn, coleslaw mix, tomatoes, 1/4 teaspoon salt, and pepper to taste in a large bowl. Toss with the remaining buttermilk dressing. Brush the pork chops with any juices from the baking sheet; serve with the slaw.

Steps:

• Brown chops; season with salt and pepper.
• Place in glass baking dish.
• Add water. Break the bread in a bowl and mix in corn, green pepper, onions, and butter.
• Top each chop with a mound of dressing.
• Bake at 350 for 45 minutes or until dressing is lightly browned and crispy.

Steps:

• Preheat oven to 325 degrees. See description above for higher oven temps and times-get all in the oven if you can! :).
• Spray baking dish with cooking spray.
• Combine all ingredients except the chops IN cooking dish, and stir.
• Top with chops-season chops with some pepper-add salt if you like it.
• Top with chops.
• COVER.
• Bake at 325 degrees for 75 minutes or chops are done. Check after 50 minutes to see if they are done to your family's preferences.

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.

Steps:

• Season chops with salt, pepper, garlic salt; brown chops in skillet.
• Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
• Cover and simmer for at least 15 minutes more or until pork is done.
• You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.