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Cornbread Stuffed Pork Chops Recipe

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This recipe for Cornbread Stuffed Pork Chops is from Home Cookin with Navy Moms, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons butter or margarine
1 cup chopped fresh mushrooms
1 c. seasoned cornbread stuffing (from 16 oz bag)
3 T. chicken broth
1 c. shredded white Cheddar cheese (4 oz)
3 tsp. chopped fresh sage leaves
6 bone-in pork loin chops, 1 inch thick (about 4 lb), trimmed of fat
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 T. olive oil
Directions:
Directions:
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.

 

 

 

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