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Cornbread-Stuffed Pork Chops Recipe
Ingredients
- 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
| PREP TIME 25m |
COOK TIME 20m |
TOTAL TIME 45m |
YIELD 6 servings |
|---|
Instructions
- 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.
A recipe from Betty Crocker
2019-01-16
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