Cornbread-Stuffed Pork Chops

Stuff pork chops with cornbread and mushroom filling for a hearty dinner that’s baked to perfection.

  • Prep Time 25 min
  • Total Time 45 min
  • Servings 6

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

  • 1 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.
  • 2 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.
  • 3 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.
  • 4 Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.

Expert Tips

Cornbread stuffing mix provides a jump start for these super-easy pork chops. Use another type of stuffing mix if that’s what’s on hand.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
Free
Carbohydrate Choices:
 
*Percent Daily Values are based on a 2,000 calorie diet.