Cornbread-Stuffed Pork Chops

Cornbread-Stuffed Pork Chops

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

Prep Time

25

Minutes

Total Time

45

Minutes

Makes

6

servings

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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Ingredient Tip
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:

1 Serving (1 Serving)
        Percent Daily Value*:
          Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.