Cornbread-Stuffed Pork Chops

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Cornbread-Stuffed Pork Chops
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  • Prep 25 min
  • Total 45 min
  • Servings 6
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Stuff pork chops with cornbread and mushroom filling for a hearty dinner that’s baked to perfection.
Updated Dec 21, 2011


  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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 Facts

Serving Size: 1 Serving
% Daily Value*:
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.
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