Pork Chops Stuffed with Cornbread Dressing
Juicy, Thick Pork Chop with Pockets filled with Savory Stuffing
Oct 8, 2009
Cornbread stuffing is used to stuff birds; turkeys, hens, and quail. The savory cornbread, vegetable, and meat or seafood mixture is sometimes called "dressing." Technically, stuffing goes inside a cavity, and dressing is spread around the bird or other meat. Southerners often use the two words interchangeably, and this southern writer will do so in this article. Cornbread dressing or stuffing is not used as often to dress up ordinary pork chops, but big juicy chops with pockets full of the savory mix are a hit with the most discriminating appetite, and they're easy to make.
How to Make Stuffing
- 1 large pan cornbread
- 4 slices stale bread
- 1 egg
- 3 T butter
- 3 stalks chopped celery
- 2 medium chopped onions
- 1 cup chicken stock
- 1 tsp. sage
- salt and pepper to taste
Crumble the cornbread and stale bread in a large bowl. Melt the butter in a skillet. Add celery and onions and cook until tender. Mix vegetables and chicken stock with bread mixture. Add seasonings, taste, and adjust if necessary. Add egg last and mix well. Add more chicken broth if needed to make the dressing as moist as cornbread before it's baked.
Prepare the Pork Chops
Buy eight thick, center cut pork chops. They should be an inch to one-and-one-half inches thick. Set the oven to 350 degrees F. Rinse chops well and cut a pocket in the side away from the bone of each chop. Put a tablespoon of vegetable oil in a frying pan. Fry the pork chops, a few at a time, on each side until slightly brown. Transfer the chops to a large, greased baking dish. Stuff each pork chop with the cornbread dressing. Spread any leftover dressing around and in between chops. Bake 30 minutes or until the temperature is 160 degrees F. when meat thermometer is inserted into the thickets part of a chop.
Serving a Special Pork Chop Treat
Stuffed pork chops are good served with a sweet side dish. Some possibilities that will add color to the plate are cranberry sauce, a congealed cranberry salad, or sweet potatoes. Brussels sprouts or steamed asparagus are good choices for a savory side dish and they will also add color to the meal. This meal is so filling that no bread is needed, but freshly baked rolls could be served. Gingerbread with lemon sauce would end the meal on a light note. Invite family or friends to celebrate. Bring out the good china and flatware and make it a party. It's a guaranteed hit!
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