CORNBREAD-STUFFED PORK CHOPS
Stuff pork chops with cornbread and mushroom filling for a hearty dinner that's baked to perfection.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serving
STUFFED PORK CHOPS I
I got this recipe from a friend and it is awesome! When I want comfort food, this is the one that I turn to. My husband loves it too! We love the stuffing so much I usually double the recipe for the bread crumb mixture, leave everything else the same. For the bread cubes, French bread works best, not sourdough.
Provided by Tina
Categories Main Dish Recipes Pork Pork Chop Recipes Stuffed
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a skillet, heat the oil and brown the pork chops. Place the pork chops in a baking dish.
- In a bowl, toss the bread cubes, melted butter, chicken broth, celery, onion, and poultry seasoning together. Put heaping mounds of the bread crumb mixture onto the pork chops.
- Combine the cream of mushroom soup with the water, and pour this mixture over the stuffing and pork chops.
- Cover and bake for 30 minutes.
- Uncover and continue baking for 10 minutes longer or until juices run clear. The meat thermometer should read 145 degrees F (63 degrees C).
Nutrition Facts : Calories 414.3 calories, Carbohydrate 19.1 g, Cholesterol 67.4 mg, Fat 29.9 g, Fiber 0.8 g, Protein 17.2 g, SaturatedFat 11.9 g, Sodium 776.5 mg, Sugar 2.6 g
CORN BREAD- AND BACON-STUFFED PORK CHOPS
Turn plain pork chops into something special by baking them with corn bread and bacon stuffing - perfect for a filling dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Make a pocket in each pork chop by cutting into side of chop toward the bone.
- In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until crisp. Stir in onion and bell pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water until well mixed. Stir in cheese.
- Sprinkle both sides of pork chops with seasoned salt, marjoram and pepper. Fill pockets with about 1/3 cup stuffing. In same skillet, cook pork over medium heat, turning once, until brown.
- Place pork chops in 13x9-inch pan. Cover tightly; bake 45 minutes. Uncover; bake about 15 minutes longer or until pork is slightly pink when cut near bone.
Nutrition Facts : Calories 335, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 1 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 550 mg
STUFFED PORK CHOPS
Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.
- Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.
- Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
- Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
- Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.
CORNBREAD-STUFFED PORK CHOPS
Provided by RANJAN
Time 2h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray. In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saute for 3 to 5 minutes, or until tender. Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well. Cut a deep pocket in the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture. Place the chops in the baking dish and coat with the nonstick cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately.
ZUCCHINI CORNBREAD
Another way to use that summer zucchini squash.
Provided by Judy McAllister
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g
CORN-STUFFED PORK CHOPS
Here's a main course that's impressive enough for guests but simple enough for weeknights. The moist stuffing only takes a few moments to prepare. -Kimberly Andresen, Chiefland, Florida
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.
Nutrition Facts : Calories 297 calories, Fat 12g fat (5g saturated fat), Cholesterol 94mg cholesterol, Sodium 433mg sodium, Carbohydrate 14g carbohydrate (2g sugars, Fiber 1g fiber), Protein 32g protein. Diabetic Exchanges
CORNBREAD STUFFED PORK CHOPS
Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 11
Steps:
- Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.
Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.
STUFFED PORK CHOPS
Learn how to make traditional savory stuffed pork chops. This easy dinner makes a beautiful presentation for an alternative holiday dinner.
Provided by Julie Clark
Categories Main Dish
Time 55m
Number Of Ingredients 11
Steps:
- If the pork chops do not already have a pocket cut in them, slice the meaty side of the pork chop in half almost to the bone so that it creates a pocket.
- On both sides, sprinkle the pork chops with salt and pepper.
- Heat the oil in a skillet over medium heat. Once the oil is hot, sear the pork chop on both sides just until golden brown.
- Remove the pork chops to a plate.
- Preheat the oven to 350 degrees Fahrenheit.
- In a skillet, melt the butter. Add the celery and onion. Saute the celery and onion until tender, about 10 minutes.
- In a large bowl, combine the bread cubes, butter mixture and the remaining stuffing ingredients. Mix well.
- Stuff about 1/2 cup to 3/4 cup stuffing in each pork chop so that it fills the pork chops and also sticks out a little bit. This will give the pork chop a pretty look!
- Place the pork chops in a baking dish, either 9x13" or a bit smaller.
- Arrange the remaining stuffing around the pork chops.
- Bake the pork chops for about 20-25 minutes or until the internal temperature of the pork reaches 145 degrees Fahrenheit. At this temperature there will be a blush of pink in the pork which means they will be nice and juicy!
- Allow the chops to rest for 3-4 minutes, then serve.
ZUCCHINI STUFFED PORK CHOPS & MUSTARD SAUCE
This is my mother's recipe, and it's a good one! I've added a few things like the sesame seeds, but otherwise, I've copied it. It looks long, but this comes together very quickly! If you don't want to use the heavy cream, try it with sour cream, or lite sour cream.
Provided by A la Carte
Categories Pork
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Toss the zucchini and salt well in a colander and let it drain for about 30 minutes. Squeeze the zucchini dry (I use paper towels to do this).
- In a large non-stick skillet heat 3 tbsp of the oil and cook the garlic and the zuchini over a fairly low heat, stirring until it's just tender. (Don't cook it any longer or it will be too mushy).
- Stir in the parmesan and let cool.
- Cut a deep pocket in each chop and stuff with the zucchini.
- Heat the remaining oil in another large non-stick skillet over medium high heat until it is hot but not smoking.
- Pat the chops dry with a paper towel, and coat them in the sesame seeds. Press the seeds in (you might need more or less depending on the size of your pc's) -- and saute (3 at a time if you like), turning them once, til they are firm to the touch (about 8 minutes total).
- Keep warm on a platter in the oven.
- Meanwhile, make the mustard sauce: In the oil remaining in the skillet that you cooked the pork chops in, saute the onion over medium high heat until it is soft, about 2 minutes. Add the wine and de-glaze the pan. Whisk in the cream (or stir in the sour cream). Add the mustard, the parmesan cheese, and any juice that may have accumulated on the platter, and stir to combine. Add salt and pepper to your liking.
- I spoon it over the chops or you could serve them on top of a pool of sauce. Goes very well with spinach btw!
Nutrition Facts : Calories 714.8, Fat 55.2, SaturatedFat 18.4, Cholesterol 159.9, Sodium 2025.1, Carbohydrate 11, Fiber 3.4, Sugar 2.6, Protein 41.2
PORK AND CREAMED CORN STUFFING
Honestly, when I went to try this recipe, I had my doubts -- 4 ingredients? Really?!? But my husband picked it from our church's cookbook, and I'm nothing if not consistent. Hah, show's what I know. It was really really good for something that's really really easy.
Provided by Nicole Bredeweg
Categories Pork
Number Of Ingredients 4
Steps:
- 1. Brown pork chops on both sides; place in baking dish. Mix cream corn and onion. Break bread into small pieces. Mix with creamed corn and onion. Spread over meat. Bake at 350*, for approximately 25 minutes (more if they're thick pork chops).
STUFFED PORK CHOPS WITH CRISPY BREADING
I'm not a big pork fan, but these chops are great! I love that they're breaded and then seared in olive oil. It helps to keep the breading in place and makes it crunchy, even after baking it in the oven. You can add pretty much whatever you want to the stuffing to make them work for your family. This is delicious with onion cheddar mashed potatoes and corn. I hope you like them!
Provided by PSU Lioness
Categories Pork
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- Prepare stuffing mix according to package instructions (or make your own recipe).
- After the stuffing is prepared, add anything you want to the stuffing mix (apples, cranberries, mushrooms, olives, etc.).
- Scramble the eggs and add sea salt and freshly ground pepper, to taste. Place in a shallow dish.
- Place flour in another shallow dish.
- Place breadcrumbs in another shallow dish. Add garlic powder, seasoned salt and dill weed. Combine well.
- Slice pork chops down the center to create a pocket, taking care not to slice them the whole way through. Or have the butcher at your grocery store do it for you when you buy them.
- Stuff the chops with the stuffing mix and secure the flaps of the pocket with a toothpick.
- Heat olive oil in a small pan over medium heat until it sizzles if anything is put into it.
- Dip chops in flour, then eggs, then breadcrumb mixture.
- Brown chops (one at a time) on all sides to get breading to stick to chops and stay crisp while baking.
- Transfer chops from pan to glass baking dish.
- Cover and bake 35-40 minutes.
- Serve with extra any leftover stuffing.
Nutrition Facts : Calories 1136.4, Fat 53.3, SaturatedFat 16.1, Cholesterol 452.9, Sodium 954.2, Carbohydrate 50.3, Fiber 2.2, Sugar 4.2, Protein 106
More about "corn bread stuffed pork chops recipe recipe for zucchini"
CORN BREAD AND BACON STUFFED PORK CHOPS RECIPE - COOKEATSHARE
From cookeatshare.com
1/5
- Heat oven to 350 degrees. Make a pocket in each pork chop by cutting into side of chop toward bone. Cook bacon in a 12 inch skillet over medium heat, stirring occasionally, till crisp. Stir in onion and bell pepper. Cook 2 to 3 min, stirring occasionally, till vegetables are crisp-tender; remove from heat. Drain. Stir in stuffing crumbs and water till well mixed. Stir in cheese.
- Sprinkle both sides of pork with seasoned salt, marjoram and pepper. Fill each pocket with about 1/3 c. corn bread mix. Cook pork in same skillet over medium heat, turning once, till brown. Place pork in ungreased 9-by-13 pan. Cover tightly with aluminum foil.
- Bake 45 min. Uncover and bake about 15 min longer or possibly till pork is slightly pink when cut near bone.
CORNBREAD-STUFFED PORK CHOPS RECIPE | EATINGWELL
From eatingwell.com
Total Time 50 minsCalories 341 per serving
CORN BREAD-STUFFED PORK CHOPS - FOOD CHANNEL
From foodchannel.com
Cuisine AmericanEstimated Reading Time 2 minsServings 6
BUTTERY CORNBREAD STUFFED PORK CHOPS | RECIPELION.COM
From recipelion.com
Category Pork Chop RecipesEstimated Reading Time 2 mins
CHEESE STUFFED PORK CHOPS - CORNBREAD CORN
From cornbreadcorn.blogspot.com
CORN STUFFED PORK CHOPS - RECIPE | COOKS.COM
From cooks.com
CORNBREAD STUFFED PORK CHOPS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
STUFFED PORK CHOPS RECIPE FROM REAL RESTAURANT RECIPES
From real-restaurant-recipes.com
CORN - STUFFED PORK CHOPS - RECIPE | COOKS.COM
From cooks.com
CORN STUFFED PORK CHOPS - TFRECIPES.COM
From tfrecipes.com
CORNBREAD STUFFED PORK CHOPS RECIPE | I HEART RECIPES ...
From youtube.com
ITALIAN STUFFED PORK LOIN WITH OLIVE RELISH RECIPE ...
From allrecipesguide.netlify.app
CORN BREAD STUFFED PORK CHOPS RECIPE RECIPE FOR ZUCCHINI
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love