Pork Stuffed With Corn Bread Dressing Recipes

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PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

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.

STUFFED CROWN ROAST OF PORK



Stuffed Crown Roast of Pork image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 11h15m

Yield 6 to 8 servings

Number Of Ingredients 26

2 tablespoons finely minced garlic
2 tablespoons finely minced fresh rosemary, plus whole sprigs, for roasting the pork
2 tablespoons Dijon mustard
2 tablespoons extra-virgin olive oil
One 12-bone pork rack, chine bone removed
Fresh sage sprigs, for roasting the pork
Kosher salt and freshly ground black pepper
1 tablespoon olive oil
1 cup ground sweet Italian sausage
1/2 cup finely chopped carrots
1/2 cup finely chopped celery
1/2 cup finely chopped onions
Kosher salt and freshly ground black pepper
1/2 teaspoon grated nutmeg
1/4 teaspoon allspice
3 cups diced cornbread (1/2-inch pieces)
1/2 cup finely chopped scallions
1/2 cup finely chopped apples
1/2 cup currants
2 tablespoons finely minced fresh sage
2 cups chicken stock (less or more depending on your preference), hot
6 cups heavy cream
1/2 cup finely minced apples
1/4 cup Dijon mustard
1 sprig fresh sage, minced
Kosher salt and freshly ground black pepper

Steps:

  • For the crown roast: Mix the garlic and rosemary with the mustard and olive oil in a small bowl. Rub the pork with the mixture and marinate overnight.
  • The next day, rub the excess marinade off the pork. Tie both ends of the rack together by the bones to create a circle or "crown." Put the rosemary and sage sprigs on a sheet tray, and place the pork crown on top of the herbs.
  • Preheat the oven to 425 degrees F.
  • For the Italian sausage and cornbread stuffing: Heat the olive oil over a medium-high flame in a large Dutch oven until hot. Brown the sausage, then add the carrots, celery and onions. Cook over a medium flame, stirring constantly. Season with salt and pepper. When the vegetables are lightly browned, add the nutmeg and allspice and cook for 1 more minute. Add the cornbread and scallions, followed by the apples, currants and sage. Moisten the stuffing with the chicken stock as needed, just until it is moist but not mushy or falling apart. Season with salt and pepper.
  • Season the rack with salt and pepper. Stuff the stuffing into the center until the filling comes to the point of the meat meeting the bone. Roast until caramelized, 15 minutes. Reduce the heat to 350 degrees F and cook until the center of the pork registers 155 degrees F, another 2 hours.
  • For the dijonnaise: Meanwhile, heat the cream in a saucepan over medium heat until reduced by half. Whisk in the apples, mustard and sage. Season with salt and pepper.
  • Set the meat aside to rest for at least 10 minutes, and spoon the stuffing into a bowl. Slice the meat and serve with the dijonnaise.

CORNBREAD-STUFFED PORK CHOPS



Cornbread-Stuffed Pork Chops image

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

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

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

PORK LOIN WITH APPLE-CORNBREAD STUFFING



Pork Loin with Apple-Cornbread Stuffing image

The clear, sharp sweetness of apples makes the fruit an excellent companion to rich meats like pork.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 14

4 ounces bacon (about 5 strips), cut into 1/4-inch-thick strips
2 small onions, chopped (about 1 3/4 cups)
1 fennel bulb, trimmed and coarsely chopped (about 1 3/4 cups)
6 firm, tart apples, such as 'Northern Spy': 1 peeled, cored, and chopped (about 1 1/4 cups); 3 peeled, cored, and cut into 8 wedges each; 2 cored and cut into 8 wedges each
4 sprigs fresh thyme, finely chopped
2 sprigs fresh rosemary, finely chopped
10 fresh sage leaves, finely chopped, plus 6 whole leaves
Coarse salt and freshly ground pepper
12 ounces corn bread, cut into cubes (about 3 cups)
1/3 cup homemade or low-sodium store-bought chicken stock
1 boneless pork loin (4 pounds; about 1 foot long), butterflied (3/4 inch thick)
1/4 cup olive oil
2 cups apple cider
1 pound cipollini onions

Steps:

  • Preheat oven to 350 degrees. Cook bacon in a large (9-quart) heavy-bottomed pot over medium heat until browned and crisp, 5 to 7 minutes. Transfer with a slotted spoon to paper towels to drain.
  • Add chopped onions, fennel, and chopped apple to fat in pot; cook over medium heat, stirring occasionally, until just golden brown, about 8 minutes. Add thyme, rosemary, and chopped sage; cook 2 minutes. Season with salt and pepper. Transfer to a bowl; let cool completely. Keep pot on stove with heat off.
  • Add corn bread, stock, and reserved bacon to bowl. Season stuffing with salt and pepper, and gently stir (do not break up corn bread too much).
  • Generously season cut side of pork with salt and pepper, and then spread with apple-corn bread stuffing, leaving a 1/2-inch border on all sides. Starting from one short side, roll up pork, encasing the stuffing.Tie rolled pork at 1-inch intervals with kitchen twine. Generously season rolled pork with salt and pepper.
  • Heat oil in pot over high heat until hot but not smoking. Brown pork all over, about 10 minutes total. Transfer pork to a large plate. Pour off fat from pot; blot any left in pot with paper towels.
  • Bring cider to a boil in pot, and deglaze pot by scraping up brown bits with a wooden spoon. Return pork to pot; put cipollini onions, peeled apples, and sage leaves around sides. Transfer to oven; cook, uncovered, 30 minutes.
  • Turn pork over; add unpeeled apples. Cook until an instant-read thermometer inserted at least 2 inches into pork registers 140 degrees. about 15 minutes more.
  • Let pork stand in pot at room temperature 15 minutes; transfer to a carving board. Discard twine. Cut pork into 1/2-inch-thick slices. Serve with apples, onions, and sauce from pot.

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN



Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin image

This is a delicious and easy meal that is stuffed and wrapped with all the right ingredients. Try the Cornbread-Stuffed Bacon-Wrapped Pork Tenderloin for yourself.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 1h5m

Yield 4

Number Of Ingredients 8

7 slices Smithfield® Thick Cut Hickory Smoked Bacon, divided
1 Smithfield® Peppercorn & Garlic Seasoned Pork Tenderloin
3 tablespoons butter or margarine
¼ cup apple cider
¾ cup cornbread stuffing mix
⅓ cup chopped red cooking apple (Rome, Jonathan)
3 tablespoons dried cranberries
2 tablespoons chopped pecans, toasted

Steps:

  • Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
  • Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
  • Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
  • Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
  • Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

Nutrition Facts : Calories 464.8 calories, Carbohydrate 31.6 g, Cholesterol 114.6 mg, Fat 23.2 g, Fiber 3.2 g, Protein 31.4 g, SaturatedFat 10 g, Sodium 1165.7 mg, Sugar 7.5 g

BBQ PORK-STUFFED CORN MUFFINS



BBQ Pork-Stuffed Corn Muffins image

This new American classic-part Chinese pork bun, part corn dog-looked good, tasted great, and felt oh-so-right in my hand. Not only did the warm muffin feel good, but also I was eating cornbread with barbecue pork and my fingers were absolutely spotless!

Provided by Chef John

Categories     Bread     Quick Bread Recipes     Muffin Recipes     Savory Muffin Recipes

Time 30m

Yield 8

Number Of Ingredients 7

cooking spray
1 (8.5 ounce) package dry corn muffin mix (such as Jiffy®)
1 egg
⅓ cup milk
¼ cup shredded pepperjack cheese
1 cup pulled pork in barbeque sauce
¼ cup shredded pepperjack cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Line muffin tin with paper baking cups. Spray each cup with cooking spray.
  • Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined.
  • Fill muffin cups halfway with batter.
  • Add 1 to 2 tablespoons of pulled pork to each cup.
  • Top with remaining batter.
  • Use the remaining 1/4 of shredded cheese to top each muffin.
  • Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.

Nutrition Facts : Calories 231.8 calories, Carbohydrate 22.7 g, Cholesterol 52 mg, Fat 10.2 g, Fiber 2 g, Protein 11.5 g, SaturatedFat 3.8 g, Sodium 641.4 mg, Sugar 0.5 g

PORK TENDERLOIN WITH STUFFING



Pork Tenderloin with Stuffing image

For an impressive entree that goes together with ease, you must try my Mom's tenderloin. Sauteed veggies keep the bread stuffing moist, and the pork is so flavorful. -Lois Frazee, Gardnerville, Nevada

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 8

4 celery ribs, chopped
1 small onion, chopped
2 tablespoons butter
6 cups cubed day-old bread (1/2-inch cubes)
1/2 teaspoon salt
1/4 teaspoon pepper
2 pork tenderloins (1 pound each)
2 tablespoons canola oil

Steps:

  • Preheat oven to 425°. In a small skillet, saute celery and onion in butter until tender. In a large bowl, combine the bread cubes, celery mixture, salt and pepper; set aside., Cut a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 1/2-in. thickness. In a large skillet, brown pork in oil on all sides over medium-high heat., Spoon stuffing onto one tenderloin. Top with the second tenderloin; tie with kitchen string. Place on a rack in a shallow roasting pan. , Bake, uncovered, until a thermometer inserted into meat reads 145°, 20-30 minutes. Let meat stand for 5 minutes before slicing.

Nutrition Facts : Calories 263 calories, Fat 12g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 477mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.

ULTIMATE CORNBREAD STUFFING



Ultimate Cornbread Stuffing image

Your grandma ain't got no shake on this! Join the click! I know...poppy seeds?! It does, however, make for a visually-stunning dish! You can make this easy stuffing up to four hours ahead; just cover and refrigerate until it's time to bake (just add about ten minutes to the baking time). Add toasted pecan pieces, dried sweet cranberries, or golden raisins for a twist!

Provided by LADYMHARRIS

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 2h

Yield 8

Number Of Ingredients 12

2 (8.5 ounce) packages corn muffin mix
⅔ cup heavy cream
2 eggs
2 tablespoons white sugar
2 tablespoons olive oil
1 tablespoon poppy seeds
1 teaspoon vanilla extract
4 strips bacon, chopped
1 green bell pepper, chopped
1 red onion, chopped
¼ teaspoon dried marjoram
1 ½ cups chicken broth

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a small square baking dish or spray it with cooking spray.
  • Mix together the muffin mix, cream, eggs, sugar, oil, vanilla, and poppy seeds to make a batter.
  • Bake in preheated oven until golden brown and the top springs back when pressed lightly, 15 to 20 minutes. Allow to cool completely; cut into small squares and transfer to a bowl.
  • Reduce oven heat to 350 degrees F (175 degrees C).
  • Cook the bacon in a large skillet over medium-high heat until browned. Add the peppers and onions to the skillet; cook and stir until the vegetables are tender. Remove from heat and add to bowl with cornbread squares; season with marjoram, pour in the chicken broth; mix. Spoon mixture into the prepared baking dish; cover with aluminum foil.
  • Bake in preheated oven until heated through, about 30 minutes.

Nutrition Facts : Calories 449.3 calories, Carbohydrate 49 g, Cholesterol 96.4 mg, Fat 24.8 g, Fiber 1.4 g, Protein 8.3 g, SaturatedFat 9.3 g, Sodium 637.9 mg, Sugar 17.5 g

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) chicken broth
1 can (7 ounces) Mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 large egg, lightly beaten
1/4 teaspoon dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork loin chops (6 ounces each)
1-1/2 teaspoons Montreal steak seasoning
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

BAKED PORK CHOPS WITH CORN DRESSING



Baked Pork Chops with Corn Dressing image

"MY MOTHER'S wonderful corn dressing recipe goes so well with pork chops, making them especially moist and tender. This main dish takes very little time to prepare, and it's a winner every time."

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 4-6 servings.

Number Of Ingredients 11

2 large eggs, lightly beaten
2 cans (15 ounces each) cream-style corn or 1 can cream-style corn and 1 can (15-1/4 ounces) whole kernel corn, drained
1/4 cup butter, melted
1/3 cup chopped celery
2 tablespoons chopped pimiento
4 slices white bread, cubed (about 2 cups)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 bone-in pork loin chops (about 1 inch thick and 7 ounces each)
Additional paprika and salt

Steps:

  • In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan. , Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.

Nutrition Facts :

PULLED PORK-STUFFED CORNBREAD MUFFINS RECIPE BY TASTY



Pulled Pork-Stuffed Cornbread Muffins Recipe by Tasty image

Here's what you need: milk, unsalted butter, honey, large eggs, all-purpose flour, yellow cornmeal, sugar, baking powder, salt, nonstick cooking spray, pulled pork, cheddar cheese, barbecue sauce, coleslaw

Provided by Alix Traeger

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 14

¾ cup milk
½ cup unsalted butter, 1 stick, melted
2 tablespoons honey
2 large eggs
1 cup all-purpose flour
1 cup yellow cornmeal
¼ cup sugar
1 tablespoon baking powder
1 teaspoon salt
nonstick cooking spray, for greasing
6 tablespoons pulled pork
6 tablespoons cheddar cheese
1 cup barbecue sauce, for serving
1 ½ cups coleslaw, for serving

Steps:

  • Preheat the oven to 350°F (180°C).
  • In a medium bowl, whisk together the milk, butter, honey, and eggs until combined.
  • In a separate large bowl, mix the flour, cornmeal, sugar, baking powder, and salt until combined.
  • Pour the wet ingredients into the dry ingredients and mix until smooth.
  • Grease a 6-cup muffin tin with nonstick spray. Using an ice cream scoop or measuring cup, spoon about ¼ cup (70 g) of batter into each cup.
  • Spoon about 1 tablespoon of pulled pork in the center of the batter.
  • Top the pork with another ¼ cup (70 g) of batter to cover, using a spoon to spread the batter over the pork if necessary.
  • Sprinkle about 1 tablespoon of cheddar cheese over each muffin.
  • Bake for 25 minutes, or until the tops of the muffins spring back when touched.
  • Remove the muffins from the tin and top with barbecue sauce and coleslaw.
  • Enjoy!

Nutrition Facts : Calories 617 calories, Carbohydrate 77 grams, Fat 29 grams, Fiber 2 grams, Protein 12 grams, Sugar 39 grams

GRANDMA'S CORN BREAD DRESSING



Grandma's Corn Bread Dressing image

My grandmother often made this for my family at holidays and also just with good homemade meals. I hope you enjoy it as much as I have!

Provided by Amy

Categories     Side Dish     Stuffing and Dressing Recipes     Cornbread Stuffing and Dressing Recipes

Time 1h15m

Yield 6

Number Of Ingredients 8

1 (16 ounce) package dry corn bread mix
2 tablespoons butter
½ cup chopped celery
1 small onion
2 eggs, beaten
2 cups chicken stock
2 tablespoons dried sage
salt and pepper to taste

Steps:

  • Prepare the dry corn bread mix according to package directions. Cool and crumble.
  • Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish.
  • In a large skillet over medium heat, melt the butter and saute the celery and onion until soft.
  • In a large bowl, combine the celery, onions, 3 cups crumbled corn bread, eggs, chicken stock, sage and salt and pepper to taste; mix well.
  • Place into prepared dish and bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 52.8 g, Cholesterol 75.8 mg, Fat 13 g, Fiber 1.2 g, Protein 8.8 g, SaturatedFat 4.6 g, Sodium 1582.3 mg, Sugar 9.5 g

GLAZED PORK CHOPS WITH CORN BREAD DRESSING



Glazed Pork Chops with Corn Bread Dressing image

A slightly sweet glaze coats these delicious casserole pork chops that were described by our judging panel as both hearty and homey. We think you'll agree! Dawn Zubke - Watertown, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1-1/4 cups reduced-sodium chicken broth
3/4 cup chopped onion
3/4 cup frozen corn
1 celery rib, chopped
Dash cayenne pepper
3 cups crushed corn bread stuffing
6 boneless pork loin chops (6 ounces each)
2 tablespoons brown sugar
2 teaspoons spicy brown mustard

Steps:

  • Preheat oven to 400°. In a large saucepan, bring broth, onion, corn, celery and cayenne to a boil. Remove from the heat; stir in stuffing. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with pork chops. Combine brown sugar and mustard; spread over chops. Bake, uncovered, 25-30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.

Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 516mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges

CORN BREAD- AND BACON-STUFFED PORK CHOPS



Corn Bread- and Bacon-Stuffed Pork Chops image

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

6 bone-in pork rib or loin chops, 1 to 1 1/4 inches thick (about 4 lb)
4 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 cup)
1 small green bell pepper, chopped (1/2 cup)
1 cup corn bread stuffing crumbs
1/2 cup water
1/2 cup shredded Cheddar cheese (2 oz)
1/2 teaspoon seasoned salt
1/2 teaspoon dried marjoram leaves
1/4 teaspoon pepper

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

PORK AND CORNBREAD STUFFING CASSEROLE



Pork and Cornbread Stuffing Casserole image

Make and share this Pork and Cornbread Stuffing Casserole recipe from Food.com.

Provided by mightyro_cooking4u

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon paprika
1/16 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
4 (1 3/4 lb) pork chops, bone-in
2 tablespoons butter
1 1/2 cups onions, chopped
3/4 cup celery, thinly sliced
3/4 cup carrot sticks
1/4 cup parsley, chopped, fresh
1 (14 ounce) can chicken broth
4 cups prepared stuffing, corn bread

Steps:

  • Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
  • Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
  • Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
  • VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.

Nutrition Facts : Calories 2051.6, Fat 124.5, SaturatedFat 42.2, Cholesterol 547.1, Sodium 2008.2, Carbohydrate 53.2, Fiber 7.9, Sugar 8.6, Protein 169.4

ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING



Roasted Pork Loin with Sausage, Cornbread Stuffing image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h

Yield 6 servings

Number Of Ingredients 12

2 tablespoons grapeseed oil, plus 2 tablespoons
1 small onion, diced
1/2 pound ground Italian pork sausage
2 cups prepared and crumbled cornbread
1 teaspoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1 teaspoon chopped fresh parsley leaves
2 egg whites, whipped to form peaks
4 tablespoons heavy cream
3 tablespoons melted butter
Salt and freshly ground black pepper
1 (2-pound) piece pork loin

Steps:

  • In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
  • When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
  • Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
  • Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
  • Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
  • Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

PORK WITH CORNBREAD STUFFING



Pork with Cornbread Stuffing image

This main dish is one of my family's favorites. It's fantastic for holiday get-togethers, because it looks just as good as it tastes!

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings (chops) or 8-10 servings (roast).

Number Of Ingredients 10

1/4 cup boiling water
1/4 cup raisins
2 bacon strips, chopped
1/2 cup diced celery
2 tablespoons diced onion
1 large egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups corn bread crumbs
6 bone-in pork loin chops (1-1/4 inches thick) or 1 pork shoulder butt roast (3 to 4 pounds), boned for stuffing

Steps:

  • Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add crumbs and toss lightly. , If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until meat is no longer pink. , If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Roast at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°. Cover and let stand 10 minutes before carving.

Nutrition Facts :

PORK CHOPS WITH CORN DRESSING



Pork Chops with Corn Dressing image

Even people who normally don't care for dressing will like this corn dressing recipe. Nice for a Sunday dinner.

Provided by Karen From Colorado

Categories     Pork

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 eggs, beaten
1 can cream-style corn
1 can whole kernel corn, drained
1/4 cup butter or 1/4 cup margarine, melted
1/3 cup chopped celery
2 tablespoons chopped pimientos
2 cups cubed white bread (, about 4 slices)
1/2 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon pepper
4 -6 pork chops

Steps:

  • In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper.
  • Spoon into a creased 13x9x2 baking pan.
  • Arrange chops over dressing.
  • sprinkle with additional paprika and salt.
  • Bake covered in 350 degree oven for 30 minutes.
  • Uncover and bake 30 minutes longer or until chops are done.

Nutrition Facts : Calories 687, Fat 33.9, SaturatedFat 14.4, Cholesterol 260.8, Sodium 1243.8, Carbohydrate 48.2, Fiber 3.9, Sugar 7.1, Protein 50.4

ROASTED PORK TENDERLOIN WITH CAJUN CORNBREAD STUFFING



Roasted Pork Tenderloin With Cajun Cornbread Stuffing image

Make and share this Roasted Pork Tenderloin With Cajun Cornbread Stuffing recipe from Food.com.

Provided by Food.com

Categories     Pork

Time 30m

Yield 2 serving(s)

Number Of Ingredients 21

2 pork tenderloin
1 tablespoon kosher salt
1/2 tablespoon black pepper
1/2 tablespoon onion powder
1/2 tablespoon garlic powder
2 cups dried cornbread
2 tablespoons butter
1/4 cup red pepper, diced
1/2 cup onion, diced
3/4 cup celery, diced
8 ounces andouille sausages, diced
1 tablespoon thyme, chopped
1 tablespoon sage, chopped
1 tablespoon rosemary, chopped
1 garlic clove, minced
2 cups chicken stock or 2 cups broth
1 teaspoon onion powder
1 teaspoon garlic powder
1 tablespoon kosher salt
1 teaspoon white pepper, ground
egg, whisked

Steps:

  • Butterfly the pork by making a ¾ inch cut down the length of the tenderloin. Be Careful not to cut all the way through. From that cut into the sides, opening the tenderloin as you go like a flap or book. Use a meat mallet to pound the butterflied tenderloin out flat. Season with seasoning mixture on both sides and rub with a little of the olive oil.
  • In a large bowl crush up cornbread into large crumbs. Using the butter sauté peppers, onion, garlic and celery until they becomes translucent. Add sausage and continue sautéing until has color on all sides. Add contents in the pan to the cornbread crumbs along with the herbs, then the stock. Add eggs and mix well.
  • Preheat oven to 350 degrees.
  • Separate the dressing into 2 equal parts. Put each into the butterflied tenderloin, spreading evenly along the length and out until about 1 inch from each edge. Roll up the tenderloins making sure the dressing is not falling out on the edges. Pan sear all sides in a little olive oil for color. Then place in preheated oven for 10 - 12 minutes.
  • Allow pork to rest at least 10 minutes before slicing into ¾ inch rounds.
  • Serve with a savory Aus Jus and Sweet Potato puree.

PORK STUFFED WITH CORN BREAD DRESSING



Pork Stuffed With Corn Bread Dressing image

Number Of Ingredients 10

1/4 cup boiling water
1/4 cup raisins
2 slices bacon, cut up
1/2 cup diced celery
2 tablespoons diced onions
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups corn bread crumbs
6 center cut pork chops (1-1/4 inches thick) or 1 pork blade roast (3 to 4 pounds), boned for stuffing

Steps:

  • Pour water over raisins set aside. In a saucepan, cook bacon until crisp add celery and onion. Cook and stir for 2 minutes remove from the heat. In a medium bowl, combine egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs toss lightly. If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until the meat is no longer pink. If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving.© Copyright Reiman Publications, 1993-1997

Nutrition Facts : Nutritional Facts Serves

CORN STUFFED CROWN ROAST OF PORK



Corn Stuffed Crown Roast of Pork image

This is a Show-Piece Dish that not only looks spectacular but also has a fantasitic blend of flavors. Serves particularly well for company dinners, holidays and special family celebrations. Stuffing is easy to make- you can use a boxed version such as Stovetop for the prepared stuffing, and add to it the other ingredients listed. You may need to order the crown roast ahead of time from the butcher, and ask for it to be "frenched" (this removes the meat from the tips of the bones on top of the crown- although this step can be done at home too).

Provided by TinaPharmD

Categories     Pork

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 12

7 lbs rib roast, apprx (16 ribs)
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
salt and pepper
1 cup chopped celery
1 cup chopped onion
1/2 cup butter
6 cups prepared cornbread stuffing
2 cups frozen corn, thawed
2 (4 1/2 ounce) jars sliced mushrooms, undrained
1 teaspoon salt
1 teaspoon poultry seasoning

Steps:

  • Combine the salt, pepper, garlic& worcestershire and rub into the roast.
  • Wire or tie ends of roast into a crown shape.
  • Place roast on a rack in a large roasting pan.
  • Cover ends of bones with foil so they don't burn.
  • Bake, uncovered, at 350° for 1.5 hours.
  • In the meantime, saute celery and onion in butter until tender in a Dutch oven.
  • Stir in prepared stuffing (made according to directions on box), corn, mushrooms, salt, poultry seasoning and remaining pepper until moist.
  • Loosely spoon 1-3 cups into center of roast.
  • Place remaining stuffing in a greased 2-qt. baking dish.
  • Bake roast and stuffing an additional 30 minutes or until a meat thermometer reads 170° and juices run clear and stuffing is hot.
  • Transfer roast to serving platter. Let stand for 10 minutes.Cut between ribs to serve.

Nutrition Facts : Calories 1246.6, Fat 103.7, SaturatedFat 43, Cholesterol 213.5, Sodium 857.2, Carbohydrate 30.1, Fiber 4.1, Sugar 5.1, Protein 46.8

COUNTRY DRESSING STUFFED PORK TENDERLOIN



Country Dressing Stuffed Pork Tenderloin image

My wife makes the best stuffing in the world. She made so much this year for Thanksgiving, we froze some to enjoy later. I was looking for a way to spice up a pork loin and this was the result. The family and friends loved it.

Provided by Pokey in San Antonio

Categories     Pork

Time 2h30m

Yield 6-8 serving(s)

Number Of Ingredients 10

5 lbs pork tenderloin
1/2 cup Dijon mustard
3 teaspoons cajun seasoning
2 (18 ounce) boxes stove top pork stuffing mix
1/2 lb ground beef
1/2 lb Jimmy Dean sausage
1 (10 ounce) can chicken broth
1/2 cup butter
1/2 cup onion (diced)
1/2 cup celery (diced)

Steps:

  • With a sharp knife, slice the length of the tenderloin about an inch up from the cutting surface and continue working your way in as you roll back the meat. You should end up with a 1" thick rectangle the length of the tenderloin and about 8-10" wide.
  • Cover with plastic wrap and pound till 3/8" thick. You should have a larger, thinner rectangle now.
  • Sprinkle with 2 tsp Cajun seasoning, then spread mustard evenly over the surface, reserving 2 tbl spoons for later. Set to one side to rest.
  • This is basically my wife's stuffing recipe:.
  • Brown and drain the ground beef and sausage.
  • Prepare the stove top dressing according to instructions on the box.
  • In the butter, sauté onions and celery until soft.
  • Mix the prepared dressing, onions, celery, ground beef, and sausage.
  • Add Chicken broth a little at a time until stuffing is moist, but not mushy--you may not need the whole can.
  • Spread the dressing evenly over the flattened tenderloin.
  • Roll from the long side making a "jelly roll" shaped roast.
  • Tie, using butcher's twine, several knots along the length of roast to hold it together.
  • Sprinkle the outside with the remaining Cajun seasoning and spread remaining mustard.
  • Bake, uncovered at 350 degrees for approximately 2 hours or until the internal temperature is 170.
  • When done, remove and let rest for 15 minutes.
  • Remove twine, and cut 1" thick slices and serve.

Nutrition Facts : Calories 1507.2, Fat 55, SaturatedFat 22.9, Cholesterol 340.9, Sodium 3453.8, Carbohydrate 133.7, Fiber 6.5, Sugar 15.2, Protein 111.4

SMOTHERED PORK CHOPS WITH CORNBREAD



Smothered Pork Chops with Cornbread image

The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

1/4 cup plus 1 teaspoon vegetable oil, divided, plus more for dish
1 cup fine yellow cornmeal
1 cup plus 2 tablespoons all-purpose flour (spooned and leveled), divided
4 teaspoons baking powder
Coarse salt and pepper
1 1/4 cups whole milk
1 large egg, lightly beaten
4 bone-in pork chops (1 1/2 pounds total; 3/4 inch thick)
1 medium white onion, sliced
1 1/2 cups chicken or vegetable broth
1 bunch kale, tough stems and ribs removed, leaves cut into pieces

Steps:

  • Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
  • Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.

Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g

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