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April 04, 2013

Pork Chops stuffed with Mom’s Cornbread Dressing

I think the dressing is the best part of the Thanksgiving dinner.
Mom always made more than we could eat- a sure guarantee there would be plenty left for the next day. I added dried cranberries, pecans and sausage to the dressing and stuffed thick cut pork chops and it was a hit! I hope you will enjoy both the dressing with the bird and with the pork.

Serves 4
Total time:1 hour

Ingredients:/h3> 4 thick cut pork chops with pockets cut into them for stuffing

For the dressing:

  • 1 cup onion, chopped
  • ½ cup celery, chopped
  • 1 tablespoon fresh sage, finely chopped
  • ½ tablespoon fresh parsley, finely chopped
  • 3 garlic cloves, minced
  • 3 tablespoons butter
  • 4 cups crumbled corn bread
  • 3 cups seasoned croutons
  • 2-3 cups chicken broth
  • Kosher salt and fresh ground pepper to taste


    Preheat oven to 400 degrees F.

    Season the pork chops with kosher salt and freshly cracked black pepper
    For the cornbread:

    Place the cornbread and croutons in a large bowl.

    In a large saute pan, melt the butter and sauté on medium heat the onion and celery until softened. Add the garlic and herbs. Heat for 3 more minutes.

    Add the onion mixture to the cornbread mixture.

    Moisten cornbread with the chicken broth. Season with salt and pepper.

    The dressing should be very moist about like wet dough.

    Use the dressing to stuff the pork chops, depending on size of chops you will on average need about 2 tablespoons stuffing for each one

    Place in stuffed chops in casserole dish. Place in oven and cook 15 minutes. Turn oven temperature to 350 and continue to cook until chops are done, being careful to check about every 10 mintues to avoid overcooking. Meat juices should run clear.

    Terri’s Tips:
    The dressing can be used to stuff a turkey, chicken, pork crown roast or pork chops.
    You will always increase cooking time with stuffing. Check for doneness with meat thermometer
    See chart for internal temperature for meats.

    Create your own
    Add 3-4 ounces cooked sausage for every cup of dressing

    1/2 cup fresh cranberries and ½ cup chopped walnuts or pecans, or use 1/3 cup dried cranberries.

    Try adding 1 large tart apple, peeled, sliced and diced with the sausage. Be bold add apples, sausage, cranberries and walnuts. I also like dried apricots and pecans.

  • Posted by terri at April 4, 2013 03:30 AM