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Buttery Cornbread Stuffed Pork Chops

By: Gluten-Free Made Simple by Carol Field Dahlstrom, Elizabeth Dahlstrom Burnley, and Marcia Schultz Dahlstrom, copyright 2014. Reprinted with permission of St. Martins Press
Buttery Cornbread Stuffed Pork Chops

Your mouth is sure to be watering just thinking about these Buttery Cornbread Stuffed Pork Chops. If you're looking for easy dinner recipes that will please your hungry family, this pork chops recipe is a must try! Perfect for holiday dinners or an elegant Sunday-night feast, this easy-to-make, and oh so hearty meal will have you reminiscing about those comforting dinners Mom used to make. What could be better than delicious pork chops stuffed with warm, moist and buttery cornbread? If that wasn't enough, this dish includes chopped raisins, walnuts, celery and apple for a flavorful, and well-balanced stuffing.

Notes


  • Want to freeze this dish for later? Purchase the pork chops and slice so they are ready to stuff. Seal them in freezer bags. Make the stuffing and place it in a separate freezer container. Freeze both the chops and the stuffing for up to 1 month. When ready to cook, thaw both chops and stuffing in the refrigerator. Then prepare as directed above.

     

  • The gluten-free corn bread creates a stuffing with the perfect texture-it’s neither soggy nor too dry.

Serves4

Cooking Time50 min

Cooking MethodOven

Cooking Vessel SizeShallow Baking Dish

Ingredients

  • 2 butterfly pork chops, cut 2 inches thick (about 1 pound each)
  • 1 cup Buttery Corn Bread cut into small pieces
  • 1/2 cup finely chopped apple
  • 1/4 cup finely chopped celery
  • 2 tablespoon chopped green onion
  • 2 teaspoon chopped fresh sage or 1 teaspoon dried sage
  • 1/4 cup finely chopped walnuts
  • 1/4 cup golden raisins
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup olive oil
  • 4 fresh apricots

Instructions

  1. Preheat oven to 350F. Grease a shallow baking dish. Set aside. Using a sharp knife, cut the butterfly pork chops in half. Using a smaller knife, make a pocket in the side of each piece. Set aside.

  2. In a medium bowl stir together Buttery Corn Bread pieces, apple, celery, onion, and chopped or dried sage. Add walnuts, raisins, salt, and pepper. Mix well. Stuff the mixture into the pockets of the pork chops.

  3. In a large skillet heat oil. Add pork chops and brown on both sides. Transfer to prepared baking dish. Top with apricots and sage leaves. Cover with foil and bake about 50 minutes or until chops are thoroughly cooked. Serve immediately.

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