Cornbread Stuffed Pork Chops
1/4 cup (1/2 stick) butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tablespoons chopped fresh parsley
1/4 cup water
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
Four 1-inch-thick pork loin chops (about 1-1/2 pounds total)
Nonstick cooking spray
Preheat the oven to 350°F. Coat a 9" x 13" baking dish with nonstick cooking
In a medium skillet, melt the butter over medium-high heat. Add the celery and
onion, and sauté for 3 to 5 minutes, or until tender.
Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper;
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