Cornbread Stuffed Chops Recipe 
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Cornbread Stuffed Chops

1/4 cup chopped onion
1 clove garlic minced
1 tbsp margarine or butter
1/2 cup corn bread stuffing mix
1/4 cup dried cranberries
1/2 a 4.5oz can of diced green chilies drained
2 tbsp snipped fresh cilantro or parsley
1/4 tsp salt
1/4 tsp ground coriander
1/4 tsp ground cumin
1 apple juice
4 pork loin chops cut approx 1 1/4" thick
Red jalapeno jelly or plum jam

For stuffing, in a small saucepan, cook onion and garlic in hot margarine or butter until tender. Stir in stuffing mix, cranberries, green chilies, cilantro, salt, coriander, cumin, and apple juice. Mix well

Trim the fat from the pork chops. Cut a pocket in chop from the fat side almost to the bone. Spoon stuffing into the chops. Secure with toothpicks

Place chops on a rack in a shallow roasting pan. Bake in a 373* oven for 35-45 minutes or until no pink remains and juices run clear. Meanwhile, if desired, in a small saucepan, heat jam or jelly until heated through. Brush onto chops the last 5 minutes of baking

Serves 4

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