PORK CHOPS WITH CORNBREAD STUFFING
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
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 :
GLAZED PORK CHOPS WITH CORN BREAD DRESSING
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
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
TEX-MEX PORK CHOPS
These easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. -Jo Ann Dalrymple, Claremore, Oklahoma
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.
Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 433mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges
PORK WITH CORNBREAD STUFFING
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
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 :
EASY SMOKED PORK CHOPS
Use an electric smoker to help prepare your pork chops, and it will free you up for other tasks! This recipe was created for four 1/2-inch-thick chops, but it is easily scaled up or down, according to the size of your family, or the size of your smoker.
Provided by Bibi
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 1h5m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat an electric smoker n to 225 degrees F (110 degrees C). Add water and smoking chips according to manufacturer's instructions.
- Pat each chop dry with paper towels, then brush 1/2 teaspoon olive oil over both sides of each chop. Sprinkle dry rub over both sides and rub over the surface of each chop.
- When wisps of smoke are seen from the smoker, place chops directly on the smoker racks. Close the door and smoke for 45 minutes to 1 hour. An instant-read thermometer inserted into the center, near the bone, should read at least 145 degrees F (63 degrees C).
- Remove from the smoker and let rest, tented with foil, for 10 minutes.
Nutrition Facts : Calories 161.4 calories, Carbohydrate 1 g, Cholesterol 40.6 mg, Fat 9.8 g, Protein 15.9 g, SaturatedFat 2.4 g, Sodium 495.1 mg
CORNBREAD-STUFFED PORK CHOPS
Stuffed pork chops on a weeknight? Absolutely doable-and delicious. Get out the cornbread stuffing and baby spinach leaves and try it tonight.
Provided by My Food and Family
Categories Home
Time 30m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Use sharp knife to make horizontal cut in side of each chop to make pocket, being careful to not cut through to opposite side of chop. Fill each pocket with 1/4 cup each spinach and stuffing. Close pockets; secure with wooden toothpicks.
- Cook chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides. Add orange juice concentrate; turn to evenly coat both sides of chops with concentrate. Cover; cook on medium-low heat 10 to 15 min. or until chops are done (145°F). Remove from heat. Let stand 3 min.
- Meanwhile, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
- Remove and discard toothpicks from chops. Serve topped with gravy.
Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
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.
SMOKED PORK CHOPS
There are pork chops and then there are smoked pork chops. The rub has just the right amount of sweetness and saltiness that complements the smoky flavor perfectly. Oak is my wood of choice for these but feel free to substitute any hard wood chips.
Provided by Soup Loving Nicole
Categories Main Dish Recipes Pork Pork Chop Recipes
Time 2h50m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat the smoker to 250 degrees F (120 degrees C). Add wood chips according to manufacturer's directions.
- Combine salt, brown sugar, pepper, paprika, ground mustard, garlic powder, onion powder, and oregano in a small bowl. Stir until evenly combined. Sprinkle over both sides of each pork chop.
- Place pork chops directly on the smoker grate. Smoke for 2 hours 30 minutes. Remove chops from the smoker and let rest for 10 minutes.
Nutrition Facts : Calories 192.9 calories, Carbohydrate 2 g, Cholesterol 65.2 mg, Fat 8.4 g, Fiber 0.4 g, Protein 25.7 g, SaturatedFat 2.8 g, Sodium 536.9 mg, Sugar 1.2 g
SMOTHERED PORK CHOPS WITH CORNBREAD
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
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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