Pork Chop Stuffed with Creamed Corn Bread
Pork Chop Stuffed with Creamed Corn Bread
Ingredients
For the Stuffed Pork Chops
- 4 thick-cut pork chops, bone-in or boneless, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamed Corn Bread Stuffing
- 4 cups cornbread, crumbled (about 8 ounces, store-bought or homemade)
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery stalk, finely diced
- 2 cloves garlic, minced
- 1 can canned creamed corn, 15 ounces
- 1/2 cup chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the cornbread stuffing: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery, cooking until softened, about 5 to 7 minutes.
⏱️ 10 min•🌡️ 375
- 2
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Remove from heat and transfer the cooked vegetables to a large mixing bowl.
⏱️ 2 min
- 3
To the mixing bowl with the vegetables, add the crumbled cornbread, canned creamed corn, chicken broth, dried sage, dried thyme, lightly beaten egg, kosher salt, and black pepper. Mix gently until all ingredients are well combined. The mixture should be moist but not soggy.
⏱️ 5 min
- 4
Prepare the pork chops: Using a sharp knife, carefully cut a deep pocket into the side of each pork chop, being careful not to cut all the way through to create a butterfly cut. Season both sides of the pork chops generously with kosher salt and freshly ground black pepper.
⏱️ 5 min
- 5
Carefully spoon about 1/2 to 3/4 cup of the creamed corn bread stuffing into the pocket of each pork chop. Do not overstuff. Secure the opening of each chop with 1 or 2 wooden toothpicks to keep the stuffing inside during cooking.
⏱️ 5 min
- 6
Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once hot, carefully place the stuffed pork chops in the skillet. Sear for 3 to 4 minutes per side, until a golden-brown crust forms.
⏱️ 8 min
- 7
Transfer the skillet with the seared pork chops to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the chop (avoiding the stuffing).
⏱️ 20 min•🌡️ 375
- 8
Remove the skillet from the oven. Tent the pork chops loosely with aluminum foil and let them rest for 5 to 10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist pork. Remember to remove toothpicks before serving.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Pork Chop Stuffed with Creamed Corn Bread
Ingredients
For the Stuffed Pork Chops
- 4 thick-cut pork chops, bone-in or boneless, about 1 1/2 inches thick
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper, freshly ground
For the Creamed Corn Bread Stuffing
- 4 cups cornbread, crumbled (about 8 ounces, store-bought or homemade)
- 2 tablespoons unsalted butter
- 1/2 cup yellow onion, finely diced
- 1/2 cup celery stalk, finely diced
- 2 cloves garlic, minced
- 1 can canned creamed corn, 15 ounces
- 1/2 cup chicken broth
- 1 teaspoon dried sage
- 1/2 teaspoon dried thyme
- 1 large egg, lightly beaten
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Preheat your oven to 375°F (190°C). Prepare the cornbread stuffing: In a large skillet or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and celery, cooking until softened, about 5 to 7 minutes.
⏱️ 10 min•🌡️ 375 - 2
Add the minced garlic to the skillet and cook for 1 minute more until fragrant. Remove from heat and transfer the cooked vegetables to a large mixing bowl.
⏱️ 2 min - 3
To the mixing bowl with the vegetables, add the crumbled cornbread, canned creamed corn, chicken broth, dried sage, dried thyme, lightly beaten egg, kosher salt, and black pepper. Mix gently until all ingredients are well combined. The mixture should be moist but not soggy.
⏱️ 5 min - 4
Prepare the pork chops: Using a sharp knife, carefully cut a deep pocket into the side of each pork chop, being careful not to cut all the way through to create a butterfly cut. Season both sides of the pork chops generously with kosher salt and freshly ground black pepper.
⏱️ 5 min - 5
Carefully spoon about 1/2 to 3/4 cup of the creamed corn bread stuffing into the pocket of each pork chop. Do not overstuff. Secure the opening of each chop with 1 or 2 wooden toothpicks to keep the stuffing inside during cooking.
⏱️ 5 min - 6
Heat the olive oil in a large oven-safe skillet (cast iron works well) over medium-high heat. Once hot, carefully place the stuffed pork chops in the skillet. Sear for 3 to 4 minutes per side, until a golden-brown crust forms.
⏱️ 8 min - 7
Transfer the skillet with the seared pork chops to the preheated oven. Bake for 15 to 20 minutes, or until the internal temperature of the pork reaches 145°F (63°C) when measured with a meat thermometer inserted into the thickest part of the chop (avoiding the stuffing).
⏱️ 20 min•🌡️ 375 - 8
Remove the skillet from the oven. Tent the pork chops loosely with aluminum foil and let them rest for 5 to 10 minutes before serving. This allows the juices to redistribute, ensuring tender and moist pork. Remember to remove toothpicks before serving.
⏱️ 10 min