Cornbread Stuffed Pork Chops

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 12/10/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 12/10/19

Cornbread Stuffed Pork Chops
Cornbread Stuffed Pork Chops.

The Spruce / Diana Rattray
  • Total: 65 mins
  • Prep: 25 mins
  • Cook: 40 mins
  • Yield: Serves 4
Nutritional Guidelines (per serving)
1005 Calories
72g Fat
7g Carbs
80g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: Serves 4
Amount per serving
Calories 1005
% Daily Value*
Total Fat 72g 92%
Saturated Fat 31g 154%
Cholesterol 300mg 100%
Sodium 388mg 17%
Total Carbohydrate 7g 3%
Dietary Fiber 3g 10%
Protein 80g
Calcium 126mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These stuffed pork chops would make a nice dinner party entree, or halve the recipe for a special dinner for two.

Ingredients

  • 4 pork chops (thick bone-in - at least 1 1/4-inches thick)
  • Dash salt
  • Dash pepper
  • Stuffing:
  • 6 tablespoons butter
  • 1/2 cup celery (diced)
  • 1/2 cup onion (diced)
  • 1/4 cup red bell pepper (diced)
  • 1/4 to 1/2 cup cooked corn kernels
  • 2 cups cornbread crumbs (from freshly made cornbread or packaged crumbs)
  • 1/2 cup golden raisins or dried cranberries (chopped)
  • 1/3 cup pecans (chopped)
  • 1/2 teaspoon dried thyme
  • Optional: dash sage (crumbled)
  • 1/2 cup chicken broth (to moisten)
  • Dash salt
  • Dash pepper

Steps to Make It

  1. Gather the ingredients. Preheat oven to 350 F.

  2. Cut a pocket into the meaty side of the chop, cutting in all the way to the bone.

  3. In a saucepan, heat butter over medium-low heat; add celery, onion, and bell pepper. Saute vegetables until tender. Add remaining ingredients, adding enough chicken broth to moisten as desired and taste before adding salt and pepper.

  4. Stuff pockets of pork chops with the stuffing mix. Set the remaining stuffing mix aside.

  5. In a large skillet over medium heat, brown the chops, turning carefully to brown both sides.

  6. Push chops aside and spoon remaining stuffing in the middle of the skillet (if your skillet is not oven-safe, use a baking dish), then position the chops over the stuffing.

  7. Cover the skillet or baking dish and bake for about 25 to 30 minutes, until chops are cooked through.

  8. Serve and enjoy!