Golden Cornbread-Stuffed Pork Chops
**Juicy pork chops filled with herbed cornbread stuffing, seared golden, and baked to perfection.**
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| Juicy Stuffed pork recipe |
####Ingredients
Serves 4
Stuffing:
- 1.5 cups crumbled cornbread (day-old works best!)
- 2 tbsp butter
- ½ cup diced onion
- ⅓ cup diced celery
- 2 garlic cloves, minced
- 1 tsp fresh sage (or ½ tsp dried)
- 1 tsp fresh thyme (or ½ tsp dried)
- ¼ cup chicken broth (or apple cider)
- 1 egg (optional, for binding)
- Salt + pepper
Pork Chops:
- 4 bone-in, thick-cut pork chops (1–1.5" thick)
- 1 tsp each: salt, black pepper, smoked paprika
- ½ tsp garlic powder
- 2 tbsp olive oil
Optional Pan Sauce:
- ½ cup chicken broth
- 1 tbsp butter
- 1 tsp Dijon mustard
- Fresh parsley (garnish)
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| How to stuffed pork chops |
####Steps
1. Make the Stuffing:
- Sauté onion + celery in butter until soft. Add garlic, herbs, and cook 1 minute.
- Toss with cornbread, broth, and egg (if using). Season. Mix until moist but not mushy.
2. Prep the Chops:
- Cut a deep pocket into each chop (slice horizontally, don’t cut through).
- Season chops inside/out with salt, pepper, paprika, and garlic powder.
- Stuff pockets with cornbread mix. Secure with toothpicks.
3. Sear & Bake:
- Heat oil in an oven-safe skillet. Sear chops 3–4 mins per side until golden.
- Bake at 375°F (190°C) for 12–15 mins, until pork hits **145°F** internally.
4. Rest & Serve:
- Let chops rest 5 mins. Remove toothpicks.
- Optional sauce: Deglaze skillet with broth, stir in butter and Dijon. Drizzle over chops.
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| Quick stuffed pork chops |
####Pro Tips
- Cornbread Hack: Add 1 tbsp honey or a dash of cayenne to the stuffing for sweet/heat.
- No Egg? Use 1 tbsp melted butter or skip—stuffing will still hold.
- Crispy Skin: Pat chops *very dry* before searing.
- Pairings: Serve with roasted sweet potatoes, garlic green beans, or a tangy slaw.
Enjoy the golden crunch and tender, herby center!** �🍴
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