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Corn Bread Stuffed Pork 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-of 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 to 2-tbsp 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