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Stuffed Pork Chops


Here we've used leftover Cornbread Stuffing to make another meal. The flavor combination of pork chops and cornbread is a classic in the South.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2003


  • 4 bone-in center-cut pork chops (each 10 to 12 ounces and 1 inch thick)
  • 1/4 to 1/2 cup Cornbread Stuffing
  • Coarse salt and ground pepper
  • 1 tablespoon canola oil
  • 1 can (14.5 ounces) reduced-sodium chicken broth


  1. Using a sharp paring knife, make a 2-inch incision in each pork chop, cutting inside pocket all the way to the bone. Using a small spoon, fill each pocket with about 2 tablespoons cornbread stuffing. Press down on top of chops to flatten. Season with salt and pepper.

  2. Heat oil in a 12-inch skillet over high heat. Add pork chops; sear until browned, 3 to 4 minutes per side. Add 1/2 can chicken broth, and reduce heat to medium-low. Cover, and simmer until stuffing is heated through, 3 to 8 minutes. Use a slotted spatula to remove chops.

  3. Pour remaining 1/2 can chicken broth into skillet; simmer, scraping up browned bits from bottom of pan with a wooden spoon, until sauce is thickened, 8 to 10 minutes. Strain through a sieve into a liquid-measuring cup (to yield about 1/3 cup). Serve sauce over pork chops.

Cook's Notes

Cut into meat side of pork chop, then carefully slide knife tip along bone to create a large pocket.

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