Best Pork Chops With Corn Dressing Recipes

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PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

Steps:

  • Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
  • Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
  • Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
  • Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

MOM PAT'S PORK CHOPS WITH CREAMED CORN



Mom Pat's Pork Chops With Creamed Corn image

The taste of the chops soaks into the corn for a really good flavor. Very easy and cheaper than most. My sister Cris loves these.

Provided by Dienia B.

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 4

4 pork chops or 4 pork steaks, any size
1 (18 ounce) can creamed corn (2 cans if your corny)
salt and pepper
garlic salt

Steps:

  • Season chops with salt, pepper, garlic salt; brown chops in skillet.
  • Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
  • Cover and simmer for at least 15 minutes more or until pork is done.
  • You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.

BAKED PORK CHOPS WITH STUFFING



Baked Pork Chops with Stuffing image

I used to make this recipe for pork chops and stuffing for our three children when they were growing up. Now they've become special at our restaurant and are often requested for banquets. -Linda Martin, Bartlett, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 4 servings.

Number Of Ingredients 10

4 pork chops (1 inch thick)
2 tablespoons vegetable oil
3 cups day-old French bread cubes (1/2 inch)
1/4 cup butter, melted
1/4 cup chicken broth
2 tablespoons chopped celery
2 tablespoons chopped onion
1/4 teaspoon poultry seasoning
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/3 cup water

Steps:

  • In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

Nutrition Facts : Calories 447 calories, Fat 29g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 884mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 1g fiber), Protein 25g protein.

SLOW-COOKER PORK CHOPS WITH CHEESY CORN BREAD STUFFING



Slow-Cooker Pork Chops with Cheesy Corn Bread Stuffing image

Corn bread stuffing is prepared alongside pork chops in a satisfying slow-cooked supper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 6h15m

Yield 6

Number Of Ingredients 9

6 pork boneless loin chops, about 3/4 inch thick (2 pounds)
1 teaspoon peppered seasoned salt
1 bag (16 oz) corn bread stuffing mix (6 cups)
1 medium onion, chopped (1/2 cup)
1/2 cup chopped red or green bell pepper
1/2 teaspoon salt
1/2 teaspoon dried thyme leaves
2 1/2 cups water
1 cup finely shredded Cheddar cheese (4 oz)

Steps:

  • Spray 12-inch nonstick skillet with cooking spray. Sprinkle pork chops with peppered seasoned salt. Cook pork in skillet over medium heat 5 to 6 minutes, turning occasionally, until brown on both sides.
  • Spray 5- to 6-quart slow cooker with cooking spray. Mix remaining ingredients except cheese in cooker. Arrange pork on stuffing, layering as necessary.
  • Cover and cook on Low heat setting 5 to 6 hours.
  • Remove pork from cooker. Stir cheese into stuffing in cooker until melted. Serve pork with stuffing.

Nutrition Facts : Calories 540, Carbohydrate 60 g, Cholesterol 85 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1730 mg, Sugar 4 g, TransFat 1/2 g

BAKED PORK CHOPS WITH DRESSING



Baked Pork Chops With Dressing image

Make and share this Baked Pork Chops With Dressing recipe from Food.com.

Provided by D. Todd Miller

Categories     Pork

Time 55m

Yield 4-6 serving(s)

Number Of Ingredients 5

4 cups prepared stuffing, corn bread type
6 pork chops, boneless and about 3/4 inch thick
1 (10 3/4 ounce) can cream of celery soup
1/3 cup milk
1/2 cup shredded cheddar cheese

Steps:

  • Prepare corn bread stuffing according to package directions. Spoon stuffing across center of a prepared 3 quart shallow baking dish.
  • Place boneless pork chops on each side of stuffing.
  • Mix soup and milk in a small bowl. Pour over chops. Cover.
  • Bake at 400 degrees F for 30 minutes or until pork is done. Sprinkle chops with cheese and heat until cheese melts.

Nutrition Facts : Calories 759.9, Fat 42.7, SaturatedFat 12.2, Cholesterol 123.8, Sodium 1773.8, Carbohydrate 49.7, Fiber 6.3, Sugar 5.2, Protein 41.9

PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY



Pork Chops with Pecan Corn Bread Dressing and Cider Gravy image

Categories     Nut     Pork     Sauté     Pork Chop     Pecan     Fall     Gourmet

Yield Makes 6 servings

Number Of Ingredients 16

4 1/2 cups coarsely crumbled (1/2-inch pieces) corn bread
1 celery rib, coarsely chopped
1 medium onion, coarsely chopped
1 medium green bell pepper, coarsely chopped
2 tablespoons unsalted butter
1/4 lb fresh shiitakes, stems discarded and caps coarsely chopped
2 cups chicken broth
1 cup pecans (4 oz), coarsely chopped and toasted
1 1/2 teaspoons finely chopped fresh sage
3 tablespoons finely chopped fresh flat-leaf parsley
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper
2 to 3 tablespoons olive oil
6 (1-inch-thick) rib pork chops
2/3 cup unfiltered apple cider
1 tablespoon cornstarch mixed with 3 tablespoons cold water

Steps:

  • Preheat oven to 325°F.
  • Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
  • Increase oven temperature to 375°F.
  • Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
  • Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
  • Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
  • Serve chops and dressing with sauce on the side.

PORK CHOPS AND DRESSING



Pork Chops and Dressing image

Make and share this Pork Chops and Dressing recipe from Food.com.

Provided by MJMommy13

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 8

4 boneless pork chops
1 tablespoon olive oil
1 chopped onion
1/2 cup chopped celery
4 ounces sliced mushrooms
3 cups herb-seasoned stuffing cubes
1 (10 ounce) can cream of mushroom soup
1 (10 ounce) can water

Steps:

  • Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour.

CORNBREAD STUFFED PORK CHOPS



Cornbread Stuffed Pork Chops image

Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup cornbread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

Steps:

  • Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.

Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.

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