CORNBREAD-STUFFED PORK CHOPS

Cornbread-Stuffed Pork Chops image

Provided by By Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 10

3 tablespoons butter or margarine
1 cup chopped fresh mushrooms
1 cup seasoned cornbread stuffing (from 16-oz bag)
3 tablespoons chicken broth
1 cup shredded white Cheddar cheese (4 oz)
3 teaspoons chopped fresh sage leaves
6 bone-in pork loin chops, 1 inch thick (about 4 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil

Steps:

Heat oven to 350°F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage.
Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage.
In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil.
Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.

Nutrition Facts : ServingSize 1 Serving