CORNBREAD-STUFFED PORK CHOPS

Cornbread-Stuffed Pork Chops image

Stuffed pork chops on a weeknight? Absolutely doable-and delicious. Get out the cornbread stuffing and baby spinach leaves and try it tonight.

Provided by My Food and Family

Categories Home

Time 30m

Yield 4 servings

Number Of Ingredients 5

Ingredients

4 small boneless pork loin chops (1 lb.), 3/4 inch thick
1 cup tightly packed baby spinach leaves
1 cup prepared STOVE TOP Cornbread Stuffing Mix
1 can (8 oz.) frozen orange juice concentrate, thawed
1 cup HEINZ HomeStyle Pork Gravy

Steps:

Use sharp knife to make horizontal cut in side of each chop to make pocket, being careful to not cut through to opposite side of chop. Fill each pocket with 1/4 cup each spinach and stuffing. Close pockets; secure with wooden toothpicks.
Cook chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides. Add orange juice concentrate; turn to evenly coat both sides of chops with concentrate. Cover; cook on medium-low heat 10 to 15 min. or until chops are done (145°F). Remove from heat. Let stand 3 min.
Meanwhile, cook gravy in saucepan on medium heat until heated through, stirring occasionally.
Remove and discard toothpicks from chops. Serve topped with gravy.

Nutrition Facts : Calories 320, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 55 mg, Sodium 650 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 27 g