CORNBREAD STUFFED PORK CHOPS WITH GRAVY

Cornbread stuffed Pork Chops with Gravy image

Provided by Robyn Weinstein

Categories Pork

Time 35m

Number Of Ingredients 14

Previous Next

1 onion, diced
1 stalk celery, diced
1 apple, peeled, diced
1 tsp dried sage
1 tsp dried thyme
1 dash(es) salt/pepper
1 box corn bread mix, baked and cubed
1 Tbsp garlic herb seasoning
8 thin cut porkchops
toothpicks
3 Tbsp butter, seperated
2 Tbsp vegetable oil
2 Tbsp flour
2 c water

Steps:

1. Saute onions, celery and apple in 1 tablespoon butter until softened and slighly golden.
2. Add corn bread, sage, thyme and salt/pepper to taste to the onion mixture. Add about1 tablespoon water to moisten.
3. Put 1-2 tablespoons cornbread mixture between two pork chops. Fasten them together with toothpicks. season each side with garlic herb seasoning. Repeat with remaining pork chops.
4. Melt 1 tablespoon butter with 2 tablepoons oil in a skillet. Add pork chops. Cook over medium heat until done (about 4 minutes per side). Remove pork chops to a plate. Remove the toothpicks.
5. Add remaining tablespoon butter to the pan. Add flour, cook over medium heat until browned, stirring constantly. Add 2 cups water , stir and cook over medium heat until thickened. Serve over pork chops.