STUFFED PORK WITH DRESSING

Stuffed Pork with Dressing image

Provided by Gail Welch

Time 1h5m

Number Of Ingredients 13

1 pkg cornbread mix, yellow
1 large egg, beaten
2/3 c milk, 2%
4 pork loin chops, thick & boneless
3 Tbsp olive oil, extra virgin
lawry's seasoned salt, lightly to taste
SEASONING FOR CORNBREAD
2 tsp sage
1/8-1/4 tsp salt, to taste
1/2 tsp black pepper, coarse ground
1/8 tsp thyme
1 can(s) chicken broth
NOTE: WILL NEED 1 1/2 TABLESPOONS OIL AND ABOUT 1 1/2 TABLESPOONS YELLOW CORNMEAL TO PREPARE SKILLET FOR BAKING CORNBREAD. ALSO, 1 TABLESPOON OF BUTTER TO GREASE BAKING DISH OR DUTCH OVEN

Steps:

1. Preheat oven to 350F. Prepare Cornbread mix with beaten egg and milk. Heat skillet with 1 1/2 tbsp. oil until hot. Then, sprinkle 1 1/2 tbsp. cornmeal into skillet. Pour prepared cornbread mix in skillet and heat on top of stove (med heat) for 1 minute. Place in oven and bake at 350F for 18 minutes or until done. Remove from oven and cool. Note: for more dressing double cornbread recipe.
2. Butterfly pork loin chops. Sprinkle seasoned salt on both sides. Add 3 tablespoons olive oil to gallon sized Ziplock bag. Put one chop (or more) in bag and shake until coated on all sides. Repeat with remaining chops.
3. Break cooled cornbread into bowl. Add seasonings. Mix together lightly. Pour one can chicken broth or enough to moisten well into cornbread mixture and gently stir together.
4. Heat a very lightly greased skillet ( I use an iron one .) When hot, brown chops on both sides. Then place about 2 tablespoons of dressing into the middle of each. Secure with toothpicks.
5. Butter bottom and sides of heavy dutch oven or baking dish. Place stuffed chops in pan then add remaining dressing around the meat. Bake uncovered at 350F approximately 40 minutes. Remove toothpicks before serving.