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Holiday Stuffed Pork Chops

These fancy pork chops are a nice twist on a traditional holiday meal.
Print Recipe
Course Main Course

Ingredients
  

Stuffing

  • 6 tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 chopped red bell pepper
  • 1/3 cup frozen corn (thawed)
  • 2 cups prepared cornbread, crumbled (homemade or store bought)
  • 1/2 cups golden raisins, chopped
  • 1/4 cups chopped pecans
  • 1 tsp dried thyme
  • 1/2 tsp dried sage
  • 1/2 cup chicken brother (more or less)
  • salt and pepper

Pork Chops

  • 1 tbsp vegetable oil
  • 4 bone-in pork chops, 1 1/2 inch thick
  • salt and pepper

Instructions
 

  • Preheat oven to 350 degrees. In a saucepan, melt butter over medium low heat, adding onion, celery and red pepper. Saute' until tender. Add remaining ingredients, adding enough chicken broth to moisten as desired. Season with salt and pepper. Set aside to cool.
  • Make a small cut on the meaty side of the pork chop. Insert knife to the bone, working knife tip back and forth to make a pocket. Making this smaller cut on the outside will help to keep the stuffing in better. Stuff chops with cooled stuffing, and set aside remaining stuffing.
  • In a large skillet, over medium heat, brown chops on both sides in vegetable oil. Place browned chops into casserole and spoon remaining stuffing over the chops. Scrape bottom of skillet to loosen browned bits and pour drippings over chops. Cover and bake in preheated oven for 25 to 30 minutes until chops are cooked through. Makes 4 servings. Enjoy!