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Cornbread Stuffed Pork Chops

Cornbread Stuffed Pork Chops have a delicious cornbread stuffing with mushrooms, onion, sage, and a little white cheddar cheese. These Thanksgiving-style pork chops go great with green beans and mashed potaoes.

Cornbread Stuffed Pork Chops on a plate with green beans.

 

The stuffing helps the pork chops cook up perfectly moist with so much flavor.

Cooking Method

The stuffed pork chops are first seared on the stove and then placed in the oven to finish cooking. This method ensures they get fully cooked without drying out.

What Type of Pork Chops To Use?

Thick cut pork chops work best. It is much easier to cut pockets in thick cut chops. You can use bone-in or boneless. I prefer bone-in. The bone adds flavor and helps keep the pork from drying out.

What To Do With Extra Stuffing?

If you have extra stuffing, place it around the pork chops just before placing the pan in the oven. You can even double the amount of stuffing if you want to serve it as a side.

Overhead of stuffed pork chop on a plate.

Cornbread Stuffed Pork Chops Recipe Tips

Cooking time can vary based on the thickness and size of your pork chops so use it as an estimate. An instant-read thermometer is really helpful. Pork is done when it reaches an internal temperature of 145 F.

Mozzarella cheese, Parmesan, or Monterey Jack can be used instead of white cheddar.

The mushrooms can be left out or substituted with a little celery.

Cornbread Stuffed Pork Chops and green beans on a plate.

What To Serve With Stuffed Pork Chops?

 

 

Cornbread Stuffed Pork Chops on a plate with green beans.

Cornbread Stuffed Pork Chops

Cornbread Stuffed Pork Chops have a delicious cornbread stuffing with mushrooms, onion, sage, and a little white cheddar cheese. These Thanksgiving-style pork chops go great with green beans and mashed potaoes.
PREP: 12 mins
COOK: 16 mins
SERVINGS: 4

Ingredients

  • 3 tablespoons salted butter, divided
  • 1 cup sliced mushrooms
  • 1/3 cup diced onion
  • salt and pepper
  • 1 heaping cup dry cornbread stuffing mix
  • 1/4 cup chicken broth
  • 1 teaspoon dried sage
  • 1 cup shredded white cheddar cheese
  • 4 thick pork chops

Instructions

  • Preheat oven to 350 degrees.
  • Melt half of the butter over medium-high heat in an oven-proof skillet (either cast iron or stainless steel).
    Add mushrooms and onion and cook until the mushrooms are browned. Season with salt and pepper.
  • Stir in cornbread stuffing mix, chicken broth, and sage. Remove from heat. Transfer to a bowl and let cool. Then stir in the shredded cheese.
  • Cut a pocket in each pork chop and fill with stuffing mixture. Season outside of pork chops with salt and pepper.
  • Heat remaining butter over medium-high heat in the skillet used to make the stuffing.
    Add the pork chops and cook until browned on both sides.
  • Transfer skillet to oven and continue to cook for 8 to 15 minutes or until pork reaches and internel temperature of 145 F.
    Note: If there is any excess stuffing, add it around the pork chops when you place the skillet in the oven.
    Note: Time in oven can vary quite a bit based on thickness of pork chops and how close to being done they are when they go in the oven so watch them carefully. An instant read thermometer is handy.

Notes

You can use bone-in or boneless pork chops. I prefer bone-in. I think they have more flavor and are less likely to be dry.
You can double the amount of filling and place the extra around the pork chops when you place the skillet in the oven.
Course: Dinner, Main Dish
Cuisine: Southern
Keyword: stuffed pork chops

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