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.
Course Dinner, Main Dish
Cuisine Southern
Keyword stuffed pork chops
Prep Time 12 minutesminutes
Cook Time 16 minutesminutes
Servings 4
Ingredients
3tablespoonssalted butter,divided
1cupsliced mushrooms
1/3cupdiced onion
salt and pepper
1heaping cupdry cornbread stuffing mix
1/4cupchicken broth
1teaspoondried sage
1cupshredded white cheddar cheese
4thick 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.