Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Cornbread-Stuffed Pork Chops
- add review
- #81328
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1/4 cup butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tablespoons chopped fresh parsley
1/4 cup water
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
4 pork loin chops (1-inch-thick)
non-stick cooking spray
directions
Preheat the oven to 350 degrees F. Coat a 9" x 13" baking dish with nonstick cooking spray.
In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saute for 3 to 5 minutes, or until tender. Add the stuffing, parsley, water, 1/4 teaspoon salt, and 1/4 teaspoon pepper; mix well.
Cut a deep pocket in the side of each pork chop. Season the chops with the remaining 1/4 teaspoon each salt and pepper, and stuff each one with an equal amount of the corn bread mixture.
Place the chops in the baking dish and coat with the nonstick cooking spray. Bake for 50 to 55 minutes, or until golden and cooked through. Serve immediately.
added by
RANJAN
nutrition data
Nutritional data has not been calculated yet.
Love buffalo wings? Get that same hot, zippy flavor in everything from deviled eggs to enchiladas. And of course: wings.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
reviews & comments