Stuffed Pork Chops
NotesFreeze for Later
Purchase the pork chops and slice so they are ready to stuff. Seal them in freezer bags. Make the stuffing and place it in a separate freezer container. Freeze both the chops and the stuffing for up to 1 month. When ready to cook, thaw both chops and stuffing in the refrigerator. Then prepare as directed.Elizabeth says:
The gluten-free corn bread creates a stuffing with the perfect texture-it’s neither soggy nor too dry.
Cooking MethodBaking, Pan-frying
Make Ahead RecipeYes
OccasionCasual Dinner Party, Cooking for a date, Formal Dinner Party
Recipe CourseMain Course
Taste and TextureHerby, Meaty, Savory, Sweet
- 2 butterfly pork chops, cut 2 inches thick (about 1 pound each)
- 1 cup Buttery Corn Bread cut into small pieces
- 1/2 cup finely chopped apple
- 1/4 cup finely chopped celery
- 2 tablespoons chopped green onion
- 2 teaspoons chopped fresh sage or 1 teaspoon dried sage
- 1/4 cup finely chopped walnuts
- 1/4 cup golden raisins
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- 4 fresh apricots
Preheat oven to 350°F. Grease a shallow baking dish. Set aside. Using a sharp knife, cut the butterfly pork chops in half. Using a smaller knife, make a pocket in the side of each piece. Set aside.
In a medium bowl stir together Buttery Corn Bread pieces, apple, celery, onion, and chopped or dried sage. Add walnuts, raisins, salt, and pepper. Mix well. Stuff the mixture into the pockets of the pork chops.
In a large skillet heat oil. Add pork chops and brown on both sides. Transfer to prepared baking dish. Top with apricots and sage leaves. Cover with foil and bake about 50 minutes or until chops are thoroughly cooked. Serve immediately.
2011 Carol Field Dahlstrom, Inc.