Baked Pork Chops and Corn Stuffing
PRINT THE RECIPE HERE
Are you looking for some great pork chop recipes? My Baked Pork Chops and Corn Stuffing is quick and easy to make and really delicious! This bakes only 30 minutes so it it great for week night meals when time is rushed. Ingredients 1 can Cream of Celery soup 4 boneless pork chops 1 box cornbread stuffing mix 1/2 cup whole kernel corn, drained 1 small onion chopped 1/4 cup chopped celery 1 tablespoon dark brown sugar 1 to 2 teaspoons Spicy brown mustard. Combine the stuffing ingredients and spoon into a greased casserole dish. Lay the pork chops on top of the stuffing. Combine the brown sugar and the spicy mustard and spoon on top of the chops. Bake at 400 degrees for 30 minutes.
Meals on a Budget Pork Chops w/Stuffing & Corn on Cob with Angie's Pantry
This meal could not be more easier..
Brown 2 Pork Chops Add Stove Top Stuffing to the top Bake @ 375* for 20 Mins. For the Corn on the Cob I steamed it in my Tupperware Smart Multi- Cooker for 10mins.
I kept them both warm in my Crock Pots.
Thank you for watching! :)
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Pork Chop and Stuffing Casserole ~The Kitchen Witch~ Comfort Food Classics
Today's recipe for Pork Chop and Stuffing Casserole is part of my Comfort Food Classics series featuring easy recipes and ideas for making classic comfort food dishes with a modern Kitchen Witch twist.
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Let Lyndsay the Kitchen Witch show you how to make this easy recipe for Pork Chop and Stuffing Casserole.
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Please enjoy today's easy recipe for Pork Chop and Stuffing Casserole
Pork Chop and Stuffing Casserole
Prep Time: 30 minutes
Cook Time: 60 minutes
6 thick cut boneless pork chops
4 tbsp sea salt
4 tbsp brown sugar
4 crushed cloves garlic
1 bay leaf
1 sprig rosemary
1 tsp black pepper
2 cups water
Magic Stuffing Mix
Directions for brining
Mix the salt, brown sugar, and water together in a sauce pan and bring to the boil stirring well until the salt and sugar have dissolved. Add the garlic, rosemary, pepper, and bay leaf ad cool to room temp.
Pour over the pork chops. Refrigerate in an air tight container for 2-4 hours.
Rinse each pork chop well in cold water and pat dry after brining.
Magic Stuffing Mix Ingredients
6 cups dried cubed whole wheat bread
1/2 cup diced celery
1/2 cup diced onion
1/2 cup diced apple
1/2 cup dried cranberries
1 tbsp garlic powder
1 tsp salt, 1 tsp pepper
1 tbsp fresh mixed herbs like rosemary, thyme, parsley, and sage
1 cup chicken stock
1/4 cup melted butter
Mix everything together. Can be made the night ahead and then assembled in the crockpot in the morning.
Mushroom Gravy Ingredients
1 tin half fat cream of mushroom soup
1/4 cup light sour cream
To Assemble the Dish
Place the pork chops into the bottom of a crockpot or casserole dish that has been sprayed with oil. Pour the gravy over the chops and then cover with the Magic Stuffing. Cook on the low setting for 4-6 hours or bake with a lid on in a 350 oven for 40 minutes, after 40 minutes, remove the lid and continue baking until the chops are cooked through and the casserole is bubbly.
Serve with vegetables, and mashed potatoes.
Pork and Cornbread Stuffing Casserole
Delicious and savory.
Stuffed Pork Chops | Corn Kale Bacon Stuffing
Recipe Below ...
#stuffing #kale — We’ve declared it stuffing season. If you’re looking for a recipe beyond classic stuffing, join #DryerBuzz as we explore flavors by combing vegetables and fruits.
Did we test the limits? Which limits?
Try it. Experiment with it. Let us know how it turns out.
Corn Kale Pear Stuffing with Bacon
Corn 4 Ears
Kale 1/2 Bunch
Gold potatoes 4
Bacon 1/2 Package
Flour 2 Tbsp
Milk 1/4 cup
Wine or Juice 1/4 cup
Butter 2 tbsp
Salt, Pepper, Seasoning
Optional: Keep broth handy if mixture dries while cooking corn.
Cook bacon half way in oven to release fat for stuffing.
Prep vegetables. Cut corn from cob. Chop kale. Dice pear and potatoes. Add milk, flour, salt and pepper to corn.
Start stuffing with bacon and potatoes in bacon dripping plus butter if needed.
Add vegetable. Kale then corn. Add extra seasoning if desired. Simmer. Stir to keep corn from sticking. Deglaze with wine or fruit juice. Add pears last and let rest before stuffing chops or poultry.
Bake till golden brown.
Try adding rice or spice up cornbread stuffing.
For more great ideas during stuffing-season, follow #DryerBuzzEats DryerBuzzEats.com
PS: This recipe is s work in progress. Feel free to experiment. Let us know how you improvised @DryerBuzz on Twitter of instagram
Pork Chops and Stuffing Video Recipe | RadaCutlery.com
Kristi of Rada Cutlery demonstrates how to make pork chops and stuffing. This recipe is from the cook book entitled 9 x 13, A Plan for Your Pan. This recipe book is filled with 120 recipes exclusively for your 9 x 13 pan. Find a recipe for delicious favorites like Caramel Cinnamon Rolls, Vegetable Pizza, Baked Beef Stew or Blackerry Sherbet. To order log on to RadaKitchenStore.com
Hi, Kristi at the Rada kitchen, and today I'm going to be making a recipe from our recipe book, 9 x 13, A Plan for Your Pan. The 9 x 13 pan has become today's go-to pan. It can go in the oven, it can go in the refrigerator, it can go in the freezer, and it can go in the picnic basket.
You can make everything from one dish family meals to bars that serve a crowd. And this cookbook has 120 one size fits all recipes for your 9 x 13 pan. Today I'm going to be using Rada's Rectangular Baker, it's 9 x 13.
This can go from the oven to the refrigerator to the freezer also, and it doesn't require any pre-seasoning. Today I'm going to make pork chops and stuffing.
The ingredients you'll need include six cups of herb seasoned stuffing mix, a tablespoon of vegetable oil, a 10 ¾ ounce can of cream of celery soup, a 14 ½ ounce can of chicken broth, salt and pepper to taste, two apples, you want to use a tart apple, I'm going to use the granny smith, an onion, two stalks of celery, and six boneless pork loin chops that have been cut to ¾ of an inch thick.
The first thing you'll need to do is chop your celery, onions and apples. With the French Chef Knife, it's easy. And I like to use the leafy part, because these are going to get sautéed in a pan.
I like to use the cutting board. They're so inexpensive you can have several on hand. I'm also going to use the French Chef Knife to chop up the onion. If you cut the end off, it kind of pulls the peeling away from the onion.
Then we need to peel and chop the apples. I'm going to use the Rada Vegetable Peeler. This vegetable peeler can be used by left and right handed users. It is really the world's best vegetable peeler. You can also use it to make chocolate curls, peel carrots; I've even made butter curls with it.
And with our popular Super Parer, it has a large, easy to grip handle, it's easy to maneuver, let's get out that core. This cutting board flexes too, so you can easily put it in a pan or on a plate. So next, you'll want to heat your oven to 375 degrees. And if you're not using a rectangular baker from Rada, you'll need to preseason your 9 x 13 pan with some cooking spray. We're going to season our pork chops with salt and pepper.
So in a large sauce pan on medium high heat, heat your one tablespoon of vegetable oil, and then we're going to brown the pork chops. You only have to turn them once. So once your pork chops are brown, you'll remove them from the skillet onto a plate. Now we're going to add our onion and celery to this pan.
Now you're going to add the onions and celery to the skillet, and cook that for about three minutes, or until your onions get tender. As you can see, it's nice and brown, onions are nice and tender, and now I'll add the apples.
You'll stir and cook this for about one minute. Now to this we're going to add our chicken broth and cream of celery soup. Once you have this well mixed, you'll bring it to a simmer, and then remove it from the heat, and then you'll add the six cups of the herb seasoned stuffing.
So once you have the stuffing mixed with your apples and onion and celery, you'll put it in the bottom of your prepared 9 by 13 inch pan. Then you'll place your pork chops on top of that.
Now cover this with aluminum foil, put it in the 375 degree oven for 30-40 minutes, and it's ready to serve.
Pork chops and stuffing, one of the 120 one size fits all recipes in the 9 x 13 A Plan for Your Pan cookbook.
Rada Mfg. Co. has been manufacturing Rada Cutlery fundraising products and helping non-profit groups fundraise since 1948 -- last year working with over 19,000 churches, schools, teams and clubs.
Pork Corn Stuffing Bake - Kitchen Cat
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★ Kitchen Cat ★ Pork Corn Stuffing Bake Recipe.
A recipe from the KC Main Courses collection.
For this recipe you will need:
✰ ✰ ✰ ✰ ✰ INGREDIENTS ✰ ✰ ✰ ✰ ✰
1/4 c : Onion; Finely Chopped
1 1/2 c : Pepperidge Farm Corn Bread
1 ts : Spicy Brown Mustard
1/2 ts : Paprika
4 : Boneless Pork Chops, 3/4'
1/4 c : Finely Chopped Celery
1 tb : Brown Sugar; Packed
Cheesy Corn Korean Corn Cheese
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Portabel Gas Stove Gold
Boos Cutting Board
Large cast iron pan 8”
Canon EOS 5D Mark IV
Canon EOS 80D
Canon EOS 70D
Panasonic LUMIX GH5s
Canon EF 85mm f1.2L II USM
Canon EF 100mm f/2.8L IS USM Macro
Canon EF 50mm f/1.8 STM Lens
PANASONIC LUMIX Professional 12-60mm
15 oz canned corn, drained
3 tbsp mayonnaise
1 tsp sugar
1/4 tsp salt
pinch of black pepper
1/4 medium size onion, finely chopped
1 red chili, finely chopped
1 tbsp unsalted butter
1/3 to 1/2 cup shredded mozzarella cheese
Grilled pork belly and crab and corn soup
Pork Chops with CORNBREAD & APPLE Stuffing (complete with mushroom sauce) | Char's Kitchen
Delicious savory pork chops with corn bread & apple stuffing are good any time of year. You will savor every bite!
Let me know what you think below in the comments!
4 thick pork chops with deep cut for stuffing
Homemade corn bread OR
6oz package of cornbread stuffing
diced small onion
1/2 red pepper - diced
1 banana pepper - dices
1 1/2 - 2 cups slices mushrooms
1 can cream of chicken soup
1 1/2 cups chicken broth
1 cup finely chopped apple (Honey crisp is good!)
BAKE 350 - covered, 1 hour
How to Stuff a Pork Loin - Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat
Learn how to Stuff a Pork Loin! Go to for the ingredient amounts, more information, and over 780 more video recipes! I hope you enjoy this easy Rolled Stuffed Pork Loin Roast Wrapped in Caul Fat demo!
Stuffed Pork Chops & Fried Apples | My Homemade Recipe | Mattie's Kitchen
#MattiesKitchen, in this video Mattie will be making Stuffed Pork Chops with Stuffing and Fried Apples. When it’s dinner time at my house, pork chops can often be found on our table. These pork chops are stuffed with my homemade corn bread stuffing mixed with fresh vegetables. They’re perfectly tender, full of flavor and so easy to cook. Great for Sunday Dinners! Keep in mind you can use boneless or bone in pork chops, I made one of each for you. So, sit back and relax as you enjoy this cooking show from start to finish! If you have a question, feel free to leave a comment. Mattie's Kitchen ????????
Remember not cut all the way through your pork chop when creating the pocket for your stuffing. I recommend bone-in pork chops that are about 1 1/2″ thick. If you don't want to cut the pocket yourself, go to you local butcher. They will love serving you and this will be one less step you have to do at home.
✨ Ingredients: Pork Chops, Homemade Cornbread, Pepperidge Farm Cornbread - Classic Stuffing, Green Peppers, Onions, Parsley, Thyme, Celery, Fresh Garlic, Minced Garlic, Butter, Salt, and Pepper.
✨ My Homemade Cornbread:
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Cornbread and Sausage Stuffing - Martha Stewart
Here's the perfect partner for your next roast turkey.
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Campfire Wild Boar Chops and Corn Recipe
Campfire wild boar chops and corn recipe with chef Jessica Monty.
Wild Boar Chops and Corn
• 4 wild boar chops-bone in / bone-in pork chops
• 1 bag of frozen fire roasted corn
• 1 large onion, small dice
• 4 - 5 garlic cloves, minced
• 1/2-1 jalapeño pepper, seeded and minced
• 1/2 tsp aleppo pepper
• 1/2 tsp adobo seasoning
• Salt and pepper to taste
• 1 tbsp bacon fat or oil for cooking pork
- Set your fire so that your 10 inch castiron pan is hot.
- Season boar or pork with adobo, salt and pepper on both sides.
- Sauté onion in fat or oil of your choice. Add a little salt to help sweat out the onions.
- While onions are cooking, add Boar or pork to a clean and oiled grill grate. Cook for ~ 5 minutes per side. You're looking for a good sear and color.
- Cook onions until translucent and add jalapeño, corn and garlic. Sauté for a few minutes or until garlic is cooked and corn is warmed through. Season corn with Aleppo pepper. Salt and pepper to taste.
- Make a well for the boar chops to fit in with the onion/corn sauté. Place boar in the middle of the cast iron and cover to cook through. Cook time depends on the thickness of the chops. Cook the pork to medium.
#cookoutside #eatoutside #messermeister #knife #camping #campfire #dinner
Cornbread Stuffed Pork Chops Recipe | I Heart Recipes
These stuffed pork chops are a simple and delicious dinner that’s perfect for a busy night!
Hey y’all. If you know me, you know I love a good pork chop recipe—even better, stuffed pork chops! I think pork chops are a great go-to protein for dinner because they’re easy to work with and you can do so much with them! For this stuffed pork chops recipe, I’m making a cornbread dressing with sautéed leeks. You can find the cornbread recipe I used right here:
The cornbread dressing is a great side to serve with these stuffed pork chops. If you’re looking for more sides that pair perfectly with pork chops, head on over to my blog, IHeartRecipes.com!
Here are some side dishes to try with this stuffed pork chops recipe:
Braised Southern Style Kale:
Cheesy Scalloped Potatoes:
Oven Baked Corn on the Cob:
Here’s another delicious pork chops recipe to try:
About Me & I Heart Recipes: Hey there, I'm Rosie - Welcome to my YouTube Cooking Channel. I love cooking, baking, and sharing my recipes. I'm a firm believer that cooking shouldn't be a chore, IT SHOULD BE FUN!!! Therefore, I'm here to share my fun, and easy recipes for everything including soul food favorites, old fashioned southern cuisine, restaurant copycat recipes, and your favorite comfort foods. Feel free to browse through my recipe collection and also come visit at to print out the recipes for FREE!
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Easy Pork Chop Casserole
Easy Pork Chop Casserole
1 can applie pie filling
1 box Stove Top stuffing, chicken flavor
1 package boneless pork chops
salt & pepper
Preheat oven to 350. Prepare stuffing according to package directions, set aside. In greased 9x11 baking dish, spoon can of pie filling over bottom. Season both sides of pork chops with salt and pepper, place over the apples. Top with prepared stuffing. Bake at 350 for 40 minutes.
Hi, I'm Caren....Welcome to my channel. Our kids are all grown and gone and my husband and I spend most of our time these days trying to earn the approval and affections of our feral rescue cats, Richard and Baby Girl (still in the early stages of working on Hyacinth). You know what they say, Dogs have masters and cats have slaves. Truer words have never been spoken!
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Cooking Tutorial: Corn Salsa with stuffed pork chops & no-bake chocolate peanut butter squares
Celebrity Cook makes corn salsa, stuffed pork chops and no-bake chocolate peanut butter squares. Remember to like, share & subscribe for more videos.
Recipe Scalloped Potatoes, Corn and Pork Chop Casserole
Recipe - Scalloped Potatoes, Corn and Pork Chop Casserole
●5 medium potatoes , peeled and sliced
●2 (14 3/4 ounce) cans cream-style corn
●butter (dot here and there)
●salt (to taste)
●pepper (to taste)
●milk (tiny amount in corners)
●2 boneless pork chops
Cornbread Stuffing Stuffed Pork Chops | Cooking Challenge | #createyourownflavorchallenge
Welcome back AFC Family!
Today I'm hosting a Create Your Own Flavor Challenge with Leslee from Midlife and Nailing It! We are hoping to bring content creators together to put their unique spin on some flavors and to encourage everyone to try some dishes they don't cook frequently or at all. The goal of the challenge is to get some creative cooking ideas out to the public in response to many comments we've seen on YouTube of individuals looking for new ways to cook old favorites.
We hope you enjoy our videos and be sure to look out for my creators joining the playlist! If you create, please be sure to hashtag #createyourownflavorchallenge in the video!
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Create Your Own Flavor Playlist:
4 pork chops blade end (1in thick cut)
2 tbsp salt free steak seasoning
1 tsp onion powder
2 tsp granulated garlic
3/4 tsp salt (fine) or to taste
1 tsp cracked black pepper (or to taste)
2 tsp parsley flakes
1 cup of water
1/2 onion chopped
1 box of cornbread stuffing mix
Pork Chops with Apples and Stuffing!
6-8 boneless pork chops
1- can 20 oz. pie filling
1 box of stuffing, prepared
1. Preheat the oven to 375 degrees and spray a 9x13 baking dish with cooking spray.
2. Make the stuffing according to the package.
3. Spread the apple pie filling in the bottom of the baking dish.
4. Add the pork chops on top of the apples.
5. Spread the stuffing on top of the pork chops.
6. Cover with foil and bake 30 minutes.
7. Remove the foil and bake an additional 10 minutes.
8. Remove from the oven, let cool, and enjoy!!!
Thanks for watching! Please like and subscribe for more videos!
A Feast For All Meat Lovers – You Have To Try This Marinade & Filling!
Pull-Apart Pork Roast With A Gorgonzola & Pear Filling ⬇️ FULL RECIPE BELOW ⬇️ Who can resist a good pork roast? There's a reason why people use the low and slow method when they're cooking meat, and when you're using a cut like pork loin, all that time in the oven helps tenderize the meat until it falls apart and just melts in your mouth. And that's exactly what we're going for with this recipe: ultra juicy, tender pork roast stuffed with a creamy gorgonzola and juicy pear filling and topped with a delightfully crunchy parmesan topping. Sounds downright divine, doesn't it?!
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Yield: 8-10 servings
Prep Time: 30 minutes
Cooking Time: 2 hours
For the pork roast:
- 4 lb pork loin
- 3 tbsp olive oil
- 1 tbsp salt
- 1 tsp pepper
- 3 garlic cloves, grated
For the filling:
- 6 oz gorgonzola or blue cheese
- 8 oz cream cheese
- ¾ cup chopped walnuts
- 1 cup shredded cheddar
- 1 tbsp honey
- 1 pear, quartered and cut into slices
For the crunchy topping:
- 1 cup bread crumbs
- ½ tsp rosemary
- ½ tsp thyme
- 1 tbsp olive oil
- 3 tbsp grated parmesan
1. Use a sharp knife to cut the pork loin crosswise both ways about 1 inch deep. Pour the olive oil over the pork loin, sprinkle the salt, pepper, and garlic on top, and massage it into the meat. You can also make the marinade with a mortar and pestle and then massage it into the meat. Let the meat marinate for about 2 hours, or preferably overnight.
2. Quarter the pear and remove the core, then cut the quarters into slices and set them aside for now. Add the cream cheese, gorgonzola, honey, chopped walnuts, and cheddar cheese to a bowl and mix everything until combined.
3. Spoon the mixture into the cuts in the marinated meat.
4. Stick the pear slices diagonally into the cuts. Transfer the meat to a roasting pan, put it in a preheated oven set to 325°F, and cook for about 105 minutes.
5. For the crunchy topping, add the bread crumbs, rosemary, thyme, olive oil, and parmesan to a bowl and mix until combined. Sprinkle the topping on top of the pork roast after about 90 minutes in the oven.
This pork roast is a wonderful dish that the whole family can enjoy for Sunday dinner. And don't worry, the investment definitely pays off – your taste buds will thank you, and so will your loved ones! Get the recipe for the Apple Pork Roast featured in the bonus video:
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Mexican Lasagna and Elote Corn | Judy Ann's Kitchen
Finally! The Revenge of the Lasagna! Here's my version of Mexican Lasagna and Elote Corn.
Hope you try this recipe and let us know how it went.
#JudyAnnsKitchen #Mexican #Lasagna
Corn Bread Stuffing Recipe - Laura Vitale - Laura in the Kitchen Episode 483
To get this complete recipe with instructions and measurements, check out my website:
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Smithfield Cheddary Pork and Corn Casserole
Here is what you’ll need:
4 Smithfield® Roasted Garlic & Herb Pork Loin Filet steaks (reserved from “Filet Mignon Pork
with Buttery Mushrooms” recipe)
4 cups frozen corn kernels, thawed 2 (4-oz.) cans chopped green chiles
1 (8-oz.) pkg. cream cheese, cut in small cubes
2 cups (8 oz.) shredded sharp Cheddar cheese, divided
1 medium red bell pepper, diced
1. Heat oven to 400oF.
2. Chop pork steaks leftover from the Filet Mignon Pork with Buttery Mushrooms recipe;
combine with corn, green chiles, cream cheese and 1 cup Cheddar cheese.
3. Place in greased 11x7x2-inch baking dish (2-quart casserole); top with bell pepper and
remaining 1 cup Cheddar cheese. Bake, uncovered, 25 minutes or until heated through
and cheese has melted.
Makes: 4 servings Prep Time: 5 minutes Cook Time: 25 minutes
STUFFING STUFFED PORK CHOPS
Ever want to change up your next pork chop dish. Stuffing stuffed pork chops. Pork loin chops stuffed with homemade cornbread stuffing and baked in the oven. It’s also a great way to eat your leftover stuffing. Garnished with chives and garlic butter croutons and served over a bed of stuffing with garlic butter mashed taters. Enjoy!!!
4 Boneless pork loin chops
½ cup shredded chicken breast
½ cup chopped celery
½ cup of chopped sweet Vadalia onion
Homemade or store-bought stuffing (link to full portion recipe listed below)
Homemade cornbread (link listed below)
½ tsp. sage
2 tbls. butter
1 tsp. extra virgin olive oil
Kosher salt and ground black pepper to taste
2 raw eggs
2 tbls. Vegetable or canola oil
Chives and croutons for garnish
Prepare and bake the cornbread (link below)
When the cornbread is done allow it to cool then crumble into bite size pieces. Set aside.
Reduce the oven temp to 350 degrees.
In a skillet over medium heat, add 2 tbls. of butter and allow to melt. Add a tsp. of extra virgin olive oil also to keep the butter from burning.
Add the chopped celery and onion to the melted butter, season with Kosher salt and ground black pepper and sauté until softened. About 5 minutes.
In a bowl, add the cooled and crumbled corn bread, the shredded chicken, the softened celery and onions and combine.
Season with sage and salt and pepper to taste and add chicken stock or broth. Mix well to combine.
Next, with a sharp knife, cut slits in the pork chops about ¾ of the way through, creating a pocket.
Then, in a skillet over medium high heat, add the oil then the pork chops. Sear for about 2 minutes each side then remove from the skillet.
With a spoon, fill the pockets in the chops with the stuffing mixture. Secure along the length of the pocket with tooth picks. (Helpful hint: pre-soak the tooth picks to prevent them from burning once in the oven.
Next, in a baking pan, add a portion of stuffing on the bottom of the pan and top with the stuffed chops.
Bake in a 350 degree oven for 45 minutes. Chops should be around 165 degrees internal when done.
Place a small amount of stuffing onto a plate and top with the stuffed chops.
Garnish with chives and croutons.
HOMEMADE CORNBREAD STUFFING RECIPE:
CAST IRON SKILET CORNBREAD RECCIPE:
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Pulled Pork Stuffed Cornbread Recipe
How to make stuffed cornbread. Pulled pork recipe.
In this video I show you a kicked up cornbread recipe, that you will not soon forget! I combine a homemade buttermilk cornbread batter with smoked pull pork, jalapeños, and pepper jack cheese that is simply in a league of it's own. Easy to prepare and a great way to use pulled pork left overs.
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How to Make Ina's Sausage and Herb Stuffing | Food Network
Ina cooks her sausage, apple and herb stuffing outside the turkey.
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Sausage and Herb Stuffing
Recipe courtesy of Ina Garten
Total: 1 hr 22 min
Prep: 25 min
Cook: 57 min
Yield: 8 to 10 servings
16 cups 1-inch bread cubes, white or sourdough (1 1/2 pound loaf)
8 tablespoons (1 stick) unsalted butter
2 cups medium-diced yellow onion (2 onions)
1 cup medium-diced celery (2 stalks)
2 Granny Smith apples, unpeeled, cored and large-diced
2 tablespoons chopped flat-leaf parsley
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
3/4 pound sweet or spicy Italian sausage, casings removed
1 cup chicken stock
1 cup dried cranberries
Preheat the oven to 300 degrees F.
Place the bread cubes in a single layer on a sheet pan and bake for 7 minutes. Raise the oven temperature to 350 degrees F. Remove the bread cubes to a very large bowl.
Meanwhile, in a large saute pan, melt the butter and add the onions, celery, apples, parsley, salt and pepper. Saute over medium heat for 10 minutes, until the vegetables are softened. Add to the bread cubes.
In the same saute pan, cook the sausage over medium heat for about 10 minutes, until browned and cooked through, breaking up the sausage with a fork while cooking. Add to the bread cubes and vegetables.
Add the chicken stock and cranberries to the mixture, mix well, and pour into a 9 by 12-inch baking dish. Bake for 30 minutes, until browned on top and hot in the middle. Serve warm.
2008, Ina Garten, All Rights Reserved
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Baked Pork Chops and Dressing.
I make a small square of cornbread .You can use a muffin/cornbread mix and bake it as instructions say.And then if u havent any bread crumbs you can substitute stuffing mix.
How to Make Crown Roast of Pork - Cooking With Melissa Clark | The New York Times
You need an excuse to make a crown roast of pork, because it's expensive. But it is impressive. So what's a better excuse than the holidays?
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How to Make Crown Roast of Pork - Cooking With Melissa Clark
Stuffed Pork Chops - Food Wishes
I’ve never been a big fan of stuffing steaks and chops, since it makes the cut of meat trickery to cook, and the stuffing is almost always better cooked separately, and served alongside. But, I make an exception when it comes to these double-cut pork chops, especially when they’re being flavored from the inside-out with fresh peaches.
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