Cornbread-Stuffed Pork Chops
Date: Nov. 28th, 2019 - 1:00 PM
Ingredients
2 teaspoons canola oil
¼ cup chopped onion
1 clove garlic, minced
½ cup corn bread stuffing mix
¼ cup snipped dried apricots
2 teaspoons snipped fresh sage or ½ teaspoon dried sage, crushed
½ teaspoon ground coriander
½ teaspoon ground cumin
¼ teaspoon paprika
1 tablespoon water
4 pork rib chops, cut 1 inch thick (2¼ pounds total)
⅛ teaspoon salt
Nonstick cooking spray
Preparation
- To prepare the stuffing: Preheat oven to 375°F. In a small saucepan, heat oil over medium heat. Add onion and garlic to saucepan; cook for 3 to 4 minutes or until onion is tender, stirring occasionally. Remove from heat. Stir in stuffing mix, dried apricots, and sage. In a small bowl, combine coriander, cumin, and paprika. Stir half of the coriander mixture into apricot mixture. Drizzle with the water; toss gently to moisten.
- Trim fat from chops. Cut a pocket in each chop by cutting horizontally from the meaty side almost to the bone. Spoon stuffing evenly into pockets. When stuffing each chop, hold it upright with the bone side down so it is easier to reach the opening in the pocket. Secure with wooden toothpicks. Sprinkle tops of chops with salt and the remaining coriander mixture.
- Coat a very large oven-going skillet with cooking spray; heat skillet over medium-high heat. Add chops, seasoned sides down, to skillet. Cook about 2 minutes or until bottoms are browned. Turn chops.
- Place skillet in oven. Bake for 25 to 30 minutes or until pork juices run clear (160°F). Remove toothpicks before serving.
