{"id":3366,"date":"2019-11-28T13:00:45","date_gmt":"2019-11-28T17:00:45","guid":{"rendered":"https:\/\/www.qccrfm.com\/news\/?p=3366"},"modified":"2019-10-29T20:29:22","modified_gmt":"2019-10-29T23:29:22","slug":"cornbread-stuffed-pork-chops","status":"publish","type":"post","link":"https:\/\/www.qccrfm.com\/news\/2019\/11\/28\/cornbread-stuffed-pork-chops\/","title":{"rendered":"Cornbread-Stuffed Pork Chops"},"content":{"rendered":"<h2 class=\"headingH2GuttersIngredients\">Ingredients<\/h2>\n<div class=\"gsWidgetTarget\">\n<div class=\"pol-sale-container\">\n<div>\n<div class=\"pol-message-dialog\">\n<p class=\"pol-message-dialog-text\">2 teaspoons canola oil<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup chopped onion<\/p>\n<p class=\"pol-message-dialog-text\">1 clove garlic, minced<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd cup corn bread stuffing mix<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc cup snipped dried apricots<\/p>\n<p class=\"pol-message-dialog-text\">2 teaspoons snipped fresh sage or \u00bd teaspoon dried sage, crushed<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon ground coriander<\/p>\n<p class=\"pol-message-dialog-text\">\u00bd teaspoon ground cumin<\/p>\n<p class=\"pol-message-dialog-text\">\u00bc teaspoon paprika<\/p>\n<p class=\"pol-message-dialog-text\">1 tablespoon water<\/p>\n<p class=\"pol-message-dialog-text\">4 pork rib chops, cut 1 inch thick (2\u00bc pounds total)<\/p>\n<p class=\"pol-message-dialog-text\">\u215b teaspoon salt<\/p>\n<p class=\"pol-message-dialog-text\">Nonstick cooking spray<\/p>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n<h2 class=\"headingH2Gutters\">Preparation<\/h2>\n<div class=\"directions--section\">\n<div class=\"directionsSectionSteps\">\n<ol class=\"listNumbers recipeDirectionsList\">\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">To prepare the stuffing: Preheat oven to 375\u00b0F. 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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.\u00a0When 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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">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.<\/span><\/li>\n<li class=\"step\"><span class=\"recipeDirectionsListItem\">Place skillet in oven. Bake for 25 to 30 minutes or until pork juices run clear (160\u00b0F). Remove toothpicks before serving.<\/span><\/li>\n<\/ol>\n<p><img decoding=\"async\" src=\"http:\/\/images.media-allrecipes.com\/userphotos\/960x960\/5467819.jpg\" alt=\"Cornbread-Stuffed Pork Chops\" \/><\/p>\n<\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Ingredients 2 teaspoons canola oil \u00bc cup chopped onion 1 clove garlic, minced \u00bd cup corn bread stuffing mix \u00bc cup snipped dried apricots 2 teaspoons snipped fresh sage or \u00bd teaspoon dried sage, crushed \u00bd teaspoon ground coriander \u00bd teaspoon ground cumin \u00bc teaspoon paprika 1 tablespoon water 4 pork rib chops, cut 1 [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-3366","post","type-post","status-publish","format-standard","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3366","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/comments?post=3366"}],"version-history":[{"count":1,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3366\/revisions"}],"predecessor-version":[{"id":3367,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/posts\/3366\/revisions\/3367"}],"wp:attachment":[{"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/media?parent=3366"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/categories?post=3366"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.qccrfm.com\/news\/wp-json\/wp\/v2\/tags?post=3366"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}