Cornbread Stuffed Quick Pork Chops Recipes

CORNBREAD STUFFED PORK CHOPS

Steps:

• Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks., Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel., Return pork chops to pan. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.

CORNBREAD STUFFED QUICK PORK CHOPS

Steps:

• NOTE: Most of the Prep time involves making the cornbread, cooking it and letting it cool.
• Make the cornbread and let cool.
• Cornbread Stuffing: In mixing bowl, toss together the cornbread, onion, green pepper, butter, egg, pimiento, salt and pepper.
• Take each chop and fill the pocket with the stuffing, dividing all of the stuffing amongst the chops.
• Arrange the pork chops in a 12 x 8 x 2inch dish, with the thickest meaty areas to the edge and the "tails" in the center.
• Brush half of the glaze (see recipe above) over the tops of the chops.
• Cover with wax paper.
• Microwave at Medium (5) for 35-40 minutes, rotating dish 1/2 turn after 15 minutes, until tender.
• Let stand for 5 minutes.
• Brush with remaining glaze before serving.