GLAZED PORK CHOPS WITH CORN BREAD DRESSING
A slightly sweet glaze coats these delicious casserole pork chops that were described by our judging panel as both hearty and homey. We think you'll agree! Dawn Zubke - Watertown, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 400°. In a large saucepan, bring broth, onion, corn, celery and cayenne to a boil. Remove from the heat; stir in stuffing. , Transfer to a 13x9-in. baking dish coated with cooking spray. Top with pork chops. Combine brown sugar and mustard; spread over chops. Bake, uncovered, 25-30 minutes or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°). Let stand 5 minutes before serving.
Nutrition Facts : Calories 389 calories, Fat 11g fat (4g saturated fat), Cholesterol 82mg cholesterol, Sodium 516mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
PORK CHOPS WITH CORNBREAD STUFFING
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.
- Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.
- Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.
- Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.
PORK CHOPS WITH CORNBREAD STUFFING
In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.
Nutrition Facts :
PORK CHOPS WITH CORN DRESSING
Even people who normally don't care for dressing will like this corn dressing recipe. Nice for a Sunday dinner.
Provided by Karen From Colorado
Categories Pork
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a mixing bowl, combine eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper.
- Spoon into a creased 13x9x2 baking pan.
- Arrange chops over dressing.
- sprinkle with additional paprika and salt.
- Bake covered in 350 degree oven for 30 minutes.
- Uncover and bake 30 minutes longer or until chops are done.
Nutrition Facts : Calories 687, Fat 33.9, SaturatedFat 14.4, Cholesterol 260.8, Sodium 1243.8, Carbohydrate 48.2, Fiber 3.9, Sugar 7.1, Protein 50.4
PORK CHOPS WITH CORN DRESSING
I think this is a great recipe to make when it is a weeknight. It is also good for leftovers. I think you all will love it.
Provided by Chef Jayme
Categories One Dish Meal
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Brown chops; season with salt and pepper.
- Place in glass baking dish.
- Add water. Break the bread in a bowl and mix in corn, green pepper, onions, and butter.
- Top each chop with a mound of dressing.
- Bake at 350 for 45 minutes or until dressing is lightly browned and crispy.
Nutrition Facts : Calories 489.8, Fat 27.3, SaturatedFat 12.6, Cholesterol 105.5, Sodium 908.5, Carbohydrate 35, Fiber 2.3, Sugar 5.1, Protein 27.1
PORK CHOPS WITH PECAN CORN BREAD DRESSING AND CIDER GRAVY
Steps:
- Preheat oven to 325°F.
- Lightly toast corn bread in a shallow baking pan in middle of oven until dry and pale golden, 15 to 20 minutes. Remove from oven.
- Increase oven temperature to 375°F.
- Sauté celery, onion, and bell pepper in butter in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and beginning to brown, about 5 minutes. Stir in shiitakes and sauté, stirring, until tender, 2 to 3 minutes. Add 1 cup broth and deglaze skillet by boiling, stirring and scraping up brown bits. Add corn bread, pecans, sage, parsley, salt, and pepper and toss well, then transfer to a buttered 3-quart gratin dish or large baking pan.
- Heat 1 1/2 tablespoons oil in cleaned skillet over moderately high heat until hot but not smoking. While oil is heating, pat dry 3 pork chops and season with salt and pepper. Brown chops, turning once, about 6 minutes total, then arrange on corn bread. Brown remaining 3 chops in same manner, adding more oil if necessary. Reserve skillet.
- Roast chops on corn bread in middle of oven until pork is just cooked through, 18 to 22 minutes. After pork has roasted 10 minutes, pour off fat from skillet and heat skillet over moderately high heat until hot. Add cider and deglaze skillet by boiling, stirring and scraping up brown bits, then add remaining cup broth. Stir cornstarch mixture and add to hot cider mixture. Bring sauce to a boil, whisking constantly, then boil, whisking, 1 minute and season with salt and pepper.
- Serve chops and dressing with sauce on the side.
PORK CHOPS AND DRESSING
Make and share this Pork Chops and Dressing recipe from Food.com.
Provided by MJMommy13
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Brown chops in oil and remove from pan, place in bottom of casserole dish. Add veggies to same pan and cook until soft. Add mushroom soup and stuffing cubes. Stir, scraping bottom of pan. Add enough water to make desired consistency. Top pork chops with dressing and bake at 350° for 1 hour.
BAKED PORK CHOPS WITH DRESSING
Make and share this Baked Pork Chops With Dressing recipe from Food.com.
Provided by D. Todd Miller
Categories Pork
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Prepare corn bread stuffing according to package directions. Spoon stuffing across center of a prepared 3 quart shallow baking dish.
- Place boneless pork chops on each side of stuffing.
- Mix soup and milk in a small bowl. Pour over chops. Cover.
- Bake at 400 degrees F for 30 minutes or until pork is done. Sprinkle chops with cheese and heat until cheese melts.
Nutrition Facts : Calories 759.9, Fat 42.7, SaturatedFat 12.2, Cholesterol 123.8, Sodium 1773.8, Carbohydrate 49.7, Fiber 6.3, Sugar 5.2, Protein 41.9
SMOTHERED PORK CHOPS WITH CORNBREAD
The cornbread on the side of this savory pork dish means you don't have to worry about potatoes or rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Time 1h
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Brush an 8-inch square baking dish with oil. In a medium bowl, whisk together cornmeal, 1 cup flour, baking powder, and 3/4 teaspoon salt. Add milk, egg, and 3 tablespoons oil and whisk until combined. Transfer to baking dish and bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Let cool in dish on a wire rack. Crumble one-third the cooled cornbread onto a rimmed baking sheet (you should have 2 cups) and reserve for Cornbread-Stuffed Shrimp.
- Meanwhile, in a large skillet, heat remaining 4 teaspoons oil over high. Season pork with salt and pepper and cook until browned and cooked through, 3 to 4 minutes per side. Transfer to a platter and loosely tent with foil. Reduce heat to medium, add onion, and cook until softened, 8 minutes. Add remaining 2 tablespoons flour and stir to combine. Gradually whisk in broth and bring to a boil, stirring constantly, 3 minutes. Add kale and cook, stirring, until wilted, 4 minutes. Serve sauce over pork chops, alongside remaining cornbread.
Nutrition Facts : Calories 588 g, Fat 25 g, Fiber 4 g, Protein 39 g, SaturatedFat 6 g
MOM PAT'S PORK CHOPS WITH CREAMED CORN
The taste of the chops soaks into the corn for a really good flavor. Very easy and cheaper than most. My sister Cris loves these.
Provided by Dienia B.
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Season chops with salt, pepper, garlic salt; brown chops in skillet.
- Drain the chops of grease and then add 1/2 cup water. Cover and simmer 45 minutes; add can(s) of cream corn to cover chops and salt and pepper corn to taste.
- Cover and simmer for at least 15 minutes more or until pork is done.
- You can bake these puppies in oven if you want at 350° for the same amount of time. I cook longer cause I like my pork really done.
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