Smoked Pork Chops With Tex Mex Cornbread Stuffing Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNBREAD-STUFFED PORK CHOPS



Cornbread-Stuffed Pork Chops image

Stuff pork chops with cornbread and mushroom filling for a hearty dinner that's baked to perfection.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 10

3 tablespoons butter or margarine
1 cup chopped fresh mushrooms
1 cup seasoned cornbread stuffing (from 16-oz bag)
3 tablespoons chicken broth
1 cup shredded white Cheddar cheese (4 oz)
3 teaspoons chopped fresh sage leaves
6 bone-in pork loin chops, 1 inch thick (about 4 lb), trimmed of fat
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 tablespoon olive oil

Steps:

  • Heat oven to 350°F. In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender. Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage.
  • Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage.
  • In same skillet, melt remaining 2 tablespoons butter over medium-high heat. Add 3 pork chops; cook 4 minutes, turning once, until browned. Spray broiler pan rack with cooking spray. Place pork on rack in pan. Repeat with remaining pork chops. Brush chops with oil.
  • Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.

Nutrition Facts : ServingSize 1 Serving

TEX-MEX PORK CHOPS



Tex-Mex Pork Chops image

These easy Tex-Mex pork chops won a contest for me. Salsa, cumin and green chiles give them the kick they need to earn their name. -Jo Ann Dalrymple, Claremore, Oklahoma

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 6 servings.

Number Of Ingredients 7

Butter-flavored cooking spray
1 small onion, chopped
6 boneless pork loin chops (5 ounces each)
1 cup salsa
1 can (4 ounces) chopped green chiles
1/2 teaspoon ground cumin
1/4 teaspoon pepper

Steps:

  • In a large skillet coated with butter-flavored cooking spray, saute onion until tender. Add pork chops; cook over medium heat until a thermometer reads 145°, 5-6 minutes on each side. , Combine the salsa, chiles, cumin and pepper; pour over pork. Bring to a boil. Reduce heat; cover and simmer until heated through.

Nutrition Facts : Calories 223 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 433mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 5g fiber), Protein 32g protein. Diabetic Exchanges

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 tablespoons roughly chopped fresh parsley
2 scallions, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 heaping cup crumbled cornbread
1 large egg, lightly beaten
Kosher salt and freshly ground pepper
4 bone-in pork chops (1 inch thick; about 10 ounces each)
2 tablespoons vegetable oil
1 1/4 pounds green beans, trimmed
3 tablespoons unsalted butter
1 tablespoon all-purpose flour
3/4 cup low-sodium chicken broth

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.

CORNBREAD STUFFED PORK CHOPS



Cornbread Stuffed Pork Chops image

Tart apple adds a delicious flavor to the moist stuffing that fills these savory chops. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 2 servings.

Number Of Ingredients 11

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup cornbread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

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.

Nutrition Facts : Calories 519 calories, Fat 26g fat (9g saturated fat), Cholesterol 113mg cholesterol, Sodium 1159mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 3g fiber), Protein 37g protein.

TEX-MEX PORK CHOPS



Tex-Mex Pork Chops image

A quick recipe to do, no need to marinade the pork chops. One of my favorite bbq recipe. Comes from Coup de Pouce (magazine in Quebec)

Provided by Boomette

Categories     Pork

Time 17m

Yield 4 serving(s)

Number Of Ingredients 6

1 tablespoon brown sugar
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon salt
1 tablespoon vegetable oil
4 pork loin chops with bone (about 1 1/2 lb/750 g in total)

Steps:

  • In a small bowl, mix the brown sugar, cumin, chili powder and salt. Add the oil and mix well. Rub the pork chops with the mixture. (You can do this step and keep them in the fridge until the next day).
  • Preheat the bbq to medium heat. Lightly oil the grill. Put the pork chops on the grill. Close the cover of the bbq. Cook 5 to 7 minutes or until that the pork is a little bit pink inside. (turn the pork chops at mid cooking).

Nutrition Facts : Calories 193.9, Fat 9.7, SaturatedFat 2.5, Cholesterol 59, Sodium 679.2, Carbohydrate 4.5, Fiber 0.6, Sugar 3.5, Protein 21.6

More about "smoked pork chops with tex mex cornbread stuffing recipes"

PORK CHOPS WITH CHEESY CORN BREAD - SAFEWAY - SAFEWAY CANADA
Sensations Shredded Tex Mex Cheese 1 tbsp Compliments Butter 4 thick-cut bone-in smoked pork chops, cooked (about 2 pounds total) Method. Step 1. Preheat oven to 400°F. Step 2. In …
From safeway.ca


SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING - PINTEREST
A delicious combination of smoked pork chops and flavorful Tex-Mex cornbread stuffing. Perfect for a hearty meal. Try it today!
From pinterest.com


SMOKED CORN BREAD STUFFING RECIPE - FIRE & SMOKE SOCIETY
Place the cornbread in a large mixing bowl and add the veggie-butter mixture. Gently mix, and try not to break up the cornbread too much. Start adding your vegetable broth ½ - 1 cup at a time, …
From fireandsmokesociety.com


SMOKED PORK CHOPS WITH TEX MEX CORNBREAD STUFFING RECIPES
Steps: Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
From tfrecipes.com


HOW TO COOK ALREADY SMOKED PORK CHOPS - RECIPES.NET
Aug 9, 2024 To bake already smoked pork chops, preheat your oven to 350°F (175°C). Place the smoked chops in a baking dish and cover them with foil. Bake for 20-25 minutes, or until …
From recipes.net


PORK CHOPS STUFFED WITH CORNBREAD DRESSING | EMERILS.COM
Remove from the oven and cool. Crumble the cornbread into a large mixing bowl. Add the herb stuffing mix, onions, celery, and the remaining egg. Add the broth in small amounts until the …
From emerils.com


CORNBREAD STUFFED PORK CHOPS - SPICY SOUTHERN KITCHEN
Sep 9, 2021 Preheat oven to 350 degrees. Melt half of the butter over medium-high heat in an oven-proof skillet (either cast iron or stainless steel). Add mushrooms and onion and cook until the mushrooms are browned. Season …
From spicysouthernkitchen.com


SMOKED STUFFED PORK CHOPS - TEXAS IRON CHEF
2 double thick bone-in loin end pork chops (Note: Do not skimp on this! Get your butcher to give you the thickest pork chop possible!) 1/2 cup salt; 1/2 cup brown sugar; 1/2 tablespoon black …
From texasironchef.com


SMOKED PORK CHOPS WITH CORN AND BLACK BEAN STUFFING
Aug 28, 2019 In a large bowl toss together the corn, black beans and salsa. Spoon into the pork chops. Place the pork chops on smoker racks. Set the smoker to 250F using wood of choice (hickory, apple or cherry work great). …
From theblackpeppercorn.com


CORNBREAD-STUFFED PORK CHOPS RECIPE - SOUTHERN LIVING
Nov 4, 2024 Brown pork chops, then bake: Wipe out any solid bits from the skillet. Heat oil in pan over medium-high. Add pork chops to pan; cook until well browned, 3 to 4 minutes per side. Place pan in oven. Bake at 400°F until pork …
From southernliving.com


BAKED PORK CHOPS AND STUFFING • EASY RECIPE! - A …
Feb 12, 2018 Preheat oven to 350°F. Sprinkle pork chops lightly with salt and pepper. Heat oil in a large oven-safe skillet (I use a 12" cast iron skillet) over medium-high heat. Add pork chops and brown both sides. Do not cook …
From afarmgirlsdabbles.com


TEXAS DOUBLE-CUT PORK CHOPS - BRINED, SMOKED & GRILLED
Place the pork chops in a baking dish or tub. Combine brine ingredients in a large mixing bowl and add hot water. Stir until dissolved. Add cold water with a little ice and stir until ice …
From austin-eats.com


SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING
Nov 25, 2012 - Enhance cornbread stuffing crumbs with onion, whole kernel corn and cheese for a savory dish to serve alongside smoked pork chops.
From pinterest.com


SMOKED PORK CHOPS WITH TEX-MEX CORNBREAD STUFFING
Heat oven to 350°F. In 10-inch skillet, melt butter over medium-high heat. Cook onion in butter 2 to 3 minutes, stirring frequently, until tender.
From fooddiez.com


Related Search