Sunnys Cornbread Stuffed And Fried Pork Chops With Honey Cranberry Sauce Recipes

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PORK CHOPS WITH CRANBERRY AND CORNBREAD STUFFING



Pork Chops with Cranberry and Cornbread Stuffing image

A chopped ham and cranberry sauce is only one half of the deliciousness in this pork chop recipe. The other half? Cornbread stuffing.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 4 servings

Number Of Ingredients 7

2 tsp. GREY POUPON Country Dijon Mustard
4 bone-in pork chops (1-1/2 lb.)
2 Tbsp. chopped fresh rosemary
1/4 cup KRAFT Balsamic Vinaigrette Dressing
1 can (16 oz.) whole berry cranberry sauce
3 slices OSCAR MAYER Smoked Ham, chopped
1 pkg. (6 oz.) STOVE TOP Cornbread Stuffing Mix

Steps:

  • Spread mustard onto both sides of chops. Sprinkle with rosemary; press gently into mustard to secure.
  • Heat dressing in large nonstick skillet on medium heat. Add chops; cook 2 to 3 min. on each side or until browned on both sides. Remove from skillet; cover to keep warm.
  • Add cranberry sauce and ham to skillet; mix well. Top with chops. Bring sauce to boil; simmer on medium-low heat 10 min. or until chops are done (145ºF) and sauce is thickened. Meanwhile, prepare stuffing as directed on package.
  • Remove chops from skillet. Let stand 3 min. before serving with cranberry sauce and stuffing.

Nutrition Facts : Calories 630, Fat 21 g, SaturatedFat 4.5 g, TransFat 3 g, Cholesterol 65 mg, Sodium 1260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 32 g

AWESOME PORK CHOPS, FRIED AND STUFFED



Awesome Pork Chops, Fried and Stuffed image

This is a great recipe I've learned from my mom and grandma and perfected with added seasonings. This recipe is set for a large family. Great for left overs or you can reduce it for your needs.

Provided by familyof7 2

Categories     Pork

Time 1h50m

Yield 8-10 pork chops, 8-10 serving(s)

Number Of Ingredients 9

4 -5 lbs pork chops (8-10 chops) or 4 -5 lbs pork steak (8-10 chops)
2 eggs
4 cups Italian seasoned breadcrumbs
1 teaspoon salt
1 teaspoon pepper
1 tablespoon meat tenderizer
1 tablespoon dried onion flakes
2 (6 ounce) boxes pork stuffing mix (prepared)
1 cup vegetable oil (have extra on hand in case level becomes low so chops don't burn)

Steps:

  • Prepare your favorite recipe stuffing or boxed stuffing mix according to directions (adding 1/2 cup extra water) ahead of time. Beat eggs together in a wide bowl. Mix bread crumbs and all the seasonings together on a large plate. Heat oil in a large skillet on low-medium heat.
  • Rinse pork chops and shake water off. Dip chop into the egg. Place chop onto the bread crumb mixture and pat both sides making sure that it is evenly coated. Place a single layer of chops into the heated oil. Cook on both sides until browned.
  • Place a single layer of chops in a glass baking dish. Cover with the stuffing. Place another layer of chops on top of the stuffing. Cover dish tightly with foil. Bake in oven 350 degrees on center rack for 90 minutes. (If your oven seems to cook things quicker than directed, reduce heat to about 330 or 335).

Nutrition Facts : Calories 1109.7, Fat 62, SaturatedFat 15.1, Cholesterol 205.9, Sodium 2176.1, Carbohydrate 74.3, Fiber 4.4, Sugar 7.3, Protein 60.5

SUNNY'S CORNBREAD-STUFFED AND FRIED PORK CHOPS WITH HONEY CRANBERRY SAUCE



Sunny's Cornbread-Stuffed and Fried Pork Chops with Honey Cranberry Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 22

Four 1 1/2-inch-thick bone-in pork chops
Kosher salt and freshly ground black pepper
4 corn muffins, crumbled (about 2 cups)
1/4 cup finely chopped celery
1/4 cup chopped dried cranberries
1/4 cup finely chopped red onion
1/4 cup finely chopped fresh Italian parsley (loosely packed)
2 tablespoons unsalted butter, melted
1 teaspoon hot Hungarian paprika
1 teaspoon dry rubbed sage
2 to 4 tablespoons chicken broth, depending on moisture
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups buttermilk
Kosher salt and freshly ground black pepper
One 14-ounce can jellied cranberry sauce
1/2 cup chicken stock
1/4 cup creamed honey
4 to 8 sprigs fresh thyme, leaves stripped and gently chopped
2 tablespoons unsalted butter
Kosher salt and freshly ground black pepper
Peanut or vegetable oil, for frying

Steps:

  • For the chops: Insert a knife at the top end of each chop with the blade facing away from the bone and towards the fat rim. In a sweeping motion, make a pocket inside each chop without carrying the knife completely through the rim of fat, leaving about a 2-inch hole. Season the chops on both sides with a pinch of salt and pepper. Set aside.
  • For the stuffing. In a large bowl, gently combine the crumbled muffins, celery, cranberries, onion, parsley, butter, paprika, sage and enough stock to moisten it. This should not be drippy wet or cakey dry. Taste and season with a pinch salt if needed and a few grinds of pepper.
  • Put the stuffing in a piping bag with the largest tip (or use a plastic bag and cut a corner). Squeeze the stuffing into the center of each pork chop and secure the hole with a toothpick.
  • For the dredge: Set up a dredging station with the flour in one shallow dish and the buttermilk in a second shallow dish. Season each with a pinch of salt and a few grinds of pepper. Dredge the chops in the flour first, then in the buttermilk and finally back in the flour. Rest the chops in the flour or on a wire rack for 15 minutes.
  • For the sauce. In a small saucepot on medium heat, add the jellied cranberry sauce, chicken stock and honey. Cook until the cranberry dissolves and the liquid reduces and becomes slightly thicker, about 5 minutes. Add the thyme and stir in the butter until it melts. Taste and season with a pinch of salt and a few grinds of pepper. Keep warm.
  • To fry and serve: Using a Dutch oven, your heaviest pot or a deep fryer, bring at least 4 inches of oil to 370 degrees F. Gently place the chops into the oil without overcrowding; you may need to do this in batches. The temperature will lower while frying; hold it at 350 degrees F. Cook until the chops reach an internal stuffing temperature of 150 degrees F, 10 to 14 minutes. Remove to a wire rack, sprinkle with a pinch of salt and gently cover with aluminum foil, allowing for air to escape so the chops don't steam. Rest the chops 5 minutes like this.
  • Serve with a drizzle of the sauce.

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