Shelly's Recipe

CORNBREAD STUFFED PORK CHOPS

Category: Pork - Chops and Steaks

1/4 cup butter
1 large rib celery, finely chopped
1 small onion, finely chopped
2 cups corn bread stuffing
2 tbsp chopped fresh parsley
1/4 cup water
1/2 tsp salt, divided
1/2 tsp black pepper, divided
Four 1 inch-thick pork loin chops (about 1-1/2 lb total)
Nonstick cooking spray

Preheat the oven to 350. Coat a 9 inch x 13 inch baking dish with nonstick cooking spray.

In a medium skillet, melt the butter over medium-high heat. Add the celery and onion, and saute for 3 to 5 minutes, or until tender. Add the stuffing, parsley, water, 1/4 tsp salt, and 1/4 tsp pepper, mix well. C

Cut a deep pocket in the side of each pork chop. Season the chops with the remaining 1/4 tsp each salt and pepper, and stuff each one with an equal amount of the corn bread mixture. Place the chops in the baking dish and coat with the nonstick cooking spray. Bake for 50 to 55 minutes or until golden and cooked through. Serve immediately. Serves 4