Recipe

Cornbread Stuffed Pork Chops With Peace Sauce Recipe


Cornbread Stuffed Pork Chops With Peace Sauce Recipe Chefmeow / All my dishes
1 year, 4 months ago
These are incredible. I obtained this recipe from a long time friend who is not only a fabulous cook but a fabulous entertainer. These are so full of great flavors. Enjoy
Prep:10m Cook:30m Servings:4

Chefmeow

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Ingredients
  • 4 bone in center cut pork chops
  • 2 tablespoons butter
  • 1/4 cup finely diced celery
  • 1/4 cup finely diced onion
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried sage
  • 1 cup small diced white bread
  • 1 cup crumbled yellow cornbread
  • 1/4 cup chicken stock
  • 1/2 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter
  • Peach Sauce:
  • 10 ounce package thawed frozen peach slices
  • 2 tablespoons brown sugar
  • 2 tablespoons cranberry juice
  • 1/8 teaspoon ground cinnamon
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg
  • 2 tablespoons brandy or cranberry juice
  • 1 tablespoon butter

Directions
  1. With sharp knife make slit alongside fat side of chops.
  2. Working from small opening carefully insert knife into chop and cut inside to create a pocket.
  3. Heat butter in a 9” skillet over medium heat then add celery and onion and cook 5 minutes.
  4. Add thyme, sage, white bread and cornbread and cook for one minute.
  5. Add chicken stock and stir to combine then season with salt and black pepper.
  6. Remove from heat and cool stuffing to room temperature.
  7. Preheat oven to 350 then stuff each chop with 1/4 of the stuffing.
  8. Heat butter and oil in a 10” skillet over high heat.
  9. When hot add chops and cook them on both sides for 3 minutes or until brown.
  10. Transfer chops to a baking pan and bake 40 minutes or until completely cooked through.
  11. Serve with the peach sauce on the side.
  12. To make sauce cut peaches into 1/2" wedges.
  13. In saucepan over medium heat combine peaches with the sugar, juice, spices and brandy or juice.
  14. Over low heat bring ingredients to a simmer then cover and cook 5 minutes until fruit is tender.
  15. Uncover and simmer until almost all of the moisture has evaporated to a syrupy fruit mass.
  16. Remove from heat and set aside for 5 minutes then whisk in butter and serve on top of chops.

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