Cornbread Stuffed Pork Chops With Peace Sauce
From chefmeow 15 years agoIngredients
- 4 bone in center cut pork chops shopping list
- 2 tablespoons butter shopping list
- 1/4 cup finely diced celery shopping list
- 1/4 cup finely diced onion shopping list
- 1/4 teaspoon dried thyme shopping list
- 1/4 teaspoon dried sage shopping list
- 1 cup small diced white bread shopping list
- 1 cup crumbled yellow cornbread shopping list
- 1/4 cup chicken stock shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon freshly ground black pepper shopping list
- 1 tablespoon vegetable oil shopping list
- 1 tablespoon butter shopping list
- peach Sauce: shopping list
- 10 ounce package thawed frozen peach slices shopping list
- 2 tablespoons brown sugar shopping list
- 2 tablespoons cranberry juice shopping list
- 1/8 teaspoon ground cinnamon shopping list
- 1/8 teaspoon ground allspice shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 2 tablespoons brandy or cranberry juice shopping list
- 1 tablespoon butter shopping list
How to make it
- With sharp knife make slit alongside fat side of chops.
- Working from small opening carefully insert knife into chop and cut inside to create a pocket.
- Heat butter in a 9” skillet over medium heat then add celery and onion and cook 5 minutes.
- Add thyme, sage, white bread and cornbread and cook for one minute.
- Add chicken stock and stir to combine then season with salt and black pepper.
- Remove from heat and cool stuffing to room temperature.
- Preheat oven to 350 then stuff each chop with 1/4 of the stuffing.
- Heat butter and oil in a 10” skillet over high heat.
- When hot add chops and cook them on both sides for 3 minutes or until brown.
- Transfer chops to a baking pan and bake 40 minutes or until completely cooked through.
- Serve with the peach sauce on the side.
- To make sauce cut peaches into 1/2" wedges.
- In saucepan over medium heat combine peaches with the sugar, juice, spices and brandy or juice.
- Over low heat bring ingredients to a simmer then cover and cook 5 minutes until fruit is tender.
- Uncover and simmer until almost all of the moisture has evaporated to a syrupy fruit mass.
- Remove from heat and set aside for 5 minutes then whisk in butter and serve on top of chops.
People Who Like This Dish 1
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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