cateory: specialty
Cornbread Stuffed Pork Chops With Peach Compote
Reviews: 198
Ingredients:
- Four (7−ounce) bone−in center cut pork chops, each about 1 1/2 inches thick
- 2 Tablespoon 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 dice of white bread
- 1 Cup Crumbled yellow cornbread
- 1/4 Cup Chicken stock
- Salt and freshly ground black pepper
- 1 Tablespoon Vegetable oil
- 1 Tablespoon Butter
- Peach Compote (see index for recipe)
How to make
Cornbread Stuffed Pork Chops With Peach Compote
Cornbread Stuffed Pork Chops With Peach Compote
- TO PREPARE THE PORK CHOPS:
- With a sharp knife make a 2−inch slit alongside the fat side of the pork chops.
- Working from that small opening, carefully insert your knife into the pork chop and cut inside to create a pocket within the chop.
- TO MAKE THE STUFFING:
- In a 9−inch skillet over medium heat, heat the butter.
- Add the celery and onion and cook, stirring for about 5 minutes or until soft. Add the thyme, sage, white bread and cornbread and cook for about a minute.
- Add the chicken stock and stir to combine. Season to taste with salt and lots of black pepper.
- Remove from the heat and cool the stuffing to room temperature.
- TO COOK THE CHOPS:
- Preheat the oven to 350 F. Stuff each of the chops with a forth of the stuffing.
- In a 10−inch skillet over high heat, heat the butter and oil.
- When hot, add the pork chops and cook them on both sides for 2 to 3 minutes or until brown.
- Transfer the pork chops to a baking pan and bake for 40 minutes or until completely cooked through.
- Serve with the peach compote on the side.
Comments for
Cornbread Stuffed Pork Chops With Peach Compote
Cornbread Stuffed Pork Chops With Peach Compote
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