Pork Chops Stuffed to Perfection

A cornbread, sage and sausage mixture is stuffed into pockets cut in boneless pork chops, with pork gravy spooned over the chops before baking.

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Ingredients:

• 8, 1-inch thick boneless pork chops
• 3 tbsp olive oil
• 1/4 cup flour
• 1 box cornbread mix
• 1 bag Pepperidge Farm seasoned stuffing mix (in the blue bag)
• 1/2 lb breakfast sausage, cooked and crumbled
• 1 egg, beaten
• 1 box (about 32 oz.) chicken broth
• 2 tsp rubbed sage
• 1 tsp salt, divided
• 1 tsp pepper, divided
• 1 tsp garlic powder, divided
• 1 tsp Italian seasoning, divided
• 2 16 oz jars pork-flavored gravy

Method

Prepare cornbread according to recipe on box. Allow to cool completely, about 1 hour. Crumble cornbread into small chunks once it cools. Mix the dry stuffing mix, cornbread, sausage, sage, 1/2 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder, 1/2 tsp Italian seasoning. Add egg and pour about HALF of the chicken broth into stuffing mixture. Toss stuffing mixture to moisten, adding enough of the remaining broth, little at a time, until mixture is no longer dry but will form a loose ball. Using a sharp knife cut a deep pocket into the side of pork chops, making sure not to cut through to the other side. In a pie tin mix flour, remaining salt, pepper and garlic. Stuff pork chops nicely full with stuffing mixture, reserving any remaining stuffing. Press remaining Italian seasoning onto outside of pork chops. Lightly coat top and bottom of stuffed pork chops with flour mixture. Heat oil in pan to medium-high heat. Sear stuffed pork chops just until they have a nice brown color, but you don't want to cook them. Place browned pork chops in two, 8- or 9-inch square baking dishes; place any remaining stuffing around pork chops, making sure to leave room for gravy. Pour 1 jar gravy over each pan of pork chops; cover with aluminum foil. Bake in oven preheated to 350 degrees about 50 to 60 minutes, or until meat thermometer reads 160 degrees, removing foil for the last 15 to 20 minutes. After removing from oven let stand for 10 minutes before serving.

Notes: I prefer to cut chops off a large loin myself so I can determine thickness. Also some of the stuffing will "bulge" out somewhat during baking, but should remain firm.

Number of servings: 8

Submitted By: jasonssexymama
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