Pork Chops with Cornbread Stuffing

By Melzie

Ingredients

• 2 cups crumbled corn bread
• 4 boneless pork loin chops, cut 3/4 inches thick (1# total)
• 1/2 cup chopped onion
• 1/4 cup chopped red and/or green sweet pepper
• 1 TB snipped fresh sage or 1 tsp dried sage, crushed
• 1/2 tsp dried thyme, crushed
• 1/4 tsp black pepper
• 1/2 cup frozen whole kernel corn, thawed
• 1/2 cup finely chopped apple
• 1/2 cup reduced sodium chicken broth
• 2 TB apple jelly, melted
• Fresh thyme or sage sprigs (optional)

Details

Servings 4
Preparation time 20mins
Cooking time 40mins

Preparation

Step 1

Spread crumbled corn bread in a shallow baking pan. Bake in a 300 degree oven for 10 - 15 minutes or until dry, stirring twice. Set aside.

Meanwhile, trim fat from pork chops. Spray an unheated 10 inch skillet with nonstick coating. Preheat the skillet over medium high heat. Add the pork chops and brown on both sides. Remove chops from skillet.

Add onion and sweet pepper to skillet. Cook and stir over medium heat for 3 minutes. Stir in sage, thyme, and black pepper. Stir in cornbread, corn, and apple. Drizzle with chicken broth and toss to combine. Spoon into a 2 qt rectangular baking dish. Arrange pork chops on top. Brush tops of chops with apple jelly.

Bake in 375 degree oven for 20 minutes or until pork is just slightly pink in center and juices run clear. If desired, garnish with fresh herb sprigs.

Per 1/4: 311 calories
13 g total fat
3 g sat fat
79 mg chol
274 mg sodium
30 g carb
1 g fiber
20 g protein