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Stuffed Pork Chops


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  • Dressing:
  • 6 pork chops, 1/2 inch thick
  • 1 t garlic salt
  • 1/2 t ground pepper
  • 1/4 t cayenne pepper
  • 1/4 cup oil
  • 1/2 cup chopped celery
  • 1/4 cup finely chopped green bell pepper
  • 1 small onion, chopped
  • 1 pan cornbread--baked, cooled and crumbled
  • 1 egg
  • 1 16 oz. can creamed corn
  • 1/2 t salt
  • 1/2 t ground pepper
  • 1/4-1/2 t cayenne pepper


Servings 6
Preparation time 20mins
Cooking time 21mins


Step 1

Preheat oven to 350. Wash pork chops and pat dry. season with the garlic salt, pepper and cayenne on both sides. Heat the oil over medium high heat in a skillet and brown the pork shops on both sides, 2-3 minutes per side. Remove to a plate. Ad the celery, bell pepper and onion to the skillet and cook over medium heat until softened. In a large bowl, combine the cooked vegetables, crumbled cornbread, egg, creamed corn, salt, pepper and 1.4 t cayenne. Mix well. Place the pork chops upright in a wide loaf pan and spoon the dressing between the chops. Cover tightly with foil and bake at 350 for 45 minutes. Remove the foil, sprinkle with extra cayenne pepper if desired and bake for another 15 minutes.

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