Served with mustard cream sauce, these pork chops are perfect for company.
Cornbread and Herb-Stuffed Pork Chops
Makes 4 servings
- ¼ cup salted butter
- ⅓ cup minced yellow onion
- 2 cups crumbled cornbread
- ⅓ cup chicken broth
- 3 tablespoons chopped fresh herbs (such as sage and rosemary)
- 4 (1½-inch-thick) pork chops
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 2 tablespoons unsalted butter
- 2 tablespoons Dijon mustard
- 1 sprig fresh sage
- Garnish: fresh sage leaves
- Preheat oven to 425°.
- In a 12-inch cast-iron skillet, melt salted butter over medium heat. Add onion; cook until tender, 2 to 3 minutes. Transfer to a medium bowl. Add cornbread, broth, and chopped herbs, stirring to combine.
- Sprinkle pork chops with salt and pepper. Make a pocket in each pork chop by cutting into
sideof chop toward the bone. Divide stuffing among pockets.
- In the same skillet, heat oil over medium-high heat. Add pork chops; cook until browned, 2 to 3 minutes per side.
- Place skillet in
oven, and bake for 20 minutes. Remove pork chops from skillet.
- Stir wine into skillet, and heat over medium heat. Cook for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Add cream, unsalted butter, mustard, and sage sprig; cook, whisking constantly, until thickened, 2 to 3 minutes. Remove from heat, and sprinkle with additional salt and pepper to taste. Return pork chops to skillet. Garnish with sage, if desired.
Find more mouthwatering recipes like this one in our newest issue of Taste of the South.