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
  1. Preheat oven to 425°.
  2. 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.
  3. Sprinkle pork chops with salt and pepper. Make a pocket in each pork chop by cutting into side of chop toward the bone. Divide stuffing among pockets.
  4. In the same skillet, heat oil over medium-high heat. Add pork chops; cook until browned, 2 to 3 minutes per side.
  5. Place skillet in oven, and bake for 20 minutes. Remove pork chops from skillet.
  6. 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.
Recipe by Taste of the South at