cornbread stuffed pork chops with gravy
A quick and delicious way to make a comfort meal. Very popular in my household, especially on those cold, rainy days.
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yield
4 serving(s)
prep time
15 Min
cook time
20 Min
method
Pan Fry
Ingredients For cornbread stuffed pork chops with gravy
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1onion, diced
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1stalk celery, diced
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1apple, peeled, diced
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1 tspdried sage
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1 tspdried thyme
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1 dashsalt/pepper
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1 boxcorn bread mix, baked and cubed
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1 Tbspgarlic herb seasoning
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8thin cut porkchops
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toothpicks
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3 Tbspbutter, seperated
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2 Tbspvegetable oil
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2 Tbspflour
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2 cwater
How To Make cornbread stuffed pork chops with gravy
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1Saute onions, celery and apple in 1 tablespoon butter until softened and slighly golden.
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2Add corn bread, sage, thyme and salt/pepper to taste to the onion mixture. Add about1 tablespoon water to moisten.
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3Put 1-2 tablespoons cornbread mixture between two pork chops. Fasten them together with toothpicks. season each side with garlic herb seasoning. Repeat with remaining pork chops.
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4Melt 1 tablespoon butter with 2 tablepoons oil in a skillet. Add pork chops. Cook over medium heat until done (about 4 minutes per side). Remove pork chops to a plate. Remove the toothpicks.
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5Add remaining tablespoon butter to the pan. Add flour, cook over medium heat until browned, stirring constantly. Add 2 cups water , stir and cook over medium heat until thickened. Serve over pork chops.
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