Cornbread stuffed Pork Chops with Gravy

Robyn Weinstein

By
@HomeGrwnCookin

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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Rating:

Comments:

Serves:

4

Prep:

15 Min

Cook:

20 Min

Method:

Pan Fry

Ingredients

1
onion, diced
1
stalk celery, diced
1
apple, peeled, diced
1 tsp
dried sage
1 tsp
dried thyme
1 dash(es)
salt/pepper
1 box
corn bread mix, baked and cubed
1 Tbsp
garlic herb seasoning
8
thin cut porkchops
toothpicks
3 Tbsp
butter, seperated
2 Tbsp
vegetable oil
2 Tbsp
flour
2 c
water

Directions Step-By-Step

1
Saute onions, celery and apple in 1 tablespoon butter until softened and slighly golden.
2
Add corn bread, sage, thyme and salt/pepper to taste to the onion mixture. Add about1 tablespoon water to moisten.
3
Put 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.
4
Melt 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.
5
Add 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.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Hashtags: #corn bread, #pork, #gravy