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.
prep time
15 Min
cook time
20 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 - onion, diced
- 1 - stalk celery, diced
- 1 - apple, peeled, diced
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 dash salt/pepper
- 1 box corn bread mix, baked and cubed
- 1 tablespoon garlic herb seasoning
- 8 - thin cut porkchops
- - toothpicks
- 3 tablespoons butter, seperated
- 2 tablespoons vegetable oil
- 2 tablespoons flour
- 2 cups water
How To Make cornbread stuffed pork chops with gravy
-
Step 1Saute onions, celery and apple in 1 tablespoon butter until softened and slighly golden.
-
Step 2Add corn bread, sage, thyme and salt/pepper to taste to the onion mixture. Add about1 tablespoon water to moisten.
-
Step 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.
-
Step 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.
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes