Real Recipes From Real Home Cooks ®

cornbread stuffed pork chops with gravy

Recipe by
Robyn Weinstein
Wellington, CO

A quick and delicious way to make a comfort meal. Very popular in my household, especially on those cold, rainy days.

yield 4 serving(s)
prep time 15 Min
cook time 20 Min
method Pan Fry

Ingredients For cornbread stuffed pork chops with gravy

  • 1
    onion, diced
  • 1
    stalk celery, diced
  • 1
    apple, peeled, diced
  • 1 tsp
    dried sage
  • 1 tsp
    dried thyme
  • 1 dash
  • 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
  • 2 c

How To Make cornbread stuffed pork chops with gravy

  • 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.

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