Cornbread dressing is not just for turkey and chicken. It's wonderful baked with pork chops. This recipe would be nice for a dinner for two or for that special company. You may add sauteed onions and celery to dressing, if desired.
1Preheat oven to 350F. Prepare Cornbread mix with beaten egg and milk.
Heat skillet with 1 1/2 tbsp. oil until hot. Then, sprinkle 1 1/2 tbsp. cornmeal into skillet. Pour prepared cornbread mix in skillet and heat on top of stove (med heat) for 1 minute. Place in oven and bake at 350F for 18 minutes or until done. Remove from oven and cool. Note: for more dressing double cornbread recipe.
2Butterfly pork loin chops. Sprinkle seasoned salt on both sides. Add 3 tablespoons olive oil to gallon sized Ziplock bag. Put one chop (or more) in bag and shake until coated on all sides. Repeat with remaining chops.
3Break cooled cornbread into bowl. Add seasonings. Mix together lightly. Pour one can chicken broth or enough to moisten well into cornbread mixture and gently stir together.
4Heat a very lightly greased skillet ( I use an iron one .) When hot, brown chops on both sides. Then place about 2 tablespoons of dressing into the middle of each. Secure with toothpicks.
5Butter bottom and sides of heavy dutch oven or baking dish. Place stuffed chops in pan then add remaining dressing around the meat. Bake uncovered at 350F approximately 40 minutes. Remove toothpicks before serving.