We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Sage and Maple Cornbread Stuffed Pork Chops

Maple syrup flavors these chops from the inside and out for a mouthwatering seasonal specialty.

(1)
(0)
Save and Share
  • prep time 20 min
  • total time 1 hr 15 min
  • ingredients 8
  • servings 4
 

Ingredients

2
tablespoons butter or margarine
1
cup frozen bell pepper and onion stir-fry (from 1-lb bag), large pieces cut up
3/4
cup water
1
teaspoon dried sage leaves
3/4
teaspoon seasoned salt
2
cups cornbread stuffing mix (from 6-oz package)
3
tablespoons real maple syrup or maple-flavored syrup
4
bone-in pork loin chops, about 1 1/2 inches thick (2 1/2 to 3 lb)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, just until tender.
  • 2 Stir in water, 1/2 teaspoon of the sage and 1/4 teaspoon of the seasoned salt. Heat to boiling. Stir in stuffing mix and 1 tablespoon of the syrup until moistened. Remove from heat.
  • 3 Cut pocket in each pork chop, cutting into side towards bone. Spoon about 1/2 cup cornbread mixture into each chop, pressing in firmly. Sprinkle both sides of stuffed pork chops with remaining 1/2 teaspoon sage and 1/2 teaspoon seasoned salt; place in baking dish. Drizzle remaining 2 tablespoons syrup over chops. Spoon any remaining stuffing around chops.
  • 4 Cover tightly with foil; bake 45 minutes. Uncover dish; bake 10 minutes longer or until meat thermometer inserted in pork next to bone reads 160°F. If desired, serve with pan drippings.
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 10-inch skillet, melt butter over medium-high heat. Add bell pepper and onion stir-fry; cook 3 to 5 minutes, stirring occasionally, just until tender.
  • 2 Stir in water, 1/2 teaspoon of the sage and 1/4 teaspoon of the seasoned salt. Heat to boiling. Stir in stuffing mix and 1 tablespoon of the syrup until moistened. Remove from heat.
  • 3 Cut pocket in each pork chop, cutting into side towards bone. Spoon about 1/2 cup cornbread mixture into each chop, pressing in firmly. Sprinkle both sides of stuffed pork chops with remaining 1/2 teaspoon sage and 1/2 teaspoon seasoned salt; place in baking dish. Drizzle remaining 2 tablespoons syrup over chops. Spoon any remaining stuffing around chops.
  • 4 Cover tightly with foil; bake 45 minutes. Uncover dish; bake 10 minutes longer or until meat thermometer inserted in pork next to bone reads 160°F. If desired, serve with pan drippings.

EXPERT TIPS

toggle

Expert Tips

The chops can be stuffed ahead and refrigerated up to 8 hours in advance. When it's time to get dinner ready, bake them as directed in the recipe, adding a little additional time, if necessary.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
200),
% Daily Value
Total Fat
23g
23%
(Saturated Fat
9g,
9%
Trans Fat
1/2g
1/2%
),
Cholesterol
145mg
145%;
Sodium
910mg
910%;
Total Carbohydrate
39g
39%
(Dietary Fiber
2g
2%
  Sugars
11g
11%
),
Protein
48g
48%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
15%;
Calcium
6%;
Iron
20%;
Exchanges:
1 1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 6 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.