Sage and Maple Cornbread Stuffed Pork Chops

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

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  • 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

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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

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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.
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