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Sage and Maple Cornbread Stuffed Pork Chops

Name: Sage and Maple Cornbread Stuffed Pork Chops
Prep time: 20 min
Total time: 1 h 15 min
Yield: 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)

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Sage and Maple Cornbread Stuffed Pork Chops

Prep 20 min
Total 1 hr 15 min
Ingredients 8
Servings 4

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

By Pillsbury Kitchens

Updated May 7, 2009

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)

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.

Tips from the Pillsbury Kitchens

tip 1
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.

Nutrition Information

550 Calories, 23g Total Fat, 48g Protein, 39g Total Carbohydrate, 11g Sugars

Nutrition Facts

Serving Size: 1 Serving

Calories: 550

Calories from Fat: 200

Total Fat: 23g; 35%

Saturated Fat: 9g; 43%

Trans Fat: 1/2g

Cholesterol: 145mg; 48%

Sodium: 910mg; 38%

Potassium: 730mg; 21%

Total Carbohydrate: 39g; 13%

Dietary Fiber: 2g; 6%

Sugars: 11g

Protein: 48g

% Daily Value*:

Vitamin A: 6%; 6%

Vitamin C: 15%; 15%

Calcium: 6%; 6%

Iron: 20%; 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;