Sage and Maple Cornbread Stuffed Pork Chops

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

By Pillsbury Kitchens

May 7, 2009

tablespoons butter or margarine

cup frozen bell pepper and onion stir-fry (from 1-lb bag), large pieces cut up

3/4

cup water

teaspoon dried sage leaves

3/4

teaspoon seasoned salt

cups cornbread stuffing mix (from 6-oz package)

tablespoons real maple syrup or maple-flavored syrup

bone-in pork loin chops, about 1 1/2 inches thick (2 1/2 to 3 lb)

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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.

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.