My Mother's Cooking - Baked Pork Chops with Corn Stuffing
Baked Pork Chops with Corn Stuffing
My Mother's Cooking
What are some other stuffing recipes?
- Stuffing Recipes
Discover these tasty and easy to prepare stuffing recipes and meal ideas from the experts at FoodNetwork.com.
- Old Fashioned Stuffing Recipe - Allrecipes.com
This is my grandmother's old-fashioned bread stuffing recipe. It may be cooked as directed, or inside the turkey. It's enough to stuff a very large bird.
BAKED PORK CHOPS WITH CORN STUFFING
At our house at Thanksgiving, there was usually a lot of leftover turkey, but rarely any leftover stuffing. Since my mother only made turkey at Thanksgiving and sometimes at Christmas, she looked for other opportunities to serve us stuffing.
One of my favorites was a stuffed breast of veal covered with a rack of spareribs, but that will be covered in a future article since my mother didn’t cook it very often. This hub will cover her baked pork chops with corn stuffing which she made almost every month.
You heard me right. I said corn stuffing and not cornbread stuffing. This stuffing was made similar to her turkey stuffing, but instead of including the ground giblets, she added a can of whole kernel corn.
My mother usually started out with cut up cubes of stale bread, but I normally don't have any so I just buy a package of packaged bread stuffing cubes. You can use the seasoned ones if you like, but I prefer to buy the plain ones and add my own seasonings.
Obviously, you could substitute, pork steak or spareribs for the pork chops. You could also use chicken legs and thighs or chicken breasts. If you use chicken breasts, I suggest that you leave the skin and bones on to give the stuffing more flavor. Then, you might want to turn up the oven heat at the end to make the chicken skin crisp.
6 Pork Chops
1 Package of unseasoned Stuffing Bread Cubes
½ Stick of Butter
1 Medium Onion peeled and chopped
2 Stalks of Celery cleaned and chopped
1 Can of Whole Kernel Corn drained
1 Can of Chicken broth
1 Tablespoon of Dry Thyme
1 Tablespoon of Rubbed Sage
1 Tablespoon of Dried Parsley Flakes (use fresh if you have it)
1 Teaspoons Salt
½ Teaspoon of Black Pepper
- Melt the butter in a large skillet and sauté the onions and celery until they are slightly softened but not browned.
- Add the Thyme, Sage, Parsley, Salt and the pepper and continue cooking for a few minutes more.
- Then add the corn and the bread cubes to a large bowl and mix in the contents of the frying pan.
- Slowly add the chicken broth while mixing until you obtain a moist but not wet mass, which you could form into balls if you so desired about the same consistency as if you were making a meat loaf.
- Meanwhile butter a 3-quart baking dish (I prefer Corning ware) and spread the stuffing evenly around.
- Finally, salt and pepper the pork chops on both sides and spread them evenly on the surface of the stuffing.
- Bake covered at 300 F for 45 minutes until the pork chops are slightly browned and then turn them over and continue cooking for another 30 minutes until the other sides are browned.
Serve with a salad or a green vegetable such as asparagus, broccoli, brussels sprouts, etc.
How to Bake Pork Chops
How to Make Basic Stuffing.
Paula Deen's Cornbread Stuffing
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