Stuffed Pork Chops With Mexican Cornbread

25 Min.
85 Min.
4
Ingredients
4
cups hot water, divided
4 cups hot water, divided
2
tablespoons Better Than Bouillon™ Low-Sodium Chicken Base
2 tablespoons Better Than Bouillon™ Low-Sodium Chicken Base
2
Tablespoons all- purpose flour
2 Tablespoons all- purpose flour
2
Tablespoons melted butter
2 Tablespoons melted butter
1
Tablespoon chopped parsley
1 Tablespoon chopped parsley
1
teaspoon freshly ground black pepper
1 teaspoon freshly ground black pepper
1
tablespoon vegetable oil
1 tablespoon vegetable oil
½
cup diced white onions
½ cup diced white onions
½
cup diced green bell pepper
½ cup diced green bell pepper
½
cup diced red bell pepper
½ cup diced red bell pepper
2
tablespoons chopped jalapenos, seed if less heat is preferred
2 tablespoons chopped jalapenos, seed if less heat is preferred
1
teaspoon freshly chopped garlic, about 2 cloves
1 teaspoon freshly chopped garlic, about 2 cloves
2
teaspoons freshly ground black pepper, divided
2 teaspoons freshly ground black pepper, divided
3
cups prepared Southeastern Mills ™ Cornbread mix, crumbled
3 cups prepared Southeastern Mills ™ Cornbread mix, crumbled
4
center-cut, bone-in pork chops, 2” thick
4 center-cut, bone-in pork chops, 2” thick
1
teaspoon granulated garlic
1 teaspoon granulated garlic
1
teaspoon kosher salt
1 teaspoon kosher salt
Directions
  1. Preheat the oven to 350 °F.
  2. Add the chicken base to the hot water, whisk to dissolve, and set aside. Separate 1 cup of the chicken base and set aside.
  3. Heat a large skillet over medium heat, add vegetable oil and swirl to coat. Add the onion, bell peppers, and jalapenos to the pan and saute for 2-3 minutes, stirring occasionally. Add the garlic and saute for 30 seconds more. Season with a pinch of salt and the black pepper. Transfer the mixture to a medium sized bowl, add the cornbread and stir to combine.
  4. Butterfly each pork chop, be care full not to cut the chops all the way through. Evenly divide the cornbread mixture and spoon onto one side of the cut pork chops. Fold the pork chop and using butchers twine tie each chop closed and place directly onto a greased sheet pan.
  5. Season the chops with the remaining pepper, granulated garlic, and the salt. Place the sheet pan directly into the oven and baste every 20 minutes with the chicken base mixture, until the internal temperature registers 145 °F, about 1 hour 20 minutes. Carefully remove the sheet pan from the oven, reserving the liquid, and let cool for 5 minutes. Using kitchen scissors remove the twine from each pork chop.
  6. In a small saucepan over medium high heat add the flour and butter and whisk for 2-3 minutes. Slowly whisk in the remaining chicken base mixture, the reserved pork chop liquid and continue to cook for 2-3 more minutes, whisking constantly until sauce has slightly thickened. Remove the sauce from the heat and add the parsley and pepper.
  7. Serve immediately with the pork chops.

Recently Viewed