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Stuffed Pork Chops with Mexican Cornbread

Stuffed Pork Chops with Mexican Cornbread

  • Preparation Time
    Prep:
    25 min.
  • Cooking Time
    Cook:
    1 hr. 25 min.
  • Serves
    Serves:
    4

Recipe tags: chicken base, moderate difficulty, main, pork, roast

Ingredients

Quantity Ingredient
4 cups hot water, divided
2 Tbsp Better Than Bouillon® Roasted Chicken Base (Reduced Sodium)
1 Tbsp vegetable oil
¼ cup diced white onions
¼ cup diced green bell pepper
¼ cup red bell pepper
2 Tbsp chopped jalapenos, seed if less heat is preferred
1 tsp freshly chopped garlic, about 2 cloves
2 tsp freshly ground black pepper, divided
3 cups prepared Southeastern Mills ™ Cornbread mix, crumbled
4 center-cut, bone-in pork chops, 2” thick
1 tsp granulated garlic
1 tsp kosher salt
2 Tbsp all-purpose flour
2 Tbsp melted butter
1 Tbsp chopped parsley
t tsp freshly ground black pepper

Directions

  • 1

    Preheat the oven to 350 °F.

  • 2

    Add the hot water and chicken base to a small bowl and whisk to dissolve. 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 careful 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.

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