Pork Chops with Cornbread Stuffing
Savor the perfect combination of flavors and textures with these Pork Chops with Cornbread Stuffing. This recipe takes tender, juicy pork chops to a whole new level, thanks to a savory stuffing packed with fresh herbs, scallions, and a hint of jalapeño heat.
Each bite is a celebration of classic comfort food, with the golden cornbread stuffing providing a delicious contrast to the succulent chops. The rich, buttery pan sauce drizzled over the top ties everything together, making this dish a showstopper for any occasion.
To round out the meal, crisp-tender green beans add a touch of freshness and balance. Whether for a cozy family dinner or a special gathering, this recipe guarantees smiles around the table.
Ingredients for Pork Chops with Cornbread Stuffing
Bone-In Pork Chops: The star of the dish, offering rich flavor and a juicy, tender bite when cooked to perfection.
Cornbread Crumbles: A hearty and slightly sweet base for the stuffing, adding rustic charm and texture.
Fresh Parsley and Scallions: These vibrant herbs bring freshness and subtle oniony undertones to the stuffing.
Jalapeño Pepper: A touch of spice to elevate the stuffing with a gentle kick of heat.
Green Beans: Crisp and tender, they balance the dish with freshness and vibrant color.
Chicken Broth and Butter: The foundation of a luscious pan sauce, adding depth and richness to complement the chops.
Recipe Tips
- Perfecting the Stuffing: Use day-old cornbread for the stuffing as it holds together better without becoming too mushy. The addition of jalapeño gives it a slight kick, but you can adjust the spice level by using half the amount or substituting it with mild green chilies.
- Achieving a Golden Sear: Make sure the pork chops are patted dry before seasoning and searing. This ensures a beautifully golden crust. Avoid overcrowding the skillet; cook in batches if necessary to maintain consistent heat and a good sear.
- Maximizing Flavor in the Sauce: After baking the pork chops, deglaze the skillet with chicken broth and scrape up the browned bits. These are packed with flavor and will infuse the pan sauce with richness. Whisk continuously for a smooth texture and finish with butter for a glossy finish.
What to Serve with Pork Chops with Cornbread Stuffing
- Mashed Sweet Potatoes: Their creamy texture and natural sweetness pair beautifully with the savory flavors of the pork chops and cornbread stuffing. A touch of cinnamon or nutmeg in the potatoes enhances the overall flavor harmony.
- Garlic Herb Rice: A light and aromatic option that complements the dish without overpowering it. The subtle notes of garlic and parsley in the rice tie in perfectly with the herbaceous stuffing.
- Roasted Root Vegetables: A colorful medley of carrots, parsnips, and beets roasted to caramelized perfection adds a sweet and earthy contrast to the meal. Drizzle with olive oil and sprinkle with thyme before roasting for extra flavor.
Frequently Asked Questions
1. Can I use boneless pork chops instead of bone-in?
Yes, but bone-in chops are recommended for their juiciness and enhanced flavor. If using boneless, adjust the baking time slightly to avoid overcooking.
2. What can I substitute for cornbread in the stuffing?
You can use day-old white bread, sourdough, or even store-bought stuffing mix. Adjust the seasoning to maintain the dish’s flavor profile.
3. How can I make the dish ahead of time?
Prepare the stuffing and stuff the pork chops a day in advance. Store them in the refrigerator, covered, until ready to cook. Bake just before serving for the best results.
4. Can I use a different vegetable instead of green beans?
Absolutely! Asparagus, Brussels sprouts, or sautéed spinach work well as substitutes, offering freshness and color to balance the dish.
Pork Chops with Cornbread Stuffing
Ingredients
- 4 bone-in pork chops 1 inch thick, approximately 10 ounces each
- 1 heaping cup crumbled cornbread
- 2 tablespoons roughly chopped fresh parsley
- 2 scallions finely sliced
- 1 jalapeño pepper deseeded and finely chopped
- 1 large egg lightly whisked
- Kosher salt and freshly ground black pepper to taste
- 2 tablespoons vegetable oil
- 1 1/4 pounds green beans trimmed
- 3 tablespoons unsalted butter divided
- 1 tablespoon all-purpose flour
- 3/4 cup low-sodium chicken broth
Instructions
- Preheat the oven to 400°F (200°C). In a medium mixing bowl, combine the parsley, scallions, jalapeño, cornbread, egg, 1/2 teaspoon salt, and a few grinds of black pepper. Slice a deep pocket, about 2 inches wide, into the side of each pork chop. Gently fill each pocket with the prepared cornbread mixture.
- Warm the vegetable oil in a large skillet over medium-high heat. Lightly season the exterior of the pork chops with salt and pepper. Sear the chops in the skillet, cooking in batches to avoid overcrowding, until golden brown on both sides, about 2 minutes per side. Transfer the seared pork chops to a rimmed baking sheet, reserving the skillet, and bake them in the preheated oven until fully cooked, approximately 8 to 10 minutes.
- While the pork chops bake, bring a medium pot of salted water to a boil. Add the green beans and blanch them for about 3 minutes, until they achieve a crisp-tender texture. Drain the beans and return them to the pot. Add 2 tablespoons of butter, seasoning with salt and pepper to taste. Toss the beans to coat evenly.
- Remove the pork chops from the oven and pour any pan juices from the baking sheet into the reserved skillet. Place the skillet over medium heat and sprinkle the flour over the juices. Cook for 1 minute, whisking continuously to incorporate. Gradually add the chicken broth, deglazing the pan and stirring to dissolve any browned bits. Continue whisking until the sauce thickens, about 2 to 3 minutes. Take the skillet off the heat and whisk in the remaining 1 tablespoon of butter, along with 3/4 teaspoon of black pepper. Drizzle the sauce over the pork chops and serve alongside the green beans.
