Cherry, Walnut, and Cornbread Stuffed Pork Chops
Cherry, Walnut, and Cornbread Stuffed Pork Chops are a main dish and side all in one. You'll love the sweet and savory stuffing.
By Chef Laura Bonicelli
Prep Time
25 min
Cook Time
25 min
Total Time
2 hr 50 min
Servings
4 servings
Ingredients
for the stuffing
- 1 1/2 cupscrumbled cornbread
- 2 tablespoonsgolden raisins
- 1/3 cuproughly chopped walnuts
- 1/4 cuphalved dried cherries or dried cranberries
- 1/4 cupbuttermilk
- 1/2 teaspoonfreshly ground black pepper
- 2 teaspoonsthinly sliced fresh sage leaves
- 1/2 teaspoonKosher salt
Chops
- 4 double thick bone-in pork chops
- olive oil
- salt & freshly ground black pepper
Nutrition Facts
Per Serving (serves 4 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
Brine pork chops in the refrigerator for in 2 cups of cider vinegar, 1/4 cup each of kosher salt and sugar, one tablespoon of black peppercorns, and enough water to cover the chops.
- 2
Combine stuffing ingredients. Remove chops from brine and rinse and dry. Cut a horizontal pocket in each chop for stuffing. Put stuffing in a pastry bag (or ziplock bag and cut off corner).
- 3
Pipe each chop until full of cornbread mixture and seal with a toothpick. Coat each chop with olive oil and season with salt and pepper. Grill the chops for on each side either on a traditional grill or in a grill pan. Pork should be cooked to 135 degrees. Alternatively, melt three tablespoons of butter in a small skillet and brown chops on each side for 2 to . Remove from pan and pour off fat. Replace the chops into the pan and pour in stock and vinegar. Cover and cook through - .