Cherry, Walnut, and Cornbread Stuffed Pork Chops
Golden cornbread mingles with tart-sweet cherries and crunchy walnuts, creating a stuffing that transforms ordinary pork chops into something extraordinary. The buttermilk keeps everything moist while fresh sage adds an earthy note that speaks of autumn evenings and family gatherings.
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 - .