- 4 bone-in pork chops
- 3 sweet potatoes (peeled and medium diced)
- 1 bunch broccoli rabe
- 6 cloves garlic (sliced, divided)
- 1 box Jiffy Corn Muffin Mix
- 1 egg
- 1/3 cup milk
- 1 teaspoon dried thyme
- 1 teaspoon garlic (Garlic, or other garlic and herb seasoning)
- 4 tablespoons butter (divided)
- 6 tablespoons olive oil (divided)
- 1 Granny Smith apple (peeled and diced)
- 1/2 cup red onion (chopped)
- 2 3/4 cups vegetable broth (divided)
- 1/2 cup dried cranberries (I used Craisins)
- 1 handful chopped parsley
- 2 tablespoons flour
- Oven at 400 degrees.
- There are quite a few steps to the stuffing so lets start there. In a bowl mix the dry corn muffin mix with thyme and Garlic Garlic. Add 1 egg and 1/3 cup milk (as on the box) to the dry mix and stir until just combined and poor into a buttered baking pan. Bake for 15 - 20 minutes.
- Once its cooled enough to handle, crumble the cornbread and place on a line baking sheet and put back in the oven for about 5 minutes just to lightly toast it. Once browned, place in a bowl and set aside.
- In a saute pan, over medium heat, add 2 Tbsp butter and 2 Tbsp olive oil. Add the chopped onion, 3 cloves sliced garlic and the diced apple. Season with salt and pepper. Cook until softened then add to the bowl of crumbled cornbread.
- To the bowl, add the dried cranberries, fresh chopped parsley and 1 1/4 cups broth. Mix until evenly moistened. Salt and Pepper to taste.
- Before we finish up with the pork chop lets take care of the sides. Sweet potatoes are simply diced, tossed in 2 Tbsp olive oil, salt and pepper then baked at 375 degrees for about 15-20 minutes or until tender and browned slightly. Then one of my favorite vegetables which I've posted on
- before, broccoli rabe!
- Ok, back to the bone in pork chops. ...You are going to make a pocket for the stuffing. Using a sharp knife you're going to make a slit half way up the pork chop, horizontally from end to end and deep enough to almost get to the bone.
- Stuff that fabulous cornbread stuffing in and using a few toothpicks secure the pork chop. Do this with all 4 chops and lightly season each side with salt and pepper.
- In a large pan, over medium high heat, 2 Tbsp olive oil. Cook the pork chops for 5 minutes per side. Remove then from the heat and set aside.
- Now onto the pan gravy! In the pan add 2 Tbsp butter, once melted add stir in the flour until combined and just starting to bubble. Add in 1 1/2 cups broth and continue to stir until well incorporated.
- Add the pork chops back in, including any juices that may have collected on the plate. Allow to simmer with the lid on for another 10-15 minutes
- *timing will depend on the thickness of the pork chop- pork should be cooked to an internal temperature of 145 degrees*
PER SERVING *
|Calories810Calories from Fat540|
|% DAILY VALUE*|
|Calories from Fat540|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.