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Pork Stuffed with Corn-Bread Stuffing Recipe

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This main dish is one of my family's favorites. It's fantastic for holiday get-togethers, because it looks just as good as it tastes!

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Pork Stuffed with Corn-Bread Stuffing Recipe

Prep: 15 min. Bake: 40 min.

Yield: 6 Servings

15 40 55

Ingredients

1/4 cup boiling water
1/4 cup raisins
2 bacon strips, cut up
1/2 cup diced celery
2 tablespoons diced onion
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups corn-bread crumbs
6 center cut pork chops (1-1/4 inches thick) or 1 pork shoulder butt roast (3 to 4 pounds), boned for stuffing

Directions

Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a medium bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs and toss lightly.
If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until the meat is no longer pink.
If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving. Yield: 6 servings (chops) or 8-10 servings (roast).

Originally published as Pork Stuffed with Corn-Bread Stuffing in Country December/January 1993, p47

Light-Bodied Red Wine

Enjoy this recipe with a light-bodied red wine such as Pinot Noir.

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Reviews for Pork Stuffed with Corn-Bread Stuffing (2)

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Pork Stuffed with Corn-Bread Stuffing

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Reviewed on Dec. 23, 2010 by maryanmel

I used a long pork loin from Sam's club...slit it down the middle (fat side up) stuffed it and brushed the whole thing with kitchen bouquet and used Canadian chicken seasoning.....Five Star restaurant good....You have to try it!

Reviewed on Dec. 17, 2010 by williamsegraves

I made the pork chops version and they were sooooo yummy! The only change I made was that I sprinkled each chop with salt crystals prior to baking. They came out so delicious. I will definitely be making this again!