Pork Stuffed with Corn-Bread Stuffing
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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!
SERVINGS: 6
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 15 min. Bake: 40 min.
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 blade 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).