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Corn Bread Stuffed Pork Chops

 Corn Bread Stuffed Pork Chops
Tart apple adds a delicious hint of autumn to the moist stuffing that fills these savory chops. From Quick Cooking's home economists, the elegant entree looks like you fussed but comes together in just an hour or less.
2 ServingsPrep: 20 min. Cook: 25 min. + cooling


  • 1 bacon strip, diced
  • 1/4 cup chopped onion
  • 1/2 cup corn bread stuffing mix
  • 1/2 cup chopped peeled tart apple
  • 2 tablespoons chopped pecans
  • 2 tablespoons raisins
  • 2 tablespoons plus 1 cup chicken broth, divided
  • 1/4 teaspoon rubbed sage
  • Dash ground allspice
  • 2 bone-in pork loin chops (1 inch thick and 7 ounces each)
  • 1 tablespoon butter


  • In a 6-qt. pressure cooker, cook the bacon and onion over medium heat
  • until the bacon is crisp. In a small bowl, combine the bacon
  • mixture, stuffing mix, apple, pecans, raisins, 2 tablespoons broth,
  • sage and allspice. Cut a pocket in each pork chop by slicing almost
  • to the bone; fill with stuffing.
  • In pressure cooker, brown chops in butter on both sides; add
  • remaining broth. Close cover securely; place pressure regulator on
  • vent pipe. Bring cooker to full pressure over high heat. Reduce heat
  • to medium-high and cook for 15 minutes. (Pressure regulator should
  • maintain a slow steady rocking motion; adjust heat if needed.)
  • Remove from the heat; immediately cool according to manufacturer's

2 of 2

Corn Bread Stuffed Pork Chops (continued)

Directions (continued)

  • directions until pressure is completely reduced. Sprinkle with
  • parsley. Yield: 2 servings.
This recipe was tested at 13 pounds of pressure (psi).
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer