Print Options

Back to Pork Chops with Corn Bread Stuffing >

Include these items:

Select reviews >

Taste of Home Logo

Pork Chops with Corn Bread Stuffing

 Pork Chops with Corn Bread Stuffing
In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. —Jo Groth, Plainfield, Iowa
6 ServingsPrep: 20 min. Bake: 20 min.


  • 1 can (14-1/2 ounces) chicken broth
  • 1 can (7 ounces) Mexicorn, drained
  • 1 celery rib, chopped
  • 1/4 cup chopped onion
  • 1 egg, lightly beaten
  • 1/4 teaspoon dried sage leaves, crushed
  • 4 cups corn bread stuffing mix
  • 6 bone-in pork loin chops (6 ounces each)
  • 1-1/2 teaspoons Montreal steak seasoning
  • 1 tablespoon canola oil


  • In a large bowl, combine the first six ingredients; stir in stuffing
  • mix. Transfer to a greased 13-in. x 9-in. baking dish.
  • Sprinkle pork chops with steak seasoning. In a large skillet, heat
  • oil over medium heat; brown chops on both sides. Place over
  • stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a
  • thermometer inserted in pork reads 145°. Let stand for 5 minutes
  • before serving. Yield: 6 servings.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.