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Pork with Corn Bread Stuffing

 Pork with Corn Bread Stuffing
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!
6 ServingsPrep: 25 min. Bake: 40 min.


  • 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 bone-in pork loin chops (1-1/4 inches thick) or 1 pork shoulder butt roast (3 to 4 pounds), boned for stuffing


  • 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 small bowl, combine the egg, salt, pepper and
  • bacon and raisin mixtures. Add 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 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. Roast at
  • 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads

2 of 2

Pork with Corn Bread Stuffing (continued)

Directions (continued)

  • 160°. Cover and let stand 10 minutes before carving. Yield: 6
  • servings (chops) or 8-10 servings (roast).
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.