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.
Total TimePrep: 20 min. Cook: 15 min.
- 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
- Select saute setting on a 3/6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, x-x minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone; fill with stuffing.
- Add butter to pressure cooker. When butter is hot, brown chops on both sides. Add remaining 1/2 cup broth. Press cancel. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 15 minutes. Quick-release pressure. A thermometer inserted in pork should read at least 145°.
This recipe was tested at 13 pounds of pressure (psi).
Editor's NoteThis recipe was tested at 10/13/15 pounds of pressure (psi).
Originally published as Stuffed Pork Chops in Quick Cooking September/October 2004