Pork with Corn Bread Stuffing Recipe

5 3 4
Pork with Corn Bread Stuffing Recipe
Pork with Corn Bread Stuffing Recipe photo by Taste of Home
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Pork with Corn Bread Stuffing Recipe

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5 3 4
Publisher Photo
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!
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 25 min. Bake: 40 min.

Ingredients

  • 1/4 cup boiling water
  • 1/4 cup raisins
  • 2 bacon strips, chopped
  • 1/2 cup diced celery
  • 2 tablespoons diced onion
  • 1 large 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

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 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 160°. Cover and let stand 10 minutes before carving. Yield: 6 servings (chops) or 8-10 servings (roast).
Originally published as Pork Stuffed with Corn-Bread Stuffing in Country December/January 1993, p47

  • 1/4 cup boiling water
  • 1/4 cup raisins
  • 2 bacon strips, chopped
  • 1/2 cup diced celery
  • 2 tablespoons diced onion
  • 1 large 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
  1. 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.
  2. 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.
  3. 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 160°. Cover and let stand 10 minutes before carving. Yield: 6 servings (chops) or 8-10 servings (roast).
Originally published as Pork Stuffed with Corn-Bread Stuffing in Country December/January 1993, p47

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Reviews forPork with Corn Bread Stuffing

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cwbuff2 User ID: 5946195 33512
Reviewed Mar. 30, 2014

"I love stuffed pork chops, and these were very good. Family gave them thumbs-up."

MY REVIEW
maryanmel User ID: 1475420 39739
Reviewed Dec. 23, 2010

"I used a long pork loin from Sam's club...slit it down the middle (fat side up) stuffed it and brushed the whole thing with kitchen bouquet and used Canadian chicken seasoning.....Five Star restaurant good....You have to try it!"

MY REVIEW
williamsegraves User ID: 3296408 46758
Reviewed Dec. 17, 2010

"I made the pork chops version and they were sooooo yummy! The only change I made was that I sprinkled each chop with salt crystals prior to baking. They came out so delicious. I will definitely be making this again!"

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