Apple Corn Bread-Stuffed Pork Chops


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Apple Corn Bread-Stuffed Pork Chops

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Plate of baked pork chops stuffed with apple corn bread

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    The mild flavor and juicy flesh of Fuji or Honeycrisp apples lend a note of sweetness to this savory stuffing, while toasted corn bread and crisp bacon add a pleasing texture. Freshly made corn bread from a Hy-Vee bakery can be cubed and dried ahead of time for use in the stuffing.

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    Servings and Ingredients

    Serves 4
    8 oz. prepared Hy-Vee Bakery corn bread
    5 slice(s) Hy-Vee bacon
    2 c. finely chopped Fuji or Honeycrisp apples
    1 c. chopped onion
    ⅔ c. chopped celery
    2 tbsp. chopped fresh parsley
    1 tsp. chopped fresh sage
    1 ½ tsp. kosher salt, divided
    ¾ tsp. Hy-Vee black pepper, divided
    ¼ c. shredded aged white cheddar cheese
    ½ to 2/3 c. Hy-Vee apple juice
    4 thick-cut, bone-in pork loin chops (about 3 pounds)
    Chopped fresh parsley, for garnish


    1. Preheat oven to 200 degrees. Place a wire rack in a baking pan; set aside.
    2. Cut corn bread into small cubes. Transfer cubes to wire rack in pan. Bake, uncovered, for 2 hours or until cubes are crisp. Let cool; set aside.
    3. In a large skillet, cook bacon until crisp. Transfer bacon to a paper towel-lined plate; set aside. Remove and reserve drippings.
    4. In same large skillet, add 1 tablespoon bacon drippings. Add apple, onion, celery, parsley, sage, 1 teaspoon salt and 1/2 teaspoon pepper and cook for 5 minutes or until apples, onion and celery soften. Remove from heat and cool slightly. Transfer to a medium bowl.
    5. Crumble bacon and add to bowl. Toss in dried corn bread cubes and cheese. Drizzle with enough apple juice to moisten, tossing lightly to combine; set aside.
    6. Trim fat from meat. Make a pocket in each pork chop by cutting horizontally from fat side almost to bone or opposite side. Spoon apple stuffing into pockets. Season outside of chops with remaining salt and pepper. Transfer remaining stuffing to a 1-quart casserole.
    7. Preheat oven to 375 degrees.
    8. In the same large skillet, heat 1 tablespoon reserved drippings over medium-high heat. Cook pork chops until lightly browned on each side. Transfer chops to a baking pan.
    9. Bake, uncovered, for 35 to 40 minutes or until internal temperature of thickest part of pork chop registers 145 degrees. Remove from oven; cover with foil and let rest for 10 minutes before serving. Bake stuffing alongside chops during the last 30 minutes of baking. Serve with chops. If desired, garnish chops with additional parsley.

    Nutrition facts


    780 Calories per serving

    Amounts Per Serving

    • Total Fat: 35g
    • Cholesterol: 220mg
    • Sodium: 1460mg
    • Total Carbohydrates: 52g
    • Protein: 63g

    Daily Values

    Vitamin A 10%
    Vitamin C 15%
    Iron 20%
    Calcium 25%

    Recipe Source:

    Hy-Vee Seasons Fall 2015.