Stuffed Pork Chops

We made this recipe last night along with the Sage Cornbread and Green Potatoes recipes that follow in separate blog entries. All three dishes can be found in the Spring 2011 issue of the Penzeys spice catalog, but none of the recipes appear on the company website. Maggie Seymour of Lubbock, Texas, submitted these recipes to Penzeys. The unique aspect of this recipe is how the pork chops are stacked vertically in the baking pan, using the cornbread as filling between the chops. These three recipes combined to  make an excellent, stick-to-your-ribs winter meal.

We recommend going easy on the cayenne pepper, and you can probably eliminate the extra cayenne pepper sprinkled on at the end, unless you like the dish particularly hot.

6 pork chops, ½-inch thick
1 tsp garlic salt
½ tsp ground pepper
¼ tsp cayenne pepper
¼ cup vegetable oil or bacon fat

For the dressing:
½ cup chopped celery
¼ cup finely chopped green bell pepper
1 small onion, chopped
1 pan of sage cornbread—baked, cooled and crumbled (separate blog entry)
1 egg
1 16-oz. can creamed corn
½ tsp salt
½ tsp ground pepper
¼-½ tsp cayenne pepper

Preheat oven to 350°. Wash the pork chops and pat dry. Season with the garlic salt, pepper and cayenne on both sides. Heat the oil over medium-high heat in a skillet and brown the pork chops on both sides, 2-3 minutes per side. Remove to a plate. Add the celery, bell pepper and onion to the skillet and cook over medium heat until softened. In a large bowl, combine the cooked vegetables, crumbled cornbread, egg, creamed corn, salt, pepper, and ¼ tsp cayenne. Mix well. Place the pork chops upright in a wide loaf pan and spoon the dressing between the chops. Cover tightly with foil and bake at 350° for 45 minutes. Remove the foil, sprinkle with extra cayenne pepper if desired and bake for another 15 minutes.

Serves 6.

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