OK, so maybe boxed stuffing isn’t as good as homemade. And maybe your Great Aunt May’s stuffing is the greatest thing since sliced bread, but when you just want to stuff some chops, boxed stuff is fine. Trust me. Did I mention how simple it is and how much the kids loved it? Well, put it this way. The next time I make this recipe, I won’t do 4 chops, I’ll do 8! Just to make sure we have leftovers.
Cornbread Stuffed Pork Chops:
4 large Pork Chops – $5.79
1 bag of 1 box Mothers Cornbread Dressing (or your favorite) – $1.00
1/2 small white onion, finely diced – $.25
2 stalks celery, finely diced – $.40
Water/broth and butter as directed on package of stuffing
Salt and Pepper to tasteCOST: $7.44
Begin preparing stuffing as directed on package. Preheat oven to 275 as well.
Slice thick pork chops with knife as to make a pocket. Spread with fingers to open a pouch. Spoon stuffing into chops. Stuff well, even letting a spoonful or so overflow. Place in baking dish, season with salt and pepper and cover with foil. Bake on low temp of 275 for 2 to 2 1/2 hours. This is key. If you rush, they will cook, but they will not be so tender. Take your time and chops will melt in your mouth and stuffing with be moist and scrumptious!
Oh, and since peppers have been on sale, I added extra to my salad. Nutritious and delicious.
Pepper Side Salad:
Mixed greens, whatever’s on sale – $.99
1 Large Roma Tomato – $.15
1 red Pepper – $.40
1 yellow Pepper – $.40
Salt and Pepper to taste – pantryCOST: $1.94
GRAND TOTAL: $9.38
