Stuffed Pork Chops with Mexican Cornbread
1 hr. 30 min.
Recipe tags: baking mix, advanced difficulty, dinner, other
|Southeastern Mills® Stuffed Pork Chops with Mexican Cornbread
|Hot water, divided
|Diced white onions
|Diced green bell pepper
|Diced red bell pepper
|Chopped jalapenos, seed if less heat is preferred
|Freshly chopped garlic, about 2 cloves
|Freshly ground black pepper, divided
|Center-cut, bone-in pork chops, 2” thick
|Freshly ground black pepper
Preheat the oven to 350º F. Add the chicken base to the hot water, whisk to dissolve. Separate 1 cup of the chicken base and set aside.
Heat a large skillet over medium heat, add vegetable oil and swirl to coat. Add the onion, bell peppers, and jalapenos to the pan and sauté for 2-3 minutes, stirring occasionally. Add the garlic and sauté for 30 seconds more. Season with a pinch of salt and the black pepper. Transfer the mixture to a medium sized bowl, add the cornbread and stir to combine.
Butterfly each pork chop, be careful not to cut the chops all the way through. Evenly divide the cornbread mixture and spoon onto one side of the cut pork chops. Fold the pork chop and using butchers twine tie each chop closed and place directly onto a greased sheet pan.
Season the chops with the remaining pepper, granulated garlic, and the salt. Place the sheet pan directly into the oven and baste every 20 minutes with the chicken base mixture, until the internal temperature registers 145º F., about 1 hour 20 minutes. Carefully remove the sheet pan from the oven, reserving the liquid, and let cool for 5 minutes. Using kitchen scissors remove the twine from each pork chop.
In a small saucepan over medium high heat add the flour and butter and whisk for 2-3 minutes. Slowly whisk in the remaining chicken base mixture, the reserved pork chop liquid and continue to cook for 2-3 more minutes, whisking constantly until sauce has slightly thickened. Remove the sauce from the heat and add the parsley and pepper. Serve immediately with the pork chops.