Comida Kraft
Recipe Box
  • Stuff Pork Chops with Cranberry and Cornbread Dressing

Stuff Pork Chops with Cranberry and Cornbread Dressing

 blndie2010
0
(0) 0 Reviews
Prep Time
0
min.
Total Time
2
hr.
2
min.
Servings

6 servings

What You Need

Showing deals in Cambridge, MA 02142
Show Deals
Change Zip
Select All
Add To Shopping List

Make It

Tap or click steps to mark as complete

  • Make cornbread according to instructions on box and add in 1 1/2 cup sugar. While cornbread is cooking, hard boil your eggs and caramelize your onions and cranberries in about 2 Tbsp. of butter (add more if needed). Once cornbread is done, take it out of the oven but make sure to leave oven on, dice into cubes.
  • Transfer cornbread cubes to mixing bowl. Add in cranberries and onions. Dice up your hard boiled eggs and add them in. Stir well. Cover top of mixture with poultry seasoning until there is a good coating, mix. Pour chicken stock/broth over mixture and stir in. You want it to moisten but not be soggy.
  • Take butterflied pork chops and stuff them generously with cornbread and cranberry dressing. Set aside. In small pan, mix extra cranberries, brown sugar, 2 Tbsp. of butter and 1/4 cup orange marmalade. Cook until the mixture becomes like a syrup. Once done, remove from heat and pour over stuffed pork chops. Dice up remaining butter and put in bottom of pan with pork chops. Bake at about 375°F for 45 min.

Notes

Ratings & Reviews

Rate this Recipe

Leave a Review

467938

>