Comida Kraft
Recipe Box

Cornbread-Stuffed Pork Chops

Prep Time
Total Time

4 servings

Stuffed pork chops on a weeknight? Absolutely doable—and delicious. Get out the cornbread stuffing and baby spinach leaves and try it tonight.

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What You Need

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Make It

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  • Use sharp knife to make horizontal cut in side of each chop to make pocket, being careful to not cut through to opposite side of chop. Fill each pocket with 1/4 cup each spinach and stuffing. Close pockets; secure with wooden toothpicks.
  • Cook chops in large skillet sprayed with cooking spray on medium-high heat 2 to 3 min. on each side or until evenly browned on both sides. Add orange juice concentrate; turn to evenly coat both sides of chops with concentrate. Cover; cook on medium-low heat 10 to 15 min. or until chops are done (145°F). Remove from heat. Let stand 3 min.
  • Meanwhile, cook gravy in saucepan on medium heat 3 min. or until heated through, stirring occasionally.
  • Remove and discard toothpicks from chops. Serve topped with gravy.


Substitute prepared STOVE TOP Savory Herbs Stuffing Mix for the cornbread stuffing.


  • 4 servings

Nutritional Information

Serving Size 4 servings
% Daily Value

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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