Cornbread-Stuffed Pork Chops

 Cornbread-Stuffed Pork Chops

(4 servings)

This simple recipe delivers restaurant-style flavor and presentation- stuffed pork chop with a creamy sage sauce.  I'm always shocked by how easy this recipe is, given how complicated the end result looks and tastes!  

1/2 c. cornbread stuffing mix, prepared according to package directions

4 boneless pork chops (1-inch thick or more works best)

1 tsp salt

1/2 tsp black pepper

1 TBSP olive oil

1/3 c. dry white wine

1 c. heavy whipping cream

2 TBSP unsalted butter

2 TBSP Dijon mustard

1/4-1/2 tsp Cajun seasoning

1 sprig fresh sage

1. Preheat oven to 425 degrees.
2. Prepare pork chops by slicing a pocket and filling with cornbread stuffing. Pin closed with a wooden toothpick. Sprinkle chops with salt and pepper.
3. In a large cast iron skillet, heat oil over medium-high heat.  Add pork chops and cook until brown, about 2-3 minutes each side.
4. Place skillet in oven and bake for 20 minutes. Remove pork chops from skillet after baking.
5. Stir wine in skillet and heat over medium heat. Cook for 2-3 minutes, scraping browned bits from bottom of skillet.
6. Add cream, butter, mustard, Cajun seasoning, and sage. Cook, whisking constantly until thickened, about 2-3 minutes.
7. Remove from heat and return pork chops to skillet. Garnish with sage, if desired.

Enjoy!!