Recipe by Auntd210 Oppel
This recipe has been posted on the "Pork" The other white meat website. I was looking for a good recipe to use some butterfly pork chops with and decided to try this one....
Top Review by Dans La Lune
My Stovetop stuffing mix was also only 6 ounces, so I reduced measurements to about 3/4 of everything. The stuffing was EXCELLENT... Very moist and flavorful. Unfortunately, my pork chops were barely an inch thick, so making the pocket in them made them even thinner. I should have reduced the cooking time accordingly but didn't think about it until the timer went off. The pork came out dry and tough, but we loved the stuffing. I will use the stuffing recipe again, but we're not big fans of pork. Thanks!
- 6 boneless pork chops, 1 1/2 inch thick
- 1⁄2 cup water
- 1⁄3 cup chopped onion
- 3 tablespoons packed brown sugar
- 1 1⁄2 teaspoons cider vinegar
- 1 (8 ounce) package cornbread stuffing mix
- 1 (8 ounce) can crushed pineapple, undrained
- 1 cup chopped celery
- 2 tablespoons butter
- 2 tablespoons low sodium soy sauce
- 1 teaspoon onion powder
Directions See How It's Made
- Cut a 4 to 5 inch long slit to make a pocket in each chop.
- In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
- Heat to boing, stirring occasionally.
- Add stuffing mix toss lightly to coat.
- Spoon mixture into pork chop pockets.
- Arrange chops, stuffing side up in an oblong baking dish.
- Cover with foil bake at 350 degrees for 20 minutes.
- Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.