Imagine cutting into a perfectly golden, juicy pork chop and revealing a hidden treasure of savory cornbread stuffing, all crowned with a luscious, sweet peach compote that'll transport you straight to a Southern kitchen. This isn't just a recipe; it's a culinary experience that marries classic American flavors in a way that will have your family and friends begging for seconds. Get ready to elevate your dinner game with a dish that's both elegant and comfortingly rustic!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 pork chops
- 2 cups cornbread, crumbled
- 1 cup chicken broth
- 1/2 cup diced onion
- 1/2 cup diced celery
- 1 teaspoon sage
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups peaches, sliced
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Pat the pork chops dry with paper towels and set aside.
- In a skillet, sauté diced onion and celery in a little oil over medium heat until softened and translucent, about 5 minutes.
- In a mixing bowl, combine crumbled cornbread, sautéed onion and celery, chicken broth, sage, salt, and pepper. Mix until the stuffing is moist but not soggy.
- Using a sharp knife, carefully cut a deep pocket into the side of each pork chop, ensuring not to cut all the way through.
- Generously stuff each pork chop with the cornbread mixture, pressing gently to fill the pocket completely.
- Season the outside of the stuffed pork chops with additional salt and pepper.
- Heat an oven-safe skillet with a little oil over medium-high heat. Sear the pork chops for 2-3 minutes on each side until golden brown.
- Transfer the skillet with pork chops to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 145°F (63°C).
- While the pork chops are cooking, prepare the peach compote. In a separate saucepan, combine sliced peaches, brown sugar, and lemon juice.
- Cook the peach mixture over medium heat, stirring occasionally, until the peaches are soft and the sauce has thickened, about 10-12 minutes.
- Remove pork chops from the oven and let rest for 5 minutes before serving.
- Plate the stuffed pork chops and top generously with warm peach compote.
Tips
- Choose thick-cut pork chops (at least 1-inch thick) to ensure a perfect pocket for stuffing and prevent overcooking.
- Use day-old cornbread for the best texture in your stuffing - slightly dry bread absorbs flavors better.
- When creating the pocket, use a sharp knife and insert it horizontally, being careful not to pierce through the other side.
- Let the pork chops rest after cooking to ensure the juices redistribute, keeping the meat tender and moist.
- For extra flavor, consider adding some chopped herbs like fresh thyme or rosemary to your stuffing.
- Use a meat thermometer to ensure your pork chops reach the safe internal temperature of 145°F without overcooking.
- If your peaches aren't super ripe, a splash of vanilla extract in the compote can enhance their natural sweetness.
Nutrition Facts
Calories: 261kcal
Carbohydrates: 46g
Protein: 8g
Fat: g
Saturated Fat: g
Cholesterol: mg
