6 servings

How to Make It

Step 1

Prepare cornbread according to package directions; remove cornbread from skillet, and cool on wire rack

Step 2

Crumble cornbread and biscuits in a large mixing bowl; stir in eggs, sage, salt, and pepper. Set aside.

Step 3

Combine onion, celery, chicken broth, and butter in a medium saucepan; cook over medium heat until vegetables are tender. Add to cornbread mixture; mix well, and set aside.

Step 4

Heat oil in a large skillet over high heat. Sprinkle salt and pepper to taste on pork chops, and heavily brown in oil on both sides. Drain on paper towels.

Step 5

Stuff pockets of pork chops with stuffing. Place remaining stuffing in a lightly greased 10- x 6- x 2-inch baking dish. Bake, uncovered, at 350° for 35 minutes or until golden brown.

Step 6

Place pork chops in a lightly greased 13- x 9- x 2-inch baking dish. Bake, uncovered, at 350° for 40 minutes or until tender. Baste frequently with Honey Glaze. Serve with baked stuffing.

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