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Pork Chops with Jalapeño Pecan Cornbread Stuffing

Pork Chops with Jalapeño Pecan Cornbread Stuffing

Get ready to elevate your dinner game with a mouthwatering Southern-inspired dish that'll make your taste buds dance! These Pork Chops with Jalapeño Pecan Cornbread Stuffing are not just a meal, they're a culinary adventure that combines the perfect balance of savory, spicy, and crunchy in every single bite. Imagine tender, juicy pork chops stuffed with a zesty cornbread mixture that brings together the rich crunch of pecans and the bold kick of jalapeños - this recipe is about to become your new go-to dinner sensation that will have everyone at the table begging for seconds!

Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings

Ingredients

  1. 4 pork chops
  2. 2 cups cornbread, crumbled
  3. 1/2 cup pecans, chopped
  4. 1 jalapeño, diced
  5. 1/2 cup chicken broth
  6. 1 tsp salt
  7. 1/2 tsp black pepper
  8. 1 tsp paprika

Instructions

  1. Preheat your oven to 375°F (190°C) to prepare for baking the stuffed pork chops.
  2. In a mixing bowl, combine the crumbled cornbread, chopped pecans, and diced jalapeño. Mix thoroughly to evenly distribute the ingredients.
  3. Pour in the chicken broth and add 1 teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika to the cornbread mixture. Stir until everything is well combined and the cornbread is moistened.
  4. Take the pork chops and use a sharp knife to cut a pocket into the side of each chop. Be careful not to cut all the way through the chop.
  5. Stuff each pork chop with the jalapeño pecan cornbread mixture, packing it in generously. Use toothpicks to secure the opening of the pork chops if necessary.
  6. Heat a large oven-safe skillet over medium-high heat and add a little oil. Once the oil is hot, sear the stuffed pork chops for about 3-4 minutes on each side until they are golden brown.
  7. Once the pork chops are seared, transfer the skillet to the preheated oven. Bake for 25-30 minutes or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C).
  8. Remove the skillet from the oven and let the pork chops rest for about 5 minutes before serving. This helps the juices redistribute for a more tender chop.
  9. Serve the pork chops warm, garnished with additional chopped jalapeños or pecans if desired, alongside your favorite sides.

Tips

  1. • For the most flavorful stuffing, use day-old cornbread that's slightly dried out • Make sure to not overstuff the pork chops to ensure even cooking • Use a meat thermometer to check the internal temperature - 145°F is perfect for juicy pork • If you prefer less heat, remove the jalapeño seeds before dicing • Toast the pecans lightly before adding them to the stuffing for enhanced nutty flavor • Let the pork chops rest after cooking to keep them incredibly tender and juicy • Choose thick-cut pork chops for the best stuffing pocket and most impressive presentation

Nutrition Facts

Calories: 450kcal

Carbohydrates: 25g

Protein: 35g

Fat: 25g

Saturated Fat: 6g

Cholesterol: 110mg

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