Name: Stuffed Pork Chops
Prep time: 10 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 cup butter; 2 teaspoons fresh minced fresh garlic; 3 green onions thinly sliced; 1 1/2 cups cooked collard greens, well drained, or 1 15 (oz.) can collard greens, well drained; 1 cup cornbread crumbs; 4 tablespoons olive oil; 4 (2-inch) thick pork chops; 1 teaspoon salt; 1/2 teaspoon black coarse pepper; 1/2 teaspoon coriander; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder

Collards and Cornbread Stuffed Pork Chops, juicy, thick gorgeous pork chops slit with a pocket of collard greens and cornbread stuffing and then placed under the broiler with a glaze of pepper jelly.

COLLARDS AND CORNBREAD STUFFED PORK CHOPS

These pork chops make a beautiful presentation for any restaurant meal experience you want for your guests or just a celebratory dinner for your family.

When I saw these thick pork chops at Sams, I knew I wanted to stuff them. My husband had his eye on grilling, and after I had talked him into stuffing them, he got a sparkle in his eyes.

I originally would stuff them with the cornbread stuffing I use in my recipe for Stuffed Round Steak and then I had another idea.

We had eaten collard greens the day before and still had some leftovers. So that is when I decided to add the collards to the stuffing recipe.

To add another depth of flavor, I brushed the top of the pork chop with red pepper jelly and then placed them under the broiler. Oh, my! That just kicks them up a notch. They were absolutely scrumptious.

If you are not a pork chop fan, the pork chops can easily be substituted for skinless boneless chicken breast.

I hope you get to make some of these pork chops real soon. The presentation is gorgeous enough for a special occasion or a weekend meal with family.

My husband loved them.

WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR STUFFED PORK CHOPS

Below, under the next heading, I give a list of preferred ingredients, tips, and cooking instructions for Stuffed Pork Chops and similar recipe ideas you can have.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS TO MAKE THE BEST STUFFED PORK CHOPS

Choosing pork chops. The bone in kind works best for this recipe for holding the hearty stuffing. The bone acts as a wall to keep the stuffing in place.

Stuffing options. Feel free to add different ingredients to the stuffing mixture. A handful of grated cheese, diced bacon, and chopped pecans are a few that sound good to me. Instead of collard, try spinach, kale, or cabbage. Cook them just as you would the collards.

Make ahead. Stuff the pork chops in advance, wrap them well with plastic wrap, and refrigerate for up to 24 hours before baking. Leave them out on the counter for 30-60 minutes before baking.

Freezing stuffed pork chops. After stuffing each pork chop, wrap each separately in plastic wrap, and again in aluminum foil. Freeze for up to 3 months. Thaw them in the refrigerator overnight. When ready to cook leave them on the counter to reach room temperature for at least 30-60 minutes. and then cook according to recipe instructions.

Need a cast iron skillet. Any large oven proof skillet will work. Or if your oven proof skillet is not large enough a rimmed baking sheet will work fine. Line it with parchment paper or spray it with nonstick cooking spray before transferring it to the oven.

WHAT YOU NEED TO MAKE STUFFED PORK CHOPS

Butter
Fresh garlic
Green onions
Cooked collard greens
Cornbread crumbs
Olive oil
Thick pork chops
Salt
Black coarse pepper
Coriander
Garlic powder
Onion powder
Red pepper jelly

HOW TO MAKE STUFFED PORK CHOPS

In a skillet, melt butter. Add fresh minced garlic and green onions; stir and cook until translucent.

Add collard greens stir together and cook for a few minutes or until all the ingredients are up to the same temperature. It will only take a few minutes because the collard greens are already cooked.

Add cornbread and stir all together until all the ingredients are incorporated; set off the burner.

Carefully make a slit into the round side of each pork chop being careful not to cut all the way to the other side of the pork chop. You only want to create a pocket for the stuffing.

Add all the seasonings, salt, black pepper, coriander, garlic powder, and onion powder to a small bowl and stir all together. Take a portion of the seasoning and season each of the pork chops on the outside and on the inside of the pocket well.

Heat oven to 400 degrees F. Add oil to a large cast iron skillet and bring the temperature to hot but not smoking. While the skillet is heating stuff the pork chops.

Divide the stuffing into 4 equal parts. Take a portion and place it in the pocket pushing it all the way in. After all the pork chops have been stuffed place them in the hot skillet of oil.

Brown each side until golden brown, about 4 minutes, turning once and browning the other side.

Place the skillet in the hot oven and finish cooking the pork chops until they are done about 30-45 minutes.

Remove the skillet from the oven and brush the pork chops with red pepper jelly. Place under the broiler for 5 minutes, watching carefully not to burn.

Remove from under the broiler and let rest for 5 minutes before serving.

Cook's Note: Skinless boneless chicken may be substituted for pork chops and kale, spinach, and other greens may be substituted for collard greens.