Collards and Cornbread Stuffed Pork Chops with Pepper Jelly Glaze

8:22 PM
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.  

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 was going to stuff them with my 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 leftover.  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 a red pepper jelly and then placed them under the broiler.  Oh, my!  That just kick 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 just to enjoy for a weekend meal with family.

My husband loved them.

Collards and Cornbread Stuffed Pork Chops 

  • 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
  • 1/2 cup Red Pepper Jelly
In a skillet, melt butter.  Add fresh minced garlic and green onions; stir and cook until translucent.

Add collard greens and 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, 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 in the pocket pushing it all the way in.  After all the pork chops have been stuffed place 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 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.

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Kay Little
Kay Little

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