Served with a creamy mustard sauce, these pork chops are perfect for a cozy holiday supper.
Cornbread and Herb Stuffed Pork Chops
Makes 4 servings
- 6 tablespoons salted butter, divided
- ⅓ cup minced yellow onion
- 2 cups crumbled cornbread
- ⅓ cup low-sodium chicken broth
- 3 tablespoons chopped mixed fresh herbs (such as sage and rosemary)
- 4 (1½-inch-thick) bone-in pork chops
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 tablespoon canola oil
- ⅓ cup dry white wine
- 1 cup heavy whipping cream
- 2 tablespoons Dijon mustard
- 1 sprig fresh sage
- Garnish: fresh sage
- Preheat oven to 425°.
- In a 12-inch cast-iron skillet, melt 4 tablespoons butter over medium heat. Add onion; cook until tender, 2 to 3 minutes. In a medium bowl, stir together onion, crumbled cornbread, broth, and herbs.
- Cut a pocket into each pork chop by cutting into side of chop toward the bone. Stuff cornbread mixture into chops. Sprinkle salt and pepper all over pork chops.
- In same skillet, heat oil over medium-high heat. Add pork chops; cook until browned, 2 to 3 minutes per side. Transfer skillet to oven.
- Bake for 20 minutes. Remove pork chops from skillet; keep warm.
- Stir wine into skillet; cook over medium heat for 2 to 3 minutes, scraping browned bits from bottom of skillet with a wooden spoon. Whisk in cream, mustard, sage sprig, and remaining 2 tablespoons butter; cook, whisking constantly, until thickened, 2 to 3 minutes. Return pork chops to skillet; cook until heated through. Garnish with sage, if desired.