Pork Chops Stuffed With Cornbread

6 bone-in pork loin chops, 1 inch thick

 

3 tablespoons butter

1 cup chopped fresh mushrooms

1 cup seasoned cornbread stovetop stuffing

 

3 tablespoons chicken broth

1 cup shredded Mild Cheddar cheese

3 teaspoons chopped fresh sage leaves

1/4 teaspoon salt

1/4 teaspoon freshly ground pepper

1 tablespoon olive oil

 

1 Heat oven to 350°.

 

In 12-inch nonstick skillet, melt 1 tablespoon of the butter over medium-high heat. Cook mushrooms in butter 2 to 3 minutes or until tender.

 

Remove from heat. Add stuffing and broth; stir until liquid is absorbed. Stir in cheese and 2 teaspoons of the sage.

2 Make a pocket in each pork chop by cutting into side of chop toward the bone. Spoon stuffing mixture into each pocket; secure opening with toothpicks. Sprinkle pork with salt, pepper and remaining 1 teaspoon sage.

3 In same skillet, melt remaining 2 tablespoons butter over medium-high heat.

 

 Add 3 pork chops; cook 4 minutes, turning once, until browned.

 

Spray broiler pan rack with cooking spray.

 

Place pork on rack in pan.

 

Repeat with remaining pork chops.

 

 Brush chops with oil.

4 Bake 20 minutes or until meat thermometer inserted in center of meaty portion reads 145°F. Let stand 3 minutes.