Pork Chops and Corn Dressing

Elevate your next dinner with this hearty and comforting recipe for Pork Chops and Corn Dressing. Juicy, golden-seared pork chops are baked atop a flavorful bed of cornbread dressing studded with sweet corn kernels, aromatic thyme, sage, and sautéed onions and celery. This dish combines the best of Southern-inspired flavors with an elegant twist, perfect for a holiday spread or a cozy family meal. The pork chops stay tender and perfectly seasoned, while the cornbread stuffing soaks up all the savory juices in the oven for an irresistibly moist and flavorful side. Ready in just an hour, this one-pan recipe makes cleanup a breeze and guarantees a show-stopping centerpiece for your table. Garnish with a sprinkle of fresh parsley and serve warm for a dish that’s as beautiful as it is delicious.

Nutriscore Rating: 65/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 pieces Pork chops
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 teaspoon Paprika
• 2 tablespoons Olive oil
• 2 tablespoons Butter
• 1 medium Yellow onion, diced
• 2 stalks Celery, diced
• 2 cloves Garlic, minced
• 1 cup Chicken broth
• 3 cups Cornbread, crumbled
• 1 cup Frozen corn kernels, thawed
• 1 teaspoon Dried thyme
• 1 teaspoon Dried sage
• 1 large Egg
• 2 tablespoons Parsley, chopped (optional garnish)

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Season both sides of the pork chops with salt, black pepper, and paprika.

Step 3

Heat a large skillet over medium-high heat and add the olive oil.

Step 4

Sear the pork chops in the skillet for 2-3 minutes on each side, until browned but not cooked through. Remove them from the skillet and set aside.

Step 5

In the same skillet, reduce the heat to medium and add the butter.

Step 6

Once melted, sauté the diced onion and celery for 3-4 minutes until softened.

Step 7

Stir in the minced garlic and cook for an additional 30 seconds, until fragrant.

Step 8

Add the chicken broth to the skillet and scrape the bottom to deglaze the pan.

Step 9

In a large mixing bowl, combine the crumbled cornbread, thawed corn kernels, dried thyme, dried sage, and the sautéed onion-celery mixture.

Step 10

Beat the egg in a small bowl and mix it into the cornbread mixture until well combined.

Step 11

Spread the cornbread dressing evenly into a greased 9x13-inch baking dish.

Step 12

Nestle the seared pork chops on top of the dressing.

Step 13

Cover the dish with aluminum foil and bake for 20 minutes.

Step 14

Remove the foil and continue baking for an additional 10-15 minutes, or until the pork chops reach an internal temperature of 145°F (63°C).

Step 15

Remove the dish from the oven and let it rest for 5 minutes.

Step 16

Garnish with chopped parsley, if desired, and serve warm.

Nutrition Facts

Serving size	(1941.2g)

Amount per serving	% Daily Value*
Calories	3969.5

Total Fat 202.0g	0%
Saturated Fat 62.7g	0%
Polyunsaturated Fat 5.3g
Cholesterol 765.3mg	0%
Sodium 7154.0mg	0%
Total Carbohydrate 358.1g	0%
Dietary Fiber 22.7g	0%
Total Sugars 67.8g
Protein 155.5g	0%

Vitamin D 58.2IU	0%
Calcium 832.5mg	0%
Iron 20.6mg	0%
Potassium 3655.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.9%

Protein: 16.1%

Carbs: 37.0%