When the holidays come around I’m always looking for new ways to create festive and vibrant dishes. Plus I’m extremely burned out on turkey and roasted ham at this point in my life. So I opted for this tasty and more personal dinner combo. You still get the salty pork, with with savory stuffing and yummy sweetness from the glaze.
Pair it with some earthy greens and you still get all the holiday flavors we look forward to around this time of year.
A year ago from now, you would probably be reading about this big holiday feast with all my friends and family that I would be so elated about putting together. However, with my increased workload and other business ventures I’ve started this year – I’ve been more satisfied with intimate and less strenuous gatherings. Don’t get me wrong, I enjoy spending the holidays with my loved ones. I just prefer to be more focused on myself and immediate family. I’ve actually been beating myself up about having this mindset lately – then my close friend reminded me that it’s okay to protect my energy and have that “me” time.
Which I guess makes sense. Majority of my days are about catering and tending to everyone else around me already. The least I could do is use the holidays as my time off to recoup and reconnect.
Due to this new found outlook on holiday gatherings there’s no need for the big herb roasted turkey or honey glazed ham. These simple, yet flavorful stuffed porkies will do just fine.
Corn Stuffed Porkchops
- 6 – 7oz Center Cut Porkchops (about 2 inches thick)
- 3 Tbsp Olive Oil
- salt & pepper, to taste
- 1 1/2 cup Cornbread, prepared and crumbled
- 1 Tbsp Butter
- 1 cup Frozen Corn Kernels
- 1 Tbsp. Garlic, minced
- 1/4 cup Red Bell Pepper, diced
- 1/4 cup Green Bell Pepper, diced
- 1/4 cup Onion, diced
- 1 Tbsp. Parsley
- 1 Tbsp Paprika
- 1 can Campbell’s Cream of Corn Soup
- Salt & Pepper, to taste
- 2 cups Apple Juice
- 1/2 Apple, sliced
- 1 tsp Crushed Red Pepper Flakes, optional
- 1 tsp Garlic, minced
Preheat oven to 375 degrees Fahrenheit.
Cut a pocket into each pork chop, making sure not to cut too deep and leaving the pork chop intact on each end. Coat with olive oil and season with salt and pepper, inside and out. Set aside.
In a large sauté pan, melt butter and sauté corn, garlic, holy trinity (bell peppers and onions) for about 2-3 mins or until corn is tender. Add parsley and season with paprika, salt, and pepper.
Stir in Campbell’s Cream of Corn Soup, and summer for 1-2 mins.
Remove from heat, and add crumbled cornbread.
Next, stuff pork chops with about 1/3 cup of the cornbread mixture. Place in a baking dish and cook in oven for about 15-20 mins or until cooked through and internal temperature is 155 degrees.
While pork chops are in the oven, make the glaze.
In a deep sauce pan, add Apple juice, garlic, apples, and red pepper flakes. Bring to a medium-high simmer and let reduce half way or until slightly syrupy. (Should be slightly looser than syrup)
When glaze is done, spoon about 1-2 Tbsp of glaze over each pork chop and bake for an additional 5 mins.
Serve hot with additional glaze.