Corn Bread Stuffed Pork Chops
Ingredients
- 1 bacon strip, diced ⓘ
- 1/4 cup chopped onion ⓘ
- 1/2 cup corn bread stuffing mix ⓘ
- 1/2 cup chopped peeled tart apple ⓘ
- 2 tablespoons chopped pecans ⓘ
- 2 tablespoons raisins ⓘ
- 2 tablespoons plus 1 cup chicken broth, divided ⓘ
- 1/4 teaspoon rubbed sage ⓘ
- Dash ground allspice ⓘ
- 2 bone-in pork loin chops (1 inch thick and 7 ounces each) ⓘ
- 1 tablespoon butter ⓘ
Instructions
- Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks.
- Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
- Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.
Nutrition & Diet Analysis (per serving)
978
kcal
49% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).