Recipe Background
Why should turkey get all of the glorious stuffing? Well, we're about to shake things up a bit with our yummy Chops 'n' Stuffing. The thick, juicy pork chops filled with a flavorful cornbread stuffing and served with a crispy green bean bonus-of-a-side is what dreams are made of. If you're looking for a much quicker and, in our opinion, more flavorful dish for your next holiday, special occasion, or simple weekday dinner, Chops 'n' Stuffing covers all the stuff your family and guests will need to have a perfectly stuffed plate! So, give that turkey a rest and start stuffing something new today. You will be so happy that you did!
Why should turkey get all of the glorious stuffing? Well, we're about to shake things up a bit with our yummy Chops 'n' Stuffing. The thick, juicy pork chops filled with a flavorful cornbread stuffing and served with a crispy green bean bonus-of-a-side is what dreams are made of. If you're looking for a much quicker and, in our opinion, more flavorful dish for your next holiday, special occasion, or simple weekday dinner, Chops 'n' Stuffing covers all the stuff your family and guests will need to have a perfectly stuffed plate! So, give that turkey a rest and start stuffing something new today. You will be so happy that you did!
Ingredients
- 2 tablespoons fresh parsley roughly chopped
- 2 scallions thinly sliced
- 1 jalapeño pepper seeded and finely chopped
- 1 cup cornbread crumbled
- 1 large egg lightly beaten
- kosher salt to taste
- black pepper to taste
- 4 (10-ounce) pork chops bone-in and 1-inch-thick
- 2 tablespoons vegetable oil
- 1 1/4 pounds fresh green beans washed and trimmed
- 3 tablespoons unsalted butter divided
- 1 tablespoon all-purpose flour
- 3/4 cup low-sodium chicken broth
Directions
- Preheat the oven to 400 degrees F.
- Line a rimmed 18x26-inch baking sheet with parchment paper.
- In a medium bowl, add the parsley, the scallions, the jalapeño peppers, the cornbread, the egg, the kosher salt, and the black pepper and mix well.
- Use a sharp knife to cut a deep 2-inch-wide pocket into one side of the pork chops.
- Evenly divide and stuff the cornbread mixture into the pocket of each pork chop.
- Season both sides of the pork chops with the kosher salt and the black pepper.
- In a large skillet over medium-high heat, add the vegetable oil.
- In batches, cook the pork chops in the vegetable oil until they are golden-brown on both sides, about 2 minutes per side.
- Transfer the pork chops to the prepared baking sheet.
- Bake the pork chops until they reach an internal temperature of 145 degrees F, about 8-10 minutes.
- While the pork chops are baking, in a large pot of salted, boiling water, add the green beans and cook until they are crisp-tender, about 3 minutes.
- Drain the green beans and return them to the pot.
- Add 2 tablespoons of the unsalted butter, the kosher salt, and the black pepper to the green beans and toss well.
- Transfer the pork chops to a serving platter.
- Add the juices from the baking sheet to the same skillet used to brown the pork chops.
- In the skillet over medium heat, sprinkle the flour over the juices and cook, whisking constantly, about 1 minute.
- Add the chicken broth to the flour mixture, scraping up any browned bits and whisking constantly, until smooth and thickened, about 2-3 minutes.
- Add the remaining butter and the black pepper to the broth mixture and whisk well.
- Drizzle the broth mixture over the tops of the pork chops.
- Plate the pork chops with the green beans and serve.
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