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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I was looking for a good recipe to use some butterfly pork chops with and decided to try this one. Ingredients:
6 boneless pork chops, 1 1/2 inch thick |
1/2 cup water |
1/3 cup chopped onion |
3 tablespoons packed brown sugar |
1 1/2 teaspoons cider vinegar |
1 (8 ounce) package cornbread stuffing mix |
1 (8 ounce) can crushed pineapple, undrained |
1 cup chopped celery |
2 tablespoons butter |
2 tablespoons low sodium soy sauce |
1 teaspoon onion powder |
Directions:
1. Cut a 4 to 5 inch long slit to make a pocket in each chop.
2. In pan over medium heat, combine pineapple, water, celery, onion, butter brown sugar soy sauce vinegar and onion powder.
3. Heat to boing, stirring occasionally.
4. Add stuffing mix toss lightly to coat.
5. Spoon mixture into pork chop pockets.
6. Arrange chops, stuffing side up in an oblong baking dish.
7. Cover with foil bake at 350 degrees for 20 minutes.
8. Uncover and bake an additional 25 minutes or until stuffing is golden brown and chops are no longer pink.
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