Pork Stuffed with Corn-Bread Stuffing

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Preparation time: 15 mins
Cooking time: 40 mins

Difficulty: Easy - for beginners
Serves: 6 servings


•1/4 cup boiling water
•1/4 cup raisins
•2 bacon strips, cut up
•1/2 cup diced celery
•2 tablespoons diced onion
•1 egg, beaten
•1 teaspoon salt
•1/4 teaspoon pepper
•2-1/2 cups corn-bread crumbs
•6 center cut pork chops (1-1/4 inches thick) or 1 pork shoulder butt roast (3 to 4 pounds), boned for stuffing


•Pour water over raisins; set aside. In a saucepan, cook bacon until crisp; add celery and onion. Cook and stir for 2 minutes; remove from the heat. In a medium bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs and toss lightly.
• If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop; place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until the meat is no longer pink.
• If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving. Yield: 6 servings (chops) or 8-10 servings (roast).


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