fbpx

The Rhythm Is Life Steel Band – June 8th  More info here

Pork Chops with Cornbread Stuffing

Ingredients

  • 2 tablespoons roughly chopped fresh parsley
  • 2 scallions, thinly sliced
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 heaping cup crumbled cornbread
  • 1 large egg, lightly beaten
  • Kosher salt and freshly ground pepper
  • 4 bone-in pork chops (1 inch thick; about 10 ounces each)
  • 2 tablespoons vegetable oil
  • 1 1/4 pounds green beans, trimmed
  • 3 tablespoons unsalted butter
  • 1 tablespoon all-purpose flour
  • 3/4 cup low-sodium chicken broth

Directions

Preheat the oven to 400 degrees F. Combine the parsley, scallions, jalapeno, cornbread, egg, 1/2 teaspoon salt and a few grinds of pepper in a bowl. Cut a deep 2-inch-wide pocket into the side of each pork chop. Stuff the cornbread mixture into the pockets.

Heat the vegetable oil in a large skillet over medium-high heat. Season the pork with salt and pepper. Add to the skillet in batches and cook until golden brown, about 2 minutes per side. Transfer to a rimmed baking sheet; reserve the skillet. Bake until cooked through, 8 to 10 minutes.

Meanwhile, bring a medium pot of salted water to a boil; add the green beans and cook until crisp-tender, 3 minutes. Drain; return to the pot. Add 2 tablespoons butter. Season with salt and pepper; toss.

Remove the pork from the baking sheet and pour the juices on the baking sheet into the skillet. Sprinkle the flour over the juices; cook over medium heat, whisking, 1 minute. Whisk in the broth, scraping up any browned bits, until smooth and thickened, 2 to 3 minutes. Remove from the heat; whisk in the remaining 1 tablespoon butter and 3/4 teaspoon pepper and drizzle over the pork chops. Serve with the green beans.

Summer Hymn Sing

Let us know what you would like to sing in Worship this summer!

Online Check-in