Pork And Corn Stuffing Bake Food

CORN-STUFFED PORK CHOPS

Steps:

• In a large skillet, saute onion and green pepper in butter for 3-4 minutes or until tender. Stir in the stuffing mix, corn, pimientos, salt, cumin and pepper. , Cut a pocket in each chop by slicing almost to the bone. Stuff each chop with the mixture. Secure with toothpicks if necessary. , Place in an 11x7-in. baking dish coated with cooking spray. Bake, uncovered, at 375° for 35-40 minutes or until thermometer in the meat reads 160°. Discard toothpicks.

BAKED PORK CHOPS WITH CORN DRESSING

Steps:

• In a large bowl, combine the eggs, corn, butter, celery, pimiento, bread cubes, paprika, salt and pepper. Spoon into a greased 13x9-in. baking pan. , Arrange pork chops over dressing. Sprinkle with additional paprika and salt. Cover and bake at 350° for 30 minutes. Uncover and bake 30 minutes longer or until a thermometer reads 160°.

PORK CHOPS WITH CORNBREAD STUFFING

Steps:

• In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

CORNBREAD-STUFFED BACON-WRAPPED PORK TENDERLOIN

Steps:

• Heat oven to 375 degrees F. Cut 3 slices bacon into 1/4-inch wide slices. Cook in medium saucepan over medium-high heat until crisp; drain.
• Carefully pour all but 1 tablespoon grease from pan. Add butter and apple cider; bring to a boil. Remove from heat; stir in cooked bacon, cornbread stuffing mix, apple, cranberries and pecans. If needed, add addition cider to moisten stuffing.
• Place 4 remaining slices of bacon about 2 inches apart down center of 15x10x1-inch baking sheet. Cut down center of tenderloin but not all the way through; lay flat on top of bacon slices.
• Spoon stuffing down center of tenderloin; wrap bacon slices around tenderloin, overlapping on top. Secure with wooden picks.
• Bake 40 to 45 minutes until internal temperature of stuffing reaches 160 degrees F. Let stand 10 minutes before slicing.

PORK CHOP AND CORN STUFFING BAKE

Steps:

• Mix stuffing, soup, corn, onion and celery and spoon into a greased 9" pie plate.
• Top with pork chops.
• Mix sugar and mustard and spoon over chops.
• Bake at 400 degrees for 30 minutes.

ROASTED PORK LOIN WITH SAUSAGE, CORNBREAD STUFFING

Steps:

• In a large skillet over medium-high heat, add 2 tablespoons of oil and the onions. Saute until the onions are translucent. In the same skillet, add the sausage meat and cook until all the sausage has changed color and is cooked, about 5 minutes. Add the cornbread and fresh herbs and continue to cook for another 3 to 4 minutes. Remove from heat and allow to rest until cool.
• When cool add the whipped egg whites, heavy cream and melted butter and stir to combine. Adjust the seasoning with salt and pepper, to taste.
• Make a cut 1/4-inch from the top of the loin down the full length and roll the pork cutting at the same time, this will give you a flat piece of meat ( if you were to roll it back up it would look like it did before you cut it). Evenly spread the stuffing over the flattened pork loin and then re-roll it back to the original form.
• Tie together with butcher's twine, so the loin is tied every 1 to 2 inches. Refrigerate for about 1 hour to rest and firm up a bit.
• Preheat the oven to 400 degrees F. Using a large skillet over high heat, add the remaining 2 tablespoons of grapeseed oil and sear the whole pork loin until golden brown all over, then transfer the pan to the oven and bake for 15 to 17 minutes. Reduce the heat to 350 degrees F.
• Check the pork temperature after 10 minutes, as some ovens cook faster than others, and we don't want the meat to overcook. The loin should be removed from the oven when it reaches an internal temperature of 135 degrees F on an instant-read thermometer. Transfer the loin to a cutting board and cover with aluminum foil, to rest for 5 minutes. It will continue to cook and reach an internal temperature of 145 degrees F. Slice the pork and arrange on a serving platter to serve.

PORK AND CORNBREAD STUFFING CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Lightly coat 13x9-inch dish with nonstick cooking spray; set sdifr.
• Combine butter in large skillet over medium-heat. Add pork chops. Cook 2 minutes or just until browned; turn over and cook 1 minute longer. Transfer to plate; set aside.
• Add onion, celery, carrots and parsley to skillet. Cook and stir 4 minutes or until onions are translucent. Add broth; bring to a boil over high heat. Remove from heat; add stuffing and fluff with a fork. Transfer mixture to prepared baking dish. Place browned pork chops on top. Cover; bake 25 minutes or until pork is no longer pink in center.
• VARIATION: For a one-skillt meal, use an ovenproof skillet. Place browned pork chops on mixture in skillet, cover and bake as directed.

PORK WITH CORNBREAD STUFFING

Steps:

• 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 small bowl, combine the egg, salt, pepper and bacon and raisin mixtures. Add 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 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. Roast at 325° for 1-3/4 to 2-1/4 hours or until a thermometer reads 160°. Cover and let stand 10 minutes before carving.

PORK AND CORN STUFFING BAKE

Steps:

• Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
• Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
• Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

PORK AND CORN STUFFING BAKE

Steps:

• Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
• Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
• Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

PORK AND CORN STUFFING BAKE

Steps:

• Stir the stuffing, soup, corn, onion and celery in a medium bowl. Spoon the stuffing mixture into a greased 9-inch pie plate. Top with the pork.
• Stir the brown sugar and mustard in a small bowl until the mixture is smooth. Spread the mixture on the pork.
• Bake at 400 degrees F for 30 minutes or until the pork is cooked through.

BAKED PORK CHOPS WITH STUFFING

Steps:

• In a skillet, brown the pork chops in oil. Place chops in an ungreased shallow baking pan. Toss bread cubes, butter, broth, celery, onion and poultry seasoning. Mound about 1/2 cup stuffing on each pork chop. , Combine soup and water; pour over chops. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until juices run clear and a thermometer reads 160° to 170°.

BAKED PORK CHOPS WITH CORN STUFFING

Steps:

• PREHEAT oven to 375°F.
• COMBINE water and margarine in medium saucepan; bring to a boil. Remove from heat; stir in stuffing mix and corn soufflé.
• SEASON pork with salt and pepper. Heat vegetable oil in large skillet over medium-high heat. Add pork; cook on each side for 3 to 4 minutes or until golden brown. Place in 9-inch-square baking dish. Pour broth around pork. Spoon stuffing mixture over each pork chop; cover.
• BAKE for 30 minutes. Uncover; bake for 10 to 15 minutes or until stuffing is lightly browned and pork is cooked through.