Cornbread Stuffed Pork Chops have a delicious cornbread stuffing with mushrooms, onion, sage, and a little white cheddar cheese. These Thanksgiving-style pork chops go great with green beans and mashed potaoes.

 
The stuffing helps the pork chops cook up perfectly moist with so much flavor.
Cooking Method
The stuffed pork chops are first seared on the stove and then placed in the oven to finish cooking. This method ensures they get fully cooked without drying out.
What Type of Pork Chops To Use"
Thick cut pork chops work best. It is much easier to cut pockets in thick cut chops. You can use bone-in or boneless. I prefer bone-in. The bone adds flavor and helps keep the pork from drying out.
What To Do With Extra Stuffing"
If you have extra stuffing, place it around the pork chops just before placing the pan in the oven. You can even double the amount of stuffing if you want to serve it as a side.
Cornbread Stuffed Pork Chops Recipe Tips
Cooking time can vary based on the thickness and size of your pork chops so use it as an estimate. An instant-read thermometer is really helpful. Pork is done when it reaches an internal temperature of 145 F.
Mozzarella cheese, Parmesan, or Monterey Jack can be used instead of white cheddar.
The mushrooms can be left out or substituted with a little celery.

What To Serve With Stuffed Pork Chops"

Southern-Style Green Beans
Buttermilk Mashed Potatoes
Super Creamy Mac and Cheese
Yellow Squash Casserole
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