Entree: United States – Appalachian and Southern United States – Cornbread-Stuffed Pork Chops

Serving Size: 6

Approximate Time

Prep 40 min

Cook 45 min

Additional 5 min

Total 1 hr 30 min

Ingredients

- 6 bone-in pork chops, approx. 8 oz (225 g) each
- 4 cups (about 10 oz / 285 g) day-old cornbread, crumbled
- 2 tbsp (30 ml) unsalted butter, divided (2 tbsp = 28 g)
- 1 medium yellow onion, diced, about 1 cup (150 g) — for stuffing
- 2 cloves garlic, minced (about 6 g)
- 2 large eggs (about 100 g)
- 1/2 cup (120 ml) low-sodium chicken stock, plus extra as needed
- 2 tbsp (8 g) fresh parsley, chopped
- 1 tbsp (3 g) fresh thyme leaves or 1 tsp (1 g) dried thyme
- 1 tsp (1 g) dried sage
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper, plus more to taste
- 2 tbsp (30 ml) olive oil (for searing)
- 1 tsp (2 g) smoked paprika (optional, for seasoning chops)
- 1 lb (450 g) collard greens, tough stems removed and leaves sliced into 1-inch ribbons
- 4 slices bacon, chopped, about 4 oz (115 g)
- 1/2 small onion, diced, about 1/2 cup (75 g) — for collards
- 1/4 cup (60 ml) chicken stock (for collards)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tbsp (15 g) unsalted butter (to finish collards)

Instructions

Short Description:
Bone-in pork chops are filled with a savory cornbread stuffing of onions and herbs, seared, then finished in the oven and served with braised collard greens for a complete Southern-style main course.

Regional Notes:
This Kentucky/Upper Appalachian version uses a cornbread-based stuffing (reflecting Southern cornbread tradition) and bone-in pork chops finished in the oven — a common family-dinner technique in the region. The use of simple aromatic onions, parsley, thyme, and a touch of vinegar on collards keeps the flavors true to Appalachian and Southern home cooking.

1. Preheat the oven to 350°F (175°C). Lightly oil a rimmed baking sheet or shallow baking dish to hold the chops while baking.
2. If you don't have day-old cornbread, bake a quick 8-inch (20 cm) skillet or pan cornbread and let cool, then crumble until you have about 4 cups (285 g).
3. In a 10-inch (25 cm) skillet over medium heat, melt 1 tbsp (14 g) butter. Add 1 cup diced onion (150 g) and cook until softened and translucent, about 5–6 minutes. Add 2 cloves minced garlic and cook 30 seconds more.
4. Transfer the cooked onion and garlic to a large bowl. Add the crumbled cornbread, 2 large eggs (100 g), 1/2 cup (120 ml) chicken stock, 2 tbsp chopped parsley, 1 tbsp thyme (or 1 tsp dried), 1 tsp dried sage, 1 tsp kosher salt, and 1/2 tsp black pepper. Stir until the mixture is evenly moistened; it should hold together when pressed. If too dry, add a tablespoon or two of additional stock.
5. Prepare the pork chops: using a sharp knife, cut a deep pocket into the side of each bone-in chop (do not cut through). Season the outside of the chops on both sides with 1 tsp smoked paprika (optional), 1 tsp kosher salt, and 1/2 tsp black pepper.
6. Stuff each pork chop pocket with about 3/4 cup of the cornbread stuffing, pressing gently to compact. Use toothpicks to seal the openings if necessary. Reserve any leftover stuffing to bake alongside the chops as a small side portion.
7. In a large ovenproof skillet or cast-iron pan over medium-high heat, add 2 tbsp (30 ml) olive oil. When hot, sear the pork chops 2–3 minutes per side until nicely browned. Transfer the skillet (or move chops to the prepared baking dish) and bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the chop (not the stuffing) reads 145°F (63°C), about 18–25 minutes depending on thickness. Allow chops to rest 5 minutes before serving.
8. While chops are baking, make the collard greens: in a separate large skillet over medium heat, cook 4 chopped bacon slices (115 g) until crisp. Remove most of the bacon fat leaving about 1–2 tbsp in the pan and add 1/2 small diced onion (75 g). Sauté until softened, 3–4 minutes.
9. Add the sliced collard greens (450 g) to the bacon and onions in batches, stirring until wilted. Pour in 1/4 cup (60 ml) chicken stock, cover, and reduce heat to medium-low. Simmer, stirring occasionally, until greens are tender, 12–18 minutes. Stir in 1 tbsp apple cider vinegar, 1 tbsp butter (15 g), and the reserved crisp bacon. Season with salt and pepper to taste.
10. If you baked any leftover stuffing alongside the chops, crisp it for the last 8–10 minutes of the chops' bake time so both finish together.
11. To serve, place a stuffed pork chop on each plate with a generous portion of braised collards and a scoop of the cornbread stuffing. Let guests remove toothpicks before eating.