Cornbread & Leek Stuffed Pork Chops

I’m starting to feel like a broken record when it comes to using the words, “this is so easy!” but, alas, it’s true. In this recipe, leftover cornbread is mixed with leeks (sautéed in BUTTER!), fresh thyme, and homemade broth before it gets stuffed into thick-cut pork chops. Then they are slathered in homemade barbecue sauce before going into the oven to bake. I mean . . . c’mon.

SERVES 4 • TOTAL TIME: 45 MINUTES

INGREDIENTS:

1 teaspoon olive oil

4 (1-inch-thick) boneless top loin pork chops

Kosher salt and freshly ground black pepper

1 tablespoon unsalted butter

1 leek, sliced, rinsed, and patted dry

3 cups cubed Cornbread

1 teaspoon chopped fresh thyme leaves

½ cup Homemade Broth (chicken or vegetable, here and here)

⅓ cup Sweet Barbecue Sauce, plus more for serving

DIRECTIONS:

• Preheat the oven to 350ºF. Lightly grease a 9 by 13-inch baking pan with the olive oil.
• On the fat side of the pork chop, use a sharp paring knife to make a pocket 2 to 2½ inches wide and 1½ to 1¾ inches deep. Season the pork chops with a pinch of salt and pepper.
• Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add the leek and ¼ teaspoon of salt and sauté until soft, about 10 minutes.
• In a large bowl, combine the sautéed leek, cornbread, thyme, and broth. Season with ¼ teaspoon of salt and pepper. Use a wooden spoon to combine until the mixture resembles wet coarse crumbles.
• Fill each of the pork chops with the stuffing.
• Place the stuffed pork chops into the prepared pan and brush with half the barbecue sauce. Bake for 15 minutes. Remove the pan, increase the oven temperature to 400ºF, and brush the pork chops with the remaining barbecue sauce. Bake for 15 minutes more.
• Serve immediately with extra warmed barbecue sauce on the side.

MAKE IT A MEAL

Oven-Roasted Butternut Squash with Brown Butter & Crispy Fried Sage or Twice-Baked Sweet Potatoes