Stuffed Pork Chops with Corn Bake

                                   

Stuffed Pork Chops
Ingredients:

Ingredients

• 2 tablespoons chopped celery
• 2 tablespoons chopped onion
• 2 tablespoons butter or margarine, divided
• 1/2 cup stuffing croutons
• 3 tablespoons milk
• 1 teaspoon minced fresh parsley
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 (1-inch thick) boneless pork loin chops (I used 4 smaller and had plenty of stuffing with some left over)
• 3/4 cup beef broth
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a skillet, saute celery and onion in 1 tablespoon butter until tender. Transfer to a bowl. Add croutons, milk, parsley, paprika, salt and pepper. Cut a pocket in each pork chop; fill with stuffing.
2. In a skillet, brown chops in remaining butter. Transfer to a greased 9-in. square baking dish. pour broth into dish. Cover and bake at 350 degrees F for 30-35 minute or until a meat thermometer reads 160 degrees F. Remove chops and keep warm.
3. Pour the pan drippings into a saucepan; bring to a boil. Combine cornstarch and water until smooth; gradually stir into drippings. Cook and stir for 2 minutes or until thickened. Serve with the pork chops.

I opted not to make the gravy because I didn't make mashed potatoes and decided I didn't want it over the pork chops today. Still turned out delicious! I also used toothpicks to hold my pork chops shut because mine were on the smaller side.

recipe courtesy of allrecipes.com

Corn bake
Ingredients: 

• 1 cup all-purpose flour
• 1 cup cornmeal
• 3 Tbs sugar
• 1/2 tsp salt
• 1/2 tsp baking soda
• 1 egg
• 1 cup (8oz) reduced fat sour cream
• 1/4 cup unsweetened applesauce
• 1/4 cup butter, melted
• 1 can (15-1/4  oz) whole kernel corn, undrained
• 1 can (14-3/4 oz) cream-style corn

Directions:
1. In a large bowl, combine the first five ingredients. In a small bowl, whishk the egg, sour cream, applesauce and butter. Stir in corn. Stir into dry ingredients just until moistened. Transfer to a 13x9 inch baking dish coated with cooking spray.


2. Bake at 350 degrees for 30-35 minutes or until a toothpick inserted near the center comes out clean. Serve warm and refrigerate leftovers. (I froze mine in individual servings).

recipe courtesy taste of home