Corn Bread Stuffed Pork Chops

Name: Corn Bread Stuffed Pork Chops
Ingredients: 1 bacon strip, diced; 1/4 cup chopped onion; 1/2 cup corn bread stuffing mix; 1/2 cup chopped peeled tart apple; 2 tablespoons chopped pecans; 2 tablespoons raisins; 2 tablespoons plus 1 cup chicken broth, divided; 1/4 teaspoon rubbed sage; Dash ground allspice; 2 bone-in pork loin chops (1 inch thick and 7 ounces each); 1 tablespoon butter

11 ingredients

3 steps

Ingredients

1 bacon strip, diced
1/4 cup chopped onion
1/2 cup corn bread stuffing mix
1/2 cup chopped peeled tart apple
2 tablespoons chopped pecans
2 tablespoons raisins
2 tablespoons plus 1 cup chicken broth, divided
1/4 teaspoon rubbed sage
Dash ground allspice
2 bone-in pork loin chops (1 inch thick and 7 ounces each)
1 tablespoon butter

Directions

1

Select saute setting on a 3- or 6-qt. electric pressure cooker. Adjust for medium heat; add bacon. Cook and stir until crisp. Remove with a slotted spoon; drain on paper towels. Add onion to drippings; cook and stir until tender, 3-4 minutes. Remove to a small bowl. Stir in stuffing mix, apple, pecans, raisins, 2 tablespoons broth, sage, allspice and bacon. Cut a pocket in each pork chop by slicing almost to the bone. Fill with stuffing; secure with toothpicks.
2

Add butter to pressure cooker. When butter is hot, brown chops on both sides; remove and keep warm. Add remaining 1 cup broth to pressure cooker. Cook 1 minute, stirring to loosen browned bits from pan. Press cancel.
3

Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 18 minutes. Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in pork should read at least 145°. Discard toothpicks before serving.