If you’ve been reading this blog you know one of my favorite dishes is cornbread dressing. We finally got some cooler weather here so I wanted to make some to kind of put me in a winter mood since winter completely passed us by this year. My friend Shaun told me once that she makes a pork chop and dressing dish. I had never even thought of putting them together so off I went in search of a recipe. I found one and it is basically the same cornbread dressing recipe I use minus the egg (the blogger had an unfortunate experience using eggs in her dressing so she leaves them out now). I tried it her way using butter but, of course, I had to add celery and onions.
So good! And just the touch of cold weather food that I needed.
Pork Chops & Dressing Bake
(recipe adapted from Boo Mama)
4 large bone-in pork chop
Montreal steak seasoning
Salt and pepper, to taste
1 cup celery, diced
1 cup onion, diced
1 tbsp butter
Cornbread (2 boxes of Jiffy cornbread baked according to package instructions)
1/2 cup butter, melted
2 cups chicken broth
1 can cream of mushroom soup
Make cornbread according to box directions.
In a large frying pan, add 1 tbsp of butter and let melt under medium eat. Add celery and onions and sauté for 5-7 minutes.
Once cornbread is cooled, dump into a large mixing bowl and break into crumbles. Add melted butter, chicken broth, and soup. Mix thoroughly. Add sautéed celery and onions and mix thoroughly. Add salt and pepper to taste. I always add more pepper than I think I need because it really brings out the flavor.
Season pork chops with Montreal steak seasoning. In the pan previously used, add 1 tsp olive oil. Place pork chops in pan and brown on each side for 3-4 minutes.
Spray a large baking dish with non-stick spray. Place browned pork chops on bottom of the dish. Spread cornbread dressing mixture on top of the pork chops. Cover dish with aluminum foil.
Bake at 350 for 45 minutes. Remove foil and bake additional 15 minutes.