In this recipe pork loin chops are stuffed with a savory cajun spiced cornbread then topped with a zesty pepper jelly resulting in a satisfyingly sweet and spicy finished dish.
1/4 cup chopped onion (1/2 a medium onion)
1 clove garlic, minced
1 tablespoon butter
1/2 cup prepared corn bread
1/2 of a 4 ounce can diced green chili peppers, drained
1/4 cup chopped, seeded tomato
1 tablespoon Victoria Taylor’s New Orleans Seasoning
4 pork loin rib chops, cut 1 1/4 inches thick
red pepper or jalapeno jelly (optional)
Preheat oven to 375°.
In a small saucepan cook onion and garlic in hot butter till tender. Stir in stuffing mix, tomato, chili peppers and Victoria Taylor’s New Orleans Seasoning. Trim fat from chops. Cut a pocket in each chop by cutting from fat side almost to bone or about 1/4” from bottom for boneless chops. Place about a 1/4 cup of stuffing in each chop. Put chops on a rack in a shallow roasting pan. Bake 35 to 45 minutes or till no pink remains and juices run clear.
Meanwhile, if desired, in a small saucepan cook and stir pepper jelly till heated through. Brush onto chops for the last 5 minutes of baking.
If necessary secure pork chops with wooden toothpicks. Serve with rice or mashed potato and a vegetable.