Pork Stuffed With Corn Bread Dressing


Serves: 8
Total Calories: 193

Ingredients

1/4 cup boiling water
1/4 cup raisins
2 slices bacon, cut up
1/2 cup diced celery
2 tablespoons diced onions
1 egg, beaten
1 teaspoon salt
1/4 teaspoon pepper
2-1/2 cups corn bread crumbs
6 center cut pork chops (1-1/4 inches thick) or 1 pork blade roast (3 to 4 pounds), boned for stuffing

Directions:

Pour water over raisins set aside. In a saucepan, cook bacon until crisp add celery and onion. Cook and stir for 2 minutes remove from the heat. In a medium bowl, combine egg, salt, pepper and bacon and raisin mixtures. Stir in crumbs toss lightly. If stuffing pork chops, cut a pocket in each chop by slicing from the fat side almost to the bone. Spoon about 1/3 cup stuffing into each chop place on a rack in a shallow roasting pan. Bake at 375° for 40-50 minutes or until the meat is no longer pink. If stuffing a roast, fill pocket in roast with stuffing. Tie roast with string and place on a rack in a shallow roasting pan. Insert meat thermometer into center of meat. Roast at 325° for 1-3/4 to 2-1/4 hours or until the thermometer registers 160° for medium-well or 170° for well-done. Cover and let stand 10 minutes before carving.

© Copyright Reiman Publications, 1993-1997

Nutritional Facts:

Serves: 8
Total Calories: 193
Calories from Fat: 82

This Pork Stuffed With Corn Bread Dressing recipe is from the Taste of Home Family Favorites Cookbook. Download this Cookbook today.


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