Country Pork Chops with Cinnamon Apples & Cornbread Stuffing

Country pork chops are about building layers of flavor. Sear them properly to create fond, deglaze that fond into a pan sauce, and you've transformed a simple chop into something restaurant-worthy. The cinnamon apples add sweetness that balances the savory pork, while cornbread stuffing brings texture and substance to the plate. This is Southern comfort food executed with proper technique: nothing complicated, just each component done right. Make the cornbread a day ahead, and the rest comes together in under an hour.

Watch Chef Glenn walk you through this complete Blue Plate special from searing the perfect pork chop to making cornbread stuffing from scratch. This recipe is part of the Chef’s Blue Plate Special series on YouTube, featuring classic comfort food plates that bring restaurant quality to your home kitchen.

Prep Time: 30 minutes (plus overnight for cornbread to dry)
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 4

Ingredients

Pork Chops

• 4 bone-in pork chops (¾"–1" thick)

• Salt and black pepper, to taste

• 1 tbsp vegetable oil

• 1 tbsp butter

Cinnamon Apples

• 2 large apples (Honeycrisp or Fuji), cored, halved, and thinly sliced

• 2 tbsp butter

• 1 tbsp brown sugar

• ½ tsp ground cinnamon

• Pinch of salt

• Optional: splash of apple cider or white wine

Simple Country Pan Sauce

• 1 tbsp butter (plus 1 tbsp cold butter for finishing)

• 1 tbsp all-purpose flour

• ½ cup chicken stock or broth

• 2 tbsp apple cider (or apple juice)

• ½ tsp Dijon mustard (optional)

• Salt and pepper, to taste

Cornbread Stuffing

• 4 cups day-old cornbread, crumbled (recipe below)

• ½ onion, finely diced

• 1 celery stalk, diced

• 2 tbsp butter

• ½ tsp poultry seasoning or dried sage

• ½ cup chicken stock (plus more if needed)

• Salt and pepper, to taste

Classic Buttermilk Cornbread (Base for Stuffing)

• 1 cup yellow cornmeal

• 1 cup all-purpose flour

• 1 tbsp baking powder

• ½ tsp baking soda

• 1 tsp salt

• 2 tbsp sugar (optional)

• 1¼ cups buttermilk

• 2 large eggs

• 4 tbsp unsalted butter, melted (plus more for greasing)

Instructions

1. Make the Cornbread (a day ahead if possible)

1. Preheat oven to 400°F and place a 9-inch cast-iron skillet or baking pan inside to heat.

2. In a bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, and sugar.

3. In another bowl, combine buttermilk, eggs, and melted butter.

4. Stir wet ingredients into dry just until combined.

5. Remove hot skillet from the oven, grease with butter, and pour in batter.

6. Bake 20–25 minutes until golden.

7. Cool completely, then crumble into large pieces. Let rest uncovered overnight to dry slightly.

2. Make the Cornbread Stuffing

1. Sauté onion and celery in butter until soft.

2. In a large bowl, combine sautéed vegetables, crumbled cornbread, sage or poultry seasoning, and chicken stock.

3. Mix gently—just enough to moisten.

4. Transfer to a buttered baking dish and bake at 350°F for 20–25 minutes, until the top is golden and crisp.

3. Sear the Pork Chops

1. Pat chops dry and season with salt and pepper.

2. Heat oil and butter in a skillet over medium-high heat.

3. (Optional) Brush chops lightly with Dijon for depth.

4. Sear for 3–4 minutes per side until golden and cooked through (145°F internal).

5. Remove and keep warm while preparing the pan sauce.

4. Make the Pan Sauce

1. In the same skillet, pour off excess fat, leaving about 1 tablespoon and all the browned bits.

2. Add butter and whisk in flour to form a light roux.

3. Gradually whisk in chicken stock and apple cider, scraping up fond.

4. Simmer 3–5 minutes until slightly thickened.

5. Remove from heat, swirl in cold butter, and season to taste with salt, pepper, and Dijon if using.

5. Cook the Cinnamon Apples

1. In a skillet, melt butter over medium heat.

2. Add thinly sliced apples, brown sugar, cinnamon, and a pinch of salt.

3. Sauté 5–7 minutes, stirring occasionally, until tender and glossy.

4. Add a splash of cider or wine if desired, and reduce slightly.

6. Plate & Serve

• Spoon a bit of pan sauce on the plate or under the pork chop.

• Top each chop with cinnamon apples, allowing a few slices to fall naturally.

• Add a scoop of cornbread stuffing beside the chop.

• Garnish with fresh thyme or parsley.

• Serve with a chilled glass of Riesling or Chenin Blanc.

Wine Pairing

This dish needs a wine that bridges sweet and savory without choosing sides. An off-dry German Riesling is the classic pairing: the residual sugar mirrors the cinnamon apples and caramelized fond, while bright acidity cuts through the richness of butter and pork. Look for "Kabinett" level, which balances fruit and minerality. Alternatively, a dry Chenin Blanc from Loire Valley offers honeyed texture with enough acidity to refresh the palate. Both wines have the structure to stand up to the complexity of this plate from the pan sauce to the cornbread stuffing. Serve slightly chilled (50-55°F) to enhance their refreshing qualities.

Notes

Pork Chop Tips

• Bone-in chops stay juicier than boneless
• Bring chops to room temperature 20-30 minutes before cooking for even searing
• Pat completely dry—moisture prevents browning
• Target 145°F internal temperature (slightly pink in center is safe and juicy)
• Let rest 5 minutes before serving to retain juices

Pan Sauce Technique

• Fond (browned bits) is the key to flavor—scrape thoroughly with wooden spoon
• Whisk constantly when adding flour to prevent lumps
• Add stock gradually, whisking to incorporate smoothly
• Mount with cold butter off heat for glossy, emulsified finish
• If sauce is too thin, simmer longer; if too thick, add splash of stock

Cornbread Timing

• Make cornbread 1-2 days ahead for best stuffing texture
• Slightly stale cornbread absorbs stock without becoming mushy
• Don't over-mix stuffing—you want some texture, not paste
• Stuffing can be assembled in advance and baked just before serving

Apple Selection

• Honeycrisp and Fuji hold their shape well when cooked
• Avoid Red Delicious or McIntosh—they turn to mush
• Slice thinly and uniformly for even cooking
• Don't overcrowd the pan—cook in batches if needed for proper caramelization

Make-Ahead Strategy

• Day 1: Make cornbread, let dry overnight
• Day 2 (or day of): Assemble stuffing, prep apples, portion chops
• 1 hour before serving: Bake stuffing, sear chops, make sauce and apples
• Everything comes together hot at the same time