Country Pork Chops with Cinnamon Apples & Cornbread Stuffing

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

• Off-Dry Riesling: Complements the cinnamon apples and buttery sauce.

• Dry Chenin Blanc: Balances the richness with bright acidity.