Best 11 Apple Brined Pork Chops W Sausage And Cornbread Stuffing Recipes

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## Apple-Brined Pork Chops with Sausage and Cornbread Stuffing: A Southern Comfort Dish

Indulge in the ultimate comfort food experience with our juicy apple-brined pork chops, skillfully paired with a savory sausage and cornbread stuffing. This delectable dish, deeply rooted in Southern culinary traditions, promises an explosion of flavors that will tantalize your taste buds. The pork chops, brined in a sweet and tangy apple-based solution, deliver a unique and succulent texture, while the stuffing, brimming with aromatic sausage, tender cornbread, and a medley of herbs, adds a delightful savory dimension. Prepare to embark on a culinary journey that celebrates the richness and warmth of Southern cooking.

### Additional Recipes Included:

- **Apple Cider Pork Chops:** Savor tender pork chops infused with the vibrant flavors of apple cider, Dijon mustard, and aromatic spices.

- **Sausage and Cornbread Stuffing:** Discover the perfect stuffing recipe, combining the savory notes of sausage, the comforting sweetness of cornbread, and a symphony of herbs and seasonings.

- **Buttermilk Biscuits:** Embark on a baking adventure with our fluffy and golden buttermilk biscuits, the perfect accompaniment to your hearty Southern meal.

Let's cook with our recipes!

GRILLED APPLE BRINED PORK CHOPS



Grilled Apple Brined Pork Chops image

Provided by Sandra Lee

Categories     main-dish

Time 4h20m

Yield 4 servings

Number Of Ingredients 7

2 cups apple juice
1 tablespoon coarsely ground black pepper
1/4 cup salt
1/4 cup light brown sugar
1 teaspoon red pepper flakes
5 rib end pork chops, about 1 1/2 pounds
1 tablespoon grill seasoning

Steps:

  • In a large pot over medium-high heat, add 1 cup of water, apple juice, pepper, salt, sugar and red pepper flakes. Bring to a simmer making sure to stir occasionally to dissolve the salt and sugar. Remove from heat and add to a large bowl with 2 cups of ice.
  • Once the brined has cooled add pork chops. Brine for at least 4 hours or up to 24 hours in the refrigerator.
  • Remove pork from brine, rinse with cold water and pat dry with paper towels.
  • Heat grill or grill pan over medium heat. Sprinkle 1 side of the pork chops with 1/2 the grill seasoning. Place chops on hot oiled grill, seasoned side down. Sprinkle the topside with remaining grill seasoning. Grill chops for 4 to 5 minutes per side. Let rest for 5 minutes before serving.

PORK CHOPS WITH CORNBREAD STUFFING



Pork Chops with Cornbread Stuffing image

In our family we love stuffing instead of potatoes. Add a vegetable and you have a fantastic meal. -Jo Groth, Plainfield, Iowa

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) chicken broth
1 can (7 ounces) Mexicorn, drained
1 celery rib, chopped
1/4 cup chopped onion
1 large egg, lightly beaten
1/4 teaspoon dried sage leaves, crushed
4 cups corn bread stuffing mix
6 bone-in pork loin chops (6 ounces each)
1-1/2 teaspoons Montreal steak seasoning
1 tablespoon canola oil

Steps:

  • In a large bowl, combine the first six ingredients; stir in stuffing mix. Transfer to a greased 13x9-in. baking dish., Sprinkle pork chops with steak seasoning. In a large skillet, heat oil over medium heat; brown chops on both sides. Place over stuffing. Bake, uncovered, at 400° for 18-22 minutes or until a thermometer inserted in pork reads 145°. Let stand for 5 minutes before serving.

Nutrition Facts :

APPLE STUFFED PORK CHOPS



Apple Stuffed Pork Chops image

A healthy, savory apple-y stuffing. You can make a delicious gravy from the pan drippings, too, if desired!

Provided by Nancy Burrowes

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Stuffed

Yield 6

Number Of Ingredients 10

1 tablespoon chopped onion
¼ cup butter
3 cups fresh bread crumbs
2 cups chopped apples
¼ cup chopped celery
2 teaspoons chopped fresh parsley
¼ teaspoon salt
6 (1 1/4 inch) thick pork chops
salt and pepper to taste
1 tablespoon vegetable oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large skillet saute onion in butter or margarine until tender. Remove from heat. Add the bread crumbs, apples, celery, parsley and salt. Mix all together. Cut a large pocket in the side of each pork chop; season inside and out with salt and pepper to taste. Spoon apple mixture loosely into pockets.
  • In skillet, heat oil to medium high and brown chops on both sides. Place browned chops in an ungreased 9x13 inch baking dish. Cover with aluminum foil and bake in the preheated oven for 30 minutes. Remove cover and bake for 30 minutes longer or until juices run clear.

Nutrition Facts : Calories 483.2 calories, Carbohydrate 45 g, Cholesterol 89.7 mg, Fat 18.9 g, Fiber 3.5 g, Protein 32.2 g, SaturatedFat 7.8 g, Sodium 625.7 mg, Sugar 7.8 g

APPLE PORK CHOPS AND STUFFING



Apple Pork Chops and Stuffing image

Tender, moist pork chops surrounded by apples and stuffing make this quick and easy supper a great meal anytime.

Provided by Sweetly

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 1h15m

Yield 6

Number Of Ingredients 6

1 tablespoon vegetable oil
6 (1-inch thick) boneless pork loin chops
1 ½ cups water
¼ cup margarine
1 (6 ounce) package pork stuffing mix
1 (21 ounce) can apple pie filling with cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Heat vegetable oil in a large skillet over medium-high heat; brown pork chops in the hot oil, 3 to 4 minutes per side.
  • Bring water and margarine to a boil in a saucepan; add stuffing mix and cover. Remove saucepan from heat and let stand 5 minutes to absorb water. Remove cover and fluff stuffing with a fork.
  • Spread apple pie filling into the prepared baking dish; layer pork chops onto pie filling layer. Spoon stuffing over pork chops. Cover baking dish with aluminum foil.
  • Bake in the preheated oven for 35 minutes. Remove aluminum foil and cook until pork is no longer pink in the center, about 10 more minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 553.1 calories, Carbohydrate 46.1 g, Cholesterol 106.6 mg, Fat 19.8 g, Fiber 2 g, Protein 44 g, SaturatedFat 4.7 g, Sodium 649.6 mg, Sugar 3.1 g

APPLE BRINED PORK CHOPS



Apple Brined Pork Chops image

Great for fall grillin'! Great sides are baked apples,scalloped broccoli or grilled asparagus.The apple juice really does something amazing to the tenderness and moisture of the meat it is UNBELIEVABLE!!!

Provided by Bobbie Weiner

Categories     Steaks and Chops

Number Of Ingredients 9

4 1 1/4' center cut chops bone in for flavor
1 c apple juice
2 Tbsp brown sugar
2 tsp grill spice (weber kickin chicken)
1 tsp crushed red pepper ( 4 good shakes)
1 tsp paprika
1 tsp dry mustard
2 cloves crushed garlic
3 Tbsp salt (if you dont have fresh garlic sub with garlic salt) adj to taste

Steps:

  • 1. * pour apple juice in container big enough for all the chops
  • 2. * combine all dry ing. and garlic rub an both sides of chops and dust with pepper
  • 3. * place chops in apple juice for at least 4 hrs
  • 4. * I pull chops out place on a plate and let sit for 8 minutes on each side to allow grilling to be more even, this is safe and has NEVER been a problem. If you are concerned simply skip this step :) Grill over med low heat for 6-7 min per side until juices run clear
  • 5. *sit back, smile, wait for your compliments and ask "Who's doin the dishes"!

PORK CHOPS WITH APPLES AND STUFFING



Pork Chops with Apples and Stuffing image

Apples and stuffing mix provides a wonderful addition to these pork chops - perfect for dinner.

Provided by By Betty Crocker Kitchens

Categories     Dinner

Time 1h25m

Yield 4

Number Of Ingredients 12

1/2 teaspoon butter or margarine, softened
2 unpeeled red baking apples, sliced
2 teaspoons all-purpose flour
1 teaspoon packed brown sugar
1/4 teaspoon ground cinnamon
1/2 teaspoon seasoned salt
4 bone-in pork loin chops, 3/4 inch thick (about 2 lb), trimmed
1 cup apple juice or apple cider
2 tablespoons butter or margarine
1 1/2 cups stuffing mix for pork or chicken (from 12-oz box or 8- or 12-oz canister)
1/4 cup sweetened dried cranberries
1 tablespoon chopped fresh parsley

Steps:

  • Heat oven to 375°F. Brush 1/2 teaspoon butter in bottom of 13x9-inch (3-quart) glass baking dish. Spread apple slices in dish. In small bowl, mix flour, brown sugar and cinnamon; sprinkle over apples. Sprinkle seasoned salt on both sides of pork; place pork over apples.
  • In 2-quart saucepan, heat apple juice and 2 tablespoons butter to boiling over medium-high heat. Stir in stuffing mix and cranberries. Cover; remove from heat. Let stand 5 minutes. Fluff mixture with fork. Scoop 1/2 cup stuffing onto each pork chop.
  • Spray sheet of foil with cooking spray; place sprayed side down over baking dish. Bake 40 to 50 minutes. Uncover; bake 5 to 10 minutes longer or until pork is no longer pink in center and meat thermometer inserted in center reads 160°F. Sprinkle with parsley. To serve, lift pork chops with stuffing to serving plates; serve apples on the side.

Nutrition Facts : Calories 520, Carbohydrate 48 g, Cholesterol 120 mg, Fiber 3 g, Protein 38 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g

APPLE BRINED PORK CHOPS W/ SAUSAGE AND CORNBREAD STUFFING



Apple Brined Pork Chops W/ Sausage and Cornbread Stuffing image

A little bit of work, but well worth it! Use your favorite bbq sauce or try recipe #318384. From Dinosaur Bar B Q

Provided by princessmommie

Categories     Pork

Time 1h30m

Yield 4 chops, 4 serving(s)

Number Of Ingredients 16

4 (14 -16 ounce) center-cut pork loin chops, 2 inches thick, with a pocket
olive oil
black pepper
your favorite barbecue sauce, for basting
2 cups cornbread, day old & crumbled
3 tablespoons butter
1 cup onion, chopped
1/4 cup red bell pepper, chopped
1 teaspoon kosher salt
1 teaspoon black pepper
2 large garlic cloves, minced
1/2 lb hot Italian sausage
2 tablespoons fresh Italian parsley, chopped
1/2 cup pecorino romano cheese, grated
2 eggs, slightly beaten
2 teaspoons dried thyme

Steps:

  • Brine chops 8 - 24 hours before cooking using recipe #318423.
  • Fire up the grill and then make the stuffing. Dump the cornbread into a bowl and set aside. Grab a skillet and melt the butter in it over meduim-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, pecorino romano cheese, and eggs and season it all with thyme, 1 tsp salt and 1 tsp pepper.
  • Take the chops out of the brine and dry them off. Push 2 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
  • Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350 degrees inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145 degrees, bast the chops with the Mutha Sauce, or your favorite bbq sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150 degrees.
  • Pull those plump babies off the grill and eat em' up without delay.

Nutrition Facts : Calories 894.2, Fat 46.9, SaturatedFat 18.7, Cholesterol 413, Sodium 1484.7, Carbohydrate 8.7, Fiber 1.3, Sugar 2.8, Protein 103

CORNBREAD STUFFING WITH APPLES AND SAUSAGE



Cornbread Stuffing with Apples and Sausage image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 14

1 tablespoon olive oil
1 pound Italian sausage, casing removed
1 medium onions, chopped
2 stalks celery, chopped
Salt and freshly ground black pepper
1 Granny Smith apple, peeled and chopped coarsely
1 teaspoon freshly minced thyme leaves
1 teaspoon freshly chopped sage leaves
1/2 cup bourbon
1 1/4 pounds cubed and dried cornbread stuffing, store-bought
1/4 cup chopped fresh parsley leaves
2 cups turkey or low-sodium chicken stock
2 eggs, beaten
1/2 cup chopped pecans

Steps:

  • Preheat oven to 350 degrees F.
  • Heat olive oil over medium-high heat in 12-inch skillet.
  • Cook sausage for 5 to 7 minutes until browned. Add onions and celery and saute until softened. Add salt and pepper, to taste. Mix in apples, thyme and sage and saute for another 2 minutes. Add bourbon. Allow to simmer until bourbon is almost evaporated; 1 to 2 minutes.
  • In a large bowl, add cornbread stuffing, parsley, chicken stock, eggs and pecans. Mix well. Mix in vegetable mixture to bowl. Combine and stir well together. Add to a large casserole dish and bake for 30 minutes.

APPLE-BRINED DOUBLE CUT PORK CHOPS WITH SAUSAGE & CORN BREAD STUFFING



Apple-Brined Double Cut Pork Chops with Sausage & Corn Bread Stuffing image

This is one of the best ways we know to use up day-old corn bread. We mix it with spicy Italian sausage and stuff it into some bodacious pork chops to turn out one good-lookin' dish for our Custom-Que menu.

Yield feeds 4

Number Of Ingredients 16

4 center-cut pork loin chops, 2 inches thick, with a pocket (14 to 16 ounces each)
Olive oil
Black pepper
Mutha Sauce for basting (page 165)
2 cups crumbled day-old corn bread (page 123)
3 tablespoons butter
1 cup chopped onion
1/4 cup chopped red bell pepper
Sprinkling plus 1 teaspoon kosher salt
Sprinkling plus 1 teaspoon black pepper
2 large cloves garlic, minced
1/2 pound hot Italian sausage
2 tablespoons chopped fresh Italian parsley
1/4 cup grated Pecorino Romano cheese
2 eggs, slightly beaten
2 teaspoons dried thyme

Steps:

  • Brine chops 8 to 24 hours before cooking using the Apple-Brine recipe and instructions (page 98).
  • Fire up the grill and then make the stuffing. Dump the crumbled corn bread into a bowl and set aside. Grab a skillet and melt the butter in it over medium-high heat. Toss in the onions and peppers and season with salt and pepper. Cook til soft, then toss in the garlic and cook for 1 minute more. Strip the casing off the sausage and crumble it into the skillet. Cook til it loses its pink color, chopping and stirring constantly to break up the pieces. Scrape it all into the corn bread. Mix in the parsley, Pecorino Romano, and eggs and season it all with thyme, 1 teaspoon salt, and 1 teaspoon pepper.
  • Take the chops out of the brine and dry them off. Push 3 large pinches of stuffing into the pocket of each chop. Really stuff it in there tightly, filling it nice and full. Brush the chops with olive oil and season both sides with pepper. See how the grill's doing. Pile the coals to one side. Sear the chops directly over the coals, 3 to 4 minutes per side. Be careful not to overcook them at this point, because it will make them curl up.
  • Slide the chops to the other side of the grill, away from the coals. Cover the grill and adjust the heat so that it's about 350° inside. Cook the chops for 45 to 50 minutes. Take their temperature by inserting an instant-read thermometer horizontally into the meat, parallel to and close to the bone without touching it. When it reads 145°, baste the chops with the Mutha Sauce. Cover the grill again and continue cooking for another 10 minutes, or til the internal meat temperature reaches 150° (see Cookin' Perfect Pork, page 95).
  • Pull those plump babies off the grill and eat 'em up without delay.

BRINED PORK CHOPS WITH APPLES



Brined Pork Chops with Apples image

Categories     Fruit     Pork     Apple     Pork Chop     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 20

Brine:
4 cups apple cider
3 1/2 cups water
1/2 cup salt
1/2 cup (packed) golden brown sugar
3 tablespoons coarsely ground black pepper
2 teaspoons dried rubbed sage
1 teaspoon ground cinnamon
4 1 1/2-inch-thick center-cut pork loin chops, trimmed of excess fat
Pork:
1 tablespoon olive oil
1 onion, thinly sliced
2 Granny Smith apples, peeled, cored, thinly sliced (about 2 cups)
3/4 cup canned low-salt chicken broth
1/2 cup apple cider
1/4 cup Calvados or apple brandy
2 tablespoons raisins
1/2 teaspoon ground ginger
1/3 cup whipping cream
1 tablespoon Dijon mustard

Steps:

  • For brine:
  • Combine first 7 ingredients in large bowl. Stir until sugar and salt dissolve. Add pork chops to brine. Top with plate to submerge pork. Cover and refrigerate at least 4 hours and up to 2 days.
  • For pork:
  • Drain brine from pork chops. Pat pork dry. Heat oil in heavy large skillet over high heat. Add pork and cook until brown but not cooked through, about 3 minutes per side. Transfer pork to plate.
  • Reduce heat to medium. Add pork onion to same skillet. Cover and cook until onion is soft, stirring occasionally, about 5 minutes. Add apples and sauté until pale golden, about 3 minutes. Stir in broth and cider, then Calvados, raisins and ginger, scraping up browned bits from bottom of skillet. Add cream and mustard. Bring sauce to boil. Reduce heat to medium-low. Add pork. Cover; cook 3 minutes. Turn pork over and cook until thermometer inserted into center of pork registers 150°F, about 3 minutes longer. Transfer pork to plates.
  • Simmer sauce until slightly thickened, about 4 minutes longer. Season sauce to taste with salt and pepper. Spoon sauce over pork and serve.

APPLE-STUFFED PORK CHOPS



Apple-Stuffed Pork Chops image

I've been making these delicious extra-thick chops for over 30 years. It's a wonderful entree to serve company and it also savored by our family on special occasions. -Paula Disterhaupt, Bakersfield, California

Provided by Taste of Home

Categories     Dinner

Time 1h15m

Yield 6 servings.

Number Of Ingredients 10

1 tablespoon chopped onion
1/4 cup butter
3 cups soft bread cubes
2 cups finely chopped apples
1/4 cup finely chopped celery
2 teaspoons minced fresh parsley
3/4 teaspoon salt, divided
6 bone-in pork loin chops (1-1/2 inches thick and 7 ounces each)
1/8 teaspoon pepper
1 tablespoon vegetable oil

Steps:

  • In a small skillet, saute onion in butter until tender. Remove from the heat; add the bread cubes, apples, celery, parsley and 1/4 teaspoon salt. , Cut a pocket in each chop by making a horizontal cut through the meat almost to the bone. Sprinkle inside and outside with pepper and remaining salt. Spoon stuffing loosely into pockets. , In a large skillet, brown the chops on both sides in oil. Place in an ungreased large baking pan. Cover and bake at 350° for 30 minutes. Uncover; bake 30 minutes longer or until a thermometer reads 145°. Let meat stand for 5 minutes before serving.

Nutrition Facts : Calories 364 calories, Fat 19g fat (8g saturated fat), Cholesterol 107mg cholesterol, Sodium 534mg sodium, Carbohydrate 15g carbohydrate (6g sugars, Fiber 2g fiber), Protein 32g protein.

Tips for Making Apple-Brined Pork Chops with Sausage and Cornbread Stuffing

  • Choose thick-cut pork chops. This will help them stay juicy and flavorful during cooking.
  • Brine the pork chops in apple juice. This will help to tenderize the meat and infuse it with flavor.
  • Make sure the stuffing is well-seasoned. This will help to ensure that it is flavorful and complements the pork chops.
  • Cook the pork chops over medium heat. This will help to prevent them from drying out.
  • Serve the pork chops with your favorite sides. Some good options include mashed potatoes, roasted vegetables, or a simple salad.

Conclusion

Apple-brined pork chops with sausage and cornbread stuffing is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The pork chops are tender and juicy, the stuffing is flavorful and hearty, and the combination of flavors is simply irresistible. If you are looking for a new pork chop recipe to try, this one is definitely worth a try. Note: Be sure to adjust the cooking time depending on the thickness of your pork chops.

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