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Stuffed pork chops, topped with a Marsala mushroom sauce

Stuffed pork chops with corn

Stuffed Pork Chops with Marsala Sauce

Had enough turkey?   I know I have, so I turned to the other “white meat” and made pork chops.  In the summertime I take large pork chops and make a pocket, insert stuffing and then grill them.   In winter I do them a little different as they are being cooked indoors and I don’t want them to end up tough.  So instead I purchase “thin”, and I mean thin, pork chops and then lay one in the pan, add stuffing, and add a second on top. Works really well, cooks quickly, which means, not a tough chop in the bunch.


8 thin pork chops
6 oz. pkg Stove Top oornbread stuffing mix
15 oz. can creamed corn
1/2 yellow onion – sliced into very thin half-rings
3 Tbl sour cream
2 Tbl butter
1 pkg sliced mini bello mushrooms
Splash of Vermouth
1/4 cup Marsala
Pinch of Salt
Saute mushrooms

~~  Add Stove Top cornbread stuffing to non-stick pan.  Lightly brown.

Stuffing with creamed corn

~~  Add creamed corn to the cornbread stuffing – mix well and let if form a nice crust.

Pork chops with corn stuffing

~~  Pork chops with cornbread stuffing – ready for 2nd thin chop to add on top


  1. Lightly rinse the sliced mushrooms in a colander and wipe dry.  Add 1 Tbl butter to non-stick pan, add mushrooms and sauté. Add generous splash of Vermouth.  Set aside.
  2. In same pan, add a bit more butter, add onions, and saute  – add 1 Tbl sugar and caramelize onion.  Add mushrooms back into pan and toss together till blended. Set aside.
  3. In same fry pan (notice a pattern here, I don’t like to clean a lot of frying pans), add 1 Tbl olive oil and brown 3 pork chops at a time, don’t crowd the meat or they will steam and not brown.  Get a light browning on each side, till all 8 chops are done.
  4. Add 1 tsp of butter to fry pan and add in 1/2 package Stove Top stuffing – add some water or white wine to mixture and lightly cook on stove.  Add 1/2 can of creamed corn and mix with stuffing – when it starts to brown add remaining stuffing and creamed corn.  You want to get a good crust on this, so cook on high heat but watch it doesn’t burn.
  5. Place 4 pork chops in glass baking dish.  Add generous spoonfuls of stuffing mix until entire chop is covered and it stands about 2″ high.  Place another pork chop on top and lightly press down.  Depending on size of pork chops you may have some stuffing left over – freeze it for one of those days you don’t have time to make an accompaniment at dinner.  Will last about 2 months in freezer.
  6. Place baking dish in 400 degrée oven uncovered, for about 12 minutes.  Don’t overcook or they will become tough.
  7. While the chops are cooking, take the mushroom mixture and put back in fry pan.  Add a bit of water while you are heating it up.  Add the sour cream and mix well. Add the Marsala wine and a bit of salt.
  8. Plate up the stuffed pork chops and add mushroom sauce on top – serve while hot with parslied white rice.

Stuffed pork chop with corn

Serves 4

Green check markPoint of Interest:  Pork is the world’s most widely-eaten meat. And Denmark is the world’s largest producer/exporter of pork.  For every human in Denmark there are 4.5 pigs – the population is 5.4M and there are roughly 24 million pigs.  In fact, if all the pigs in Denmark were gathered together they would fill more than 90,000 swimming pools.  Whew!


    • Thanks Lindsay. I will take mushrooms anytime of the year – I use find I use mushrooms and also garlic in a lot of recipes!

    • Thanks Barbara – if you try it, let me know the results. Thanks for visiting my site – I love your Chocolate Snowballs with White Chocolate Snowflakes – they are gorgeous!

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