1. Campbell's Kitchen Home 
  2. Recipes 
  3. Sweet and Sour Stuffed Pork Chops

Sweet and Sour Stuffed Pork Chops

Pineapple, brown sugar, soy sauce and a touch of vinegar flavor a moist cornbread stuffing that pairs beautifully with baked pork chops.  Ready in an hour, this recipe is a keeper!

At a glance

Prep

15 min.

Total

1 hr.

Serves

6

Bake: 45 min.

Made With

  • Pepperidge Farm® Corn Bread Stuffing

    Pepperidge Farm® Corn Bread Stuffing

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don’t worry, we won’t use your friend’s email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

6 boneless pork chops, 1 1/4-inch thick
1 can (about 8 ounces) crushed pineapple
1/2 cup water
1 stalk celery, chopped (about 1/2 cup)
1/4 cup butter (1/2 stick)
2 tablespoons packed brown sugar
2 tablespoons soy sauce
1 tablespoon vinegar
1/4 teaspoon garlic powder
1 package (8 ounces) Pepperidge Farm® Corn Bread Stuffing (about 4 cups)

How to Make It

  • 1

    Cut a horizontal slit, with a sharp knife, through each chop to form a pocket. Set the chops aside.

  • 2

    Stir the pineapple, water, celery, butter, sugar, soy, vinegar and garlic powder in a 3-quart saucepan and heat to a boil over medium heat. Remove the saucepan from the heat. Add the stuffing and mix lightly to coat.

  • 3

    Divide the stuffing mixture evenly into the pork chop pockets. Place the chops in a 2-quart shallow baking dish. Cover the dish.

  • 4

    Bake at 350°F. for 20 minutes. Uncover the dish and bake for 25 minutes or until the chops are cooked through.

Full Screen View
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#25475
Sign Up For Meal-Mail®

Your Recently Viewed Recipes