dinner · entree · pork

Pork Chops with Corn Stuffing

Oh boy, oh boy. Here we are again preparing for another winter storm.

Last February’s winter storm was DEVASTATING. Our pipes froze up in the kitchen and bathroom (no damage, thankfully), we lost some more limbs, and the snow came up to my knees.

Oklahomans are NOT built for this. We aren’t Michigan or Ohio or Pennsylvania or Montana. We cannot handle any bit of snow, cold or ice.

That brings me to the worst part of this week’s predicted winter storm: ice. We’re going to get sleet and ice BEFORE we get snow. Joy.

Our last mega-ice storm, in October 2020, was an absolute disaster. Our trees were damaged beyond belief, and most are STILL recovering. More than a hundred thousand people were without power at one time. It was mass insanity.

I’m now preparing for the mid-week storm like a doomsday prepper. I’m not going to be caught off guard, especially since I’ll still have to drive to and from work on those days. Gulp.

When it comes to food prepping for a winter storm, I suggest making lots of soups and hearty meals. That’s what I do. I’ve got a potful of soup and two big entrees in my fridge right now. I’ll polish off this pork chop & corn stuffing dish well before the storm even arrives, but it’s a good one to have ready to go for this severe weather event.

I found this recipe in one of my old recipe boxes and decided to give it a whirl. I made just a few modifications to make it more personal, and it turned out really good. Definitely a twist on normal pork & stuffing. It may not look pretty, but it’s really good.


Pork Chops with Corn Stuffing

  • Servings: 4-6
  • Difficulty: Easy
  • Print

A simple baked pork chop & stuffing dish filled with corn.


  • 4-6 pork chops
  • 1 cup chicken broth
  • 1 tsp. seasoned salt
  • 1/2 tsp. black pepper
  • 1 tsp. garlic powder
  • 1 TBS. olive oil
  • 1 small onion, diced
  • 3 cups stuffing mix
  • 1 tsp. poultry seasoning
  • 1/2 tsp. sage
  • 1 tsp. celery seed
  • 1 can cream-style corn
  • 1 can regular corn, drained
  • Directions

    1. Preheat oven to 350 degrees. Season pork on all sides with salt, pepper and garlic powder. Heat oil in a large skillet over medium-high heat and brown on both sides, about 2 minutes per side. Pork will not be cooked through.
    2. Place pork in a greased baking dish and pour 1/2 cup chicken broth on top. Bake for 10 minutes.
    3. Meanwhile, make the stuffing: stir together stuffing, remaining chicken broth, poultry seasoning, sage, celery seed, corn and cream-style corn. Add more broth if mixture isn’t moist enough.
    4. Spoon stuffing mixture on top of pork. Cover and bake for another 30-40 minutes, or until stuffing is set.

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