Stuffed pork chop with mixed greens salad I saw this recipe for stuffed pork chops on the Neely's Facebook page and decided to give it a shot. Well...not the exact recipe but my own version. Theirs used cornbread as the base for the stuffing. They also used chicken broth as the binder. My stuffing was kinda fruity...hahaha! I used Texas Toast croutons, diced pears, dried cranberries and pineapple juice to make the stuffing. I marinated the chops in an Asian sauce and red wine vinegar. Then I cut them in the center, making a pocket. I stuffed them with the stuffing and used toothpicks to keep the stuffing in. I dropped a couple of pats of sweet creamy butter in a cast iron skillet and popped the meat in a 375 degree oven. The chop I had today was juicy and flavorful. I love cooking but I haven't been doing a lot of it lately as I've been running around working and what not. But I'm happy to have dipped back into the kitchen. What's