Recipe Table of Contents

One pan Garden Corn Bread *, cooled, crumbled
One 13-3/4 oz. Can single strength chicken broth
1 egg
1 tbsp vegetable oil
½ cup Steen’s Pure Cane Syrup
3 tbsp Worcestershire sauce
¼ tsp pepper
¾ cup chopped onion
¾ cup catsup
1/3 cup lemon juice
2 tbsp prepared mustard
6 pork chops, 1 ½ inches thick

In large bowl, combine corn bread, broth and eggs; toss lightly until thoroughly moistened. Saute onion in oil until tender. Add remaining ingredients, except pork chops. Simmer 15 minutes. Trim excess fat from chops. Cut a pocket from rib side to center of chop, cutting parallel to surface. Stuff each chop with 2 heaping tbsp stuffing.* Secure edges with wooden picks, if desired. Place stuffed pork chops on rack in broiler pan or over ash-covered medium coals on outdoor grill so meat is 4 to 6 inches from heat. Broil first side about 20 minutes; turn. Continue broiling about 15 to 20 minutes or until pork is no longer pink. Turn again during the last 10 minutes, basting frequently with sauce.

NOTE: Remaining stuffing may be baked in a 325 degree oven 35 to 40 minutes or wrapped in heavy duty foil and place on the grill during the last 20 minutes of grilling time.