Prep Time 40 min
Cook Time 50 Min
Servings 4
Difficulty Easy

Ingredients

  • 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
  • 8 (1/2-inch thick) boneless pork chops
  • 1/3 cup chopped onion
  • 1/3 cup chopped celery
  • 1/4 cup chopped green pepper
  • 1 large clove garlic
  • 2 cups crumbled cornbread
  • 1 large egg
  • 1 (14.5 oz.) can diced tomatoes
  • 1 (8 oz.) can tomato sauce
  • 1 tsp. firmly packed brown sugar
  • 1/2 tsp. chili powder
  • 1/4 tsp. salt
  • 1/8 tsp. freshly ground black pepper
  • 1/8 tsp. cayenne pepper
  • 1 bay leaf

Directions

  • Step 1

    HEAT oven to 350ºF. Melt 2 tablespoons shortening in large skillet. Add 4 pork chops. Brown both sides over medium heat. Repeat with remaining chops. Remove from skillet.

  • Step 2

    COMBINE remaining 2 tablespoons shortening, onion, celery, green pepper and garlic in large skillet. Cook and stir over medium heat until tender. Remove from heat. Combine half the onion mixture with cornbread and egg.

  • Step 3

    ADD tomatoes, tomato sauce, brown sugar, chili powder, salt, pepper, cayenne and bay leaf to remaining half of onion mixture in skillet. Simmer, uncovered, about 10 minutes. Remove from heat. Remove bay leaf.

  • Step 4

    PLACE 4 pork chops in 3-quart casserole. Spread with cornbread mixture. Place remaining 4 chops on cornbread mixture. Pour tomato mixture on top. Cover.

  • Step 5

    BAKE 45 to 55 minutes or until chops are tender.

Serving size
(2 pork chops)

  • Calories 550
  • Calories from Fat270g
  • Total Fat 31g
  • Saturated Fat 9g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 160mg
  • Sodium 1170mg
  • Potassium 0mg
  • Total Carbohydrates 38g
  • Dietary Fiber 4g
  • Sugars 7g
  • Protein 29g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet