- home |
- Add Your Recipe |
- My Recipes |
- My Cookbooks |
- My Menus |
- My Settings |
- Sign In |
- Sign Up
![]() |
|


Pork Roast with Corn Bread and Oyster Stuffing
Ingredients
DirectionsPreheat oven to 325 degrees F. In a large saucepan melt the butter; add the onion, celery, garlic and fennel, and sauté for 5 min. or until the veggies are tender. Stir in the hot chili sauce and salt. Add the cornbread stuffing mix, oysters and liquid, tossing to mix well. Make a deep slit in the back of each chop on the loin, and stuff each slit with the stuffing. Any leftover stuffing can be baked uncovered, during the last 30 min. of roasting. Place the meat in a shallow roasting pan and cook for 30 to 35 min per pound or until a meat thermometer inserted into the meat registers 170 degrees F. Remove to a HEATED serving platter and allow meat to cool slightly before serving. Rate this Recipe
Review this RecipeNote: You must be a member to submit a review. Please Sign in or Sign Up. Member ReviewSwiss Steak (3 Versions, Stove Top, Crockpot, Oven) I found this to be rather bland so I used a can of stewed tomatoes Italian blend. Even with this addition it still needs some more seasoning. I will add mushrooms next time. With a little practice this could be a winner! |
|||||||||||||||||||||||||||||||||||||||||||||||||||||||||