Juicy, thick cut pork chops are stuffed with cornbread studded with sweet dried cherries, raisins and apricots. Sage, thyme and a little salt and pepper add a savory balance to this timeless dish. Serve with Roasted Fall Vegetables and rice pilaf for a comforting, well-rounded meal.
Ingredients
Method
Bring broth to a boil in a small pot.
Add cherries, raisins and apricots, cover pot and set aside off the heat to let steep for 2 to 3 minutes.
Put cornbread into a large bowl and pour broth and fruit mixture over the top.
Stir in sage, thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper until well incorporated. Set aside.
Using a sharp boning knife, cut into the fleshy side of each pork chop, forming a small pocket to insert the stuffing.
Stuff cornbread mixture into the pockets, dividing it equally among the pork chops.
Seal each pocket with a toothpick.
Preheat the oven to 375°F.
Spray pork chops with canola oil and season with the remaining salt and pepper.
In a large skillet, cook 3 pork chops over medium high heat for 3 to 4 minutes per side.
Transfer to a baking sheet as done and repeat process with remaining pork chops.
Bake for 15 to 20 minutes, or until an instant read thermometer reads 155°F when inserted into the center of the cornbread stuffing. Transfer to plates and serve.
Nutritional Info
Serving Size
Calories
290
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.