Roasted Pork Chops with Cornbread Stuffing

Roasted Pork Chops with Cornbread Stuffing

Serves 6

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.

  • 1/2 cup chicken broth
  • 2 tablespoons dried cherries
  • 2 tablespoons seedless raisins
  • 1 tablespoon finely chopped dried apricots
  • 2 cups crumbled cornbread
  • 1 tablespoon chopped sage
  • 1 tablespoon chopped thyme
  • Salt and pepper, to taste
  • 6 (1 1/2-inch thick) boneless center-cut pork chops
  • Canola oil cooking spray
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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, salt and 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 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: 
Per Serving:290 calories (90 from fat), 10g total fat, 3g saturated fat, 85mg cholesterol, 540mg sodium, 22g carbohydrate (2g dietary fiber, 7g sugar), 29g protein

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