Stuffed Pork Chops

Dairy-Free

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.

Serves 6

2 cups corn bread
1/2 cup chicken stock
2 tablespoons dried cherries
2 tablespoons dark raisins
1 tablespoon small dried apricots, diced
1 tablespoon fresh sage, chopped
1 tablespoon fresh thyme, chopped
6 boneless center cut pork chops, approximately 1 1/2 inches thick
canola oil for spraying
salt to taste
pepper to taste

Crumble the cornbread into a mixing bowl. Heat the chicken stock in a small sauce pan. Add the dried cherries, raisins and apricots to the chicken stock and allow to steep for 2 to 3 minutes. Pour the stock with fruit into the cornbread. Stir in the sage and thyme, adding salt and pepper to taste, until all ingredients are well incorporated. Set aside.

Using a sharp boning knife, cut a pocket in the fleshy side of the pork chop forming a small pocket to insert the stuffing. Stuff cornbread mixture into the pockets, dividing equally among the pork chops. Seal the pocket with a toothpick cut in half (use both ends to pinch the pocket shut).

Preheat the oven to 375°F.

Spray the pork chops with canola oil and season to taste with salt and pepper. In a medium size skillet, sauté each pork chop for 3 to 4 minutes per side. Remove each pork chop and place in a sheet pan. Cook the pork chops in the oven for approximately 15 to 20 minutes. When done, an instant read thermometer should read 155°F when inserted into the center of the cornbread stuffing.

Nutrition Info

Per Serving (185g-wt.): 290 calories (90 from fat), 10g total fat, 3g saturated fat, 29g protein, 22g total carbohydrate (2g dietary fiber, 7g sugar), 85mg cholesterol, 540mg sodium

Recipes

Stuffed Pork Chops

Serves 6

Nutrition Info