Roasted Pork Chops with Cornbread Stuffing

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.