Apple & Cornbread Stuffed Pork Chops

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I don't buy pork chops often, but when I do, I like to prepare and serve them with apples. These pork chops were thick, so I decided to stuff them with all sorts of yumminess and voila, Apple & Cornbread Stuffed Pork Chops made for a delicious Sunday dinner.

Serve with steamed vegetables and homemade applesauce.

Apple & Cornbread Stuffed Pork Chops

Ingredients

• 4 bone in pork chops, at least 1 inch thick
• ¼ cup unsalted butter
• 2 celery stalks, chopped fine
• 1 small onion, chopped fine
• 2 firm apples, such as gala or granny smith, chopped fine
• 1 cup cornbread crumbs - I used some leftover cornbread muffins and pulsed them in a food processor to crumble.
• salt & pepper to taste

Instructions

1. Preheat oven to 350 degrees.

2. In a large saute pan, melt the butter over medium-low heat.

3. Add the celery, onion, and apples and cook until softened.

4. Add the cornbread crumbs and mix well with the apple mixture. Remove from heat. Set aside.

5. Using a sharp knife cut the pork chop horizontally through to the bone, creating a pocket. Spoon the stuffing into the pocket.

6. Heat 1 tablespoon olive oil in the same pan that you cooked the celery/onion/apple mixture. Brown a few minutes on each side of the pork chop. You will not cook all the way through. You might need to cook two batches if all 4 chops don’t fit in the pan. Add additional oil if needed.

7. Place the pork chops in a large baking dish that has been prepared with non-stick spray.

8. Sprinkle any remaining stuffing over the pork chops. Cover with foil. Bake for 20 minutes. Remove foil and bake for an additional 20 minutes or until the pork chops have cooked through.


Pan Gravy (optional):
You’ll need:

• 2 tablespoons butter
• 2 tablespoons flour
• 2 cups homemade chicken stock or store bought

1. Use the same pan that you cooked the pork chops in and keep any drippings that were left in the pan.

2. Melt 2 tablespoons of butter over medium heat. Add the flour and stir continuously.

3. Add 2 cups chicken stock, continue stirring and bring to a boil. Reduce to a simmer and cook for 5 minutes. Stirring occasionally.

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