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.
Recipe courtesy of Whole Foods Market.
2 cups corn bread
1/2 cup chicken stock
2 tablespoons dried cherries
2 tablespoons dark raisins
1 tablespoons small dried apricots, diced
1 tablespoons fresh sage, chopped
1 tablespoons 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
1. Crumble the cornbread into a mixing bowl.
2. 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.
3. Stir in the sage and thyme, adding salt and pepper to taste, until all ingredients are well incorporated. Set aside.
4. 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).
5. Preheat the oven to 375°F.
6. 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.
(Based on individual servings)
290 calories (90 from fat)
10g total fat
3g saturated fat
29g protein, 22g
2g dietary fiber
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