Stuffed Pork Chops
2 cups corn bread
canola oil for spraying
1/2 cup chicken stock
salt to taste
2 Tbsp dried cherries
pepper to taste
2 Tbsp dark raisins
1 Tbsp small dried apricots, diced ***
1 Tbsp fresh sage, chopped
1 Tbsp fresh thyme, chopped
6 boneless center cut pork chops, approximately 11/2 inches thick
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, saute
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. Serves 6
Apricot Sauce (Dried Apricots)
6 ounces apricot halves, dried
1 teaspoon sugar
2 cups water
1 1/2 cups Pineapple juice
3 tablespoons vinegar
1/2 teaspoon ginger root grated
1 teaspoon soy sauce
1 ounce Orange liqueur
Simmer apricots in sugar and water until cooked. They will be soft and
mushy.About half the water will be boiled away and the mixture will be
thick. Add remaining ingredients, except liquer, simmer about fifteen
minutes. Puree half of mixture in blender. Combine with rest of mixture,
stir in orange liquer.
Notes: Triple sec is a flavorful and inexpensive liquer for this use.
This recipe is good served cold on breads, desserts and ice cream. Also
good on panckes or waffles.
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