Stuffed Pork Chops

2 cups corn bread
1/2 cup chicken stock
2 TB dried cherries
2 TB dark raisins
1 TB small dried apricots, diced
1 TB fresh sage, chopped
1 TB fresh thyme, chopped
6 boneless center cut pork chops, approximately 11/2 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. Serves 6

Suggested side dish and dessert: Sauteed Garlic Asparagus, Spiced
Apples

*Note- The suggested side dish and dessert recipes are posted further
down the page in this newsletter.

This recipe is posted at:
http://cajuncookingrecipes.com/recipe.php?recipeid=1233

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