• 2 cups corn bread
  • canola oil for spraying
  • 1/2 cup chicken stock
  • salt to taste
  • 2 TB dried cherries
  • pepper to taste
  • 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


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