Fall Stuffed Pork Chops 

  • 2 thick cut pork shops, no bone
  • 1 1/2 cup cornbread stuffing mix
  • 1 teaspoon thyme
  • 1 teaspoon Herbs de Provence
  • 1 onion, diced
  • 2 celery ribs, diced
  • 2 tablespoon dried cherries
  • 1/4-1/2 cup chicken stock
  • 1 tablespoon pumpkin seeds, roasted
  • 1/4 cup flour
  • Salt and pepper

Pan Gravy

  • 1/2 stick unsalted butter
  • 1/4 cup white wine
  • Leftover dredging flour
  • Salt and pepper to taste
  1. In a skillet, saute the onions and celery till tender in a tablespoon of olive oil.
  2. Add the cornbread stuffing mix, herbs, pumpkin seeds, apples and dried cherries.
  3. Pour the stock over the top and stir till the stuffing is no longer dry.
  4. Season the pork chops with salt and pepper on front and back.
  5. Cut a slit or pocket through the side of the pork chop.
  6. Make sure not to cut all the way through.
  7. Stuff the warm stuffing into the center of pork chops.
  8. Dredge the pork chop in flour and cook in a skillet till both sides are browned.
  9. Add 1/4 cup of stock to the pan and place the lid on until the pork is cooked through.
  10. Remove the pork chops from the pan and set on a serving plate.
  11. Add white wine pan and scrape the yummy brown bits from the bottom of the pan.
  12. Add the butter and flour to the pan and stir till a sauce forms.
  13. Add salt and pepper to taste.
  14. Pour the pan gravy over the top of the pork chops and enjoy with a salad.